Cuencos de salmón con miel y sriracha, versión definitiva

Ingredientes

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons honey
• 1 tablespoon sriracha
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon sesame oil
• Salt to taste
• Pepper to taste
• 2 cups cooked rice (white, brown, or jasmine)
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 1 cup edamame, shelled
• 1/4 cup green onions, chopped
• Sesame seeds for garnish
• Optional: Pickled ginger
• Optional: Seaweed salad
• Optional: Shredded carrots

Preparación

1. 1

   In a small bowl, whisk together the olive oil, minced garlic, honey, sriracha, soy sauce, rice vinegar, and sesame oil.

2. 2

   Season the salmon fillets with salt and pepper.

3. 3

   Pour half of the honey sriracha mixture over the salmon and let it marinate for at least 15 minutes (or up to 30 minutes in the fridge). Reserve the remaining sauce for later.

4. 4

   Heat a large skillet over medium-high heat.

5. 5

   If your salmon has skin, place it skin-side down in the hot skillet. Cook for 4-5 minutes, or until the skin is crispy and golden brown.

6. 6

   Flip the salmon and cook for another 3-4 minutes, or until cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

7. 7

   During the last minute of cooking, brush the salmon with the reserved honey sriracha sauce.

8. 8

   Divide the cooked rice evenly among bowls.

9. 9

   Top with the honey sriracha salmon fillets, sliced avocado, cucumber, edamame, and green onions.

10. 10

    Garnish with sesame seeds and any other toppings you desire.