Honey salmon rice bowls
If you’re not making salmon bowls on repeat you’re missing out. they’re one of those meals that makes the week easier, quick to put together, great for meal prep, and they actually reheat well which not everything does. This one has a honey glaze that comes together in a few minutes and makes the whole thing feel a little more special 🫶
If you’re not making salmon bowls on repeat you’re missing out. they’re one of those meals that makes the week easier, quick to put together, great for meal prep, and they actually reheat well which not everything does. This one has a honey glaze that comes together in a few minutes and makes the whole thing feel a little more special 🫶
Ingredients
Instructions
- 1
Cook the rice according to package instructions. Set aside and cover to keep warm.
- 2
In a bowl, whisk together ponzu sauce, sesame oil, and honey.
- 3
Cut the salmon (skin removed) into 1–1.5 inch cubes. Toss in the marinade and let sit for 15 minutes.
- 4
Heat 1 tbsp avocado oil in a pan over medium-high heat until hot. Add salmon along with marinade in a single layer (do not crowd the pan). Sear for 1.5–2 minutes per side.
- 5
In a small bowl, mix together ponzu sauce, sesame sauce, and honey for the topping.
- 6
Assemble bowls with rice, salmon, cucumbers, and edamame. Drizzle sauce over the top and serve.
Prep Time
10
minutes
Cook Time
20
minutes
Total Time
30
minutes
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