Spicy Soyaki Salmon Rice Bowls

Spicy Creamy Sauce

• 6 tbspTrader Joe's Magnifisauce
• 2-4 tspSriracha (start with 2 tsp)
• 1 1/2 tspcoconut aminos
• Mix until smooth. Keep Syd's portion milder if desired and add extra Sriracha to yours.

Everything Else

• Trader Joe's frozen jasmine rice
• Shelled edamame
• Broccoli florets
• Avocado
• Furikake
• Crunchy Chili Onion

Instructions

1. 01

   Cook the Salmon

   Preheat oven to 400°F.

2. 02

   Pat both salmon pieces dry and place on a lightly sprayed, foil- or parchment-lined baking sheet.

3. 03

   Mix Soyaki, Sriracha, Crunchy Chili Onion, coconut aminos, garlic powder, black pepper, and smoked paprika if using.

4. 04

   Before the sauce touches raw salmon, reserve a small spoonful in a separate clean bowl.

5. 05

   Brush the remaining sauce generously over both pieces and marinate in the refrigerator for 15-20 minutes.

6. 06

   Bake at 400°F for about 14-18 minutes, depending on thickness. Start checking the smaller piece around 14 minutes; it may finish before the larger piece.

7. 07

   During the final 2 minutes, brush with the clean reserved sauce for a sticky spicy glaze.

8. 08

   For a fully cooked food-safety target, cook the thickest part to 145°F. Rest 3-5 minutes, then break into large flakes.

9. 09

   Quick Prep — Broccoli

   Microwave with 2-3 tbsp water, loosely covered, for about 3-4 minutes; drain.

10. 10

    Quick Prep — Edamame

    Microwave with a splash of water until hot, then drain.

11. 11

    Quick Prep — Rice

    Microwave according to the package directions.

12. 12

    Quick Prep — Avocado

    Slice just before assembling.