Ingredients
Scale
- 4 4-6 ounce salmon filets
- 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
- 1 cucumber (sliced)
- 1 cup edamame (cooked)
- 1/2 cup sriracha mayo
Instructions
- Cut salmon into 1-inch cubes and optionally remove the skin.
- In a mixing bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water to create the marinade.
- Add salmon cubes to the marinade, allowing them to soak for at least 20 minutes.
- Heat oil in a skillet over medium-high heat and cook marinated salmon cubes for 2-3 minutes on each side until crispy.
- Pour reserved marinade into the skillet and cook until thickened.
- Assemble bowls starting with a base of cooked white rice, topped with salmon, avocado slices, cucumber, edamame, and drizzled with sriracha mayo.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 540
- Sugar: 12g
- Sodium: 830mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg