Ingredients
Scale
- Salmon:
- 4 salmon fillets (4–6 ounces each)
- 3 tablespoons soy sauce (use non-alcoholic alternatives like tamarind-based soy sauce)
- 2 tablespoons honey
- 2 tablespoons Uni-Eagle Sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
- Bowls:
- 2 cups cooked white rice
- 1 sliced avocado
- 1 sliced cucumber
- 1 cup cooked edamame
Instructions
- Prep the salmon
Start by cutting your salmon into bite-sized 1-inch cubes. I like to remove the skin because it helps the sauce coat the pieces more evenly, but if you love the crispy texture of cooked salmon skin, feel free to leave it on. - Whisk up the marinade
In a large bowl, combine soy sauce, honey, sriracha, garlic, and water. Give it a good whisk until the honey dissolves completely. It smells so good at this point, you’ll want to taste it—but wait until it hits the salmon! - Marinate the salmon
Add the salmon cubes to the marinade, making sure each piece is well-coated. Let them soak for at least 20 minutes. If you’ve got more time, let it sit for up to an hour to really infuse the flavors. - Cook the salmon
Heat a large skillet over medium heat with a splash of oil. Add the marinated salmon cubes, reserving the leftover marinade. Cook for 2-3 minutes per side to get a nice sear. - Add the glaze
Pour the remaining marinade into the skillet with the salmon. Cook for a few more minutes until the sauce thickens into a glossy glaze. It’ll coat the salmon beautifully! - Assemble the bowls
Start with a bed of warm rice, then arrange the cooked salmon, avocado slices, cucumber, and edamame on top. Drizzle with sriracha mayo, sprinkle with sesame seeds and red pepper flakes, and you’re done!
Notes
If you’ve got leftovers (lucky you), store them in an airtight container in the fridge. The salmon and rice will keep well for up to 2 days, but the avocado is best sliced fresh. To reheat, warm the salmon and rice in the microwave for 1-2 minutes, adding a splash of water to keep the rice fluffy. Avoid overheating, as the salmon can dry out quickly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner