This is probably one of the easiest recipes I’ve ever made. All you really have to do is marinate the salmon and prepare your toppings, and if you serve it with those microwavable rice packets, it is literally no work. The salmon comes out super flavorful from the ponzu, sesame oil, and sriracha marinade, and the spicy mayo and jalapenos on top add an extra heat that compliments the fish so well. This recipe makes 2 servings but can be scaled as needed.

Ingredients:

Salmon:

• 1/2 lb salmon, skin removed and cubed
• 1 tbsp ponzu
• 1 tsp sesame oil
• 1 tsp sriracha
• 1 tsp chopped green onions

Toppings:

• Cooked jasmine rice
• Sliced avocado
• Sliced cucumber
• Thinly sliced fresh jalapeno
• Spicy mayo (to taste)
• Chopped green onions
• Black sesame seeds

Directions:

1. For the marinade, mix the ponzu, sesame oil, sriracha, and green onions in a large bowl. Add in the salmon, mix well, and refrigerate for 30 minutes.
2. While the salmon marinates, cook the rice and prepare your toppings. Preheat the oven to 400 F.
3. After 30 minutes, place the salmon on a foil-lined baking sheet and discard any excess marinade. Bake at 400 F for 8 minutes, then broil for 1-2 minutes for some color.
4. Assemble your bowls with the rice, salmon, cucumber, and avocado, and top with the spicy mayo, sliced jalapenos and green onions, and sesame seeds. Enjoy!