Ingredients
Scale
- 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)
Instructions
- Cut salmon fillets into 1-inch cubes, removing skin if preferred.
- In a large bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water for the marinade.
- Add salmon cubes to the marinade and let them marinate for up to 1 hour or at least 20 minutes in the refrigerator.
- Heat a non-stick skillet over medium-high heat. Add marinated salmon cubes (cook in batches if needed) and cook for 2-3 minutes on each side until cooked through.
- Pour reserved marinade into the skillet, cooking for a few minutes until the sauce thickens slightly.
- Assemble bowls with a layer of cooked rice, adding 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 immediately and enjoy!
Notes
Store leftovers in airtight containers in the refrigerator for up to 2 days. For optimal freshness, store rice and salmon separately from veggies and sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 70mg