Honey Sriracha Salmon Bowl

This Honey Sriracha Salmon Bowl is a vibrant and flavorful dish that brings a perfect balance of sweet, spicy, and fresh ingredients to your table. Featuring pan-fried salmon glazed with a sticky honey sriracha sauce, it is served over a bed of fluffy jasmine rice alongside edamame, cucumber, and creamy avocado for a nutritious and satisfying meal.

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The contrast between the warm, glazed salmon and the cool, crisp cucumber and avocado makes every bite exciting. Topped with a creamy sriracha mayo, this bowl is an excellent choice for a healthy weeknight dinner that doesn't compromise on flavor.

Ingredients

• Salmon: 4 skinless salmon fillets (about 150 g each), 1 tablespoon vegetable oil, salt and black pepper to taste.
• Honey Sriracha Glaze: 3 tablespoons honey, 2 tablespoons sriracha sauce, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon grated fresh ginger, 1 garlic clove (minced).
• Bowl Components: 2 cups jasmine rice, 2 1/2 cups water, 1 cup shelled edamame (steamed or thawed), 1 large cucumber (thinly sliced), 2 ripe avocados (sliced).
• Sriracha Mayo: 1/3 cup mayonnaise, 1 tablespoon sriracha sauce, 1 teaspoon lime juice.
• Garnish: 2 tablespoons sesame seeds and 2 green onions (sliced), optional.

Instructions

1. Cook the jasmine rice

Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, cover, reduce heat, and simmer 12 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.

2. Prepare the sriracha mayo

In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Set aside.

3. Make the honey sriracha glaze

In another small bowl, combine honey, sriracha, soy sauce, lime juice, ginger, and garlic.

4. Sear the salmon

Season the salmon fillets with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, cooking 3–4 minutes per side or until nearly cooked through.

5. Apply the glaze

Reduce heat to low. Pour the honey sriracha glaze over the salmon. Let simmer for 2–3 minutes, spooning sauce over fillets, until the salmon is glazed and cooked through. Remove from heat.

6. Assemble the bowls

Divide jasmine rice among 4 bowls. Arrange edamame, cucumber slices, and avocado on top. Place glazed salmon fillet in each bowl.

7. Final touches

Drizzle with sriracha mayo. Garnish with sesame seeds and green onions, if desired. Serve immediately.

Zusatztipps für die Zubereitung

For an extra crunch, you can add shredded carrots or sliced radishes to the bowl. You can also easily adjust the spiciness of the dish by increasing or decreasing the amount of sriracha used in the glaze and mayo.

Varianten und Anpassungen

If you prefer a different base, you can substitute the jasmine rice with brown rice or quinoa. This makes the recipe versatile and easy to adapt to your pantry staples or dietary preferences.

Serviervorschläge

This vibrant Asian-inspired bowl pairs beautifully with a crisp white wine, such as a chilled Sauvignon Blanc. Serve immediately while the salmon is warm and the vegetables are perfectly crisp.

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Whether you're looking for a quick dinner or a beautiful meal to serve guests, the Honey Sriracha Salmon Bowl is a reliable and delicious choice. Its combination of textures and flavors makes it a standout dish in any recipe rotation.

Frequently Asked Questions

→ How spicy is this bowl?

The heat level is moderate and customizable. The honey sriracha glaze provides a gentle warmth that's balanced by sweetness, while the sriracha mayo adds an extra kick. You can easily adjust the amount of sriracha in both components to suit your preference.

→ Can I use other fish besides salmon?

Yes, this glaze works beautifully with other fatty fish like trout, arctic char, or mackerel. For leaner options like cod or tilapia, reduce the glazing time slightly as these fish cook faster than salmon.

→ What can I substitute for jasmine rice?

Basmati rice, brown rice, or quinoa make excellent alternatives. For a low-carb version, try cauliflower rice or serve the glazed salmon over salad greens.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Keep the salmon, rice, and vegetables in separate containers, and add fresh sriracha mayo when serving. Reheat the salmon gently to avoid overcooking.

→ Can I meal prep this bowl?

Absolutely. Cook the jasmine rice in batches, prepare the glaze and mayo ahead of time, and store them in the refrigerator. The salmon cooks quickly, so you can prepare it fresh each day or cook it in advance and reheat gently before assembling.