Description
A delightful dish featuring tender, marinated salmon served over fluffy rice and topped with quick pickled cucumbers, perfect for a nourishing meal.
Ingredients
- 1 lb skinless salmon, cut into bite-sized pieces
- 1/4 cup reduced sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 2 cloves garlic, minced
- 1 tbsp ginger paste or grated ginger
- 1–2 tsp sriracha (adjust based on spice preference)
- 2 mini cucumbers (for quick pickling)
Instructions
- In a bowl, combine the soy sauce, rice vinegar, sesame oil, honey, minced garlic, ginger, and sriracha to create a marinade. Add the salmon pieces and marinate for at least 30 minutes.
- While the salmon marinates, prepare the quick pickled cucumbers by slicing them thinly and tossing them with salt, letting them sit for a few minutes.
- Cook the marinated salmon in a hot skillet over medium heat for about 5-7 minutes, or until cooked through.
- Assemble the rice bowls by placing cooked rice as the base, adding the cooked salmon, and topping with pickled cucumbers.
- Serve with seaweed snacks on the side for added crunch. Enjoy your flavorful meal!
Notes
For added flavor, consider marinating the salmon longer than 30 minutes. Adjust the heat level by varying the amount of sriracha used in the marinade.
