Description
Enjoy a vibrant bowl of salmon, avocado, and fresh veggies topped with a sweet and spicy honey sriracha sauce.
Ingredients
Scale
- 4 (4-6 ounce) salmon fillets, cut into 1-inch cubes
- 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 (for garnish)
- Sesame seeds (for garnish)
Instructions
- Prepare the Salmon: Cut your salmon fillets into 1-inch cubes. Remove the skin if desired.
- Make the Marinade: In a large bowl, whisk together the soy sauce, honey, sriracha, minced garlic, and water until fully combined.
- Marinate the Salmon: Add the salmon cubes to the marinade and let them marinate for at least 20 minutes in the refrigerator.
- Cook the Salmon: Heat a non-stick skillet over medium-high heat and add the salmon cubes. Cook for 2-3 minutes on each side until crispy.
- Thicken the Sauce: Pour the reserved marinade into the skillet with the cooked salmon and let it simmer until thickened.
- Assemble the Bowls: Start with a bed of white rice, then top with the salmon, diced avocado, cucumber, and cooked edamame.
- Garnish & Serve: Drizzle sriracha mayo over the top, and sprinkle with red pepper flakes and sesame seeds. Serve immediately.
Notes
For a vegan alternative, substitute salmon with tofu. Adjust spice levels as needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 10g
- Sodium: 900mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 60mg