Ingredients
Scale
4 (4-6 ounce) salmon filets, cubed
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, sliced
1 cucumber, sliced
1 cup cooked edamame
1/2 cup sriracha mayo (halal-certified)
Instructions
- Cut salmon into 1-inch cubes.
- Whisk soy sauce, honey, sriracha, garlic, and water for marinade.
- Marinate salmon for 20 minutes to 1 hour.
- Sear salmon in a hot skillet for 2-3 minutes per side.
- Add reserved marinade to skillet and cook until thickened.
- Assemble bowls with rice, salmon, avocado, cucumber, and edamame. Top with sriracha mayo.
Notes
- Ensure all condiments like mayonnaise are halal-certified.
- Do not overcrowd the pan when searing salmon for the best crust.
- The bowl components are great for meal prep. Store separately.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 bowl
- Calories: 522 kcal
- Sugar: 11 g
- Fat: 22 g
- Carbohydrates: 41 g
- Fiber: 6 g
- Protein: 43 g