Honey Sriracha Salmon Bowl (Printable Version)

Pan-seared salmon with sweet-spicy glaze over jasmine rice with fresh vegetables and spicy mayo drizzle.

# What You'll Need:

→ 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 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

# Cooking Steps:

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 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 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 among 4 bowls. Arrange edamame, cucumber slices, and avocado on top of the 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 faster than takeout, and tastes infinitely fresher the moment you plate it.
  • The honey sriracha glaze has this perfect balance where sweet and heat don't fight each other, they dance.
  • You get to feel virtuous eating salmon and avocado while genuinely enjoying every single bite.
02 -
  • If your salmon sticks to the pan, you haven't waited long enough before flipping—patience creates that golden crust that makes everything taste restaurant-quality.
  • Don't skip the 10-minute rest for the rice after cooking; it transforms mushy potential into perfectly defined grains.
  • Slice your avocado right before assembly, otherwise oxidation will turn it brown and sad-looking within minutes.
03 -
  • Cooking the rice in advance (even the morning of) removes stress and guarantees perfectly fluffy grains that won't overcook while you're focusing on the salmon.
  • The honey in the glaze caramelizes faster than you'd think, so keep the heat at medium rather than medium-high for the glazing stage to avoid burning it.
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