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- 4 salmon fillets (about 6 ounces each) - 1/4 cup honey - 2 tablespoons sriracha sauce - 1 tablespoon sesame oil - 1 cup jasmine rice - 1 avocado, sliced - 1 cup shredded carrots - 1 cucumber, thinly sliced - 1/4 cup chopped scallions - 1/4 cup chopped cilantro - Sesame seeds - Lime wedges The star of this dish is the salmon. I love using fresh salmon fillets, as they have a rich flavor. Honey brings a natural sweetness, balancing the heat from sriracha. You can adjust the amount of sriracha for your spice level. Next, sesame oil adds a nice touch. It gives a warm, nutty flavor that works well in this dish. Jasmine rice makes a great base. It is fragrant and fluffy, perfect for soaking up all those tasty sauces. The optional veggies add color and crunch. Sliced avocado is creamy and delicious. Shredded carrots and cucumber add freshness. Chopped scallions and cilantro brighten up the dish. For garnishes, sesame seeds add a little crunch. Lime wedges give a fresh burst when squeezed over the bowl. You can use any of these ingredients to make the dish your own! First, prepare the marinade. In a small bowl, whisk together: - 1/4 cup honey - 2 tablespoons sriracha sauce - 1 tablespoon soy sauce - 1 tablespoon sesame oil Place the salmon fillets in a shallow dish. Pour the marinade over the salmon. Let it marinate for at least 20 minutes. This time helps the flavors soak in. Next, rinse the jasmine rice under cold water. Do this until the water runs clear. In a medium saucepan, combine the rinsed rice with: - 2 cups vegetable broth or water Bring the mixture to a boil. Then, reduce heat to low. Cover the pot and let it simmer for 15 minutes. The rice should absorb all the liquid. Keep it warm while you cook the salmon. Now it's time to cook the salmon. Preheat your grill or oven broiler. Remove the salmon from the marinade and place it on the grill or a baking sheet for the oven. Cook for about 5-6 minutes on each side. The salmon is done when it flakes easily with a fork. Brush with the reserved marinade in the last few minutes for added flavor. Once the salmon and rice are ready, it’s time to assemble the bowls. In each serving bowl, add a generous scoop of jasmine rice as the base. Top it with the cooked salmon. Then add sliced avocado, shredded carrots, and cucumber. This creates a colorful and tasty dish. Finally, it's time to garnish the bowls. Sprinkle with chopped scallions and cilantro. If you like, add sesame seeds on top. Serve each bowl with lime wedges on the side. A squeeze of lime adds a fresh zing to the dish! To achieve flaky salmon, start with fresh fillets. Make sure to marinate for at least 20 minutes. This lets the flavors soak in. When cooking, keep an eye on the time. Grill or broil each side for about 5-6 minutes. The salmon should easily flake with a fork when done. For spice lovers, you can add more Sriracha. If you prefer a milder taste, use less. Adjust the sauce to fit your heat level. Perfect rice starts with rinsing. Rinse jasmine rice under cold water until it runs clear. This removes excess starch and prevents stickiness. Combine the rinsed rice with vegetable broth or water. Bring it to a boil, then reduce heat. Cover and simmer for 15 minutes. If you don’t have jasmine rice, try brown rice or quinoa. Both offer great texture and flavor. You can marinate the salmon a few hours in advance. This enhances the flavor even more. Store it in the fridge until you’re ready to cook. If you plan to make it the next day, this trick works well. For reheating, bake in the oven at 350°F for about 10 minutes. This keeps the salmon moist and tasty. You can also microwave it, but be careful not to overcook. {{image_2}} If you want to switch up the protein, consider using chicken or tofu. Both options work well with the honey and sriracha flavors. For veggies, you can try bell peppers, snap peas, or broccoli. These will add color and crunch to your bowl. To give your dish a fruity twist, add pineapple or mango chunks. These fruits balance the heat of sriracha. You can also use fresh herbs like basil or mint for a refreshing flavor. Don't be afraid to play with sauces, too! Teriyaki or peanut sauce can change the whole taste. For gluten-free options, use tamari instead of soy sauce. This keeps the dish safe for those avoiding gluten. If you're vegan, swap the salmon for chickpeas or tempeh. These will still soak up the delicious marinade and provide protein. To keep your Honey Sriracha Salmon Bowls fresh, store leftovers in an airtight container. Make sure to let the food cool down first. Place the container in the fridge. The dish stays good for up to three days. This way, you can enjoy a quick meal later in the week. You can freeze the salmon bowls for longer storage. To do this, let the dish cool completely. Then, place portions in freezer-safe bags. Remove as much air as you can before sealing. The salmon bowls can last up to three months in the freezer. When you're ready to eat, take them out and thaw overnight in the fridge. To reheat, use the oven or a skillet. If using the oven, set it to 350°F (175°C). Place the salmon and rice in a baking dish, cover it with foil, and heat for about 10-15 minutes. This keeps your meal moist. If using a skillet, add a splash of water and cover it. Heat over low heat until warm. Avoid high heat, as it can dry out the salmon. Enjoy your meal again without losing flavor! You should marinate the salmon for at least 20 minutes. This time allows the flavors to soak in well. If you have more time, you can marinate it for up to an hour. Just keep it in the fridge to stay fresh. Yes, you can use frozen salmon. Just make sure to thaw it first. You can leave it in the fridge overnight or run it under cold water. Pat it dry before marinating. This helps the marinade stick better. You can serve this dish with several tasty sides. Try a simple green salad for crunch. Steamed broccoli or snap peas work well, too. You could also add some extra jasmine rice or quinoa for a filling meal. The recipe can be spicy due to the sriracha. If you want less heat, use less sriracha. You can also add more honey to balance the spice. Taste the marinade before using it to adjust to your liking. To make this dish low-carb, swap jasmine rice for cauliflower rice. You can also skip the rice entirely and use more veggies. Sliced bell peppers or zucchini can add bulk without the carbs. In this post, we covered how to make Honey Sriracha Salmon Bowls. We looked at key ingredients like salmon, honey, and Sriracha, and optional ingredients to add flavor. I provided steps for marinating the salmon, cooking rice, and assembling the dish. Don’t forget the tips for perfecting your salmon and making it ahead of time. With these instructions, you can create a delicious meal tailored to your taste. Enjoy cooking and experimenting with flavors!

