Sriracha Honey Salmon Bowls
This Sriracha Honey Salmon Bowl is the perfect harmony of spicy, sweet, and savory flavors—all nestled over fluffy jasmine rice and topped with fresh, crunchy vegetables. Glazed with a sticky sriracha honey sauce and garnished with vibrant toppings, this quick and easy bowl recipe brings bold restaurant-style flavors to your home kitchen in under 30 minutes. Perfect for weeknight dinners or meal prep lunches, it's healthy, satisfying, and irresistibly delicious.
Ingredients
- For the Salmon:
- 1 lb salmon fillet skin removed and cut into bite-sized cubes
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the Sriracha Honey Sauce:
- 3 tablespoons honey
- 2 tablespoons Sriracha sauce
- 2 tablespoons soy sauce low sodium
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon fresh grated ginger
- 1 garlic clove minced
- For the Bowls:
- 2 cups cooked jasmine or brown rice
- ½ cucumber thinly sliced
- ¼ cup pickled red onions or fresh
- 2 tablespoons chopped green onions
- Optional: sesame seeds steamed broccoli, shredded carrots, avocado slices
Instructions
- Prepare the Sauce
- In a small saucepan over medium heat, combine honey, Sriracha, soy sauce, ginger, garlic, and rice vinegar or lime juice. Stir and simmer for 3–5 minutes until slightly thickened. Remove from heat and set aside.
- Cook the Salmon
- Pat the salmon dry with paper towels and season lightly with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the salmon cubes and sear on all sides until golden and just cooked through (about 2–3 minutes per side). Reduce heat and pour the prepared sauce over the salmon. Toss gently to coat each piece evenly.
- Assemble the Bowls
- Divide cooked rice between serving bowls. Top with saucy salmon, cucumber slices, pickled onions, and any optional toppings. Garnish with chopped green onions and sesame seeds if desired. Serve immediately.