Hot Honey Sardines Bowl
Hot Honey Sardines Bowl
Ingredients
For the Hot Honey Sardines
- 1 can sardines, in olive oil, drained slightly
- 2 cloves fresh garlic, minced
- 2 tablespoons low sodium soy sauce, or coconut aminos
- 2 tablespoons hot honey
- 2 teaspoons lemon juice
- 1 tablespoon olive oil, from sardine can, or extra virgin olive oil
For the Bowl Assembly
- 4 cups steamed rice, cooked
- 2 avocado, sliced
- 4 eggs, jammy sunny side up
- 1 cucumber, sliced
- 2 teaspoons toasted sesame seeds, for garnish
Instructions
- 1
Heat a medium pan over medium heat. Add the olive oil from the sardine can (or extra virgin olive oil if preferred) and let it warm for about 30 seconds.
⏱️ 1 min
- 2
Add the minced fresh garlic to the pan and sauté until fragrant, about 20 seconds. Be careful not to burn the garlic.
⏱️ 1 min
- 3
Gently add the slightly drained sardines to the pan. Sear them for 1 to 2 minutes, allowing them to warm through and develop a slight crispness.
⏱️ 2 min
- 4
Pour in the low sodium soy sauce (or coconut aminos), hot honey, and lemon juice. Stir gently to combine with the sardines and garlic.
⏱️ 1 min
- 5
Allow the sauce to bubble and caramelize for 1 to 2 minutes. As it cooks, spoon the sticky sauce over the sardines to coat them evenly.
⏱️ 2 min
- 6
Remove the pan from the heat once the sardines are sticky and glossy. Set aside.
⏱️ 1 min
- 7
To assemble the bowls, divide the steamed rice among four serving bowls. Top each with a portion of the hot honey sardines.
⏱️ 1 min
- 8
Arrange sliced avocado and sliced cucumber next to the sardines in each bowl. Place a jammy sunny side up egg on top of or alongside the other ingredients.
⏱️ 1 min
- 9
Garnish each bowl generously with toasted sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Sardines Bowl
For the Hot Honey Sardines
- 1 can sardines, in olive oil, drained slightly
- 2 cloves fresh garlic, minced
- 2 tablespoons low sodium soy sauce, or coconut aminos
- 2 tablespoons hot honey
- 2 teaspoons lemon juice
- 1 tablespoon olive oil, from sardine can, or extra virgin olive oil
For the Bowl Assembly
- 4 cups steamed rice, cooked
- 2 avocado, sliced
- 4 eggs, jammy sunny side up
- 1 cucumber, sliced
- 2 teaspoons toasted sesame seeds, for garnish
Instructions
- 1
Heat a medium pan over medium heat. Add the olive oil from the sardine can (or extra virgin olive oil if preferred) and let it warm for about 30 seconds.
⏱️ 1 min - 2
Add the minced fresh garlic to the pan and sauté until fragrant, about 20 seconds. Be careful not to burn the garlic.
⏱️ 1 min - 3
Gently add the slightly drained sardines to the pan. Sear them for 1 to 2 minutes, allowing them to warm through and develop a slight crispness.
⏱️ 2 min - 4
Pour in the low sodium soy sauce (or coconut aminos), hot honey, and lemon juice. Stir gently to combine with the sardines and garlic.
⏱️ 1 min - 5
Allow the sauce to bubble and caramelize for 1 to 2 minutes. As it cooks, spoon the sticky sauce over the sardines to coat them evenly.
⏱️ 2 min - 6
Remove the pan from the heat once the sardines are sticky and glossy. Set aside.
⏱️ 1 min - 7
To assemble the bowls, divide the steamed rice among four serving bowls. Top each with a portion of the hot honey sardines.
⏱️ 1 min - 8
Arrange sliced avocado and sliced cucumber next to the sardines in each bowl. Place a jammy sunny side up egg on top of or alongside the other ingredients.
⏱️ 1 min - 9
Garnish each bowl generously with toasted sesame seeds before serving.
⏱️ 1 min