Ingredients:
For the Salmon:
2 salmon fillets (skin on or off)
2 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil
1 tsp garlic, minced
1/2 tsp ginger, grated
1/2 tsp red pepper flakes (optional for extra spice)
For the Sauce:
1/4 cup mayonnaise
1 tbsp sriracha (adjust for desired spice level)
1 tsp soy sauce
1 tsp lime juice
For the Rice Bowl:
2 cups cooked jasmine or sushi rice
1/2 cucumber, thinly sliced
1 green onion, chopped
Sesame seeds for garnish
Directions:
Step 1: Marinate the Salmon
In a small bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, and red pepper flakes.
Place the salmon fillets in a shallow dish and pour the marinade over them. Let marinate for 15-20 minutes.
Step 2: Prepare the Sauce
In a small bowl, whisk together mayonnaise, sriracha, soy sauce, and lime juice. Adjust spice level to taste. Set aside.
Step 3: Cook the Salmon
Heat a non-stick skillet over medium-high heat. Add a small amount of oil.
Remove salmon from the marinade and sear for 3-4 minutes per side until cooked through and caramelized.
Step 4: Assemble the Bowl
Divide cooked rice into two bowls.
Add the cooked salmon on top of the rice.
Arrange sliced cucumber on the side.
Drizzle spicy sauce generously over the salmon and rice.
Sprinkle with chopped green onions and sesame seeds for garnish.
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
Calories: ~400 kcal per serving