Why Make This Recipe
Honey Sriracha Salmon Bowls bring together sweet and spicy flavors that make every bite exciting. They are not just tasty; they are also healthy and filled with fresh ingredients. This dish is quick to prepare, making it perfect for busy weeknights or a casual get-together with friends. Plus, it looks beautiful on the plate, making your meal feel special.
How to Make Honey Sriracha Salmon Bowls
Ingredients:
- 4 (4-6 ounce) salmon fillets
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
- 2 cups cooked white rice
- 1 avocado, diced
- 1 cucumber, sliced
- 1 cup cooked edamame
- ½ cup sriracha mayo
- Red pepper flakes (optional)
- Sesame seeds (optional)
Directions:
- Cut your salmon fillets into 1-inch cubes. Remove the skin if you prefer. Using kitchen shears can help make it easier.
- In a large bowl, whisk together the soy sauce (or tamari), honey, sriracha, minced garlic, and water to create your marinade.
- Add the salmon cubes to the marinade and let them sit for up to 1 hour. Ideally, marinate for at least 20 minutes. Marinating in the refrigerator is best for safety.
- Heat a large non-stick skillet over medium-high heat with a splash of oil. Add the salmon cubes and set aside the marinade. Cook for 2-3 minutes on each side until the salmon is cooked through and crispy.
- Pour the reserved marinade into the skillet with the cooked salmon. Cook for a few more minutes until the sauce thickens slightly.
- Assemble your bowls with a layer of cooked rice. Top with the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle sriracha mayo over the bowls. If you like, sprinkle with red pepper flakes and sesame seeds.
- Serve the Honey Sriracha Salmon Bowls right away and enjoy!
How to Serve Honey Sriracha Salmon Bowls
Serve these bowls warm for the best experience. You can enjoy them on their own or pair them with a light side salad. The vibrant colors of the ingredients will make your meal visually appealing, and the mix of textures will add to the enjoyment.
How to Store Honey Sriracha Salmon Bowls
If you have leftovers, store them in an airtight container in the refrigerator. They can last for up to 2 days. To reheat, simply warm the salmon and rice in a skillet over medium heat until heated through. You can also add a splash of water to help steam the rice.
Tips to Make Honey Sriracha Salmon Bowls
- Make sure to cut your salmon evenly for even cooking.
- Adjust the amount of sriracha based on your spice preference.
- Feel free to add other veggies like bell peppers or carrots for extra crunch and flavor.
- Experiment with different types of rice, such as brown rice or jasmine rice, based on your preference.
Variation
You can replace salmon with chicken or tofu for a different protein source. The marinade will still provide a delicious, sweet, and spicy taste.
FAQs
1. Can I make the marinade ahead of time?
Yes, you can make the marinade a day in advance and store it in the refrigerator.
2. Is this recipe suitable for meal prep?
Absolutely! These bowls are perfect for meal prep and can be stored easily for a few days.
3. Can I use frozen salmon?
You can use frozen salmon, but make sure to thaw it completely before marinating and cooking.
Enjoy making and sharing these delightful Honey Sriracha Salmon Bowls!
Honey Sriracha Salmon Bowls
Ingredients
For the salmon marinade
- 3 tablespoons low-sodium soy sauce or tamari Use tamari for a gluten-free option.
- 2 tablespoons honey Adjust to taste for sweetness.
- 2 tablespoons sriracha Adjust based on spice preference.
- 2 teaspoons minced garlic
- 3 tablespoons water To thin the marinade.
For the bowls
- 4 pieces salmon fillets (4-6 ounces each) Cut into 1-inch cubes.
- 2 cups cooked white rice Can substitute with brown or jasmine rice.
- 1 piece avocado, diced
- 1 piece cucumber, sliced
- 1 cup cooked edamame
- ½ cup sriracha mayo For drizzle on top.
- red pepper flakes (optional) For additional spice.
- sesame seeds (optional) For garnish.
Instructions
Preparation
- Cut your salmon fillets into 1-inch cubes and remove the skin if desired.
- In a large bowl, whisk together the soy sauce, honey, sriracha, minced garlic, and water to create your marinade.
- Add the salmon cubes to the marinade and let them sit for up to 1 hour; ideally, marinate for at least 20 minutes in the refrigerator.
Cooking
- Heat a large non-stick skillet over medium-high heat with a splash of oil.
- Add the salmon cubes to the skillet and set aside the marinade.
- Cook the salmon for 2-3 minutes on each side until cooked through and crispy.
- Pour the reserved marinade into the skillet with the cooked salmon and cook for a few more minutes until the sauce thickens slightly.
Assembly
- Assemble your bowls with a layer of cooked rice.
- Top with the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle sriracha mayo over the bowls and sprinkle with red pepper flakes and sesame seeds if desired.