This Easy Honey Sriracha Salmon Bowl is a tasty blend of sweet and spicy flavors. Enjoy perfectly cooked salmon with a drizzle of honey and sriracha over rice and fresh veggies!
Your taste buds will be doing a happy dance with every bite! I love to top mine with crunchy cucumbers and a sprinkle of sesame seeds—talk about a flavor party! 🎉
Key Ingredients & Substitutions
Salmon: Fresh salmon is key for this dish. If you’re looking for alternatives, you can use trout or even chicken breast if you prefer poultry. Just be mindful of cooking times—chicken may take longer!
Honey: Honey brings sweetness to balance the heat. If you’re vegan, maple syrup or agave nectar works well. Both give that sweet touch, but may alter the flavor slightly!
Sriracha Sauce: This adds a spicy kick! If you like it milder, try using sweet chili sauce or a different hot sauce. Adjust the amount based on your heat preference—more for spicy lovers, less for mild!
Rice: Jasmine rice is my go-to for its aroma and taste. However, brown rice, quinoa, or even cauliflower rice are great substitutes for a healthier twist!
Edamame: This adds protein and texture. If edamame is unavailable, green peas or cooked chickpeas work well too.
How Do You Achieve Perfectly Cooked Salmon?
Getting salmon just right takes a bit of attention. Here’s how to do it:
- Start by heating your oil over medium-high heat to ensure a nice sear.
- Add salmon cubes and cook for about 3-4 minutes on each side. Look for a golden crust!
- For that glossy finish, pour the honey sriracha sauce in towards the end. This also prevents burning.
- Remove from heat as soon as it’s opaque in the center. Overcooking makes it dry!
With these tips, your salmon will be flavorful and tender, making your Honey Sriracha Salmon Bowls a winner!
Easy Honey Sriracha Salmon Bowls
Ingredients You’ll Need:
- 1 lb salmon fillet, skin removed and cut into bite-sized cubes
- 2 tbsp honey
- 2 tbsp sriracha sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp olive oil (or sesame oil)
- 1 cup cooked white rice (jasmine or sushi rice preferred)
- 1/2 cup edamame, shelled and cooked
- 1/2 cucumber, thinly sliced
- 1/2 avocado, sliced
- 1-2 tsp sesame seeds
- Fresh parsley or cilantro for garnish (optional)
- Red pepper flakes, for garnish (optional)
- Sriracha mayo or a drizzle of sriracha mixed with mayo (optional, for serving)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and cook. It’s a quick and easy meal that’s full of flavor, making it perfect for busy weeknights or a fun weekend dinner!
Step-by-Step Instructions:
1. Make the Honey Sriracha Sauce:
In a small bowl, whisk together the honey, sriracha sauce, soy sauce, and rice vinegar until everything is well combined. This will be the delicious sauce for your salmon!
2. Cook the Salmon:
Heat the olive or sesame oil in a non-stick skillet over medium-high heat. Once the oil is hot, add the salmon cubes. Cook for about 3-4 minutes on each side, until the salmon is cooked through and has a nice caramelized surface. You want it to be just flaky and tender!
3. Add the Sauce:
Pour the honey sriracha sauce over the salmon in the skillet during the last minute of cooking. Toss the salmon gently to coat it in the sauce, then remove the skillet from the heat.
4. Assemble Your Bowls:
Grab a bowl and start with a base of warm cooked white rice. Then, arrange the delicious salmon cubes right on top of the rice.
5. Add Fresh Veggies:
Next, layer in the shelled edamame, thin slices of cucumber, and avocado. These will add great texture and freshness to your meal!
6. Drizzle and Garnish:
If you’d like a little extra flavor, drizzle some sriracha mayo or plain sriracha sauce over the top. Finish off by sprinkling sesame seeds, red pepper flakes, and fresh parsley or cilantro on your bowl.
7. Enjoy!
Serve your beautiful salmon bowls immediately and enjoy your tasty creation! You deserve this delicious and wholesome meal!
This recipe brings together the rich, tender salmon with the sweet and spicy notes of honey and sriracha, accompanied by fresh vegetables, making it a delightful bowl that’s as healthy as it is satisfying. Enjoy!
Frequently Asked Questions
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before cooking. The best way to thaw salmon is by placing it in the refrigerator overnight or using the cold water method—seal it in a bag and submerge it in cold water for about 30 minutes.
How Can I Adjust the Spice Level?
If you prefer a milder dish, reduce the amount of sriracha sauce or substitute it with a milder hot sauce. You can also add less honey to balance the heat. For extra spice, add more sriracha or top with red pepper flakes at the end!
Can I Meal Prep These Bowls?
Absolutely! You can prepare the salmon, rice, and veggies in advance. Just store each component separately in airtight containers in the fridge for up to 3 days. When ready to eat, simply reheat the salmon and rice, then assemble your bowls!
What Should I Do With Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the salmon and rice gently in the microwave or on the stovetop, and add fresh slices of avocado just before serving for optimal taste and texture.