Honey Sriracha Salmon Bowls

Whip up a delicious Honey Sriracha Salmon Bowl that’s sure to impress your taste buds! This easy recipe features marinated salmon grilled to perfection, served over fluffy jasmine rice and topped with fresh avocado, carrots, and cucumber. Perfect for a weeknight dinner or meal prep, it's flavorful and healthy. Don't miss out on creating this culinary delight! Click to explore the full recipe and discover your new favorite dish!
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Ingredients
  

4 salmon fillets (about 6 ounces each)

1/4 cup honey

2 tablespoons sriracha sauce (adjust for spice level)

1 tablespoon soy sauce

1 tablespoon sesame oil

1 cup jasmine rice

2 cups vegetable broth or water

1 avocado, sliced

1 cup shredded carrots

1 cucumber, thinly sliced

1/4 cup chopped scallions

1/4 cup chopped cilantro

Sesame seeds for garnish (optional)

Lime wedges for serving

Instructions
 

Marinate the Salmon: In a small bowl, whisk together honey, sriracha, soy sauce, and sesame oil. Place salmon fillets in a shallow dish and pour the marinade over the top. Let it marinate for at least 20 minutes while you prepare the rice and vegetables.

    Cook the Rice: Rinse jasmine rice under cold water until it runs clear. In a medium saucepan, combine rinsed rice and vegetable broth or water. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Keep warm.

      Cook the Salmon: Preheat your grill or oven broiler. Remove salmon from the marinade (reserve marinade) and place on the grill or on a baking sheet if using the oven. Cook for about 5-6 minutes on each side or until salmon is cooked through and flakes easily with a fork. Brush with reserved marinade during the last couple of minutes of cooking for extra flavor.

        Assemble the Bowls: In serving bowls, add a generous scoop of jasmine rice as the base. Top with cooked salmon, sliced avocado, shredded carrots, and cucumber.

          Garnish and Serve: Sprinkle with chopped scallions, cilantro, and sesame seeds if using. Serve with lime wedges on the side to squeeze over the top for a fresh zing!

            Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4