Honey Sriracha Salmon Bowl

One Tuesday evening, my coworker Sarah brought her lunch to our office kitchen and the entire floor smelled like honey and sriracha for the rest of the day. I watched her carefully arrange that glazed salmon over fluffy rice, and honestly, I was jealous. That night I went home determined to recreate it, and what started as an attempt to copy her bowl became my own thing—something I make whenever I need to feel like I'm eating something both comforting and exciting.

I made this for my partner on a Thursday when we'd both had rough days, and something about the combination of creamy avocado, the pop of edamame, and that spicy-sweet salmon just reset everything. We sat quietly at the kitchen counter eating straight from the bowls, and neither of us said much, but we didn't need to.

Ingredients

• Salmon fillets (4, about 150g each): Skinless fillets cook more evenly and absorb the glaze better; look for ones that are roughly the same thickness so they finish at the same time.
• Vegetable oil (1 tablespoon): A neutral oil keeps the salmon from sticking without overpowering the delicate fish flavor.
• Salt and black pepper: Season generously right before the salmon hits the pan; this creates better crust and flavor than seasoning too early.
• Honey (3 tablespoons): Real honey makes a difference here—it caramelizes better than agave and creates that glossy finish you're after.
• Sriracha sauce (2 tablespoons for glaze, 1 for mayo): The heat level varies by brand, so start with less if you're sensitive and adjust upward.
• Soy sauce (1 tablespoon): Low-sodium soy sauce gives you control over saltiness; regular soy can make the glaze too salty.
• Lime juice (1 tablespoon for glaze, 1 for mayo): Fresh lime juice brightens everything; bottled works in a pinch but fresh is genuinely better here.
• Fresh ginger (1 teaspoon grated): Grate it right before use so you get all those aromatic oils; pre-minced ginger loses punch.
• Garlic clove (1, minced): One clove is just right—too much overpowers the delicate balance of sweet and spicy.
• Jasmine rice (2 cups): This rice is fluffy and slightly fragrant without being overwhelming; it's the perfect base for this bowl.
• Water (2 1/2 cups): The ratio matters for jasmine rice; too much water makes it mushy, too little leaves it crunchy.
• Edamame (1 cup shelled): Steamed fresh or thawed frozen both work beautifully; they add protein and that satisfying bite.
• Cucumber (1 large, thinly sliced): A mandoline makes quick work of this, and thin slices mean better texture in each bite.
• Avocados (2 ripe ones, sliced): Add these just before serving or they'll turn brown; a squeeze of lime juice on the slices prevents oxidation.
• Mayonnaise (1/3 cup for sriracha mayo): Full-fat mayo creates a creamier sauce; light mayo feels thin and watery by comparison.
• Sesame seeds (2 tablespoons, optional): Toasted sesame seeds add nuttiness and crunch; if you use raw ones, toast them quickly in a dry pan first.
• Green onions (2, sliced optional): They add a sharp brightness that cuts through the richness of the salmon and avocado.

Instructions

Start your rice early:

Rinse jasmine rice under cold water until the water runs clear—this removes excess starch so you get fluffy grains instead of a clumpy mess. Combine rinsed rice with water in a saucepan, bring to a boil, cover, reduce heat to low, and simmer for 12 minutes without peeking.

Let rice rest while you work:

Remove the rice from heat, keep the lid on, and let it sit for 10 minutes. This resting period is what makes it fluffy; fluff gently with a fork right before serving.

Make the sriracha mayo:

In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth and well combined. Taste it and adjust the sriracha level if you want more or less heat.

Prepare the honey sriracha glaze:

Combine honey, sriracha, soy sauce, lime juice, grated ginger, and minced garlic in another small bowl, stirring until the honey dissolves and everything comes together into a glossy sauce.

Season and sear the salmon:

Pat salmon fillets dry with a paper towel, then season both sides generously with salt and pepper. Heat vegetable oil in a large nonstick skillet over medium-high heat until it shimmers, then add salmon skin-side up and cook 3–4 minutes without moving it—resist the urge to peek; you want a golden crust.

