Description

These Honey Sriracha Salmon Bowls combine tender, marinated salmon with a perfect balance of sweet honey and spicy sriracha, served over a bed of fluffy rice and topped with fresh avocado, crunchy cucumber, and protein-packed edamame. Finished with a drizzle of creamy sriracha mayo and a sprinkle of sesame seeds, this 30-minute meal is quick, flavorful, and irresistibly good.

Ingredients

Scale

Salmon Marinade

1 pound Salmon fillets, cut into 1-inch cubes
3 tablespoons Soy Sauce (Tamari for gluten-free option)
2 tablespoons Honey
1 tablespoon Sriracha (adjust to taste)
2 cloves Minced Garlic
2 tablespoons Water

Bowl Ingredients

2 cups Cooked Rice
1 large Avocado, sliced
1 cup Cucumber, chopped
1 cup Cooked Edamame
1 tablespoon Sriracha Mayo (mayo mixed with sriracha)
1 teaspoon Red Pepper Flakes (optional)
1 tablespoon Sesame Seeds

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Instructions

Prepare Salmon: Cut fresh salmon fillets into 1-inch cubes and set aside.
Make Marinade: In a medium bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water until thoroughly combined.
Marinate Salmon: Add the cubed salmon to the marinade and gently toss to coat all pieces. Cover the bowl and refrigerate for at least 20 minutes to allow flavors to infuse.
Cook Salmon: Heat a non-stick skillet over medium-high heat and add a small amount of oil. Place the marinated salmon cubes in the skillet and cook for 2-3 minutes on each side until cooked through and slightly caramelized.
Simmer Sauce: Pour any remaining marinade into the skillet with the salmon and simmer for 3-5 minutes, allowing the sauce to thicken and glaze the salmon.
Assemble Bowls: Begin by placing cooked rice at the bottom of each bowl. Top with cooked salmon, sliced avocado, chopped cucumber, and cooked edamame for a balance of textures and flavors.
Add Finishing Touches: Drizzle each bowl with sriracha mayo to add a creamy, spicy kick. Sprinkle red pepper flakes if extra heat is desired, and finish with a scattering of sesame seeds for flavor and crunch.

Notes

For a gluten-free version, use tamari instead of regular soy sauce.
Adjust sriracha levels according to your heat preference.
Marinate the salmon for longer than 20 minutes if time permits for deeper flavor.
Sriracha mayo can be prepared by mixing equal parts mayonnaise and sriracha sauce; adjust ratio for desired spice.
Use fresh, ripe avocados to add creaminess and balance the spicy and tangy flavors.
Cook edamame according to package instructions if using frozen.