¼cup per personjasmine riceprepared according to package directions
For the Marinade/Dressing
2tablespoonssoy sauce, low sodium
2tablespoonsfresh lime juice
1-2teaspoonschili crisp or sriracha sauceCheck your chili crisp for heat and use accordingly
For the Salmon
16 oz. per personsalmon filet, scaled and checked for bones
For the Salad Toppings
1large handful per personbaby spinach, washed and patted dry
½ largeorange, peeled and thinly sliced, per person
2 smallPersian cucumbers, sliced, per person
1 sprig eachfresh mint and basil, per person
1tsp.sesame seeds, black or white, per person (optional)
Cook the Rice
Cook the rice according to package directions stovetop, rice cooker, or instant pot style, using 1/4 cup dry rice for every person you are serving. If you use the stovetop method, allow the cooked rice to rest at least 10 minutes with the lid on before serving.
Make the Marinate/Dressing
Stir together the honey and soy sauce in a small bowl. Stir in all remaining ingredients. Set aside.
For the Salmon
Preheat the oven to 400°. Place 3 tablespoons of the marinade in a small dish with high sides like a baking dish or food storage container. Place the salmon flesh side down in the marinade. Flip after five minutes. Spoon the marinate over the top and set aside for another 5 minutes.
Oil or spray a small baking sheet and place the salmon filets skin side up on it. Bake in the oven for 5 minutes. Turn the broiler on to 400° and move the salmon up under the broiler for 3-4 minutes, until the glaze has turned a bit sticky looking and is beginning to brown in places. Remove from the over.
Putting the Bowls Together
Divide the rice among the serving bowls. Lay the spinach over the rice. Fan the orange slices out and divide them among the bowls. Divide the cucumber slices among the bowls. Lay the cooked salmon in the center of each bowl. Tuck whole mint and basil leaves among the spinach, orange, and cucumber. Thinly slice one or two leaves to sprinkle on top. Drizzle 1½-2 tablespoons dressing over everything. Sprinkle with sesame seeds (optional) and serve!
The marinade/dressing recipe makes enough for 4 rice bowls. If you have leftovers, it's perfect as a salad dressing or marinate for fish, shrimp, or chicken.