Flip and finish the salmon:

Flip the salmon carefully and cook the other side for 3–4 minutes until the fish is nearly cooked through but still has a tiny bit of translucence in the very center. This is the moment before it's completely done, which is exactly when you want to add the glaze.

Glaze and finish:

Reduce heat to low, pour the honey sriracha glaze over the salmon, and let it simmer for 2–3 minutes, spooning the sauce over the fillets so they get coated evenly. The glaze will reduce slightly and the salmon will finish cooking in the residual heat.

Assemble your bowls:

Divide the fluffy jasmine rice among four bowls, creating a bed for everything else. Arrange edamame, cucumber slices, and avocado slices on top of the rice in whatever pattern feels right to you.

Place the salmon and drizzle:

Nestle a glazed salmon fillet into each bowl, then drizzle sriracha mayo over the top and around the bowl. The creamy mayo balances the spicy-sweet glaze and brings everything together.

Garnish and serve immediately:

Sprinkle with sesame seeds and sliced green onions if you're using them, then serve right away while the salmon is still warm and the avocado hasn't started to oxidize.

Save

My friend Marcus is usually pretty quiet about food, but after eating one of these bowls he texted me three times asking for the recipe. That moment when someone stops mid-bite to really taste what you made—that's when you know you've hit on something real.

Why the Glaze Is Everything

The magic here isn't any single ingredient; it's the balance between honey's sweetness, sriracha's heat, and lime juice's brightness all hitting your palate at once. The ginger and garlic add depth so it doesn't taste one-dimensional, and the soy sauce brings umami that makes the whole thing feel savory underneath the sweetness. When you spoon that hot glaze over the salmon in the last few minutes, it starts to caramelize slightly and clings to the fish perfectly, creating this glossy exterior that looks as good as it tastes.

Building a Better Bowl

Every element here serves a purpose beyond just filling your plate. The rice is your foundation—it should be fluffy enough to stand on its own but absorb the flavors of the glaze. The cucumber adds crunch and freshness that cuts through the richness of the salmon and avocado. Edamame brings protein and a slightly nutty flavor that complements the Asian-inspired seasoning without making the bowl feel heavy. The avocado is your textural wildcard; it's creamy and mild, giving your palate a moment to reset between bites of the more intense salmon.

Make It Your Own

This bowl is naturally flexible, which is why I keep making it. Some weeks I add shredded carrots for extra crunch, other times I'll throw in sliced radishes when they're in season. I've swapped brown rice or quinoa for jasmine when I wanted something heartier, and honestly, both work beautifully. The sriracha level is entirely up to you—I know people who add an extra tablespoon for serious heat, and others who use just a teaspoon if they're sensitive to spice.

• Try adding shredded carrots or sliced radishes for extra crunch and a peppery note.
• Brown rice or quinoa substitute well for jasmine rice if you want more fiber or a different texture.
• Adjust the sriracha incrementally; you can always add more heat but you can't take it back.

Save

This bowl has become my answer to the question of what to make when I want to feel like I'm taking care of myself. It's fast enough for a weeknight, impressive enough for company, and honest enough that you taste every ingredient.

Questions & Answers for Recipes

→ What is the best way to cook the salmon for this bowl?

Pan-frying over medium-high heat ensures the salmon develops a crisp exterior while staying tender inside. Finish by glazing with the honey sriracha sauce on low heat for full flavor.

→ Can jasmine rice be substituted in this dish?

Yes, you can replace jasmine rice with brown rice or quinoa for a different texture and added nutrition while keeping the base wholesome.

→ How spicy is the honey sriracha glaze?

The glaze balances sweetness from honey with the moderate heat of sriracha, creating a mildly spicy and flavorful coating that can be adjusted by varying sriracha amounts.

→ What are some good garnish options for added crunch?

Shredded carrots, sliced radishes, sesame seeds, or green onions provide extra texture and freshness to complement the bowl’s flavors.

→ Is there a recommended side beverage with this dish?

A crisp white wine like Sauvignon Blanc pairs beautifully, enhancing the dish's bright and savory notes.