Ingredients
Scale
- 4 (4–6 ounce) salmon fillets, cut into 1-inch cubes
- 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
- 1/2 cup sriracha mayo
- Red pepper flakes (optional)
- Sesame seeds (optional)
Instructions
- Cut the salmon fillets into 1-inch cubes and remove skin if desired.
- In a bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water.
- Add the salmon cubes to the marinade and marinate for at least 20 minutes, up to 1 hour, in the refrigerator.
- Heat a non-stick skillet over medium-high heat with a small amount of oil.
- Add the salmon cubes to the skillet, reserving the marinade, and cook for 2–3 minutes per side until cooked through and lightly crisp.
- Pour the reserved marinade into the skillet and cook for a few minutes until the sauce thickens slightly.
- Assemble bowls with cooked rice, salmon, avocado, cucumber, and edamame.
- Drizzle with sriracha mayo, garnish with red pepper flakes and sesame seeds if desired, and serve immediately.
Notes
- Do not overcook the salmon to keep it tender and flaky.
- Adjust the amount of sriracha to control the heat level.
- Swap rice for brown rice, quinoa, or cauliflower rice if desired.
- Add extra toppings like shredded carrots or green onions for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Dinner
- Method: Pan-frying
- Cuisine: American, Asian-inspired