NEW SERIES ‼️ Dinner Bowlz - to spite my family for always making fun of me when I turn every dinner into a bowl situation 😈
NEW SERIES ‼️ Dinner Bowlz - to spite my family for always making fun of me when I turn every dinner into a bowl situation 😈 I make this Asian-inspired salmon bowl for dinner ALL the time, and I’m shocked I’m not sick of it yet. But it’s easy, healthy, & hella delicious 🤗 Recipe below ‼️ Ingredients for 2-4 servings: -1/4 cup low sodium soy sauce -3 tablespoons sriracha -3 tablespoons rice vinegar -1 1/2 tablespoons sesame oil -1 1/2 tablespoon honey -1 pound salmon, cut into 1-inch cubes -freshly cracked black pepper -optional: red pepper flakes to taste -2 tablespoons olive oil -1 cup uncooked rice, cooked according to package instructions -2 avocados, sliced -1/2 large cucumber, thinly sliced -½ cup matchstick carrots -kimchi, as desired -scallions, thinly sliced, to garnish -sesame seeds, to garnish Directions: -In a medium bowl, combine low sodium soy sauce, sriracha, rice vinegar, sesame oil, and honey. Place salmon cubes into a large bowl and pour about ⅔ of the sauce mixture in. Season with black pepper and red pepper flakes. Allow salmon to marinate in this mixture for at least 30 minutes in the fridge, and set the remaining sauce mixture aside. -When ready to cook, remove salmon from fridge and let sit at room temperature for 10-15 minutes. -Heat a large skillet over medium heat and add olive oil. Sear salmon cubes for about 2 minutes, then flip and sear for 1-2 minutes on the other side or until salmon is cooked to your liking. -Divide rice among 2-4 bowls. Top the rice with the cooked salmon, plus avocado, cucumber carrots, kimchi, scallions, and sesame seeds. Enjoy!
What you need
Instructions
In a medium bowl, combine low sodium soy sauce, sriracha, rice vinegar, sesame oil, and honey. Place salmon cubes into a large bowl and pour about ⅔ of the sauce mixture in. Season with black pepper and red pepper flakes. Allow salmon to marinate in this mixture for at least 30 minutes in the fridge, and set the remaining sauce mixture aside. When ready to cook, remove salmon from fridge and let sit at room temperature for 10-15 minutes. Heat a large skillet over medium heat and add olive oil. Sear salmon cubes for about 2 minutes, then flip and sear for 1-2 minutes on the other side or until salmon is cooked to your liking. Divide rice among 2-4 bowls. Top the rice with the cooked salmon, plus avocado, cucumber carrots, kimchi, scallions, and sesame seeds. Enjoy!View original recipe