Salmon Rice Bowls with Sriracha Mayo
Ingredients
- Salmon Marinade:
- ⅓ cup soy sauce
- 2 teaspoons sriracha
- ¼ cup honey
- 1 tablespoon sesame oil
- 1 tablespoon finely minced fresh garlic
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch
- 2 pounds salmon filets, cubed
- Sriracha Mayo:
- 1 cup mayonnaise
- 2 tablespoons sriracha
- 1 teaspoon finely minced garlic
- Salmon Rice Bowls:
- 2 tablespoons avocado, canola or grapeseed oil
- marinated salmon cubes
- cooked rice, such as Jasmine or sushi rice
- fresh lime, for serving
- Toppings:
- 1 cup shredded purple cabbage
- ½ cup shredded carrots
- 2 cucumbers
- 2 large avocados
- ¾ cup diced mango or pineapple
- 2 green onions, thinly sliced at a bias
- ½ cup fresh cilantro leaves
- 2 tablespoons sesame seeds
Instructions
- In a small mixing bowl whisk soy sauce, sriracha, honey, sesame oil, garlic, ginger, and cornstarch until smooth. Add the salmon pieces to the marinade and marinate for 15 minutes.
- To make the sriracha mayo, add mayonnaise, sriracha and garlic to a small bowl. Whisk until smooth and creamy. Set aside until ready to use.
- Heat 2 tablespoons of oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Discard the marinade, then add the cubed salmon to the hot pan. Cook for about 3 minutes per side, or until the salmon reaches an internal temperature of 125°F.
- To assemble the bowls, add the cooked rice to a serving bowl. Top with the salmon, fresh lime wedges on the side, and your choice of toppings. Drizzle with sriracha mayo. Enjoy!