Ingredients
Method
- Cut salmon into 1-inch cubes; remove skin if preferred.
- Whisk all marinade ingredients together in a large bowl.
- Add salmon and marinate for at least 20 minutes, or up to 1 hour.
- After marinating, heat a large skillet with oil. Add salmon to the skillet, reserving the remaining marinade.
- Cook salmon for 2-3 minutes per side until crisp.
- Add the reserved marinade and cook until the sauce thickens.
- Assemble bowls with a bed of rice, then add salmon, avocado, cucumber, and edamame. Top with sriracha mayo.
- Sprinkle with red pepper flakes and sesame seeds. Enjoy!
Nutrition
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!