Honey Sriracha Salmon Bowl

This Honey Sriracha Salmon Bowl is a vibrant and flavorful meal that perfectly balances the heat of sriracha with the natural sweetness of honey. Pan-fried salmon fillets are glazed to perfection and served over a bed of fluffy jasmine rice, accompanied by crisp cucumber, creamy avocado, and edamame for a complete, nutritious dish.

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The secret to this dish lies in the glossy glaze that caramelizes slightly in the pan, coating the tender salmon. Topped with a zesty sriracha mayo, every bite offers a delightful contrast of temperatures and textures, from the warm rice to the cool, crunchy vegetables.

Ingredients

• Salmon: 4 skinless fillets (150g each), 1 tbsp vegetable oil, salt and pepper.
• Honey Sriracha Glaze: 3 tbsp honey, 2 tbsp sriracha, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp fresh ginger, 1 minced garlic clove.
• Bowl Base: 2 cups jasmine rice, 2 1/2 cups water, 1 cup edamame, 1 large cucumber, 2 ripe avocados.
• Sriracha Mayo: 1/3 cup mayonnaise, 1 tbsp sriracha, 1 tsp lime juice.
• Optional Garnish: 2 tbsp sesame seeds, 2 sliced green onions.

Instructions

Step 1: Cook the rice

Rinse jasmine rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, cover, reduce heat, and simmer for 12 minutes. Let sit covered for 10 minutes, then fluff with a fork.

Step 2: Prepare sriracha mayo

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

Step 3: Mix the glaze

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

Step 4: Sear the salmon

Season fillets with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook salmon for 3–4 minutes per side until nearly cooked through.

Step 5: Glaze the fish

Reduce heat to low and pour the honey sriracha mixture over the salmon. Simmer for 2–3 minutes, spooning the sauce over the fillets until they are well-glazed and fully cooked.

Step 6: Assemble the bowls

Divide the cooked rice among 4 bowls. Arrange the edamame, cucumber slices, and avocado on top, then place a glazed salmon fillet in each bowl.

Step 7: Final Garnish

Drizzle with the prepared sriracha mayo. Garnish with sesame seeds and green onions if desired, and serve immediately.

Zusatztipps für die Zubereitung

To ensure the best results, use a nonstick skillet to prevent the glazed salmon from sticking. Be sure to rinse the rice thoroughly to achieve a fluffy texture. You can adjust the heat level by increasing or decreasing the amount of sriracha in the glaze and mayo.

Varianten und Anpassungen

For a different nutritional profile, try substituting the jasmine rice with brown rice or quinoa. If you enjoy extra texture, add shredded carrots or sliced radishes to the bowl for more crunch.

Serviervorschläge

Serve this bowl immediately while the salmon is warm and the vegetables are crisp. For an elevated dining experience, pair this Asian-inspired dish with a glass of crisp Sauvignon Blanc.

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Enjoy this delicious and colorful Honey Sriracha Salmon Bowl, a perfect harmony of fresh ingredients and bold spices that is sure to become a regular in your meal rotation.

Recipe FAQs

→ Can I use frozen salmon fillets?

Yes, thaw frozen salmon completely in the refrigerator before cooking. Pat the fillets dry with paper towels to remove excess moisture, which helps achieve better searing and glaze adherence.

→ How spicy is this bowl?

The heat level is moderate and adjustable. The honey balances the sriracha's spice, creating a sweet-heat profile. Reduce sriracha in the glaze and mayo for milder flavor, or add more for extra kick.

→ Can I make the components ahead?

Cook rice up to 2 days ahead and reheat before serving. Prepare the glaze and mayo up to 3 days in advance and store in the refrigerator. Salmon tastes best cooked fresh but can be glazed and reheated gently.

→ What other proteins work with this bowl?

Try this glaze on cod, mahi-mahi, or shrimp. For a vegetarian version, coat tofu cubes or tempeh in the honey sriracha mixture and pan-fry until golden and crispy.

→ Can I substitute the jasmine rice?

Brown rice, basmati, or quinoa work well as alternatives. Cauliflower rice offers a low-carb option. Adjust cooking time according to your chosen grain package directions.