Honey Sriracha Salmon Bowls (Recipe for Printing)
Salmon glazed with honey sriracha atop rice, finished with fresh avocado, cucumber, and edamame for bold flavor.
# What You Need:
→ Salmon and Marinade
01 -
4 salmon fillets (4–6 ounces each)
02 -
3 tablespoons low-sodium soy sauce or tamari
03 -
2 tablespoons honey
04 -
2 tablespoons sriracha
05 -
2 teaspoons minced garlic
06 -
3 tablespoons water
→ Bowl Components
07 -
2 cups cooked white rice
08 -
1 avocado, diced
09 -
1 cucumber, sliced
10 -
1 cup cooked edamame
→ Toppings
11 -
Red pepper flakes, to taste
12 -
0.5 cup sriracha mayonnaise
# How to Make It:
01 -
Slice the salmon fillets into 1-inch cubes, removing the skin if desired.
02 -
In a bowl, combine soy sauce, honey, sriracha, minced garlic, and water. Stir until the honey dissolves.
03 -
Toss the salmon cubes in the marinade, making sure each piece is well coated. Refrigerate and marinate for 20 to 60 minutes.
04 -
Heat a nonstick skillet over medium heat. Add the marinated salmon and cook for 4–6 minutes, turning gently until just cooked through.
05 -
Pour any remaining marinade into the skillet and simmer for several minutes until slightly thickened.
06 -
Divide the cooked white rice evenly between two bowls. Top with the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
07 -
Drizzle with sriracha mayonnaise and sprinkle red pepper flakes as desired. Serve immediately.
# Extra Tips:
01 -
Marinate the salmon in the refrigerator for optimal food safety and flavor absorption.
02 -
Arranging the bowl components separately enhances visual appeal and offers an array of textures.