Japanese-inspired
Yuzu Hot Honey Salmon Rice Bowls
Roasted salmon glazed with yuzu, hot honey, soy, and ginger over rice with cucumber, avocado, scallions, and sesame.
Sweet heat is more useful when it has acid and salt around it.
Yuzu hot honey gives salmon a bright, spicy glaze without turning dinner into candy.
The bowl stays grounded with warm rice, cucumber, avocado, sesame, and scallions.
Those simple parts make the glossy salmon feel like a complete meal instead of a flashy topping pasted onto a fillet.
Brush the glaze on near the end of cooking.
Honey can darken quickly, and the best version has caramelized edges while the center of the salmon stays just opaque.
For something else to cook in the same spirit, try Miso Butter Salmon Rice Bowls or Sweet Chili Lime Chicken Meatballs.
Directions
- Heat the oven to 425 F and line a sheet pan with parchment.
- Whisk hot honey, yuzu juice, soy sauce, and ginger.
- Season salmon lightly with salt and place it on the sheet pan.
- Roast for 7 minutes, then brush generously with the glaze.
- Roast 4 to 5 minutes longer, until the salmon is just opaque and the glaze is glossy.
- Divide rice among bowls and top with salmon, cucumber, avocado, scallions, sesame, and any remaining glaze.
Nutrition
Nutrition Information
Estimated per serving: 650 calories, 39 g protein, 67 g carbohydrates, 25 g fat.
Variations
Recipe Variations
- Use shrimp instead of salmon and reduce the cook time.
- Add steamed edamame for more protein and fiber.
- Serve over brown rice or sushi rice.
Notes
- Use lemon juice plus a little lime zest if yuzu juice is unavailable.
- If your hot honey is very mild, add a pinch of chile flakes.
- Do not glaze the salmon from the start or the honey may burn.
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