Honey Sriracha Salmon Bowls
A delicious blend of sweet and spicy flavors with tender salmon, creamy avocado, and crunchy cucumber, topped with a sriracha mayo drizzle.
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!
Notes
Store leftovers in an airtight container in the refrigerator. Enjoy them within 2-3 days. Reheat the salmon and rice in the microwave, but leave fresh toppings until serving. Customize with different vegetables or swap salmon with tofu or chicken.