The salmon for these easy customizable bowls cooks in less than 10 minutes
Ingredients
2 cloves garlic, minced
1 tablespoon minced fresh ginger (from a 1-inch piece)
1/4 cup honey
3 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1/3 cup plain Greek yogurt
2 tablespoons water
2 teaspoons Sriracha hot sauce
1 1/2 pounds skinless salmon fillets (thawed if frozen), patted dry and cut into 1-inch chunks
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
3 cups cooked rice, for serving
Thawed shelled edamame
Sliced mini cucumbers
Shredded carrot
Sliced avocado
Thinly sliced scallions
Toasted sesame seeds
Instructions
Combine 2 minced garlic cloves, 1 tablespoon minced fresh ginger, 1/4 cup honey, 3 tablespoons soy sauce or tamari, and 2 tablespoons rice vinegar in a small bowl. Stir until the honey is dissolved.
Place 1/3 cup plain Greek yogurt, 2 tablespoons water, and 2 teaspoons Sriracha in a second small bowl and stir to combine.
Season 1 1/2 pounds skinless salmon pieces all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the salmon in a single layer and cook undisturbed until the bottoms are golden-brown, 2 to 3 minutes. Flip and cook until the second side is golden-brown, 2 to 3 minutes more. Add the soy sauce mixture and cook, stirring and spooning it over the salmon occasionally, until slightly thickened and glossy, 2 to 3 minutes. Turn off the heat.
To serve, divide 3 cups cooked rice between 4 bowls (about 3/4 cup per bowl). Top with the salmon pieces and spoon the sauce from the pan over the top. Add the desired toppings. Drizzle with the Sriracha yogurt sauce.
