Honey Sriracha Salmon Bowl (Print Version)

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

# Components:

→ For the Salmon

01 - 4 salmon fillets, skinless, about 5.3 ounces 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, 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 thoroughly.
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 the 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 evenly among 4 bowls. Arrange 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 green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in about half an hour but tastes like you spent the whole evening on it.
  • The honey sriracha glaze is dangerously good, sweet and fiery in a way that makes you want to lick the pan.
  • Every bite has texture: crisp cucumber, creamy avocado, tender salmon, and that perfect chew from the rice.
  • It's endlessly tweakable, so you can make it yours without thinking too hard.
02 -
  • Don't skip rinsing the rice or you'll end up with a sticky, clumpy mess instead of fluffy grains.
  • Let the salmon come to room temperature for about 10 minutes before cooking so it sears evenly and doesn't stay raw in the middle.
  • If the glaze starts to burn, pull the pan off the heat immediately and add a splash of water to loosen it.
  • Taste the sriracha mayo before drizzling, you might want more lime or more heat depending on your mood.
03 -
  • Use a nonstick skillet for the salmon or you'll lose half the glaze to the pan, trust me on this.
  • If you like things spicier, add a pinch of red pepper flakes to the glaze while it simmers.
  • Let the rice cool for a minute before assembling the bowls so the heat doesn't wilt the avocado.
  • Make a double batch of the honey sriracha glaze and keep it in the fridge, it's incredible on everything from grilled vegetables to scrambled eggs.
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