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Per serving
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- 1
Marinate the salmon
In a medium bowl, whisk together the cornstarch, baking soda, soy sauce, 1 tbsp sriracha, honey, 2 tbsp sesame oil, and the minced garlic and ginger. Chop each salmon fillet into 3-4 pieces (roughly 3 inches each). Add the salmon to the marinade and set aside at room temperature for 10-15 minutes (up to 1 hour — don't go longer or the acid will start to break down the fish).
- 2
Cook the sushi rice
Rinse 1.5 cups sushi rice in a strainer until the water runs mostly clear. Add rice, 1.5 cups water, and 1 tsp kosher salt to a medium pot. Bring to a boil over high heat, then reduce to low, keep the lid on, and cook for 10 minutes. Turn off heat and let steam (lid still on) for another 10-20 minutes. Meanwhile, stir 2 tbsp granulated sugar into 1/3 cup rice vinegar until dissolved (microwave for 10-20 seconds if needed). Fluff the rice and fold in the vinegar-sugar mixture.
- 3
Make the sriracha mayo
In a small bowl, stir together the mayonnaise, 1 tbsp sriracha, and 2 tsp rice vinegar. Taste and add more sriracha or vinegar as desired. Set aside.
- 4
Prep the toppings
Slice the cucumbers into thin rounds or half-moons. Microwave the edamame according to package directions, about 2-3 minutes. Slice the avocados. Thinly slice the green onions and roughly chop the cilantro.
- 5
Sear the salmon
Heat a large skillet over medium-high heat with no oil for 1-2 minutes until very hot. Add 1 tbsp sesame oil and swirl to coat. Lift each piece of salmon from the marinade, let excess drip off, and add to the pan without crowding — leave about 2 inches between pieces. Sear for 1-2 minutes until the edges are blackened and crispy. Flip and sear 30-60 seconds on the second side, then reduce to medium-low and cook 1-3 more minutes until cooked through. Transfer to a plate and repeat with any remaining salmon, adding more oil as needed.
- 6
Assemble the bowls
Divide the seasoned sushi rice among bowls. Top each with hot salmon, sliced cucumbers, edamame, and avocado. Sprinkle with green onions, cilantro, black sesame seeds, and rice seasoning. Drizzle generously with sriracha mayo and serve immediately.
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Honey Sriracha Salmon Bowls
Created by: MacroMeals
Ingredients
- 1 tbsp cornstarch
- 1 1/2 tsp baking soda
- 1/3 cup soy sauce
- 3 tbsp sesame oil
- 1/4 cup honey
- 2 tbsp sriracha
- 1 tbsp garlic
- 1 tbsp fresh ginger
- 2 lb salmon filets
- 1 1/2 cup sushi rice
- 1 1/2 cup water
- 1 tsp kosher salt
- 2 tbsp granulated sugar
- 1/2 cup rice vinegar
- 3/4 cup mayonnaise
- 2 English cucumber
- 10 oz edamame
- 2 avocado
- 1/2 cup green onions
- 1/2 cup cilantro
- 2 tbsp black sesame seeds
- 2 tbsp rice seasoning
Instructions
- Marinate the salmonIn a medium bowl, whisk together the cornstarch, baking soda, soy sauce, 1 tbsp sriracha, honey, 2 tbsp sesame oil, and the minced garlic and ginger. Chop each salmon fillet into 3-4 pieces (roughly 3 inches each). Add the salmon to the marinade and set aside at room temperature for 10-15 minutes (up to 1 hour — don't go longer or the acid will start to break down the fish).
- Cook the sushi riceRinse 1.5 cups sushi rice in a strainer until the water runs mostly clear. Add rice, 1.5 cups water, and 1 tsp kosher salt to a medium pot. Bring to a boil over high heat, then reduce to low, keep the lid on, and cook for 10 minutes. Turn off heat and let steam (lid still on) for another 10-20 minutes. Meanwhile, stir 2 tbsp granulated sugar into 1/3 cup rice vinegar until dissolved (microwave for 10-20 seconds if needed). Fluff the rice and fold in the vinegar-sugar mixture.
- Make the sriracha mayoIn a small bowl, stir together the mayonnaise, 1 tbsp sriracha, and 2 tsp rice vinegar. Taste and add more sriracha or vinegar as desired. Set aside.
- Prep the toppingsSlice the cucumbers into thin rounds or half-moons. Microwave the edamame according to package directions, about 2-3 minutes. Slice the avocados. Thinly slice the green onions and roughly chop the cilantro.
- Sear the salmonHeat a large skillet over medium-high heat with no oil for 1-2 minutes until very hot. Add 1 tbsp sesame oil and swirl to coat. Lift each piece of salmon from the marinade, let excess drip off, and add to the pan without crowding — leave about 2 inches between pieces. Sear for 1-2 minutes until the edges are blackened and crispy. Flip and sear 30-60 seconds on the second side, then reduce to medium-low and cook 1-3 more minutes until cooked through. Transfer to a plate and repeat with any remaining salmon, adding more oil as needed.
- Assemble the bowlsDivide the seasoned sushi rice among bowls. Top each with hot salmon, sliced cucumbers, edamame, and avocado. Sprinkle with green onions, cilantro, black sesame seeds, and rice seasoning. Drizzle generously with sriracha mayo and serve immediately.