Honey Sriracha Salmon Bowl (Print Version)

Crispy salmon fillets glazed in sweet and spicy honey sriracha sauce over fluffy rice with fresh vegetables.

# What You’ll Need:

→ Salmon

01 - 4 salmon fillets, skinless, about 5.3 oz each
02 - 1 tablespoon vegetable oil
03 - Salt and black pepper to taste

→ Honey Sriracha Glaze

04 - 3 tablespoons honey
05 - 2 tablespoons sriracha sauce
06 - 1 tablespoon soy sauce
07 - 1 tablespoon fresh lime juice
08 - 1 teaspoon grated fresh ginger
09 - 1 garlic clove, minced

→ Bowl Base and Vegetables

10 - 2 cups jasmine rice, uncooked
11 - 2.5 cups water
12 - 1 cup shelled edamame, steamed or thawed
13 - 1 large cucumber, thinly sliced
14 - 2 ripe avocados, sliced
15 - 2 tablespoons sesame seeds, optional
16 - 2 green onions, sliced, optional

→ Sriracha Mayo

17 - 1/3 cup mayonnaise
18 - 1 tablespoon sriracha sauce
19 - 1 teaspoon fresh lime juice

# Step-by-Step:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, cover, reduce heat to low, and simmer 12 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.
02 - In a small bowl, whisk together mayonnaise, sriracha sauce, and lime juice until smooth and well combined. Set aside.
03 - In another small bowl, combine honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic. Stir until fully incorporated.
04 - Season salmon fillets with salt and pepper. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add salmon and cook 3 to 4 minutes per side until nearly cooked through.
05 - Reduce heat to low. Pour honey sriracha glaze over the salmon. Simmer for 2 to 3 minutes, spooning sauce over fillets continuously, until salmon is fully glazed and cooked through. Remove from heat.
06 - Divide cooked jasmine rice evenly among 4 bowls. Arrange edamame, cucumber slices, and avocado slices on top of each. Place one glazed salmon fillet in the center of each bowl.
07 - Drizzle sriracha mayo over each bowl. Garnish with sesame seeds and green onions if desired. Serve immediately.

# Expert Tips:

01 -
  • The salmon emerges from the pan with this glossy, caramelized coating that tastes far more complicated than the five minutes it takes to make.
  • You can prep everything ahead and assemble in minutes, which means this works equally well for a weeknight dinner or impressing someone you're trying to cook for.
  • It's the kind of dish that feels indulgent but actually leaves you feeling energized rather than weighed down.
02 -
  • Cooking the salmon skin-side up first creates that golden, crispy exterior that you actually want, and flipping it only once prevents it from drying out.
  • The glaze will reduce and thicken slightly once it hits the low heat, and that's exactly what you're after; if you let it boil hard, it'll burn and taste bitter.
  • Avocados oxidize shockingly fast, so slice them no more than five minutes before you assemble, or toss them with a squeeze of lime juice to slow the browning.
03 -
  • Toast your sesame seeds for thirty seconds in a dry pan right before serving; it sounds tiny, but it transforms them from tasteless garnish to something with actual flavor.
  • Don't skip the lime juice in the mayo, even if it seems small; it's what keeps the sauce from tasting heavy and one-dimensional, and it brightens everything it touches.
Return