Honey Sriracha Salmon Bowl (Printable Version)

Salmon glazed with sweet and spicy honey sriracha on jasmine rice with fresh vegetables and sriracha mayo.

# What You'll Need:

→ For the 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

→ For the Bowl

10 - 2 cups uncooked jasmine rice
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

# Directions:

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 for 12 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork before serving.
02 - In a small bowl, whisk together mayonnaise, sriracha sauce, and lime juice until smooth. Set aside.
03 - In another small bowl, combine honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic. Mix until well combined.
04 - Season salmon fillets with salt and black 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 among 4 bowls. Arrange steamed edamame, cucumber slices, and avocado slices on top of rice. Place one glazed salmon fillet in the center of each bowl.
07 - Drizzle sriracha mayo over each bowl. Garnish with sesame seeds and sliced green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • The salmon gets this incredible sticky-sweet glaze that feels fancy but takes just minutes to pull together.
  • Everything comes together in under 40 minutes, which means weeknight dinners that don't feel rushed.
  • It's the kind of bowl that makes you feel healthy and indulgent at the exact same time.
02 -
  • Don't skip rinsing the rice—this single step is what separates fluffy individual grains from gummy clumps that ruin the whole bowl.
  • Pat the salmon completely dry before it hits the pan; any moisture on the surface prevents browning and the glaze won't stick properly.
  • Add avocado just before assembling the bowls; it oxidizes quickly and a squeeze of lime juice on the slices is the easiest prevention.
03 -
  • Cook the rice first and let it rest before you do anything else; that way it's perfectly fluffy when you're ready to assemble bowls.
  • Keep your nonstick skillet at medium-high heat—too hot and the glaze burns before the salmon cooks through, too cool and you won't get any browning.
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