Sriracha Salmon Bowl These sriracha salmon bowls are spicy, sweet and so easy to make! Serving size 4 bowls Ingredients Sweet and Spicy Sriracha Sauce 1/2 cup Mayonnaise 2 Tbsp Sriracha Chili Sauce 1 Tbsp lemon juice 1 Tbsp minced garlic clove 1 tsp Truvia for Baking Brown Salmon 4x salmon filets (approx. 450g of salmon) 3 Tbsp low sodium soy sauce or tamari 1 Tbsp Truvia for Baking Brown 2 Tbsp sriracha 2 tsp minced garlic 3 Tbsp water Bowl 2 cups cooked white rice (can be swapped for brown or wild rice) 1 avocado 1 cucumber sliced 1 cup edamame cooked ** Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after use of raw fish. Directions In a food processor add all the ingredients for the sweet and spicy sriracha sauce. Mix for 30 sec and refrigerate for later.Cut your salmon into 1-inch cubes without skin.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 3-4 minutes on each side to get a nice crisp, measure internal temperature, should be approx. 62°C when ready to eat.Add in the marinade and cook until the sauce thickens.Assemble your four bowls with a bed of rice, then add in the salmon, avocado, cucumber, edamame.Top with sweet and spicy sriracha sauce and enjoy!
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