Ingredients
Salmon and Marinade
- 4 salmon filets (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
Bowls
- 2 cups cooked white rice
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 cup cooked edamame
- 1/2 cup sriracha mayo
- Red pepper flakes, for garnish
- Sesame seeds, for garnish
Instructions
- Cut Salmon: Cut your salmon into 1-inch cubes. You may remove the skin if preferred, though keeping it on is optional.
- Whisk Marinade: In a large bowl, whisk together soy sauce or tamari, honey, sriracha, minced garlic, and water until well combined.
- Marinate Salmon: Add the salmon cubes to the marinade and let them soak for at least 20 minutes, ideally up to 1 hour, to absorb the flavors.
- Heat Pan: Heat a large skillet over medium-high heat with a splash of oil to prevent sticking.
- Cook Salmon: Add the marinated salmon cubes to the skillet, reserving the remaining marinade separately. Cook the salmon for 2-3 minutes on each side until it develops a nice crisp and is cooked through.
- Add Sauce: Pour the reserved marinade into the skillet and cook along with the salmon until the sauce thickens and coats the salmon beautifully.
- Assemble Bowls: On individual serving bowls, create a bed of cooked white rice. Top with the cooked salmon, slices of avocado, cucumber, and cooked edamame. Drizzle with sriracha mayo.
- Serve: Garnish with red pepper flakes and sesame seeds for added flavor and crunch. Serve immediately and enjoy your vibrant salmon bowls!
Notes
- You can keep or remove salmon skin based on preference.
- Marinating longer intensifies the flavor but is not mandatory.
- Use low sodium soy sauce to keep salt levels moderate.
- Sriracha mayo can be made by mixing mayonnaise with sriracha to taste.
- Serve with extra sriracha or lime wedges for additional flavor customization.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
