Honey Sriracha Salmon Bowls

A delightful combination of sweet and spicy flavors, these Honey Sriracha Salmon Bowls feature tender salmon, creamy avocado, and crunchy cucumber on a bed of white rice.

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Prep Time 15

Cook Time 15

Total Time 1

Servings: 4 servings

Course: dinner

Cuisine: Asian, Fusion

Calories: 500

Ingredients Method Notes

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

For the Salmon Bowls

4 pieces (4-6 ounce) salmon fillets Cut into 1-inch cubes.
2 cups cooked white rice
1 piece avocado, diced
1 piece cucumber, sliced
1 cup cooked edamame
½ cup sriracha mayo For drizzling.
Red pepper flakes For garnish.
Sesame seeds For garnish.

Method

Preparation

Cut the salmon fillets into 1-inch cubes and remove the skin if desired.
In a large bowl, whisk together low-sodium soy sauce (or tamari), honey, sriracha, minced garlic, and water until well combined.
Add the salmon cubes to the marinade and let them soak for up to 1 hour (ideally 20 minutes) in the refrigerator.

Cooking

Heat a large non-stick skillet over medium-high heat with oil.
Add the marinated salmon cubes, reserving the marinade. Cook for 2-3 minutes on each side until crispy.
Add the reserved marinade to the skillet and cook for a few minutes until the sauce thickens.

Assembly

Assemble your bowls with a bed of cooked rice.
Top with 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.

Serving

Serve immediately and enjoy!

Notes

Enhance flavor by adding fresh herbs like cilantro or basil. Customize by substituting salmon with shrimp or tofu. Serve on a festive plate for special occasions.