Honey Sriracha Salmon Bowls
Delicious and healthy Honey Sriracha Salmon Bowls, featuring sweet and spicy flavors, perfect for busy weeknights or casual gatherings.
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.
Notes
Serve warm for the best experience. Pair with a light side salad for balance. Leftovers can be stored in an airtight container for up to 2 days. Reheat in a skillet over medium heat with a splash of water for steaming the rice.