why make this recipe
Honey Sriracha Salmon Bowls are delicious and satisfying. They combine the savory taste of salmon with a sweet and spicy sauce, making them a perfect choice for any meal. This recipe is not only quick to prepare but also offers a balance of healthy ingredients. You get protein from the salmon, healthy fats from avocado, and fiber from edamame and cucumber. It’s a complete meal packed with flavors and colors that look great on your plate.
how to make Honey Sriracha Salmon Bowls
Ingredients
- 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
- 2 cups cooked white rice
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 cup cooked edamame
- 1/2 cup sriracha mayo
Directions
- Cut the salmon into 1-inch cubes.
- In a mixing bowl, whisk together the soy sauce, honey, sriracha, garlic, and a bit of water.
- Marinate the salmon cubes in this mixture for at least 20 minutes.
- Heat a skillet over medium heat with a little oil and cook the marinated salmon for 2–3 minutes on each side until crispy.
- Add the reserved marinade to the skillet and cook until it thickens.
- Assemble your bowls starting with a base of rice. Top with the cooked salmon, sliced avocado, cucumber, and edamame, then drizzle with sriracha mayo.
how to serve Honey Sriracha Salmon Bowls
Serve the Honey Sriracha Salmon Bowls warm. You can add extra sriracha mayo on top for more flavor if you like it spicier. These bowls are great for lunch or dinner and can be enjoyed right away or meal-prepped for later.
how to store Honey Sriracha Salmon Bowls
If you have leftovers, store them in an airtight container in the refrigerator. The salmon can be kept for 1-2 days. When ready to eat, reheat gently in the microwave or on the stove. The rice and vegetables can also be stored together, but it’s best to keep the sriracha mayo separate until you’re ready to serve.
tips to make Honey Sriracha Salmon Bowls
- To add more crunch and flavor, consider adding some sesame seeds or chopped green onions on top before serving.
- If you prefer a milder flavor, reduce the amount of sriracha in the marinade.
- You can replace white rice with brown rice or quinoa for a healthier grain option.
variation
If you’re not a fan of salmon, you can easily swap it out for chicken or tofu. The marinade will work well with these proteins too. Just adjust the cooking times as needed to ensure everything is thoroughly cooked.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before cutting and marinating.
2. What if I can’t find sriracha mayo?
You can easily make your own by mixing mayonnaise with a bit of sriracha to taste. Adjust the amount based on how spicy you want it.
3. Is this recipe gluten-free?
To make this recipe gluten-free, use tamari instead of soy sauce, and ensure that any other sauces or condiments you use are also gluten-free.
Honey Sriracha Salmon Bowls
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delicious and satisfying bowls combining savory salmon with a sweet and spicy honey sriracha sauce.
Ingredients
- 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
- 2 cups cooked white rice
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 cup cooked edamame
- 1/2 cup sriracha mayo
Instructions
- Cut the salmon into 1-inch cubes.
- In a mixing bowl, whisk together the soy sauce, honey, sriracha, garlic, and a bit of water.
- Marinate the salmon cubes in this mixture for at least 20 minutes.
- Heat a skillet over medium heat with a little oil and cook the marinated salmon for 2–3 minutes on each side until crispy.
- Add the reserved marinade to the skillet and cook until it thickens.
- Assemble your bowls starting with a base of rice. Top with the cooked salmon, sliced avocado, cucumber, and edamame, then drizzle with sriracha mayo.
Notes
For added crunch and flavor, consider topping with sesame seeds or chopped green onions. You can replace white rice with brown rice or quinoa for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
