Sunny's Simple Crispy Rice and Honey Sambal Salmon Cheat Sheet Recipe

Sunny's Simple Crispy Rice and Honey Sambal Salmon Cheat Sheet

• Level: Easy
• Yield: 4 servings
• Total Time: 1 hr 35 min (includes resting time)
• Active Time: 35 min

Nutritional Analysis Per Serving

• Serving Size: 1 of 4 servings
• Calories: 632
• Total Fat: 16 g
• Saturated Fat: 2 g
• Carbohydrates: 110 g
• Dietary Fiber: 5 g
• Sugar: 26 g
• Protein: 14 g
• Cholesterol: 12 mg
• Sodium: 868 mg

A cheat sheet is your secret weapon for getting dinner on the table with fewer dishes, less effort, and significantly less stress. This recipe proves that quick-prep ingredients and smart shortcuts guarantee a delicious meal without spending hours in the kitchen. The crispy rice provides a satisfying textural contrast to tender, glazed salmon, while the vibrant vegetables add fresh, bright flavors. If the sambal in this recipe feels too spicy, swap in teriyaki sauce or any sweet chili sauce, using the same amount of honey for a caramelized finish.

Salmon

• 1/4 cup honey
• 1 tablespoon sambal oelek
• Kosher salt and freshly ground black pepper
• One 24-ounce center cut skinless piece salmon, patted dry (cut into four fillets if desired)

Vegetables

• 1 tablespoon orange juice
• 1 tablespoon vegetable or canola oil
• 1 tablespoon ponzu or soy sauce
• 1 teaspoon rice wine vinegar
• Kosher salt and freshly ground black pepper
• 4 to 6 long, red sweet peppers, stemmed, seeded and cut lengthwise into quarters
• 2 baby bok choy, leaves trimmed, sliced lengthwise into quarters

Rice

• 2 cups cooked sushi rice, at room temperature, or 4 single-serve microwaveable white "sticky" rice cups, cooked as instructed (I like Bibigo or Minute)
• 2 to 3 tablespoons vegetable or canola oil, plus more for brushing
• 4 thin navel orange wedges, for spritzing
• 1/4 cup roughly chopped fresh cilantro

1. For the salmon: In a small bowl, mix together the honey and sambal with a pinch of salt and a few grinds of black pepper. Brush half of this mixture over the salmon. (Save the rest for glazing.) Let the salmon sit at room temperature for 30 minutes or up to 2 hours.
2. For the vegetables: In a small bowl, whisk together the orange juice, oil, ponzu/soy sauce, vinegar, a pinch of salt and a few grinds of black pepper. Place the peppers and bok choy in a shallow bowl or plate with a lip and pour the marinade over them, then toss gently to coat. Let the vegetables rest at room temperature for 30 minutes or up to 2 hours.
3. Prepare your baking sheet: Line a large rimmed baking sheet with aluminum foil. Place it in the oven and preheat to 500 degrees F. Once the oven reaches temperature, leave the baking sheet inside for 20 more minutes. Use this time to prepare everything for the tray; the transfer should be quick.
4. For the rice: Divide the rice into 4 equal portions and press into ramekins or measuring cups to shape. (If using microwaveable rice in cups, press the rice further into the cups to help them hold their shape.) The rice goes on the sheet first when you remove it, so have your oil ready.
5. Assemble and bake: Remove the preheated baking sheet from the oven and keep the oven door slightly open while you fill it. Pour the oil on one half of the baking sheet. Quickly place the rice mounds down over the oil and gently press to ensure contact with the baking sheet; you should hear a sizzle. Place the bok choy and peppers down, leaving space between them, then add the salmon in the same way, leaving space between each piece. Lightly brush the tops and sides of the rice with oil. Lower the oven temperature to 300 degrees F and return the baking sheet to the oven. Bake, using the remaining marinade to glaze the salmon halfway through, until the salmon is cooked to your liking, about 16 to 18 minutes. Transfer everything to serving plates when done and serve with a spritz of orange and a sprinkle of cilantro on top.