Kimchi and hot smoked salmon rice bowls with broccoli
- 3 cups broccoli
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 2 tsp sriracha
- 2 tsp minced garlic
- 1 ½ cups brown rice (dry)
- 1 cup kimchi
- 1 lb hot smoked salmon
Preheat the oven to 425 degrees F. Cut broccoli into bite-sized florets.
Whisk together olive oil, soy sauce, sriracha, and garlic. Toss broccoli in the marinade, then spread on a baking sheet. Roast 15 to 20 minutes, or until the broccoli is crispy.
Meanwhile, prepare rice according to package instructions.
Distribute rice into bowls and top with broccoli, kimchi and hot smoked salmon.