HONEY SOY SALMON BOWL

Ingredients

• 1 cup Short‑Grain Rice (rinsed 2–3 times until water runs clear)
• 12 oz Salmon Fillet (skinless, cut into 1‑inch cubes)
• 1/3 cup Soy Sauce (low‑sodium preferred)
• 1/3 cup Honey (light or raw honey works best)
• 4 cloves Garlic (minced)
• 2 tsp Fresh Ginger (minced (use microplane))
• 1 tsp Onion Powder
• 1 tbsp Crushed Red Pepper Flakes
• 1/2 cup Mayonnaise (Japanese QP mayo preferred; regular mayo works)
• 1/4 cup Sriracha
• 1 Cucumber (seeds removed, cut into 2‑3‑inch matchsticks)
• 1 Avocado (peeled and sliced 1/8‑inch strips)
• 2 Green Onion (sliced thinly)
• 1 tbsp Sesame Seeds (toasted if desired)
• 1 tbsp Spicy Chili Crisp (optional but recommended)

Instructions

1. Rinse the Rice

   Place the rice in a bowl and rinse 2–3 times, stirring each time, until the water runs clear.

   Time: PT2M

2. Start the Rice Cooker

   Transfer the rinsed rice to the rice cooker, add the appropriate amount of water, and start the cycle.

   Time: PT3M

3. Cube the Salmon

   Pat the salmon dry, then cut into uniform 1‑inch cubes.

   Time: PT2M

4. Make the Honey‑Soy Marinade

   In the large mixing bowl combine 1/3 cup soy sauce and 1/3 cup honey. Stir until the honey fully dissolves.

   Time: PT2M

5. Add Aromatics to Marinade

   Mince 4 garlic cloves and 2 tsp fresh ginger (using the microplane), then add to the bowl along with 1 tsp onion powder and 1 tbsp crushed red pepper flakes. Gently fold everything together, keeping the salmon pieces intact.

   Time: PT2M

6. Prep the Toppings

   Slice green onions thinly, cut cucumber into 2‑3‑inch matchsticks (seeds removed), and slice the avocado into 1/8‑inch strips.

   Time: PT3M

7. Make Spicy Mayo

   In a small bowl combine 1/2 cup mayonnaise with 1/4 cup sriracha. Stir until smooth.

   Time: PT1M

8. Cook the Salmon

   Heat the non‑stick skillet over medium heat. Add the salmon cubes with their marinade. Cook 2–3 minutes on the first side, then flip and cook another 2–3 minutes. Reduce heat slightly at the end and drizzle any remaining sauce over the salmon.

   Time: PT6M

   Temperature: Medium heat

9. Assemble the Bowl

   Place cooked rice in a bowl, top with a handful of honey‑soy salmon, sliced avocado, cucumber matchsticks, green onion, a drizzle of spicy mayo, toasted sesame seeds, and optional chili crisp.

   Time: PT4M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

55g

Fat

20g

Fiber

5g