Honey Sriracha Salmon Bowl (Print view)

Pan-seared salmon with honey sriracha glaze over jasmine rice with fresh vegetables and creamy mayo drizzle.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets, skinless, about 5.3 oz each
02 - 1 tablespoon vegetable oil
03 - Salt and black pepper to taste

→ Honey Sriracha Glaze

04 - 3 tablespoons honey
05 - 2 tablespoons sriracha sauce
06 - 1 tablespoon soy sauce
07 - 1 tablespoon lime juice
08 - 1 teaspoon grated fresh ginger
09 - 1 garlic clove, minced

→ Rice and Vegetables

10 - 2 cups jasmine rice, uncooked
11 - 2.5 cups water
12 - 1 cup shelled edamame, steamed or thawed
13 - 1 large cucumber, thinly sliced
14 - 2 ripe avocados, sliced
15 - 2 tablespoons sesame seeds, optional
16 - 2 green onions, sliced, optional

→ Sriracha Mayo

17 - 1/3 cup mayonnaise
18 - 1 tablespoon sriracha sauce
19 - 1 teaspoon lime juice

# Cooking Steps:

01 - 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 for 12 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.
02 - In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Set aside.
03 - In another small bowl, combine honey, sriracha, soy sauce, lime juice, ginger, and garlic. Mix until well combined.
04 - Season salmon fillets with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon and cook 3 to 4 minutes per side until nearly cooked through.
05 - Reduce heat to low. Pour honey sriracha glaze over salmon. Simmer for 2 to 3 minutes, spooning sauce over fillets until salmon is glazed and cooked through. Remove from heat.
06 - Divide cooked jasmine rice among 4 bowls. Arrange edamame, cucumber slices, and avocado on top. Place glazed salmon fillet in each bowl.
07 - Drizzle each bowl with sriracha mayo. Garnish with sesame seeds and green onions if desired. Serve immediately.

# Expert Ideas:

01 -
  • The honey sriracha glaze strikes that rare balance between sweet and spicy that makes you want another bite before you've finished the first one.
  • Everything comes together in 35 minutes, which means you can have restaurant-quality dinner on a weeknight without the stress.
  • It's built for customization—add what you love, skip what you don't, and it still tastes intentional.
02 -
  • Don't skip the resting time for rice—those 10 minutes covered off heat let steam finish the cooking and make all the difference between mushy and fluffy.
  • Pat your salmon completely dry before it touches the pan, or you'll steam it instead of sear it, and you'll miss that crucial moment when the outside gets just slightly caramelized.
03 -
  • If your salmon keeps sticking, don't force it—let it sit for the full 3 to 4 minutes before you flip because the crust releases naturally once it's ready.
  • Keep your avocados cold until the very last second, and slice them directly into the bowl so they don't oxidize and turn an unappetizing gray.
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