Name: Honey Sriracha Salmon Bowls Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
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; 3 tablespoons water; 1 splash cooking oil (for pan); 2 cups cooked white rice; 1 avocado (sliced); 1 cucumber (sliced); 1 cup cooked edamame; 1/2 cup sriracha mayo; Optional garnish: red pepper flakes and sesame seeds

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Introduction

These Honey Sriracha Salmon Bowls are a perfect balance of sweet, spicy, and savory flavors. Featuring tender salmon coated in a flavorful marinade and served with fresh veggies over rice, they make a satisfying and vibrant meal weeknight or weekend alike.

A white bowl filled with a base layer of white rice topped with three main sections: on the left, thin bright green slices of avocado with a light pink sauce drizzled on top; in the center, thin slices of cucumber and a handful of bright green edamame beans scattered around; on the right, multiple browned, glazed cubes of tofu sprinkled with white sesame seeds and more edamame beans, all drizzled with the same light pink sauce and garnished with a few small green leaves. Black chopsticks rest on the bowl's edge, and the bowl sits on a white marbled surface with small bowls of sesame seeds and crushed red pepper flakes nearby. photo taken with an iphone --ar 4:5 --v 7

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
3 tablespoons water
2 cups cooked white rice
1 avocado
1 cucumber, sliced
1 cup cooked edamame
1/2 cup sriracha mayo

Instructions

Step 1: Cut the salmon into 1-inch cubes. You may remove the skin if you prefer, or leave it on.
Step 2: In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water to create the marinade.
Step 3: Add the salmon cubes to the marinade, ensuring they are well coated. Marinate for at least 20 minutes, up to 1 hour.
Step 4: Heat a large skillet over medium heat with a splash of oil. Add the salmon pieces, reserving the remaining marinade.
Step 5: Cook the salmon for 2-3 minutes on each side until nicely crisped and cooked through.
Step 6: Pour the reserved marinade into the skillet and cook until the sauce thickens, coating the salmon.
Step 7: Assemble the bowls by placing a bed of cooked rice, then topping with the salmon, sliced avocado, cucumber, and cooked edamame.
Step 8: Dollop sriracha mayo over the top, sprinkle with red pepper flakes and sesame seeds if desired, and serve immediately.

Tips & Variations

For a gluten-free option, use tamari instead of soy sauce.
You can substitute white rice with brown rice or quinoa for extra fiber and nutrients.
If you prefer a milder spice level, reduce the amount of sriracha or omit the red pepper flakes.
Add fresh cilantro or green onions for an extra burst of flavor and color.
Leftover salmon can be used in salads or wraps for a quick lunch the next day.

Storage

Store any leftover salmon and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet or microwave until warmed through. Assemble fresh bowls as needed to keep the avocado and cucumber crisp.

How to Serve

The image shows a bowl of food with three main layers. The bottom layer is white rice with a soft texture, covering the whole base of the bowl. On top of the rice, there are bright green edamame beans scattered mostly on one side, with some sliced cucumber pieces adding a fresh, slightly translucent green circle shape. On the other side, there are sliced avocado pieces in a vibrant green color, smooth and creamy in texture, drizzled with a light beige sauce. The top layer has medium-sized browned tofu cubes with a crispy texture, coated in a shiny sauce and sprinkled with white sesame seeds and red pepper flakes. The bowl is white with a light speckled pattern, set on a white marbled texture surface. Black chopsticks rest on the left side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well. Just be sure to thaw it completely and pat dry before cutting and marinating to ensure the best texture and flavor.

Is it possible to make this recipe without sriracha?

Absolutely. You can substitute with another hot sauce you prefer or omit it for a milder, sweeter flavor. Adding a pinch of smoked paprika can add a nice depth in place of heat.