Sriracha Honey Salmon Bowls

I absolutely love how this dish brings together tender, glazed salmon cubes with a fiery-sweet sriracha honey marinade, all nestled on fluffy rice and brightened with fresh veggies and creamy avocado. It’s both indulgent and wholesome—a full meal in a bowl.

Why I’ll Love This Recipe

I’m drawn to how quickly it comes together and the balance it strikes between spicy, sweet, and savory notes. The salmon gets a lovely caramelized finish, and the colorful toppings make every bite feel fresh and satisfying. It’s one of those meals I can enjoy for dinner and confidently meal-prep for the week.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon, cut into 1-inch cubes

• Soy sauce (or tamari/gluten-free alternative)

• Honey

• Sriracha (adjust to your spice preference)

• Minced garlic or garlic powder

• Optional: sesame oil or rice vinegar for extra depth

• Jasmine or sushi rice (or cauliflower rice for low-carb)

• Toppings: diced cucumber, avocado, shelled edamame, sliced green onion

• Optional: sriracha mayo, sesame seeds, red pepper flakes for garnish

directions

1. I whisk together the soy sauce, honey, sriracha, and garlic in a bowl to form a glaze.

2. I toss the salmon cubes in the glaze, letting them marinate for 20–60 minutes.

3. I heat a skillet with a bit of oil and cook the salmon until each side is nicely seared and the glaze thickens. (If preferred, I broil or air-fry until caramelized.)

4. I prepare rice while the salmon cooks.

5. I assemble the bowls: a bed of rice topped with the glazed salmon, then layer on cucumber, avocado, edamame, and green onions.

6. I drizzle with sriracha mayo (mixing mayo with reserved glaze works well), and finish with sesame seeds or red pepper flakes.

Servings and timing

• Serves about 2–4 people depending on appetite and bowl size.

• Time: ~25 minutes, including prep and cook.

Variations

• I swap sushi rice for cauliflower rice to make it paleo or low-carb.

• I add bok choy or steamed broccoli for extra greens.

• For an even crispier bite, I coat the salmon in cornstarch before cooking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I reheat in a skillet to keep the salmon crisp—or enjoy the bowl cold for a refreshing summer meal.

FAQs

Can I use frozen salmon?

Yes—I thaw it first and it works just fine.

Is it gluten-free?

Absolutely—using tamari instead of soy sauce keeps it gluten-free. Plus, I can swap rice for cauliflower rice if needed.

How spicy is it?

That depends on the sriracha brand. I usually start with a moderate amount and taste to adjust.

Can I prep all ingredients ahead?

Yes—I can marinate the salmon and prep the rice and veggies in advance. When I’m ready, a quick cook and assembly, and dinner’s done.

What else goes well in the bowl?

Toasted nori strips, pickled ginger, or a soft-boiled egg are both delicious additions.

Conclusion

I truly enjoy how Sriracha Honey Salmon Bowls feel like a restaurant-quality dish made in my own kitchen. They’re balanced, flavorful, and perfect for casual dinners or prepping ahead. I always look forward to the next time I make them—there’s just something so satisfying about that sweet-spicy glaze and fresh veggies in every bite.

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