Yield 2-3 Servings
Prep Time 20 Minutes
Total Time 30 Minutes
- ¼ cup mayonnaise
- 1-2 tsp sriracha, depending on taste
- 3 tsp Nate’s 100% Pure Honey, divided
- ¼ cup garlic chili sauce
- 2 tbsp soy sauce
- 2 tsp freshly grated ginger
- 2 6 oz salmon filets, cut into 1” cubes
- 2 tbsp extra virgin olive oil
- 2 cups rice, cooked
- 1 avocado, sliced
- ½ cup edamame, steamed
- 1 cup diced cucumber
- 2 green onions, sliced
- 1 lime, quartered, for garnish
- Sesame seeds, for garnish
In a small bowl, whisk together the mayonnaise, sriracha, and 1 tsp of honey. Set aside.
In a medium bowl, whisk together the garlic chili sauce, soy sauce, grated ginger, and remaining 2 tsp of honey.
Toss the cubed salmon in the garlic chili sauce mixture, coating each piece thoroughly. Let marinate for 10 minutes.
In a large nonstick pan, heat the olive oil over medium high heat.
Add the salmon into the pan (discard the extra marinade), cooking each side until slightly crispy and cooked through, about 2-3 minutes per side.
Remove from the pan. Assemble your bowls by filling with rice, adding your salmon, and topping with your desired toppings. Drizzle with your homemade sweet and spicy mayo and enjoy.