Honey Sriracha Salmon Bowl (Printable)

Crispy glazed salmon over jasmine rice with fresh vegetables and spicy mayo drizzle.

# What You Need:

→ For the Salmon

01 - 4 salmon fillets, skinless, approximately 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 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 until ready to use.
03 - In another small bowl, combine honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic. Mix until well 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 salmon fillets. 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 equally among 4 bowls. Arrange edamame, cucumber slices, and avocado slices on top of rice. Place one glazed salmon fillet in each bowl.
07 - Drizzle sriracha mayo over each bowl. Garnish with sesame seeds and green onions if desired. Serve immediately while salmon is warm.

# Expert Suggestions:

01 -
  • The honey sriracha glaze caramelizes just enough to give the salmon a sticky, restaurant-quality finish without any fussing.
  • You can prep most components while the rice cooks, so it comes together faster than ordering takeout.
  • It's naturally impressive enough for guests but casual enough for a solo dinner with zero guilt.
02 -
  • Pat your salmon completely dry before it hits the pan; moisture steams the fish instead of searing it, and you'll lose that golden crust that makes this bowl special.
  • Don't overcook the salmon; it continues cooking from residual heat after you remove it, so aim for mostly cooked through with a soft center, and let the glaze do the final gentle cooking.
  • Slice your avocado just before assembling the bowls, or it will oxidize and turn brown no matter how much lemon juice you squeeze on it.
03 -
  • If you're cooking for a crowd, prep all your components ahead of time and assemble the bowls quickly; the key to a perfect bowl is having everything hot at the same moment.
  • Brown rice or quinoa work beautifully as substitutes for jasmine rice if you want a different texture or nutritional profile; just adjust cooking time accordingly.
  • Make extra glaze and store it in the fridge for drizzling over roasted vegetables or grilled chicken later in the week; it keeps for about five days and gets better as flavors meld.
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