Honey Sriracha Salmon Bowl

I discovered this bowl on a Tuesday afternoon when my fridge was scattered with half-used condiments and a lonely salmon fillet. Standing there with the jar of sriracha in one hand and honey in the other, something clicked—what if I stopped thinking of them as separate flavors and let them marry together? That first bite, with the glaze catching the light and the rice still warm underneath, felt like I'd accidentally invented something I'd been craving all along.

My friend Sarah came over on a rainy evening, and I made these bowls almost by accident—she arrived earlier than expected and caught me mid-prep. Watching her eyes light up when she took that first bite, then immediately asking for the recipe, reminded me that food doesn't need to be complicated to feel special or worth sharing.

Ingredients

• Salmon fillets (150g each, skinless): Look for fillets that smell oceanic but not fishy—that's your sign they're fresh. Pat them dry before the pan; it helps them develop a proper sear instead of steaming.
• Honey: Use the real stuff here, not the plastic bear bottle, because it needs to caramelize slightly when it hits the hot pan. This is where the glaze gets its depth.
• Sriracha sauce: This is your heat anchor, and different brands have different intensity levels, so taste as you go rather than dumping it all at once.
• Soy sauce: The umami backbone that makes everything taste less like separate ingredients and more like one cohesive dish.
• Fresh ginger and garlic: Don't skip the fresh versions here—the minced garlic and grated ginger add brightness that the bottled versions can't quite capture.
• Jasmine rice: The fragrance of jasmine rice is almost half the point, and rinsing it properly prevents that gluey texture that ruins everything.
• Edamame: Use frozen and thawed for convenience, or steam fresh ones if you have time—either way, they add color and a nutty bite that balances the richness.
• Cucumber and avocado: These are your textural anchors, and slicing them just before assembly keeps everything crisp and creamy at the same time.
• Mayonnaise for sriracha mayo: Mix it into a proper sauce rather than just dolloping plain mayo—the emulsion brings everything together.

Instructions

Rinse and cook the jasmine rice:

Cold water running over the rice grains makes them individual and fluffy instead of turning into a starchy paste. Bring it to a boil, then drop the heat low and let it steam under a lid for 12 minutes, which sounds simple but is absolutely critical to get right.

Whisk together the sriracha mayo:

Stir it smooth and taste it before you move on—this is your final layer of heat and creaminess, so adjust the sriracha ratio if you want it more gentle or more intense. Set it aside in a small bowl so it's ready when you plate.

Combine the honey sriracha glaze:

Whisk everything together in a small bowl, letting the ginger and garlic mingle with the honey before it hits the heat. The lime juice keeps it bright instead of letting it feel heavy.

Season and sear the salmon:

Salt and pepper each fillet generously, then let them sit for a minute so the seasoning adheres. Heat your oil until it shimmers, then lay the salmon skin-side up and listen for that gentle sizzle—that sound means you're getting a crust.

Glaze and finish cooking:

After three to four minutes, flip the fillets, then pour the glaze over them and turn the heat down to low. Spoon that glossy sauce over the fish constantly for two to three minutes until it cooks through and the glaze clings to the surface like a burnished coat.

Assemble the bowls:

Divide the rice evenly among four bowls, then arrange your edamame, cucumber, and avocado in loose piles around the edge. Nestle the glazed salmon fillet in the center of each bowl while everything is still warm.

Finish and serve:

Drizzle the sriracha mayo in a thin stream over each bowl, then scatter sesame seeds and green onions on top if you have them. Eat while the rice is still warm and the avocado is still cold.

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There's a moment when you plate this bowl where all the colors catch the light at once—the pink salmon, the green edamame, the white sesame seeds—and you realize you've made something that tastes as good as it looks. That's when it stops feeling like you're just feeding yourself and starts feeling like you're doing something that matters.

Building Your Bowl the Right Way

The order of assembly actually changes how everything tastes. Warm rice as your foundation keeps the avocado from getting too cold and separated, and it also keeps the glaze from congealing the second it hits the plate. I learned this after making these bowls about five times and noticing the ones that felt most cohesive on the fork were the ones where I thought about temperature as much as flavor.

How to Adjust the Heat Level

Sriracha heat is personal, and there's no shame in dialing it down or cranking it up based on what your mouth actually enjoys. Start with less in both the glaze and the mayo, taste as you go, and you can always add more fire without being able to take it out. I've learned that the best version of this bowl is the one you'll actually eat instead of pushing around your plate because it's too aggressive.

Make-Ahead and Storage Tips

You can cook the rice the morning before and reheat it gently with a splash of water, and you can make both sauces hours ahead and keep them in the fridge. What you can't do in advance is slice the avocado or cucumber—they'll oxidize and soften, and then your bowl loses that textural contrast that makes it interesting. The salmon is best eaten the day you cook it, but if you have leftovers, it keeps in the fridge for two days and can go cold over yesterday's rice if you're in a lunch situation.

• Make the glaze and mayo up to a day ahead so you're not juggling multiple bowls at cooking time.
• Slice your avocado just before plating so it stays creamy and bright instead of turning brown and sad.
• Reheat leftover salmon gently in a low oven so it doesn't dry out completely.

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This bowl became a regular in my rotation because it feels special enough for guests but simple enough that I make it for myself on ordinary Thursdays. That's the real test of a recipe—whether you'll come back to it when no one's watching.

Recipe FAQs

→ How do I make the honey sriracha glaze?

Combine honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic in a bowl. Stir until smooth and set aside.

→ What type of rice works best for this bowl?

Jasmine rice is preferred for its fragrant aroma and fluffy texture, but you can substitute with brown rice or quinoa if desired.

→ Can the salmon be cooked without skin?

Yes, skinless salmon fillets work well and allow the glaze to coat the fish evenly during cooking.

→ How spicy is the dish?

The level of heat can be adjusted by varying the amount of sriracha used in the glaze and mayo. Start with less if sensitive to spice.

→ What are good garnishes for this bowl?

Sesame seeds and sliced green onions add texture and freshness. Optional shredded carrots or radishes provide extra crunch.

→ Is this bowl suitable for pescatarians?

Yes, with salmon as the main protein and plant-based ingredients, it fits well within a pescatarian diet.