Honey Sriracha Salmon Bowls
A vibrant meal featuring tender salmon marinated in a sweet and spicy honey sriracha sauce, served over rice with fresh avocado and cucumber.
Ingredients
For the Marinade
- 3 tablespoons low-sodium soy sauce or tamari Substitute with coconut aminos for gluten-free.
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
Main Ingredients
- 4 pieces salmon fillets (4-6 ounces each) Cut into 1-inch cubes; skin can be removed.
- 2 cups cooked white rice Brown rice can be used for a healthier option.
- 1 piece avocado, diced
- 1 piece cucumber, sliced
- 1 cup cooked edamame
- ½ cup sriracha mayo Adjust to spice preference; can substitute with mixed mayonnaise and sriracha.
- red pepper flakes (optional)
- sesame seeds (optional)
Instructions
Preparation
- Cut the salmon fillets into 1-inch cubes. Optionally, remove the skin.
- In a large bowl, whisk together the soy sauce (or tamari), honey, sriracha, minced garlic, and water until well combined.
- Add the salmon cubes to the marinade and let them sit for at least 20 minutes, or up to an hour in the refrigerator.
Cooking
- Heat a non-stick skillet over medium-high heat and add a splash of oil.
- Add the salmon cubes to the skillet, reserving the marinade. Cook each side for 2-3 minutes until cooked through.
- Pour in the reserved marinade and cook for a few minutes until the sauce thickens slightly.
Assembly
- Create a base with the cooked rice on each plate.
- Top with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle with sriracha mayo and sprinkle with red pepper flakes and sesame seeds if desired.
- Serve immediately and enjoy!
Notes
This dish offers variations with substitutions for proteins and additional ingredients. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.