Ingredients

• 4 (4–6 ounce) salmon filets
  
• 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
  
• 1 cucumber, sliced
  
• 1 cup cooked edamame
  
• ½ cup sriracha mayo

Instructions

1. Cut the salmon into 1-inch cubes. Removing the skin is optional—keep it on if you prefer.
2. In a large bowl, whisk together all the marinade ingredients.
3. Add the salmon to the bowl and let it soak up the marinade for at least 20 minutes, or up to an hour.
4. When the salmon is ready, warm a large skillet with a bit of oil. Add the salmon pieces, reserving the leftover marinade.
5. Sear for 2–3 minutes per side until nicely browned.
6. Pour the remaining marinade into the skillet and continue cooking until the sauce reduces and thickens.
7. To assemble, start each bowl with a base of white rice. Layer on the salmon, avocado, cucumber, and edamame, then finish with a drizzle of sriracha mayo.
8. Add sesame seeds and red pepper flakes if you’d like a little extra texture and heat.

• You can swap the vegetables with others you enjoy—broccoli, carrots, or spinach all work well.
• Air fryer option: After marinating, preheat the air fryer to 400°F. Cook the salmon pieces (without the extra sauce) for 7–9 minutes until crisp and cooked through.
  Meanwhile, warm the leftover marinade in a small pan, whisk in ½ teaspoon cornstarch, and simmer until thickened. Coat the cooked salmon in this sauce before serving.
• To remove salmon skin easily: place the filets in a baking dish, skin side up, pour boiling water over them, and gently peel off the skin starting at a corner.