Salmon Rice Bowls

Cucumbers:

• 2 tsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp chili crunch/sprinkle red pepper flake
• Juice of 1 lime

The Sticky Sauce:

• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup honey
• 2 tsp sesame oil
• 2 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tsp chili crunch/red pepper flake
• 1 tsp arrowroot powder (or cornstarch)
• 2 tbsp water

Spicy Mayo

• 1/2 cup mayo
• 1 tbsp sriracha
• 2–3 tbsp water

1. The Foundations

• Rice: Cook according to package instructions. Keep covered and set aside.

• Broccoli: Steam until fork-tender.

• Spicy Mayo: Whisk your mayo ingredients together in a small ramekin and set aside for the final drizzle.

2. The Quick Pickle (Marinated Cucumbers)

In a medium bowl, whisk together the sesame oil, soy sauce, honey, chili crunch, and lime juice. Toss in the sliced cucumbers, coating them thoroughly. Let them marinate while you prep the rest.

3. The Salmon

Pat the salmon dry and chop into bite-sized chunks. Toss with a drizzle of oil, salt, and pepper.

• Air Fryer: 400°F for 7 minutes (lay them flat for the best “crunch”).

• Oven: 425°F for 10 minutes on a parchment-lined tray.

4. The Sticky Glaze

While the salmon cooks, start the sauce:

1. Combine: In a saucepan over medium-high heat, whisk the soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and chili crunch.

2. Slurry: In a small separate dish, mix the arrowroot and water until smooth.

3. Thicken: Once the sauce bubbles, whisk in the arrowroot slurry. Let it bubble for 2–3 minutes until it coats the back of a spoon.

Tip: Don’t overcook the sauce; it will continue to thicken significantly as it cools.

5. Assembly

Build your bowl in this order:

• Base: A generous scoop of fluffy rice.

• Sides: Add the steamed broccoli and the marinated cucumbers.

• Protein: Pile on the cooked salmon.

• The Finish: Pour the sticky glaze over the salmon, drizzle with spicy mayo, and garnish with sesame seeds.