Name: Sweet and Sour Salmon Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 lb. salmon, cut into nuggets; 1 cup jasmine rice; 1/2 cup edamame; 1/2 cup pickled onions; 1/2 cup cucumber, thinly sliced; 2 tbsp green onion; 1 tbsp avocado oil; 1/2 tsp sea salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 3 garlic cloves, minced; 1.5 tbsp sriracha; 2 tbsp coconut aminos; 1 tsp apple cider vinegar; 1 tbsp ketchup; 2 tbsp rice vinegar; 1.5 tbsp honey; 1 tbsp arrowroot powder (mixed with 2 tbsp water)

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If you’re looking for a new weeknight dinner recipe, these Sweet and Sour Salmon Bowls will quickly become a favorite! These are packed with flavor, delicious and a meal that I can guarantee everyone will love.

If you haven’t already noticed, I love a good salmon bowl. What is it with the salmon “nuggets” that make it more enjoyable for me? Anyone else feel that way!? Anyways, I’ve got another one for you that you’re going to love! Not only are these flavors of the sweet and sour sauce everything, but it’s made with many pantry ingredients that you may already have. I also love that you can easily switch these up with any toppings or do brown rice or cauliflower rice instead? So many ways to make it work for you!

These Sweet and Sour Salmon Bowls are packed with flavor, come together in less than 30 minutes and a satisfying weeknight dinner.

Table of Contents

What you need for Sweet and Sour Salmon Bowls:

Salmon
Cucumber
Edamame
Pickled onions
Green Onion
Jasmine rice
Ketchup
Sriracha
Honey
Garlic cloves
Coconut aminos
Rice Vinegar
Apple Cider Vinegar
Avocado Oil
Arrowroot powder
Sea Salt
Black Pepper
Garlic Powder

How to make these bowls:

Start by cutting your salmon into “nuggets.”
Season with sea salt, pepper and garlic powder.
Heat up cast iron skillet with avocado oil. Saute salmon nuggets on cast iron skillet until fully cooked through.
Prepare sweet and sour sauce by mixing together all ingredients. Leave out the arrowroot powder.
In a small saucepan heat up sweet and sour sauce on medium to low heat. **It is important the heat is not too high for this!
Mix together 1 tbsp arrowroot with 2 tbsp water. Pour into saucepan with sweet and sour sauce and continue to stir. Be sure to continue to stir and keep an eye on it so it doesn’t get too hot.
Once sauce has thickened, remove from heat and pour on top of salmon nuggets leaving some sauce remaining to top on bowls.
Assemble bowls with jasmine rice, thinly sliced cucumber, edamame, pickled onions and salmon nuggets. Drizzle some of the remaining sweet and sour sauce on top.
Top with fresh green onion.
Enjoy!

If you want to switch these up, try doing this instead:

Use your favorite grain! Try brown rice or cauliflower rice depending on what you prefer.

The sweet and sour salmon nuggets can easily be topped in a taco or tostada!

If you like this recipe, you may also enjoy these on One Balanced Life:

FAQs:

How do you make pickled onions?

Pickled onions add the best flavor to everything, but especially to this burger bowl! Start by chopping up the red onion in half and then into some thin “C” slices. Set aside to make the brine. Take 6oz of water and set to a boil on the stove. Put in 1 tbsp salt with 1 tbsp white sugar into the mason jar with red onion. Pour in the boiled water and then fill the rest of the jar with white vinegar. Place lid on mason jar and give it a spin to let onions soak it up. Store in the fridge for the week!

Can I meal prep these bowls?

While the salmon will be best eaten after making, there are ways to make this simpler at dinner time! You can prepare a batch of jasmine rice and make the pickled onions ahead of time to easily add to the bowl.

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