Ingredients:

  • 4 Salmon fillets (approx. 175g/6 oz each), skin-on or skin-off
  • 1/4 cup (60 ml) Soy Sauce (low sodium preferred)
  • 1/4 cup (85 g) Runny Honey
  • 2 tablespoons Sriracha
  • 1 tablespoon Fresh Ginger, finely grated
  • 2 cloves Garlic, minced
  • 1 teaspoon Sesame Oil (toasted)
  • 1 teaspoon Rice Vinegar
  • 1 tablespoon Vegetable or Canola Oil
  • 3 cups (450 g) Cooked Rice (Jasmine or brown rice)
  • 1 large Cucumber, diced
  • 1 large Avocado, sliced or diced
  • 4 Spring Onions (Scallions), thinly sliced
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped
  • 1 tablespoon Black and White Sesame Seeds (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. Cook the Rice: If not already prepared, cook the rice according to package instructions or reheat leftover rice. Keep warm. Dice the cucumber, slice the avocado, and thinly slice the spring onions. Set aside.
  2. Mix and Divide the Glaze: In a small mixing bowl, combine the soy sauce, honey, Sriracha, grated ginger, minced garlic, sesame oil, and rice vinegar. Whisk well until fully incorporated. Measure out 1/4 cup (60 ml) of this glaze mixture and set it aside. This reserved portion will be reduced later to create the finishing sauce.
  3. Cook the Salmon: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat the salmon fillets dry. Brush the top and sides of the fillets lightly with the main (unreserved) glaze mixture. Place the salmon skin-side down on the prepared baking sheet. Roast for 12–15 minutes, or until the salmon flakes easily and reaches an internal temperature of 145°F (63°C).
  4. Reduce the Glaze: While the salmon is roasting, pour the reserved 1/4 cup of glaze mixture into a small saucepan. Bring the glaze to a simmer over medium heat. Reduce the heat and cook gently for 3–5 minutes, stirring frequently, until the sauce has thickened significantly and coats the back of a spoon. This is your sticky finishing sauce. Keep warm.
  5. Assemble the Bowls: Divide the warm rice equally among four bowls. Arrange the diced cucumber and avocado slices alongside the rice. Gently transfer one cooked salmon fillet to each bowl. Drizzle the thickened, reduced honey Sriracha glaze generously over the salmon and a touch over the rice. Sprinkle the bowls with sliced spring onions, chopped coriander, and sesame seeds. Serve immediately with a wedge of lime.