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Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight Recipe

Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight Recipe
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4.9 from 5 reviews

Honey Sriracha Salmon Bowls combine tender, flavorful salmon marinated in a sweet and spicy honey sriracha sauce, served over a bed of fluffy white rice and topped with fresh avocado, crisp cucumber, and nutrient-packed edamame. Drizzled with creamy sriracha mayo and garnished with red pepper flakes and sesame seeds, these bowls offer a perfect balance of textures and bold flavors in a quick, easy-to-prepare meal.

Ingredients

Scale

Salmon

  • 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

Bowls

  • 2 cups cooked white rice
  • 1 avocado, diced
  • 1 cucumber, sliced
  • 1 cup cooked edamame
  • ½ cup sriracha mayo

Garnish (optional)

  • Red pepper flakes
  • Sesame seeds

Instructions

  1. Prepare Salmon: Cut your salmon fillets into 1-inch cubes. Remove the skin if you prefer; it is edible but may not be to everyone’s liking. Using kitchen shears helps make skin removal easier.
  2. Make Marinade: In a large bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water until fully combined.
  3. Marinate Salmon: Add the cubed salmon to the marinade, stirring gently to coat. Marinate in the refrigerator for at least 20 minutes and up to 1 hour to enhance flavor.
  4. Cook Salmon: Heat a large non-stick skillet over medium-high heat with a splash of oil. Add the salmon cubes in batches to avoid overcrowding and cook for 2-3 minutes per side until cooked through and crisped. The salmon should flake easily with a fork when done.
  5. Thicken Sauce: Pour the reserved marinade into the skillet with the cooked salmon and cook for a few more minutes until the sauce thickens and coats the salmon.
  6. Assemble Bowls: Place a bed of cooked white rice in each bowl. Top with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame. Arrange ingredients creatively.
  7. Drizzle with Sauce and Garnish: Drizzle sriracha mayo over the bowl and sprinkle with optional red pepper flakes and sesame seeds for added heat and texture.
  8. Serve: Serve the bowls immediately to enjoy the fresh, vibrant flavors at their peak.

Notes

  • For skin removal, kitchen shears make it easier and safer than a knife.
  • Marinate salmon in the refrigerator to ensure food safety.
  • Do not overcrowd the skillet when cooking salmon to ensure proper searing and avoid steaming.
  • You can substitute white rice with brown rice or cauliflower rice for a healthier option.
  • Adjust sriracha and sriracha mayo quantities to control the spiciness.
  • Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
  • Use low-sodium soy sauce to keep sodium levels moderate.

Nutrition

Keywords: Honey Sriracha Salmon, Salmon Bowls, Spicy Salmon, Sweet and Spicy Sauce, Asian Fusion Meal, Quick Dinner, Healthy Salmon Recipe

Find it online: https://topreci.com/honey-sriracha-salmon-bowls-a-sweet-and-spicy-delight-recipe-2/