This Spicy Salmon Bowl is a 30-minute wonder! Hearty, healthful, and the perfect balance of spicy, savory, and sweet!
Rinse your rice and bring it to a boil with the coconut milk. Simmer until rice is tender and fluff with a fork.
Meanwhile, in a small mixing bowl, add the soy sauce, lemon juice, sriracha, and honey to make a quick marinade. Preheat your oven to 400°F.
Slice your salmon into small cubes, about 1 cubic inch in size, and add the salmon cubes to the marinade to soak.
Look for Marine Stewardship Council and Friend of the Sea labels on your fish to ensure they were harvested sustainably.
Prep your vegetables by rinsing and chopping broccoli and rinsing and slicing shiitake mushrooms. Add them to a baking sheet.
Drizzle the olive oil over the broccoli and shiitakes and toss to make sure the vegetables are evenly coated in the oil. Roast for 8 minutes at 400°F.
Remove the vegetables from the oven and add the salmon and marinade to the sheet. Toss to coat the broccoli and mushrooms. Bake for another 7-8 minutes.
To make a spicy sauce: in a small bowl, whisk together soy sauce, mayonnaise, and Sriracha until smooth.
Layer rice, mushrooms broccoli, and salmon in a bowl. Drizzle the sauce, and garnish with sesame seeds and green onions. Enjoy!