Honey Sriracha Salmon Bowls
A delicious and nutritious mix of salmon, rice, and fresh veggies with a sweet and spicy honey sriracha glaze.
Ingredients
For the Salmon Marinade
- 4 fillets 4 (4-6 ounce) salmon fillets Remove the skin if preferred.
- 3 tablespoons low-sodium soy sauce or tamari Use tamari for a gluten-free option.
- 2 tablespoons honey
- 2 tablespoons sriracha Add more for increased spiciness.
- 2 teaspoons minced garlic
- 3 tablespoons water
For the Bowl Assembly
- 2 cups cooked white rice
- 1 whole avocado, diced
- 1 whole cucumber, sliced
- 1 cup cooked edamame
- ½ cup sriracha mayo Make your own by mixing regular mayo with sriracha.
- Red pepper flakes For garnish or additional spice.
- Sesame seeds For garnish.
Instructions
Preparation
- Cut your salmon fillets into 1-inch cubes, removing the skin if desired.
- In a large bowl, whisk together the soy sauce (or tamari), honey, sriracha, minced garlic, and water until fully combined.
- Add the salmon cubes to the marinade. Let it marinate for at least 20 minutes, or up to 1 hour for more flavor. Marinate in the refrigerator for food safety.
Cooking
- Heat a large non-stick skillet over medium-high heat with a splash of oil.
- Add the salmon cubes, holding back the marinade for later. Cook for 2-3 minutes on each side until the salmon is cooked through and crisp.
- Avoid overcrowding the skillet to ensure the salmon sears. Cook in batches if needed.
- The salmon is done when it flakes easily with a fork.
- Pour the reserved marinade into the skillet with the cooked salmon. Let it cook for a few minutes to thicken slightly.
Assembly
- Assemble your bowls starting with a bed of cooked rice.
- Top with the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle sriracha mayo on top and sprinkle with red pepper flakes and sesame seeds as desired.
Notes
Serve these bowls warm for the best flavor. Can be enjoyed on their own or with a light soup or salad.