Description
Honey Sriracha Salmon Bowls are a quick, healthy dinner packed with bold Asian-inspired flavors. Flaky salmon coated in a sticky honey sriracha glaze is served over fluffy rice with avocado, cucumber, and edamame, then finished with a drizzle of creamy sriracha mayo. Ready in just 20 minutes, this salmon rice bowl is fresh, vibrant, and crave-worthy.
Ingredients
For the Salmon:
-
4 salmon fillets (4–6 oz each), cubed
-
3 tbsp low-sodium soy sauce or tamari
-
2 tbsp honey
-
2 tbsp sriracha
-
2 tsp minced garlic
-
3 tbsp water
For the Bowls:
-
2 cups cooked white rice
-
1 avocado, diced
-
1 cucumber, sliced
-
1 cup cooked edamame
-
½ cup sriracha mayo
Optional Garnishes:
-
Sesame seeds
-
Red pepper flakes
Instructions
-
Marinate the salmon: Whisk soy sauce, honey, sriracha, garlic, and water. Add salmon cubes and refrigerate 20–60 minutes.
-
Cook the salmon: Heat oil in a skillet over medium-high. Cook salmon 2–3 minutes per side until golden and flaky. Work in batches if needed.
-
Make the glaze: Pour remaining marinade into skillet. Simmer 2–3 minutes until slightly thickened, then toss salmon gently to coat.
-
Assemble bowls: Layer rice, salmon, avocado, cucumber, and edamame. Drizzle with sriracha mayo.
-
Serve: Garnish with sesame seeds and red pepper flakes if desired. Serve warm.
Notes
Don’t overcook salmon—just a couple of minutes per side keeps it tender.
Use tamari to make this recipe gluten-free.
Adjust spice level by adding more or less sriracha.
Swap rice for brown rice, quinoa, or cauliflower rice.
Prep veggies and rice ahead for quick assembly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner Bowls / Main Dish
- Method: Pan-Seared (Skillet)
- Cuisine: Asian-Inspired