Honey Sriracha Salmon Bowls Ultimate
These Honey Sriracha Salmon Bowls offer a quick and flavorful weeknight meal solution. Tender salmon is glazed with a sweet and spicy sauce, then served over rice with fresh vegetables for a customizable and satisfying dish.
Equipment
- Small bowl
- Whisk
- Large skillet
- Spatula
- Fork
- Measuring spoons
- Measuring cups
- Cutting board
- Knife
- Bowls
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- Salt to taste
- Pepper to taste
- 2 cups cooked rice white, brown, or jasmine
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 cup edamame, shelled
- ¼ cup green onions, chopped
- Sesame seeds for garnish
- Optional: Pickled ginger
- Optional: Seaweed salad
- Optional: Shredded carrots
Instructions
- In a small bowl, whisk together the olive oil, minced garlic, honey, sriracha, soy sauce, rice vinegar, and sesame oil.
- Season the salmon fillets with salt and pepper.
- Pour half of the honey sriracha mixture over the salmon and let it marinate for at least 15 minutes (or up to 30 minutes in the fridge). Reserve the remaining sauce for later.
- Heat a large skillet over medium-high heat.
- If your salmon has skin, place it skin-side down in the hot skillet. Cook for 4-5 minutes, or until the skin is crispy and golden brown.
- Flip the salmon and cook for another 3-4 minutes, or until cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- During the last minute of cooking, brush the salmon with the reserved honey sriracha sauce.
- Divide the cooked rice evenly among bowls.
- Top with the honey sriracha salmon fillets, sliced avocado, cucumber, edamame, and green onions.
- Garnish with sesame seeds and any other toppings you desire.
Notes
Adjust the sriracha to your spice preference. The glaze can be made ahead of time and stored in the refrigerator for up to 3 days. Experiment with different grains and vegetables to customize your bowls. To prevent salmon from sticking, ensure the skillet is hot and well-oiled. Rinse rice thoroughly before cooking to avoid stickiness. Cooked salmon can be stored in the refrigerator for up to 3 days. Rice and vegetables should be stored separately.