Honey Sriracha Salmon Bowls (Print-Friendly Version)
Salmon glazed with honey and sriracha, served over rice with avocado, cucumber, and edamame for a vibrant meal.
# What You’ll Need to Make This:
→ Salmon
01 -
4 salmon fillets (115–170 g each, skin removed if preferred), cut into 2.5 cm cubes
02 -
3 tablespoons (45 ml) low-sodium soy sauce or tamari
03 -
2 tablespoons (30 ml) honey
04 -
2 tablespoons (30 ml) sriracha
05 -
2 teaspoons (6 g) minced garlic
06 -
3 tablespoons (45 ml) water
→ Bowls
07 -
2 cups (320 g) cooked white rice
08 -
1 avocado, diced
09 -
1 cucumber, thinly sliced
10 -
1 cup (150 g) cooked edamame
11 -
120 ml sriracha mayonnaise
→ Garnish (optional)
12 -
Red pepper flakes, to taste
13 -
Sesame seeds, to taste
# How to Prepare:
01 -
Slice salmon fillets into 2.5 cm cubes and remove skin if desired. Use kitchen shears for easier skin removal.
02 -
In a large bowl, whisk together soy sauce or tamari, honey, sriracha, minced garlic, and water until fully combined.
03 -
Add salmon cubes to the marinade and toss to coat. Cover and refrigerate to marinate for at least 20 minutes, up to 1 hour.
04 -
Heat a large non-stick skillet over medium-high heat with a small amount of oil. Add marinated salmon cubes in a single layer, reserving marinade. Sear for 2–3 minutes on each side until cooked through and golden. Cook in batches as needed to avoid overcrowding.
05 -
Pour reserved marinade into the skillet with the cooked salmon. Cook for several minutes until the sauce is glossy and slightly reduced.
06 -
Place cooked white rice into serving bowls. Top each with glazed salmon, diced avocado, sliced cucumber, and cooked edamame.
07 -
Drizzle sriracha mayonnaise over the bowls and finish with red pepper flakes and sesame seeds as desired.
08 -
Serve immediately while warm.
# Extra Tips:
01 -
Do not overcook salmon to maintain tenderness.
02 -
Customize the amount of sriracha to suit your spice level.
03 -
Feel free to personalize with additional toppings such as sliced radishes or green onion.