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–+ servings

Honey Sriracha Salmon Bowls

A delightful combination of sweet and spicy flavors packed with nutrients, making it a perfect meal prep option or quick weeknight dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 tablespoons low-sodium soy sauce or tamari Use tamari for gluten-free option
  • 2 tablespoons honey
  • 2 tablespoons sriracha Adjust based on spice preference
  • 2 teaspoons minced garlic
  • 3 tablespoons water
For the Bowls
  • 4 pieces salmon fillets (4-6 ounces each) Cut into 1-inch cubes
  • 2 cups cooked white rice Used as the base
  • 1 piece avocado, diced
  • 1 piece cucumber, sliced
  • 1 cup cooked edamame
  • ½ cup sriracha mayo Drizzle on top
  • to taste red pepper flakes For garnish
  • to taste sesame seeds For garnish

Method
 

Preparation
  1. Cut your salmon fillets into 1-inch cubes. You can remove the skin if you prefer it that way.
  2. In a large bowl, whisk together the ingredients for the marinade: soy sauce (or tamari), honey, sriracha, minced garlic, and water.
  3. Add the salmon cubes to the marinade and marinate for up to 1 hour (ideally at least 20 minutes) in the refrigerator.
Cooking
  1. Heat a non-stick skillet over medium-high heat with a splash of oil.
  2. Add the marinated salmon cubes to the skillet; cook for 2-3 minutes on each side until cooked through and crisp.
  3. Add the reserved marinade to the skillet and cook for a few more minutes until the sauce thickens slightly.
Assembly
  1. To assemble your bowls, start with a bed of cooked rice. Top it with the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
  2. Drizzle the sriracha mayo over the bowls and sprinkle with red pepper flakes and sesame seeds if desired.
  3. Serve immediately and enjoy!

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 6gSugar: 10g

Notes

Store leftover components separately in airtight containers for up to 2 days. Reheat salmon and rice in the microwave when ready to eat. Adjust sriracha and honey levels based on spice preference.

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