Salmon Rice Bowl with Sriracha Mayo

Enjoy an enticing combination of flavors with our take on the trending Salmon Rice Bowl. A dish that features nutty black rice, teriyaki-glazed salmon, and the easiest spicy Sriracha mayo is, in a word, fire. Combining taste and texture, this will your go-to when you crave something that is delicious and nourishing, and simple and exotic.

Ingredients

• 2 4-oz salmon fillets
• 1/4 cup teriyaki sauce
• 1 cup black rice (can sub white rice here; we love a mix of both!)
• 2 tbsp Sriracha sauce
• 1 tbsp mayonnaise
• 1 tsp sesame seeds, for garnish
• 2 stalks green onions, chopped, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Brush the teriyaki sauce over the salmon fillets.
4. Bake the salmon for 15-18 minutes, or until the internal temperature reaches 145°F (63°C).
5. Rinse the black rice under cold water and drain.
6. In a medium saucepan, combine the black rice with 1 3/4 cups of water. Bring to a boil, cover, and simmer for 30-35 minutes until tender.
7. In a small bowl, mix the Sriracha and mayonnaise to make the spicy mayo.
8. Divide the cooked black rice into bowls.
9. Top each bowl with a baked salmon fillet.
10. Drizzle the spicy mayo over the salmon.
11. Garnish with the sesame seeds and green onions, then serve.

Keywords: Healthy, Flavorful, Teriyaki

Spice Rack: Teriyaki Sauce, Sriracha Sauce, Sesame Seeds

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