Sriracha-Blue Salmon Bowls

Instructions

1. Cook black rice according to package directions.
2. Combine the 3 tablespoons honey, 2 tablespoons Sriracha hot chili sauce, soy sauce and ginger in a large, shallow bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Add salmon; gently flip salmon to coat. Cover and refrigerate for at least 30 minutes.
3. Whisk the mayonnaise, milk, remaining honey and Sriracha in a small bowl. Stir in 1/2 cup blue cheese. Set aside.
4. Warm a large, nonstick skillet over medium-high heat. Add salmon; cook for 3-4 minutes on each side or until browned and fish flakes easily.
5. Fluff rice with a fork. Divide rice into four serving bowls. Layer with the salmon, carrots, red bell pepper and peas. Drizzle with reserved Sriracha-blue cheese sauce. Sprinkle with the green onions, sesame seeds and remaining blue cheese.