Honey Sriracha Salmon Bowl (Printable)

Pan-seared salmon with sweet spicy glaze over fluffy rice with fresh vegetables and creamy mayo drizzle.

# What You Need:

→ Salmon

01 - 4 salmon fillets, skinless, 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

→ Rice Bowl Base

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

# 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.
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 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 salmon fillets. Simmer for 2 to 3 minutes, spooning sauce over fillets continuously, until glazed and fully cooked through. Remove from heat.
06 - Divide cooked jasmine rice evenly among 4 bowls. Arrange edamame, cucumber slices, and avocado on top of rice. Place one glazed salmon fillet in each bowl.
07 - Drizzle each bowl with sriracha mayo. Garnish with sesame seeds and green onions if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The sweet heat of the glaze hits different when it caramelizes on the salmon, giving you restaurant-quality results in under 35 minutes.
  • It's flexible enough to work with whatever fresh vegetables you have on hand, so you're never stuck following it exactly.
  • One bowl covers your whole meal beautifully, making cleanup as painless as dinner feels impressive.
02 -
  • Don't overcook the salmon or it becomes dry and all that beautiful glaze can't save it, so pull it off the heat the moment it flakes easily.
  • The rice needs those final 10 minutes sitting covered off the heat to finish cooking perfectly, which feels like it should be optional but absolutely isn't.
  • Slice your avocado last and tell people to eat their bowl immediately, because this is a dish that's magical hot and fresh, not great reheated.
03 -
  • Let your salmon come to room temperature for 10 minutes before cooking so it cooks evenly and doesn't have a cold center, which is a game-changer nobody talks about.
  • Taste your honey sriracha glaze before it goes on the salmon and adjust the heat level then, because you can't undo it once it's coating your fish.
  • If you can't find jasmine rice, basmati works beautifully and has a similar fragrance that makes the whole dish feel restaurant-quality.
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