Description
Honey Sriracha Salmon Bowls bursting with sweet-spicy flavors, tender salmon, colorful veggies, and hearty rice—a quick, healthy delight!
Ingredients
Scale
- 4 salmon fillets (6 oz each), skin on
- 3 tablespoons honey
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups jasmine rice, uncooked
- 3 cups water
- 1 large avocado, slice
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1 cucumber, thinly sliced
- 4 green onions, sliced
- 2 tablespoons sesame seeds
- ¼ cup cilantro, roughly chopped
- 2 tablespoons honey
- 1 tablespoon sriracha
- 1 tablespoon lime juice
- 2 tablespoons mayonnaise
Instructions
- Step 1: Prepare the Rice Rinse the jasmine rice under cold water until the water runs clear. Add rice and water to a medium saucepan and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat but keep covered for an additional 10 minutes to allow the rice to steam and become perfectly fluffy.
- Step 2: Make the Honey Sriracha Glaze In a small bowl, whisk together honey, sriracha, soy sauce, minced garlic, and lime juice until well combined. The mixture should be smooth and pourable. Divide this mixture in half—use one portion for glazing the salmon and reserve the other half for drizzling over the completed bowls.
- Step 3: Prepare the Salmon Pat the salmon fillets dry with paper towels—this ensures better caramelization. Season both sides with salt and pepper. Heat olive oil in a large non-stick skillet over medium-high heat. When the oil is shimmering, place salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy.
- Step 4: Glaze and Finish the Salmon Flip the salmon and immediately brush the glaze over the cooked skin side. Cook for another 2-3 minutes, until the salmon is barely opaque in the center and flakes easily with a fork. The internal temperature should reach 125°F for medium-rare or 130°F for medium. The glaze will caramelize slightly, creating a beautiful sticky finish.
- Step 5: Prepare the Vegetables While the salmon cooks, prepare your vegetables. Slice the avocado, shred the cabbage if not pre-shredded, slice the cucumber, and chop the green onions and cilantro.
- Step 6: Assemble Your Honey Sriracha Salmon Bowls Divide the cooked rice among four bowls. Arrange the vegetables in sections around the rice. Place a glazed salmon fillet on top of each bowl. Drizzle with the reserved sauce, sprinkle with sesame seeds and cilantro, and serve immediately for the most vibrant presentation.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg