Ingredients
Method
- Cut your salmon into 1 inch cubes. I took the skin off, but you can keep it on if you prefer.
- Whisk together all ingredients for the marinade in a large bowl.
- Add in the salmon and marinate for up to 1 hour, but ideally at least 20 minutes.
- Once it's done marinating, heat a large skillet with a splash of oil and add in the salmon, but keep the rest of the marinade on the side for now.
- Cook for 2-3 minutes on each side to get a nice crisp.
- Add in the marinade and cook until the sauce thickens.
- Assemble your bowls with a bed of rice, then add in the salmon, avocado, cucumber, edamame and top with the sriracha mayo.
- Sprinkle with red pepper flakes and sesame seeds and enjoy!
Notes
Feel free to swap in our out any veggies you like, such as broccoli, carrots, spinach etc.
If you want to air fry instead, after marinating, preheat the your air fryer to 400 Fahrenheit, then add the salmon (without the extra sauce) and air fry for 7-9 minutes or until crispy and cooked through.
Meanwhile, add the rest of the marinade to a pan on the stove, whisk in 1/2 teaspoon of cornstarch and simmer until thick. Toss the cooked salmon in the rest of the sauce and serve as usual.
To easily remove the salmon skin, place it in a baking dish, skin side up and pour boiling water on top. Lift the skin from the corner and peel it off. It should come off fairly easily, but if you have any issues, slide a knife underneath!
Serving: 1bowl / Calories: 522kcal / Carbohydrates: 41g / Protein: 43g / Fat: 22g / Fiber: 6g / Sugar: 11g