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–+ servings
Bertha Jones

Honey Sriracha Salmon Bowls

A perfect blend of sweet and spicy, Honey Sriracha Salmon Bowls are quick to prepare, visually stunning, and versatile enough for any meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

For the Salmon Marinade
  • 3 tablespoons low-sodium soy sauce or tamari
  • 2 tablespoons honey
  • 2 tablespoons Sriracha
  • 2 teaspoons minced garlic
  • 3 tablespoons water
For the Bowls
  • 4 pieces salmon fillets (4-6 ounces each)
  • 2 cups cooked white rice
  • 1 piece avocado, diced
  • 1 piece cucumber, sliced
  • 1 cup cooked edamame
  • ½ cup sriracha mayo Optional
  • Red pepper flakes Optional
  • Sesame seeds Optional

Method
 

Preparation
  1. Cut the salmon fillets into 1-inch cubes and remove the skin if desired.
  2. In a large bowl, whisk together soy sauce or tamari, honey, Sriracha, minced garlic, and water until well combined.
  3. Add the salmon cubes to the marinade and let them soak for at least 20 minutes or up to an hour in the refrigerator.
Cooking
  1. Heat a non-stick skillet over medium-high heat and add a splash of oil.
  2. Once hot, add the salmon cubes (set aside the marinade) and sear for 2-3 minutes on each side until cooked through.
  3. Pour the reserved marinade into the skillet and let it simmer with the salmon for a few minutes until it thickens slightly.
Assembly
  1. Assemble bowls by starting with a bed of cooked rice. Top with honey Sriracha salmon, avocado, cucumber, and edamame.
  2. Drizzle with sriracha mayo and sprinkle with red pepper flakes and sesame seeds as desired.
  3. Serve immediately and enjoy!

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 1000mgFiber: 5gSugar: 9g

Notes

For best results, layer bowls with vibrant colors and consider serving with pickled ginger or a light Asian slaw. Leftover bowls should be consumed within 2-3 days.

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