Honey Sriracha Salmon Bowls

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Honey Sriracha Salmon Bowls are a delightful mix of sweet and spicy flavors. This dish features tender salmon, perfectly cooked rice, and fresh veggies, making it healthy and delicious. It’s a quick meal that you can whip up any day of the week!

Why make this recipe

These bowls are perfect for busy days when you want something delicious and nutritious in no time. The sweet and spicy marinade gives the salmon amazing flavor, and you can easily customize the toppings. Plus, they’re great for the whole family!

how to make Honey Sriracha Salmon Bowls

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
• Sesame seeds

Directions :

1. Cut your salmon fillets into 1-inch cubes. If you like, remove the skin (it’s edible, but some people don’t like it). You can use kitchen shears for easier skin removal.
2. In a large bowl, whisk together the soy sauce (or tamari), honey, sriracha, minced garlic, and water. Whisking helps mix everything well.
3. Add the salmon cubes to the marinade and let them soak for at least 20 minutes, or up to an hour. The longer they sit, the tastier they become! Remember to marinate them in the fridge for safety.
4. Heat a large non-stick skillet over medium-high heat and add a little oil. Add the salmon cubes to the skillet, keeping some marinade for later. Cook the salmon for 2-3 minutes on each side until it flakes easily with a fork.
5. Pour in the reserved marinade and cook for a few minutes until the sauce thickens slightly. This will enhance the flavor.
6. Assemble your bowls by starting with a bed of cooked rice. Top it with the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame. You can be creative with the arrangement!
7. Drizzle the sriracha mayo on top and sprinkle with red pepper flakes and sesame seeds if you like. Adjust the mayo to suit your taste.
8. Serve your Honey Sriracha Salmon Bowls immediately and enjoy!

How to serve Honey Sriracha Salmon Bowls

These bowls are best served fresh and warm. You can add extra toppings like sliced green onions or more veggies for even more flavor.

How to Store Honey Sriracha Salmon Bowls

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the microwave or on the stove until heated through.

Tips to make Honey Sriracha Salmon Bowls

• Feel free to use frozen salmon if fresh isn’t available; just adjust the cooking time.
• If you want to add more veggies, try bell peppers or shredded carrots.
• Taste the marinade before adding the salmon to make sure it’s to your liking. Adjust the honey or sriracha if you want more sweetness or heat.

variation (if any)

You can also substitute chicken or tofu for the salmon. Just adjust cooking times accordingly to ensure they’re fully cooked through.

Honey Sriracha Salmon Bowls

• Author: Alora chef

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Description

Honey Sriracha Salmon Bowls are a delightful mix of sweet and spicy flavors featuring tender salmon cubes marinated in a honey-sriracha sauce, perfectly cooked rice, and fresh vegetables. This quick, nutritious meal is perfect for busy weeknights and can be easily customized to suit your taste preferences.

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Ingredients

Scale 1x2x3x

• 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, to taste
• Sesame seeds, to taste

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Instructions

1. Cut salmon fillets into 1-inch cubes. Remove the skin if desired (kitchen shears can make this easier).
2. In a large bowl, whisk together the soy sauce (or tamari), honey, sriracha, minced garlic, and water until well combined.
3. Add the salmon cubes to the marinade and let them soak for at least 20 minutes, or up to an hour in the refrigerator.
4. Heat a large non-stick skillet over medium-high heat with a little oil.
5. Add the salmon cubes to the skillet, reserving some marinade for later. Cook for 2-3 minutes on each side until salmon flakes easily with a fork.
6. Pour in the reserved marinade and cook for a few more minutes until the sauce thickens slightly.
7. Assemble bowls by starting with a bed of cooked rice, then top with the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
8. Drizzle sriracha mayo on top and sprinkle with red pepper flakes and sesame seeds as desired.
9. Serve immediately while warm.

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Notes

• Feel free to use frozen salmon if fresh isn’t available; just adjust the cooking time accordingly.
• Add more vegetables like bell peppers or shredded carrots for extra nutrition and color.
• Taste the marinade before adding the salmon to adjust sweetness or heat to your preference.
• Substitute chicken or tofu for salmon if desired, adjusting cooking times accordingly.
• For meal prep, the marinade and vegetables can be prepared ahead of time.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

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Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 8g
• Sodium: 680mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 60mg

FAQs

Can I use a different type of fish?
Yes, other fish like tilapia or trout work well too!

What can I serve as a side dish?
These bowls are filling on their own, but you can serve them with a light salad or steamed vegetables for extra nutrition.

Can I make this recipe in advance?
While it’s best fresh, you can prep the marinade and chop the veggies ahead of time. Cook the salmon and rice just before serving for the best flavor!