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Honey sriracha salmon bowls with glazed salmon cubes, avocado, cucumber and edamame over white rice

Honey Sriracha Salmon Bowls

Sweet and spicy glazed salmon served over rice with fresh avocado, cucumber, and edamame for a quick and healthy dinner bowl ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets 4-6 oz each, skin removed if preferred
  • 3 tbsp low-sodium soy sauce or tamari
  • 2 tbsp honey
  • 2 tbsp sriracha adjust to taste
  • 2 tsp minced garlic
  • 3 tbsp water
  • 1 tbsp cooking oil avocado or vegetable oil
  • 2 cups cooked white rice
  • 1 avocado diced
  • 1 cucumber sliced
  • 1 cup cooked edamame
  • 1/2 cup sriracha mayo
  • red pepper flakes optional garnish
  • sesame seeds optional garnish

Equipment

  • Large skillet (non-stick preferred)
  • Large bowl
  • Whisk

Method
 

  1. Cut salmon fillets into 1-inch cubes, removing skin if desired. Place in a large bowl.
  2. In the bowl with salmon, whisk together soy sauce, honey, sriracha, minced garlic, and water until fully combined. Toss salmon to coat and refrigerate for 20-30 minutes. While marinating, start cooking your rice and prep vegetables.
  3. Heat a large non-stick skillet over medium-high heat and add 1-2 tablespoons of cooking oil. Remove salmon from marinade using a slotted spoon, reserving all the liquid.
  4. Add salmon cubes to hot skillet, spacing them apart. Cook undisturbed for 2-3 minutes until bottom is golden-brown. Flip each cube and cook another 2-3 minutes until all sides are caramelized and salmon flakes easily.
  5. Pour reserved marinade into skillet with cooked salmon. Cook for 2-3 minutes, stirring occasionally, until sauce thickens to a syrupy consistency.
  6. Build bowls with rice as base, then top with glazed salmon, diced avocado, sliced cucumber, and edamame.
  7. Drizzle with sriracha mayo and garnish with sesame seeds and red pepper flakes if desired. Serve immediately while warm.

Notes

Start rice cooking while salmon marinates to have everything ready at the same time. Store leftover salmon and rice separately in airtight containers for up to 3 days. Adjust sriracha amount based on spice preference. Can substitute with brown rice, quinoa, or cauliflower rice. Add a splash of water when reheating if sauce becomes too thick.