Honey Sriracha Salmon Bowl

This Honey Sriracha Salmon Bowl is a vibrant and flavorful dish that brings a perfect balance of sweet and heat to your table. Featuring tender, pan-fried salmon glazed in a sticky honey-sriracha sauce, this bowl is rounded out with fluffy jasmine rice and a variety of fresh, colorful toppings like creamy avocado and crisp cucumber.

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Not only is this meal visually stunning, but it is also packed with nutritious ingredients, making it an ideal choice for a healthy pescatarian dinner. The combination of the warm, spicy salmon and the cool sriracha mayo drizzle creates a delightful contrast in every bite.

Ingredients

• 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 if frozen)
• 1 large cucumber, thinly sliced
• 2 ripe avocados, sliced
• 2 tablespoons sesame seeds (optional)
• 2 green onions, sliced (optional)
• 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

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

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

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

Zusatztipps für die Zubereitung

Using a nonstick skillet is essential for preventing the salmon and the honey-based glaze from sticking to the pan. Ensure you keep the heat low when simmering the glaze to avoid burning the sugars while the sauce thickens.

Varianten und Anpassungen

For extra crunch, consider adding shredded carrots or sliced radishes to the bowl. You can also substitute jasmine rice with brown rice or quinoa for a different texture and nutritional profile, and always feel free to adjust the sriracha amount to your heat preference.

Serviervorschläge

Garnish your bowl with sesame seeds and sliced green onions for a professional finish. This dish pairs beautifully with a crisp white wine like Sauvignon Blanc, which complements the sweet and spicy Asian-inspired flavors.

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This Honey Sriracha Salmon Bowl is a fantastic way to enjoy a balanced, flavor-packed meal that comes together in under an hour. Dive into this colorful bowl and enjoy the delicious harmony of fresh ingredients and bold spices.

Recipe FAQs

→ How spicy is this bowl?

The spice level is moderate and adjustable. The honey sriracha glaze provides gentle heat balanced by sweetness, while the sriracha mayo adds a mild kick. Reduce sriracha to 1 tablespoon in the glaze for a milder version.

→ Can I use frozen salmon fillets?

Yes, thaw frozen salmon completely in the refrigerator before cooking. Pat dry thoroughly with paper towels to ensure proper searing and prevent excess moisture in the pan.

→ What other rice varieties work well?

Brown rice adds nutty flavor and extra fiber though requires longer cooking time. Quinoa or cauliflower rice offer lighter alternatives. Adjust cooking liquid and time accordingly.

→ How do I store leftovers?

Store components separately in airtight containers. Refrigerate for up to 2 days. Reheat salmon gently in a skillet over low heat. Serve fresh avocado and add sriracha mayo just before eating.

→ Can I make this gluten-free?

Substitute tamari or coconut aminos for soy sauce in the glaze. Verify all other ingredients are certified gluten-free, particularly the sriracha and mayonnaise.