Description
A delightful bowl featuring golden, caramelized salmon cubes in a honey sriracha marinade, served over rice with creamy avocado and crunchy cucumber.
Ingredients
Scale
- 4 salmon fillets (4–6 ounces each)
- 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 extra kick)
- Sesame seeds (for that finishing touch)
Instructions
- Cut the salmon fillets into 1-inch cubes.
- In a large bowl, whisk together the soy sauce, honey, sriracha, minced garlic, and water until well blended.
- Add the salmon cubes to the marinade, tossing gently to coat. Cover and refrigerate for at least 20 minutes.
- Heat a non-stick skillet over medium-high heat and cook the salmon cubes for 2-3 minutes on each side until crisp and cooked through, reserving the marinade.
- Pour the reserved marinade into the skillet, allowing it to bubble and thicken to coat the salmon.
- Assemble the bowls starting with a base of warm rice, topping with salmon, diced avocado, cucumber slices, and edamame.
- Drizzle with sriracha mayo, sprinkle red pepper flakes, and scatter sesame seeds on top. Serve immediately.
Notes
For extra crispy salmon, ensure the skillet is hot before adding the fish. You can also marinate the salmon for up to an hour for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 40mg