Save A vibrant and flavorful bowl featuring pan-fried salmon glazed with a sweet and spicy honey sriracha sauce, served over fluffy jasmine rice with crisp cucumber, edamame, creamy avocado, and a drizzle of sriracha mayo. This pescatarian-friendly dish is an Asian-inspired delight that balances heat and freshness in every bite.
Save What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
The secret to this bowl's success lies in the textures. The buttery salmon pairs beautifully with the creamy avocado and the crisp bite of sliced cucumbers and edamame. It's a colorful, restaurant-quality meal made right in your own kitchen.
Ingredients
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
- For the Salmon: 4 salmon fillets (about 150 g each, skinless), 1 tablespoon vegetable oil, salt and black pepper to taste.
- Honey Sriracha Glaze: 3 tablespoons honey, 2 tablespoons sriracha sauce, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon grated fresh ginger, 1 garlic clove, minced.
- For the Bowl: 2 cups jasmine rice, 2 1/2 cups water, 1 cup shelled edamame (steamed or thawed), 1 large cucumber (thinly sliced), 2 ripe avocados (sliced), 2 tablespoons sesame seeds, 2 green onions (sliced).
- Sriracha Mayo: 1/3 cup mayonnaise, 1 tablespoon sriracha sauce, 1 teaspoon lime juice.
Instructions
- Step 1: Cook the jasmine rice
- 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.
- Step 2: Prepare the sriracha mayo
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Set aside.
- Step 3: Make the honey sriracha glaze
- In another small bowl, combine honey, sriracha, soy sauce, lime juice, ginger, and garlic.
- Step 4: Cook the salmon
- Season the salmon fillets with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, cooking 3–4 minutes per side or until nearly cooked through.
- Step 5: Glaze the salmon
- Reduce heat to low. Pour the honey sriracha glaze over the salmon. Let simmer for 2–3 minutes, spooning sauce over fillets, until the salmon is glazed and cooked through. Remove from heat.
- Step 6: Assemble the bowls
- Divide jasmine rice among 4 bowls. Arrange edamame, cucumber slices, and avocado on top. Place glazed salmon fillet in each bowl.
- Step 7: Garnish and serve
- Drizzle with sriracha mayo. Garnish with sesame seeds and green onions, if desired. Serve immediately.
Zusatztipps für die Zubereitung
For the best rice texture, ensure you do not skip the 10-minute resting period after cooking; this allows the steam to finish the grains perfectly. When cooking the salmon, keep an eye on the glaze in the final minutes as the honey can caramelize quickly.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Varianten und Anpassungen
If you're looking for extra crunch, try adding shredded carrots or sliced radishes to the bowl. You can also substitute brown rice or quinoa for the jasmine rice. For a milder version, simply reduce the amount of sriracha in the glaze and the mayo.
Serviervorschläge
Serve these bowls immediately while the salmon is warm and glazed. This dish pairs excellently with a crisp white wine such as Sauvignon Blanc to complement the lime and ginger notes.
Save With 570 calories and 34g of protein per serving, this Honey Sriracha Salmon Bowl is a satisfying and wholesome meal. Whether you're meal prepping or serving a family of four, it's a delicious way to enjoy a balanced pescatarian dinner.
Recipe FAQ
- → How spicy is this bowl?
The heat level is moderate and adjustable. The honey sriracha glaze provides gentle warmth balanced by honey's sweetness, while the sriracha mayo adds an extra kick. Reduce sriracha to 1 teaspoon in each component for milder flavor.
- → Can I use frozen salmon fillets?
Yes, thaw completely and pat dry before cooking. Frozen fillets release more moisture, so expect slightly less caramelization. Increase cooking time by 1-2 minutes per side if thicker than 1 inch.
- → What rice alternatives work well?
Brown rice adds nutty flavor and fiber but needs 45 minutes to cook. Quinoa provides complete protein and cooks in 15 minutes. Cauliflower rice reduces carbs significantly while absorbing the glaze beautifully.
- → How do I store leftovers?
Store components separately in airtight containers. Rice and vegetables keep 4 days refrigerated. Reheat salmon gently at 275°F for 10 minutes to maintain moisture. Assemble bowls just before serving.
- → Can I make the glaze ahead?
Whisk glaze ingredients together and refrigerate up to 5 days. The flavors meld and intensify over time. Bring to room temperature before using, as cold glaze lowers pan temperature and affects caramelization.
- → What vegetables can I add?
Shredded carrots, sliced radishes, or quick-pickled red cabbage add crunch and color. Sautéed bok choy or snap peas bring warmth. Marinated seaweed salad provides authentic Asian flair and umami depth.
