Honey Sriracha Salmon Bowls
Craving sweet and spicy? These Honey Sriracha Salmon Bowls deliver tender salmon cubes glazed in a vibrant garlic-sriracha sauce, served with fluffy white rice, crisp veggies, and creamy avocado. Marinate and cook in just 20 minutes for a quick weeknight meal or impressive lunch.
Servings: 4 servings
Calories: 520kcal
Ingredients
- 4 salmon filets (4-6 ounces each), 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
- 1 splash of cooking oil (vegetable or avocado oil recommended)
- 2 cups cooked white rice
- 1 ripe avocado, sliced
- 1 cucumber, thinly sliced
- 1 cup cooked edamame (shelled)
- 1/2 cup sriracha mayo (mix mayo and sriracha to taste)
- Red pepper flakes and sesame seeds for garnish
Instructions
- Cut the salmon into 1-inch cubes
- Whisk together soy sauce, honey, sriracha, garlic, and water in a large bowl
- Add salmon to the marinade and toss to coat; refrigerate for 20-60 minutes
- Heat oil in a skillet over medium-high heat
- Cook salmon cubes for 2-3 minutes per side to crisp
- Pour remaining marinade into skillet and reduce to coat salmon
Notes
Marinate salmon longer for deeper flavor (up to 1 hour recommended)
Use tamari for a gluten-free option
Swap white rice for quinoa or brown rice for added texture and nutrients
Make sriracha mayo by combining 1 cup mayo with 2-3 tablespoons sriracha, depending on spice preference
Use tamari for a gluten-free option
Swap white rice for quinoa or brown rice for added texture and nutrients
Make sriracha mayo by combining 1 cup mayo with 2-3 tablespoons sriracha, depending on spice preference