Yield 2-3 Servings
Prep Time 20 Minutes
Total Time 30 Minutes
Sweet and Spicy Mayonnaise
- ¼ cup mayonnaise
- 1-2 tsp sriracha, depending on taste
- 3 tsp Nate’s 100% Pure Honey, divided
Garlic Chili Marinade
- ¼ cup garlic chili sauce
- 2 Tbsp soy sauce
- 2 tsp freshly grated ginger
- Two 6 oz salmon filets, cut into 1-inch 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 teaspoon of honey. Set aside.
In a medium bowl, whisk together the garlic chili sauce, soy sauce, grated ginger and remaining 2 teaspoons 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.