Why Make This Recipe
Honey Sriracha Salmon Bowls are a fantastic meal choice for anyone looking to enjoy a blend of sweet and spicy flavors. This dish is not only delicious but also packed with nutrients. Salmon is rich in omega-3 fatty acids, while the fresh vegetables and rice add essential vitamins and minerals. It’s simple to prepare and can be enjoyed for lunch or dinner. Plus, the vibrant colors and textures make it a feast for the eyes as well!
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
- Cut your salmon fillets into 1-inch cubes. You can remove the skin if you want, though it’s edible.
- In a large bowl, whisk together all the marinade ingredients: soy sauce (or tamari), honey, sriracha, minced garlic, and water until combined.
- Add the salmon cubes to the marinade and let them sit for up to 1 hour, but at least 20 minutes is best for flavor. It’s good to marinate in the fridge to stay safe.
- Heat a non-stick skillet over medium-high heat with a splash of oil. Add the salmon cubes, saving the marinade for later. Cook for 2-3 minutes on each side until the salmon is cooked through and crispy.
- Pour the reserved marinade into the skillet with the salmon. Cook for a few minutes until the sauce thickens.
- Assemble your bowls with a bed of cooked rice. Add the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
- Drizzle sriracha mayo over the top and sprinkle with red pepper flakes and sesame seeds if you like.
- Serve your Honey Sriracha Salmon Bowls right away and enjoy!
How to Serve Honey Sriracha Salmon Bowls
Enjoy your Honey Sriracha Salmon Bowls warm. You can serve them as a main dish for lunch or dinner. These bowls look great when arranged nicely, making them perfect for sharing with family or friends. Feel free to offer extra sriracha mayo on the side for those who love a little more heat!
How to Store Honey Sriracha Salmon Bowls
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. It’s best to keep the ingredients separate if possible, especially the rice and salmon, to maintain texture.
Tips to Make Honey Sriracha Salmon Bowls
- Use fresh salmon for the best flavor and texture.
- Adjust the amount of sriracha based on how spicy you like your food.
- Feel free to add other veggies like bell peppers or carrots for more color and nutrients.
- If you’re in a hurry, skip the marinating step, but letting it marinate adds extra flavor.
Variation
You can customize your Honey Sriracha Salmon Bowls by swapping out the salmon for another protein like shrimp or tofu. You can also use brown rice or quinoa instead of white rice for a healthier option.
FAQs
1. Can I use frozen salmon?
Yes, you can use frozen salmon, but make sure to thaw it completely before marinating and cooking.
2. Is there a vegetarian version of this recipe?
Yes, you can make a vegetarian version using tofu instead of salmon. Just marinate and cook the tofu in the same way.
3. Can I make this recipe in advance?
You can prep the ingredients in advance, but it’s best to assemble the bowls just before serving for the freshest taste.