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Honey Sriracha Salmon Rice Bowls

Honey Sriracha Salmon Bowls

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  • Author: alyssabennett
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Pescatarian

Description

I am recently OBSESSED with these Honey Sriracha Salmon Bowls! It is my new favorite last minute weeknight dinner. Salmon rice bowls look fancy but everything comes together so fast! A quick marinade and then a hot sear for the salmon, plus cucumbers, edamame, avocado, and sushi rice. You will feel like a super human after eating all this green stuff! Such an easy recipe.

Ingredients

Scale
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons baking soda
  • 1/3 cup soy sauce
  • 2 teaspoons sriracha
  • 1/4 cup honey
  • 2 tablespoons sesame oil
  • 1 tablespoon garlic, smashed and minced
  • 1 tablespoon fresh ginger, minced
  • 2 pounds salmon filets
  • 1 tablespoon sesame oil, for searing
  • 1 1/2 cups sushi rice
  • 1 1/2 cups water
  • 1 teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 1/3 cup rice vinegar
  • 3/4 cup mayonnaise
  • 1 tablespoon sriracha
  • 2 teaspoons rice vinegar
  • 2 English cucumbers
  • 10 ounces edamame
  • 2 large avocados
  • 1/2 cup green onions, sliced thin
  • 1/2 cup cilantro, chopped
  • 2 tablespoons black sesame seeds
  • 2 tablespoons rice seasoning

Instructions

  1. Step: In a medium bowl, whisk together cornstarch, baking soda, soy sauce, sriracha, honey, 2 tablespoons sesame oil, garlic, and ginger.
  2. Step: Chop salmon into 3-4 inch pieces, add to the marinade, and set aside at room temperature.
  3. Step: Rinse sushi rice, then combine with water and salt in a pot; bring to a boil, cover, reduce heat to low, and cook for 10 minutes. Remove from heat and steam covered for 10-20 minutes.
  4. Step: Dissolve 2 tablespoons sugar in 1/3 cup rice vinegar.
  5. Step: Fluff rice and fold in the vinegar mixture, keeping the pot covered.
  6. Step: Whisk 3/4 cup mayonnaise, 1 tablespoon sriracha, and 2 teaspoons rice vinegar together in a small bowl.
  7. Step: Prepare vegetables: slice cucumbers and avocados, steam edamame according to package, and chop green onions and cilantro.
  8. Step: Heat a skillet over medium-high heat for 1-2 minutes; add 2 tablespoons oil.
  9. Step: Sear salmon pieces in batches for 1-2 minutes until crispy, flip, and cook for another 1-3 minutes until opaque and flaky.
  10. Step: Assemble bowls with rice, salmon, vegetables, and garnish with green onions, cilantro, black sesame seeds, and rice seasoning.

Notes

I usually discard the marinade after searing the salmon, but if you want extra-saucy bowls, add the marinade to the hot pan after searing, and cook for 1-2 minutes until thickened.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Pan-searing
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 700 kcal
  • Sugar: 13 g
  • Sodium: 850 mg
  • Fat: 37 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 27 g
  • Trans Fat: 0 g
  • Carbohydrates: 53 g
  • Fiber: 8 g
  • Protein: 40 g
  • Cholesterol: 89 mg

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Find it online: https://elsaflavor.com/honey-sriracha-salmon-bowls-1196337404219571/