Honey Sriracha Salmon Bowl

I stumbled onto this bowl while scrolling through photos from a friend's trip to Tokyo, and something about the way the salmon gleamed under that honey-sriracha glaze made me determined to recreate it that same week. The first time I made it, my kitchen filled with this intoxicating smell of ginger and garlic hitting hot oil, and I knew I'd found something special. What started as an experiment became the thing I cook when I want to feel like I'm doing something impressive without actually stressing about it.

I made this for my partner on a random Thursday night after a particularly long day, and they actually put their phone down and ate without checking messages once. That's when I realized this wasn't just a pretty bowl of food—it was the kind of dish that makes people slow down and actually taste what they're eating.

Ingredients

• Salmon fillets (4, about 150g each): Skinless works best here because you want that glaze to coat every inch, and the flesh stays tender if you don't overcook it by even a minute.
• Vegetable oil (1 tablespoon): Use something with a high smoke point so your pan gets properly hot and the salmon develops that golden crust.
• Salt and black pepper: Don't skip seasoning the fillets before they hit the pan—it makes all the difference in flavor depth.
• Honey (3 tablespoons): This is your sweet anchor, balancing the sriracha's heat, and it creates that gorgeous glossy coating.
• Sriracha sauce (2 tablespoons for glaze, plus 1 for mayo): I learned to taste as I go because everyone's sriracha tolerance is different, and you can always add more heat.
• Soy sauce (1 tablespoon): This adds umami depth that makes the whole glaze sing—don't substitute low-sodium without tasting first.
• Lime juice (1 tablespoon for glaze, 1 teaspoon for mayo): Fresh is non-negotiable here; bottled lime juice tastes flat by comparison.
• Fresh ginger (1 teaspoon grated): Grate it right before using so you get that bright, punchy flavor instead of something muted.
• Garlic clove (1, minced): One clove is subtle enough not to overpower, but it adds this savory backbone to the glaze.
• Jasmine rice (2 cups): The fragrant grains soak up all that sauce, and rinsing them first prevents mushiness.
• Water (2 1/2 cups): The ratio matters for fluffy rice—too much water and you get mush, too little and you get crunchy grains.
• Edamame (1 cup shelled): These add protein and a satisfying pop of texture that makes the bowl feel complete.
• Cucumber (1 large, thinly sliced): The cool crunch cuts through all the richness of the salmon and avocado.
• Avocados (2 ripe): Choose ones that yield slightly to pressure, and slice them just before assembling so they don't brown.
• Sesame seeds (2 tablespoons, optional): They add a toasted nuttiness and a visual pop that makes the bowl Instagram-worthy.
• Green onions (2, sliced, optional): A sprinkle at the end gives you a fresh onion bite that wakes everything up.
• Mayonnaise (1/3 cup): The creamy base for your drizzle sauce—use good quality mayo because you taste it.

Instructions

Rinse and cook the rice:

Run your jasmine rice under cold water in a fine-mesh strainer until the water runs completely clear—this removes the starch that would otherwise make your rice gummy. Combine the rinsed rice with water in a saucepan, bring it to a boil, then cover and drop the heat to low for 12 minutes of undisturbed simmering before letting it rest, covered, for another 10 minutes off the heat.

Mix your sriracha mayo while rice cooks:

Whisk together the mayo, sriracha, and lime juice in a small bowl until you have a smooth, pourable sauce that tastes balanced between creamy and spicy. This can sit at room temperature until you're ready to drizzle.

Combine glaze ingredients:

In another small bowl, stir together honey, sriracha, soy sauce, lime juice, ginger, and garlic until everything is incorporated and the honey dissolves into the liquid. Taste it—the balance should be sweet-spicy-salty with a little brightness from the lime.

Season and sear the salmon:

Pat your salmon fillets dry with paper towels, then season both sides generously with salt and pepper. Heat the oil in your nonstick skillet over medium-high heat until it shimmers, then lay the salmon skin-side up and let it cook undisturbed for 3 to 4 minutes until golden, then flip gently and cook another 3 to 4 minutes.

