Honey Sriracha Salmon Bowl

This Honey Sriracha Salmon Bowl is a vibrant and flavorful meal that brings together pan-fried salmon and a sweet and spicy glaze. Served over a bed of fluffy jasmine rice, this dish is complemented by crisp cucumber, edamame, and creamy avocado, making it a perfectly balanced pescatarian main dish that is both healthy and satisfying.

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This Asian-inspired bowl is not only easy to prepare but also visually stunning. The aromatic combination of fresh ginger and garlic in the glaze elevates the salmon, while the sriracha mayo adds a creamy, zesty finish to every bite. It is a gourmet-style meal that anyone can master at home.

Ingredients

• 4 salmon fillets (about 150 g each, skinless)
• 1 tablespoon vegetable oil
• Salt and black pepper, to taste

• 3 tablespoons honey
• 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced

• 2 cups jasmine rice
• 2 1/2 cups water
• 1 cup shelled edamame (steamed or thawed if frozen)
• 1 large cucumber, thinly sliced
• 2 ripe avocados, sliced
• 2 tablespoons sesame seeds (optional)
• 2 green onions, sliced (optional)

• 1/3 cup mayonnaise
• 1 tablespoon sriracha sauce
• 1 teaspoon lime juice

Instructions

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.

2. Prepare the sriracha mayo

In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Set aside.

3. Make the honey sriracha glaze

In another small bowl, combine honey, sriracha, soy sauce, lime juice, ginger, and garlic.

4. Sear 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.

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.

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.

7. Finish and serve

Drizzle with sriracha mayo. Garnish with sesame seeds and green onions, if desired. Serve immediately.

Zusatztipps für die Zubereitung

To ensure the best flavor, adjust the sriracha amount in both the glaze and the mayo to suit your heat preference. If you want to save time, you can prepare the glaze and sriracha mayo ahead of time and store them in the refrigerator.

Varianten und Anpassungen

For an extra crunch, try adding shredded carrots or sliced radishes to the bowl. You can also substitute the jasmine rice with brown rice or quinoa for a different nutritional profile and heartier texture.

Serviervorschläge

This Honey Sriracha Salmon Bowl pairs beautifully with a crisp white wine like Sauvignon Blanc. Serve it while the salmon is warm and the vegetables are fresh for the best dining experience.

Slow cook soups, stews, roasts, and casseroles effortlessly for comforting meals with rich, developed flavors.

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Whether you're looking for a quick weeknight dinner or a vibrant bowl to impress guests, this Honey Sriracha Salmon Bowl delivers on every level. Enjoy the perfect harmony of sweet, spicy, and fresh ingredients in every bite.

Recipe Q&A

→ Can I use frozen salmon fillets?

Yes, thaw frozen salmon completely in the refrigerator before cooking. Pat fillets dry with paper towels to ensure proper searing and glaze adherence.

→ How do I adjust the spice level?

Reduce sriracha in the glaze to 1 tablespoon for milder heat, or increase to 3 tablespoons for extra spice. The glaze should coat the salmon without overwhelming the honey's sweetness.

→ Can I make the glaze ahead of time?

Mix the honey sriracha glaze up to 2 days in advance and store refrigerated in an airtight container. Bring to room temperature before using for even coating.

→ What other proteins work with this bowl?

Try this glaze with tofu, chicken thighs, or shrimp. Adjust cooking times accordingly—tofu needs 5-6 minutes per side, chicken 6-8 minutes, shrimp just 2-3 minutes.

→ How do I store leftovers?

Store components separately in airtight containers. Keep salmon and rice refrigerated up to 2 days. Reheat salmon gently in a pan over low heat to maintain moisture.

→ Can I substitute the jasmine rice?

Brown rice, basmati, or quinoa work beautifully. Adjust cooking liquid and time according to package instructions. Brown rice adds nutty flavor and extra fiber.