Save The first bite of this bowl happened on a Wednesday night when I was too tired to overthink dinner but too hungry to settle for boring. I tossed together what I had in the fridge, drizzled some honey and sriracha over pan-fried salmon, and suddenly my kitchen smelled like my favorite takeout spot. My partner walked in, sniffed the air, and asked if I ordered delivery. That moment told me I had something worth repeating.
I made this for friends during a casual Friday gathering, and everyone went quiet for the first few minutes, just focused on their bowls. One friend, who usually picks at fish, scraped her bowl clean and asked for the recipe before dessert even came out. Watching people enjoy something this simple and vibrant reminded me why I love cooking for others.
Ingredients
- Salmon fillets: Look for fillets with even thickness so they cook uniformly, and skinless makes for easier glazing and eating straight from the bowl.
- Vegetable oil: A neutral oil with a high smoke point prevents sticking and lets the salmon develop a light crust before the glaze goes on.
- Honey: This is the sweet backbone of the glaze, balancing the heat and helping everything caramelize beautifully in the pan.
- Sriracha sauce: Brings the signature kick and a touch of garlic funk that makes the glaze crave-worthy, adjust to your heat preference.
- Soy sauce: Adds umami depth and saltiness that rounds out the sweet and spicy notes perfectly.
- Lime juice: Brightens the whole dish with acidity that cuts through the richness of the salmon and creamy mayo.
- Fresh ginger: Grated ginger gives a warm, zesty bite that makes the glaze taste fresher and more complex.
- Garlic clove: Minced garlic adds aromatic depth and a slight sharpness that ties the Asian inspired flavors together.
- Jasmine rice: Fluffy and slightly fragrant, it soaks up the glaze and provides a neutral base for all the bold toppings.
- Edamame: These little green gems add protein, texture, and a pop of color that makes the bowl feel complete.
- Cucumber: Thinly sliced cucumber brings cool crunch and freshness that contrasts beautifully with the warm glazed salmon.
- Avocado: Creamy, buttery slices balance the heat and add richness without needing any extra cooking.
- Mayonnaise: The base for the sriracha mayo, it adds creaminess and helps mellow the spice into a silky drizzle.
- Sesame seeds: Optional but worth it for the nutty crunch and visual appeal they bring to the finished bowl.
- Green onions: A quick slice of green onion on top adds a fresh, sharp note and a pop of color.
Instructions
- Cook the jasmine rice:
- Rinse the rice under cold water until it runs clear to remove excess starch. Combine rice and water in a saucepan, bring to a boil, then cover, reduce heat, and simmer for 12 minutes before letting it sit off heat for 10 minutes to steam and fluff perfectly.
- Prepare the sriracha mayo:
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth and creamy. Set aside so the flavors meld while you cook the salmon.
- Make the honey sriracha glaze:
- In another small bowl, combine honey, sriracha, soy sauce, lime juice, grated ginger, and minced garlic, stirring until everything is well blended. This glaze will transform your salmon into something restaurant worthy.
- Sear the salmon:
- Season salmon fillets with salt and pepper, then heat oil in a large nonstick skillet over medium high heat. Add salmon and cook 3 to 4 minutes per side until nearly cooked through with a light golden crust.
- Glaze the salmon:
- Reduce heat to low and pour the honey sriracha glaze over the salmon fillets. Let it simmer for 2 to 3 minutes, spooning the sauce over the fillets repeatedly until the salmon is glossy, sticky, and cooked through.
- Assemble the bowls:
- Divide jasmine rice among 4 bowls, then arrange edamame, cucumber slices, and avocado on top. Place a glazed salmon fillet in each bowl, letting the glaze pool around the rice.
- Finish and serve:
- Drizzle sriracha mayo over each bowl and garnish with sesame seeds and sliced green onions if desired. Serve immediately while the salmon is warm and the vegetables are crisp.
Save One evening, my neighbor smelled this cooking through the window and knocked on my door with a hopeful look. I ended up making an extra bowl on the spot, and now we trade recipes every few weeks. Food has a way of building connections you never planned for.
Customizing Your Bowl
This bowl is endlessly adaptable depending on what you have on hand or what your taste buds are craving. I have swapped jasmine rice for brown rice when I wanted something heartier, and quinoa works beautifully if you are looking for extra protein. Add shredded carrots, sliced radishes, or pickled vegetables for more crunch and tang. If you are not a fan of edamame, roasted chickpeas or steamed broccoli make great substitutes.
Making It Ahead
You can prep almost everything in advance to make weeknight assembly a breeze. Cook the rice and store it in the fridge for up to three days, then reheat it with a splash of water in the microwave. The sriracha mayo keeps well in an airtight container for up to a week, and you can slice your vegetables the night before. I often cook extra salmon, glaze it, and store it separately so I can build bowls in under five minutes when I get home late.
Pairing and Serving Suggestions
This bowl is filling on its own, but sometimes I like to serve it with a light miso soup or a crisp cucumber salad on the side. A cold glass of iced green tea or a crisp Sauvignon Blanc pairs beautifully with the sweet heat of the glaze. If you are serving this for a group, set out all the components in separate bowls and let everyone build their own, it turns dinner into a fun, interactive experience.
- Top with crushed peanuts or cashews for extra crunch and richness.
- Add a soft boiled egg for even more protein and a creamy yolk that mixes into the rice.
- Drizzle with a little extra lime juice right before eating to brighten every bite.
Save This bowl has become my go to when I want something that feels special without the stress. I hope it brings the same easy joy to your table.
Recipe Help & FAQs
- → How spicy is this dish?
The heat level is moderate and adjustable. The honey sriracha glaze provides gentle warmth, while the sriracha mayo adds an extra kick. Reduce sriracha in either component for milder flavor, or increase for more intensity.
- → Can I use frozen salmon fillets?
Yes, thaw frozen salmon completely in the refrigerator before cooking. Pat fillets dry with paper towels to ensure proper searing and prevent excessive moisture in the pan.
- → What other rice varieties work well?
Brown rice, basmati, or quinoa make excellent substitutes. Adjust cooking time and water ratio according to package directions for your chosen grain.
- → How do I store leftovers?
Store components separately in airtight containers for up to 2 days. Keep salmon, rice, and vegetables in the refrigerator. Reheat salmon gently to avoid overcooking.
- → Can I make this gluten-free?
Use tamari instead of soy sauce and verify your sriracha is gluten-free. All other ingredients naturally fit a gluten-free diet.
- → What protein alternatives work with this glaze?
The honey sriracha glaze pairs beautifully with cod, mahi-mahi, or chicken thighs. Adjust cooking time based on protein thickness and type.