Honey Sriracha Salmon Bowl (Printer View)

Pan-seared salmon with honey sriracha glaze over jasmine rice, fresh vegetables, and spicy mayo.

# Components:

→ 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 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 lime juice

# Method:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, cover, reduce heat, and simmer 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, and lime juice until smooth. Set aside.
03 - In another small bowl, combine honey, sriracha, soy sauce, lime juice, ginger, and garlic.
04 - Season salmon fillets with salt and pepper. Heat 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. Simmer 2 to 3 minutes, spooning sauce over fillets, until salmon is glazed and cooked through. Remove from heat.
06 - Divide jasmine rice among 4 bowls. Arrange edamame, cucumber slices, and avocado on top. 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 -
  • Everything cooks in under 40 minutes, leaving you time to actually sit down and enjoy it.
  • The honey sriracha glaze tastes like restaurant quality but uses ingredients you probably already have.
  • It looks stunning in the bowl, which makes you feel like a much better cook than the effort required.
  • Leftovers reheat beautifully, and the components store separately so nothing gets soggy.
02 -
  • Don't skip rinsing the rice, I learned this the hard way when my first batch turned into sticky mush.
  • Let the salmon cook undisturbed for the full time, moving it too early prevents that beautiful golden crust from forming.
  • Add the glaze on low heat or it will burn before it thickens, creating a bitter taste instead of that perfect sweet and spicy balance.
  • Prep all your bowl components before you start cooking so assembly is quick and the salmon doesn't sit getting cold.
03 -
  • Pat the salmon fillets completely dry before seasoning, this helps them sear instead of steam.
  • Use a nonstick skillet for the salmon so the glaze doesn't stick and burn, making cleanup infinitely easier.
  • Taste the glaze before adding it to the pan and adjust the heat or sweetness to your preference.
  • Let the rice rest covered after cooking, this finishing step makes it perfectly fluffy every single time.
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