As a professional chef and food writer, I’ve experimented with countless salmon recipes, but this Honey Sriracha Salmon Bowl has become my absolute favorite. It combines the perfect balance of sweet honey, spicy Sriracha, and tender salmon, all served over a bed of fluffy rice with fresh vegetables. Today, I’m excited to share this restaurant-quality recipe that you can easily recreate in your own kitchen.
Why You’ll Love This Recipe
After years of perfecting this dish in my home kitchen and teaching it in my cooking classes, I can confidently say that this recipe hits all the right notes. The caramelized honey-sriracha glaze creates an irresistible coating on the salmon, while the fresh vegetables and rice provide the perfect complement to the bold flavors.
Key Features
- Ready in just 30 minutes
- Packed with protein and healthy omega-3 fatty acids
- Customizable heat level
- Meal-prep friendly
- Perfect for both weeknight dinners and special occasions
Ingredients
For the Salmon
- 4 (6 oz) salmon fillets, skin-on
- 1/4 cup honey
- 3 tablespoons Sriracha sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Bowls
- 2 cups jasmine rice, uncooked
- 2 cups edamame, shelled
- 2 large carrots, julienned
- 2 cups cucumber, diced
- 2 avocados, sliced
- 4 radishes, thinly sliced
- 2 cups purple cabbage, shredded
- 1 cup green onions, chopped
- Sesame seeds for garnish
For the Quick Pickled Vegetables
- 1 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 cups mixed vegetables (carrots, radishes, cucumber)
Kitchen Equipment Needed
- Large skillet or non-stick pan
- Rice cooker or medium pot
- Sharp knife
- Cutting board
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Tongs
- Small saucepan (for pickling)
Step-by-Step Instructions
Preparing the Rice
- Rinse jasmine rice until water runs clear
- Cook according to package instructions
- Fluff with fork when done and let rest
Making the Honey Sriracha Sauce
- In a medium bowl, whisk together:
- Honey
- Sriracha sauce
- Soy sauce
- Rice vinegar
- Minced garlic
- Grated ginger
- Reserve half the sauce for serving
Quick Pickled Vegetables
- Combine rice vinegar, sugar, and salt in a small saucepan
- Heat until sugar dissolves
- Pour over prepared vegetables
- Let sit for at least 15 minutes
Cooking the Salmon
- Pat salmon fillets dry with paper towels
- Season with salt and pepper
- Heat olive oil in a large skillet over medium-high heat
- Place salmon skin-side up in the pan
- Cook for 4-5 minutes
- Flip and brush with sauce
- Cook additional 3-4 minutes
- Brush with more sauce and let caramelize
Bowl Assembly
- Place warm rice in bowls
- Add salmon
- Arrange vegetables around salmon:
- Edamame
- Carrots
- Cucumber
- Avocado
- Radishes
- Purple cabbage
- Drizzle with reserved sauce
- Garnish with green onions and sesame seeds
Pro Tips From My Kitchen
After making this dish hundreds of times, I’ve discovered some secrets to make it even better:
- Room Temperature Salmon
- Take salmon out of refrigerator 20 minutes before cooking
- Helps achieve even cooking
- Results in better caramelization
- Perfect Rice
- Use 1:1.25 ratio of rice to water
- Let rice rest 10 minutes after cooking
- Never skip the rinsing step
- Sauce Consistency
- If sauce is too thick, add water 1 teaspoon at a time
- If too thin, simmer until reduced
- Always taste and adjust seasonings
- Vegetable Prep
- Cut vegetables in similar sizes for even cooking
- Prepare vegetables while rice cooks
- Use a mandoline for uniform slicing
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 650 |
| Protein | 42g |
| Fat | 28g |
| Carbohydrates | 65g |
| Fiber | 8g |
| Sugar | 18g |
| Sodium | 890mg |
| Iron | 3.5mg |
| Calcium | 80mg |
Storage and Meal Prep
As someone who loves meal prepping, I’ve perfected the art of storing this dish:
Immediate Storage
- Store components separately
- Keep sauce in airtight container
- Refrigerate for up to 3 days
Meal Prep Tips
- Cook salmon slightly under if reheating
- Store avocado separately with lime juice
- Keep pickled vegetables in brine
- Pack sauce separately
Reheating Instructions
- Microwave rice with splash of water
- Gently warm salmon in pan or microwave
- Serve vegetables at room temperature
- Add fresh avocado just before eating
Variations and Substitutions
I love helping my readers customize recipes to their tastes and dietary needs. Here are some tested variations:
Protein Options
- Tofu: Press and marinate before cooking
- Chicken: Use thighs for best results
- Shrimp: Reduce cooking time to 2-3 minutes per side
Grain Alternatives
- Brown rice
- Quinoa
- Cauliflower rice
- Soba noodles
Vegetable Variations
- Roasted broccoli
- Sugar snap peas
- Bell peppers
- Mushrooms
Common Questions and Answers
Q: Can I make this less spicy?
A: Absolutely! Reduce the Sriracha and increase honey to maintain the right consistency. You can also use gochujang or sweet chili sauce for a milder heat.
Q: What’s the best type of salmon to use?
A: I recommend fresh Atlantic or Sockeye salmon. Wild-caught is preferred, but farm-raised works well too. Look for bright, firm flesh and avoid any grey or brown spots.
Q: Can I make this ahead for a dinner party?
A: Yes! Prepare all components separately up to 24 hours in advance. Reheat the salmon gently and assemble just before serving. The sauce can be made 3 days ahead.
Q: How do I know when the salmon is done?
A: The salmon should be opaque and flake easily with a fork. For medium doneness, cook until internal temperature reaches 145°F (63°C). The center should be slightly translucent.
Q: Can I freeze this dish?
A: While the salmon and rice can be frozen, I don’t recommend freezing the entire assembled bowl. Fresh vegetables will become mushy when thawed. If freezing components, use within 2 months.
Serving Suggestions
I love offering my readers creative ways to serve their dishes. Here are my favorite accompaniments:
Side Dishes
- Miso soup
- Seaweed salad
- Pickled ginger
- Edamame with sea salt
Garnish Options
- Furikake
- Nori strips
- Micro greens
- Crispy shallots
- Toasted sesame seeds
Sauce Additions
- Spicy mayo
- Eel sauce
- Ponzu
- Wasabi cream
Remember, the key to a perfect bowl is balance – you want a mix of textures, temperatures, and flavors in every bite. Don’t be afraid to experiment with different combinations until you find your perfect match!
