Honey-Soy Salmon Rice Bowls

Rice bowls are so fun because everyone can customize their own. This crispy, salty and sweet salmon is extremely delicious and pairs nicely with the veggies and rice. The sriracha mayo adds creaminess and a nice spicy note. Enjoy with a side of fresh fruit and you have the perfect healthy lunch or dinner!

1. Place cubed salmon in a medium bowl. In a separate small bowl, combine soy sauce, sesame oil, canola oil, honey and sriracha. Pour over the salmon.

2. Preheat a nonstick skillet over medium-high heat. Once the pan is hot, carefully pour in the salmon and marinade. Let cook for 3 minutes without moving. Start to stir the salmon and continue to stir until all the pieces are lightly crisp and golden brown. Once that happens, remove pan from heat.

3. Combine sriracha mayo ingredients in a small bowl.

4. Build your rice bowls: Place cooked rice into the bottom of 4 serving bowls. Top with salmon, edamame, avocado and carrot. Drizzle with sriracha mayo and garnish with sesame seeds.

Honey-Soy Salmon Rice Bowls

Serves 4

All you need:

1 pound fresh salmon, skin removed and cut into cubes

2 tablespoons reduced-sodium tamari (gluten-free soy sauce)

1 tablespoon toasted sesame oil

1 tablespoon canola oil

1 tablespoon honey

1-2 teaspoons sriracha

Sriracha mayo –

1/2 cup mayo

2 tablespoons sriracha

Juice of 1/2 lime

4 cups cooked rice (I used jasmine rice)

1 cup shelled edamame

1 ripe avocado, pitted and cut into cubes

1 cup shredded carrot

Toasted sesame seeds, for garnish

All you do:

1. Place cubed salmon in a medium bowl. In a separate bowl, combine soy sauce, sesame oil, canola oil, honey and sriracha. Pour over the salmon.
2. Preheat a nonstick skillet over medium-high heat. Once the pan is hot, carefully pour in the salmon and marinade. Let cook for 3 minutes without moving. Start to stir the salmon and continue to stir until the pieces are lightly crispy and golden brown. Once that happens, remove pan from heat.
3. Combine the sriracha mayo ingredients in a small bowl.
4. Build your rice bowls: Place cooked rice into the bottom of 4 serving bowls. Top with salmon, edamame, avocado and carrot. Drizzle with sriracha mayo and garnish with sesame seeds.