Honey Sriracha Salmon Bowl (Printable version)

Glazed salmon with honey sriracha over jasmine rice, edamame, cucumber, and avocado topped with sriracha mayo.

# What You'll 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

# How To Make:

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.
04 - Season salmon fillets with salt and pepper. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add salmon and cook for 3 to 4 minutes per side until nearly cooked through.
05 - Reduce heat to low. Pour honey sriracha glaze over salmon. Simmer for 2 to 3 minutes, spooning sauce over fillets continuously, until salmon is glazed and cooked through. Remove from heat.
06 - Divide cooked jasmine rice 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.

# Expert Advice:

01 -
  • The honey sriracha glaze caramelizes just enough to feel fancy but takes literally three minutes to throw together.
  • Everything comes together in under 40 minutes, making it perfect for weeknight dinners when you want something that feels restaurant-quality.
  • You get crispy, creamy, fresh, and spicy all in one bowl without any fussy techniques or special equipment.
02 -
  • Don't skip rinsing the rice because starchy rice clumps together and the whole bowl becomes mushy instead of fluffy.
  • Once you flip the salmon, don't keep flipping it obsessively, that's how it falls apart and you end up with beautiful glaze coating broken pieces instead of whole fillets.
  • The avocado should be ripe but still firm when you slice it, so prep your bowl components right before assembly or the avocado starts browning at the edges.
03 -
  • Make the sriracha mayo and glaze the night before and store them in separate containers, then you're only cooking rice and salmon when you're actually hungry.
  • If your salmon fillets are much thicker than 150 grams, add a minute or two to each side of cooking, but don't increase the heat or the outside will burn before the inside cooks through.
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