Yummy salmon served over rice or cauliflower rice with avocado and mango
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 1/2 Tbsp Sriracha
- 1 pound salmon (cut into 4 fillets)
- 3 8.5 oz pouches Uncle Ben's Jasmine Ready Rice (or could use 2 14 oz bags of cauliflower rice) (approx 1 1/2 cups rice per serving)
- 1 avocado diced
- 1 mango diced
- 1/2 cup light mayo
- 2 Tbsps Sriracha
- Optional toppings: black sesame seeds, soy sauce, pickled ginger, wasabi
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In a small bowl mix together the soy sauce, honey, and Sriracha. Brush this mixture on all sides of the salmon fillets.
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Cook the salmon according to one of these methods:
In the oven: Place the salmon on a lined baking sheet. Put in a 400 degree oven for 12 to 15 minutes.
In the air fryer: Place the salmon in the air fryer basket (spray the basket with olive oil to prevent sticking). Set it to 400 degrees for 12 to 15 minutes.
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Let the salmon come to room temp before serving.
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Cook the rice according to the package directions. Let it come to room temp and divide between 4 bowls.
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Top each bowl with salmon, diced avocado, and diced mango.
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In a small bowl mix together the light mayo and Sriracha. Drizzle over top of the sushi bowls.
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Top with black sesame seeds if desired and serve with soy sauce, pickled ginger, and wasabi if desired.