Honey Sriracha Salmon Bowls

Honey Sriracha Salmon Bowls

A delightful combination of sweet and spicy flavors with tender salmon, creamy avocado, and crunchy vegetables, all served over fluffy rice and drizzled with sriracha mayo.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 3 servings

Course: Dinner, Main Course

Cuisine: Asian, Fusion

Calories: 600

Ingredients Method Notes

Ingredients

For the Marinade and Salmon

4-6 ounces salmon fillets Fresh, wild-caught salmon is always your best bet for flavor and quality.
3 tablespoons low-sodium soy sauce or tamari Use tamari for a gluten-free alternative.
2 tablespoons honey Opt for raw honey for a richer flavor.
2 tablespoons sriracha Adjust based on your heat preference.
2 teaspoons minced garlic Fresh garlic provides more aromatic depth.
3 tablespoons water Use to balance the marinade.

For the Bowls

2 cups cooked white rice Jasmine or basmati rice adds a fragrant touch.
1 whole avocado Choose ripe ones for creamy texture.
1 whole cucumber, sliced Crunchy for added freshness.
1 cup cooked edamame Perfect for extra protein and greenery.
½ cup sriracha mayo Mix mayo with a splash of sriracha to taste.

Method

Preparation

In a bowl, mix soy sauce, honey, sriracha, minced garlic, and water. Place salmon fillets in the marinade, cover, and let them marinate for at least 20 minutes.
Cook the white rice according to package instructions to achieve the fluffiest texture.

Cooking

Preheat your oven to 400°F. Place the marinated salmon on a lined baking sheet and bake for 12-15 minutes.

Assembly

In deep bowls or plates, start with a scoop of rice, place the baked salmon on top, and add the avocado slices, cucumber, and edamame. Drizzle with sriracha mayo.

Notes

For storage, keep leftovers in an airtight container in the fridge for up to 3 days. You can prep the marinade a day in advance! This dish pairs well with sesame green beans or a simple salad.