Ingredients
Salmon and Marinade
- 4 4-6 ounce salmon filets
- 3 tablespoons low sodium soy sauce or tamari
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
Bowl Assembly
- 2 cups cooked white rice
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 cup cooked edamame
- 1/2 cup sriracha mayo
- Optional toppings: red pepper flakes, sesame seeds
Instructions
- Cut the salmon: Cut your salmon into 1-inch cubes. The skin can be removed or kept on based on preference.
- Whisk marinade: In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water until well combined.
- Marinate salmon: Add the cubed salmon to the marinade and allow to marinate for at least 20 minutes, up to 1 hour for maximum flavor.
- Heat pan: Heat a large skillet over medium-high heat with a splash of oil, preparing to cook the salmon.
- Cook salmon: Add the marinated salmon pieces to the skillet and cook for 2-3 minutes on each side until they develop a nice crispy exterior.
- Add sauce: Pour the remaining marinade into the skillet and cook until the sauce thickens and coats the salmon, about 2-3 minutes.
- Assemble bowls: Place a bed of cooked white rice in each bowl. Top rice with the cooked salmon, sliced avocado, cucumber, and cooked edamame.
- Serve: Drizzle each bowl with sriracha mayo and sprinkle with red pepper flakes and sesame seeds as desired. Enjoy immediately.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Skin can be left on the salmon for additional texture and flavor when cooked.
- Marinating salmon longer than 1 hour is not recommended as the acid in the marinade can begin to break down the fish.
- Sriracha mayo can be made by mixing mayonnaise and sriracha sauce to taste.
- To save time, use pre-cooked rice and edamame.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Halal
