Honey Sriracha Salmon Bowls are a perfect blend of sweet and spicy flavors. These bowls provide a delicious and nutritious meal that’s easy to prepare. With tender salmon, creamy avocado, and crunchy cucumber, this dish is both satisfying and healthy. Plus, the sriracha mayo drizzle adds a kick that makes each bite delightful!
Why Make This Recipe
Choosing to make Honey Sriracha Salmon Bowls brings a fun twist to your meal planning. The ingredients are simple and packed with nutrients, making this dish a fantastic option for busy weeknights or easy meal prep. Not only does this recipe taste great, but it’s also visually appealing, making it suitable for family dinners or special occasions. Plus, who can resist the combination of sweet honey and spicy sriracha?
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. If you prefer, you can remove the skin.
- In a large bowl, whisk together all the marinade ingredients: soy sauce (or tamari), honey, sriracha, minced garlic, and water. This ensures everything mixes well.
- Add the salmon cubes to the marinade and let them marinate for up to 1 hour, but aim for at least 20 minutes. The longer you marinate, the better the flavor will be.
- After marinating, heat a large non-stick skillet over medium-high heat with a splash of oil. Add the salmon cubes (keep the extra marinade) into the skillet. Cook for 2-3 minutes on each side until the salmon is fully cooked and has a nice crisp.
- Add the reserved marinade to the skillet with not cooked salmon. Cook for a few minutes until the sauce thickens slightly.
- Assemble your bowls by placing a bed of cooked rice. Top it 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.
- Serve your Honey Sriracha Salmon Bowls immediately and enjoy!
How to Serve Honey Sriracha Salmon Bowls
Serve your Honey Sriracha Salmon Bowls in a large bowl for a hearty meal. You can provide chopsticks or forks for an enjoyable dining experience. Feel free to add extra toppings like scallions or seaweed for an added touch!
How to Store Honey Sriracha Salmon Bowls
Store any leftovers in an airtight container in the refrigerator. Enjoy them within 2-3 days for the best quality. If you want to reheat, warm the salmon and rice in the microwave until heated through but try to leave the fresh toppings like avocado and cucumber until serving.
Tips to Make Honey Sriracha Salmon Bowls
- Use fresh salmon for the best taste and texture.
- Adjust the amount of sriracha in the marinade based on your heat preference.
- Marinate longer for a deeper flavor.
- Feel free to swap white rice for brown rice or quinoa for a different base.
Variation
You can customize your Honey Sriracha Salmon Bowls with different vegetables. Consider adding bell peppers, carrots, or snap peas! You can also substitute salmon with tofu or chicken for various dietary preferences.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure it’s fully thawed before marinating.
2. What can I substitute for sriracha?
If you prefer a milder flavor, you can use sweet chili sauce instead of sriracha.
3. How spicy is this recipe?
The heat level depends on how much sriracha you use. You can adjust it to your liking by adding less sriracha or more honey if you want it sweeter and milder.
Enjoy making your Honey Sriracha Salmon Bowls! They are sure to turn your mealtime into a delicious experience.
Honey Sriracha Salmon Bowls
Ingredients
For the Marinade
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
Main Ingredients
- 4 oz salmon fillets Cut into 1-inch cubes
- 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)
Instructions
Preparation
- Cut your salmon fillets into 1-inch cubes. If you prefer, you can remove the skin.
- In a large bowl, whisk together all the marinade ingredients: soy sauce (or tamari), honey, sriracha, minced garlic, and water.
- Add the salmon cubes to the marinade and let them marinate for up to 1 hour, but aim for at least 20 minutes.
Cooking
- Heat a large non-stick skillet over medium-high heat with a splash of oil. Add the salmon cubes into the skillet.
- Cook for 2-3 minutes on each side until the salmon is fully cooked.
- Add the reserved marinade to the skillet and cook for a few minutes until the sauce thickens slightly.
Assembly
- Assemble your bowls by placing a bed 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.
- Serve your Honey Sriracha Salmon Bowls immediately and enjoy!