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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.

Add the minced fresh garlic to the pan and sauté until fragrant, about 20 seconds. Be careful not to burn the garlic.

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.

Pour in the low sodium soy sauce (or coconut aminos), hot honey, and lemon juice. Stir gently to combine with the sardines and garlic.

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.

Remove the pan from the heat once the sardines are sticky and glossy. Set aside.

To assemble the bowls, divide the steamed rice among four serving bowls. Top each with a portion of the hot honey sardines.

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.

Garnish each bowl generously with toasted sesame seeds before serving.


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.

Add the minced fresh garlic to the pan and sauté until fragrant, about 20 seconds. Be careful not to burn the garlic.

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.

Pour in the low sodium soy sauce (or coconut aminos), hot honey, and lemon juice. Stir gently to combine with the sardines and garlic.

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.

Remove the pan from the heat once the sardines are sticky and glossy. Set aside.

To assemble the bowls, divide the steamed rice among four serving bowls. Top each with a portion of the hot honey sardines.

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.

Garnish each bowl generously with toasted sesame seeds before serving.