Glaze the salmon:

Lower the heat to low and pour that honey-sriracha glaze right over the fillets, then spend the next 2 to 3 minutes tilting the pan and spooning the glaze back over the salmon repeatedly until it's glossy and cooked through. The gentle heat keeps the salmon tender while the sauce reduces and thickens slightly.

Assemble your bowls:

Fluff your rice with a fork, then divide it among four bowls as your base. Arrange edamame, cucumber slices, and avocado slices around each bowl in whatever pattern makes you happy, then nestle a glazed salmon fillet right in the middle.

Finish and serve:

Drizzle each bowl with a generous swirl of sriracha mayo, then scatter sesame seeds and green onions on top if you're using them. Serve immediately while the salmon is still warm and the rice is steamy.

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I brought this bowl to a potluck once, and a friend who claims to hate fish asked for seconds, which felt like a tiny victory. There's something about the way the sweetness of the glaze and creaminess of the avocado win over even the skeptics.

Building Your Perfect Bowl

The beauty of this bowl is that it's really just a platform for whatever vegetables you have on hand or whatever you're craving that day. I've swapped the cucumber for sliced radishes when I wanted more crunch, added shredded carrots for sweetness, and once threw in some pickled ginger because I had an open jar staring at me from the fridge. The salmon and glaze are the stars, but the vegetables around them are your canvas to work with.

Heat Level and Flavor Tweaking

The first time I made this, I used the full amount of sriracha and then spent half the meal drinking water while my partner laughed at me. Now I start with 1 tablespoon of sriracha in the glaze and taste it, adding more if I'm feeling brave that day. You can also dial down the sriracha mayo separately, or skip it entirely and just drizzle with lime juice if you're cooking for someone with a lower heat tolerance.

Make It Yours

This recipe works because it's flexible enough to bend to your preferences without losing what makes it special. I've made it with brown rice when I wanted earthier flavor, with quinoa when I wanted extra protein, and I've added a soft-boiled egg on top more times than I care to admit because everything tastes better with runny yolk.

• If you can't find fresh ginger, use 1/2 teaspoon of ground ginger, but the flavor will be slightly more muted.
• Make the glaze up to two hours ahead and store it covered in the fridge—it actually tastes better when the flavors have time to meld.
• This keeps well in containers for lunch the next day, though the avocado might brown a little, so pack it separately if you're meal prepping.

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This bowl has become my go-to when I want to cook something that feels fancy without requiring fancy skills, and I think that's the best kind of recipe. Every time I make it, I'm reminded that sometimes the simplest combinations—good salmon, bright glaze, fresh vegetables—are the ones people actually want to eat.

Recipe FAQs

→ How spicy is this bowl?

The heat level is moderate and adjustable. The honey sriracha glaze provides gentle warmth that's mellowed by honey, while the sriracha mayo adds an extra kick. Reduce sriracha in either component for milder flavor.

→ Can I use frozen salmon fillets?

Yes, thaw completely before cooking and pat dry thoroughly. Frozen fillets may release more water during cooking, so adjust cooking time slightly and ensure pan stays hot enough for proper searing.

→ What rice alternatives work well?

Brown rice, quinoa, or cauliflower rice make great substitutes. Adjust cooking liquid and time accordingly—brown rice needs about 45 minutes, while quinoa cooks in 15 minutes.

→ How do I store leftovers?

Store components separately in airtight containers. Rice and vegetables last 3-4 days refrigerated. Salmon is best enjoyed within 2 days—reheat gently to avoid drying. Add fresh avocado and mayo just before serving.

→ Can I make this gluten-free?

Use tamari instead of soy sauce and verify your sriracha brand is gluten-free. Most other ingredients naturally contain no gluten, making this an easy adaptation.

→ What vegetables can I add?

Shredded carrots, sliced radishes, bell pepper strips, or shredded cabbage add crunch and color. Steamed broccoli or snap peas also complement the flavors beautifully.