Honey Sriracha Roasted Salmon Rice Bowls
8 Points, Weight Watchers
Ingredients
2 tablespoons honey
1 tablespoon sriracha, plus more for serving
1 tablespoon soy sauce, or gluten-free tamari
2 teaspoons minced or grated fresh ginger
1 ½ pounds skinless salmon filets
3 Persian cucumbers, thinly sliced, or ⅓ English cucumber, cut into thin half-moons
1 ½ teaspoons rice vinegar, plus more as needed
1 teaspoon toasted sesame oil
½ teaspoon kosher salt
3 cups cooked short-grain brown rice
4 ounces avocado, from 1 small haas, thinly sliced
Furikake seasoning, or sesame seeds, for garnish
Directions
Preheat the broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.
In a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.
Cut the salmon into 1-inch cubes and place them on the baking sheet, leaving a bit of space between each piece.
Brush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it’s easily flaked with a fork and golden on top.
Meanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.
To serve:
Place 3/4 cup rice in each bowl. Divide and top with salmon, sliced avocado, cucumber, and a drizzle of sriracha, if desired, plus a sprinkle of furikake seasoning.
If you’d like a little more acidity, add just a dash of rice vinegar.
Nutrition
8 Cals: 506 Protein: 38.5 Carbs: 48 Fats: 17.5
Serving: 1 bowl, Calories: 506 kcal, Carbohydrates: 48 g, Protein: 38.5 g, Fat: 17.5 g, Saturated Fat: 2.5 g, Cholesterol: 93.5 mg, Sodium: 489 mg, Fiber: 5 g, Sugar: 10.5 g