1 1/4 tablespoon low-sodium soy sauce
1 1/4 tablespoon extra-virgin olive oil
1 tablespoon Thai sweet chili sauce
Juice of 1⁄4 lime
1/2 tablespoon honey
1 clove garlic, minced
1 (4 ounce) salmon fillet
Pickled cucumbers :
2 tablespoon rice vinegar
1⁄4 tablespoon granulated sugar
1⁄4 teaspoon kosher salt
1⁄2 teaspoon toasted sesame oil
1 Persian cucumber, thinly sliced Spicy mayo:
2 tablespoon mayonnaise
1/2 tablespoon Sriracha
1/2 teaspoon toasted sesame oil
Base for bowl:
8 ounce cooked brown rice
1⁄2 cup spinach
Toppings (all optional):
1⁄2 an avocado
1⁄8 cup sliced carrots
1⁄8 cup edamame
Preheat the oven to 350° and line a baking sheet with foil.
In a medium bowl, whisk together soy sauce, olive oil, Thai sweet chili sauce, lime juice, honey and garlic.
Add salmon and gently toss to combine. Place on a prepared baking sheet and bake until salmon is fork-tender, 20 to 25 minutes.
In a bowl or jar, add vinegar, sugar and salt, and microwave until sugar and salt are dissolved.
It usually takes around two minutes. Stir in sesame oil, then add cucumbers and shake to combine.
Cover with a tight-fitting lid or plastic wrap until ready to use.
Next, in a small bowl, whisk together mayonnaise, Sriracha, and sesame oil.
Pour brown rice and spinach into the bottom of the bowl.
Top with salmon, pickled cucumbers, avocado, carrot and edamame.
Finally, drizzle with spicy mayo. Enjoy!