Sriracha Salmon Rice Bowl
This colorful rice bowl is a protein-packed meal that's as beautiful as it is delicious. With crispy salmon chunks, creamy avocado, and a spicy sriracha kick, it's the perfect quick dinner or meal-prep option for your busy week.
Ingredients
For the sauce
Nutrition
Per serving
Instructions
- 1
Pat the salmon chunks dry and toss them with the soy sauce and a pinch of black pepper.
- 2
Heat a non-stick pan over medium-high heat with a tiny bit of oil.
- 3
Add the salmon and cook for 5-6 minutes, turning occasionally until the edges are golden brown and crispy.
- 4
While the salmon cooks, whisk the sriracha, mayonnaise, and lime juice together in a small bowl to make the sauce.
- 5
Divide the warm rice into two bowls.
- 6
Top the rice with the cooked salmon, edamame beans, and avocado cubes.
- 7
Drizzle the spicy sauce over the salmon and rice, then garnish with the chopped green onions.
Chef's Tip
For a lower-carb version, you can swap the white rice for cauliflower rice or shredded cabbage!
Storage
Keeps 2 days in the fridge. Store the sauce and avocado separately to keep everything fresh.
