Ingredients
Scale
- 4 salmon fillets (4–6 oz each)
- 3 tbsp low-sodium soy sauce or tamari
- 2 tbsp honey
- 2 tbsp sriracha
- 2 tsp minced garlic
- 3 tbsp water
- 2 cups cooked white rice
- 1 avocado, diced
- 1 cucumber, sliced
- 1 cup cooked edamame
- 1/2 cup sriracha mayo
- Red pepper flakes (optional)
- Sesame seeds (optional)
Instructions
- Prep the Salmon: Cut salmon into 1-inch cubes. Skin is optional—use kitchen shears to remove it easily if you prefer it off.
- Mix the Marinade: In a large bowl, whisk soy sauce, honey, sriracha, garlic, and water until smooth.
- Marinate the Salmon: Toss the salmon in the marinade. Let sit for at least 20 minutes (up to 1 hour) in the fridge.
- Cook the Salmon: Heat a non-stick skillet over medium-high with a little oil. Sear salmon cubes 2–3 minutes per side until browned and cooked through. Avoid crowding the pan—cook in batches if needed.
- Thicken the Sauce: Pour in the reserved marinade and simmer until it thickens into a glossy glaze.
- Build the Bowls: Layer cooked rice into bowls, then top with salmon, avocado, cucumber, and edamame.
- Drizzle and Garnish: Finish with sriracha mayo, sesame seeds, and red pepper flakes to taste.
- Serve and Enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes