Honey Sriracha Salmon Bowls With Sushi Rice And Avocado
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to dive into the world of Honey Sriracha Salmon Bowls, and trust me, you won’t want to miss this!
Imagine a dish that’s both healthy and indulgent, with a perfect balance of sweet and spicy flavors. That’s exactly what you’ll get with these mouth-watering salmon bowls!
First, let’s start with the marinade. In a large bowl, whisk together cornstarch, baking soda, soy sauce, honey, sriracha, garlic, and ginger. Yes, you read that right – baking soda It may seem strange, but trust us, it’s a game-changer. The baking soda helps create a crispy exterior on the salmon, while the cornstarch adds a nice thickness to the marinade.
Add in your chopped salmon, making sure each piece is coated in the marinade. Let it sit for at least 10-15 minutes, or up to an hour if you can wait that long!
While the salmon is marinating, cook your sushi rice according to the package instructions. Once it’s cooked, mix in some rice vinegar and sugar to give it that perfect balance of sweet and tangy.
Now it’s time to sear the salmon Heat a pan over medium-high heat, adding a small amount of sesame oil to prevent sticking. Once the pan is hot, add in your marinated salmon, making sure not to overcrowd the pan. You want to give each piece enough room to get that perfect sear.
While the salmon is cooking, prep your toppings. Slice up some cucumbers, avocado, and green onions. You can also cook some edamame according to the package instructions.
Once the salmon is cooked, it’s time to assemble your bowls. Add a scoop of sushi rice, followed by a piece of seared salmon. Top with your desired toppings, including cucumbers, avocado, edamame, and a drizzle of sriracha mayo.
And that’s it A delicious, healthy, and indulgent meal that’s perfect for any night of the week. So go ahead, give it a try, and let us know what you think!
Printable Recipe
Ingredients
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons sriracha
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 pound salmon, chopped
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 cucumber, sliced
- 1 avocado, sliced
- 2 green onions, sliced
- 1 cup edamame
Instructions
- 1. In a large bowl, whisk together cornstarch, baking soda, soy sauce, honey, sriracha, garlic, and ginger to create the marinade.
- 2. Add chopped salmon to the marinade, ensuring each piece is well coated, and let it sit for at least 10-15 minutes or up to an hour.
- 3. Cook sushi rice according to package instructions, then mix in rice vinegar and sugar.
- 4. Heat a pan over medium-high heat and add a small amount of sesame oil.
- 5. Once the pan is hot, add the marinated salmon, making sure not to overcrowd the pan, and sear until cooked through.
- 6. While the salmon is cooking, slice cucumbers, avocado, and green onions, and cook edamame according to package instructions.
- 7. Assemble the bowls by adding a scoop of sushi rice, followed by a piece of seared salmon, and top with cucumbers, avocado, edamame, and a drizzle of sriracha mayo.
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