Description
A delicious combination of sweet and spicy flavors with fresh salmon served over a bed of rice, topped with avocado, cucumber, and edamame.
Ingredients
- 4 (4-6 ounce) salmon fillets
- 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, diced
- 1 cucumber, sliced
- 1 cup cooked edamame
- ½ cup sriracha mayo
- Red pepper flakes (optional)
- Sesame seeds (optional)
Instructions
- Cut the salmon fillets into 1-inch cubes. Add them to the marinade, pressing gently to ensure even coating.
- Heat a non-stick skillet over medium-high heat and add a splash of oil.
- Add the marinated salmon cubes to the skillet, reserving the marinade for later. Sear the salmon for 2-3 minutes on each side until crisp on the outside and tender inside.
- Pour the reserved marinade into the pan and allow it to thicken slightly.
- Assemble the bowls by placing a generous portion of rice at the bottom.
- Top with seared salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle with sriracha mayo and sprinkle with red pepper flakes and sesame seeds if desired.
Notes
Adjust the level of spiciness based on your preferences, and feel free to try different vegetables as toppings.
