Honey Sriracha Salmon Bowls (Print)
Flaky salmon with honey sriracha glaze is paired with rice, avocado, cucumber, and edamame for a vibrant meal.
# Ingredients:
→ Salmon and Marinade
01 -
4 salmon fillets (115–170 g each), skin removed if preferred
02 -
3 tablespoons (45 ml) low-sodium soy sauce or tamari
03 -
2 tablespoons (30 ml) honey
04 -
2 tablespoons (30 ml) sriracha sauce
05 -
2 teaspoons (10 ml) minced garlic
06 -
3 tablespoons (45 ml) water
→ Bowl Assembly
07 -
2 cups (360 g) cooked white rice
08 -
1 avocado, diced
09 -
1 cucumber, thinly sliced
10 -
1 cup (160 g) cooked edamame
11 -
0.5 cup (120 ml) sriracha mayonnaise
→ Garnishes (optional)
12 -
Red pepper flakes, to taste
13 -
Sesame seeds, to taste
# Steps:
01 -
Cut salmon fillets into 2.5 cm cubes. Optionally remove skin using kitchen shears for convenience.
02 -
In a large bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water until well combined.
03 -
Add salmon cubes to the marinade. Cover and refrigerate for at least 20 minutes, or up to 1 hour for enhanced flavor.
04 -
Heat a large non-stick skillet over medium-high heat with a small amount of oil. Add marinated salmon in a single layer, reserving marinade. Sear 2–3 minutes per side until salmon is cooked through and forms a light crust. Work in batches if needed.
05 -
Pour reserved marinade into the skillet. Simmer for several minutes, stirring gently, until the sauce thickens and coats the salmon.
06 -
Arrange a bed of cooked rice in serving bowls. Top evenly with glazed salmon, diced avocado, sliced cucumber, and cooked edamame.
07 -
Drizzle sriracha mayonnaise over assembled bowls. Garnish with red pepper flakes and sesame seeds if desired. Serve immediately.
# Notes:
01 -
Do not overcook the salmon to preserve its tenderness.
02 -
Adjust sriracha quantity to match your desired spice level.
03 -
Experiment with different fresh toppings according to preference.