Sriracha Salmon Bowls

Introduction

These Sriracha Salmon Bowls are a delicious and vibrant meal perfect for any night of the week. Combining tender salmon marinated in a spicy-sweet sauce with fresh vegetables and rice, they offer a balanced and flavorful dish that’s simple to prepare.

Ingredients

• 4 (4-6 ounce) salmon fillets
• 3 tablespoons low-sodium soy sauce or tamari
• 2 tablespoons honey
• 2 tablespoons sriracha
• 2 teaspoons minced garlic
• 3 tablespoons water
• 2 cups cooked white rice
• 1 avocado, diced
• 1 cucumber, sliced
• 1 cup cooked edamame
• ½ cup sriracha mayo
• Red pepper flakes (optional)
• Sesame seeds (optional)

Instructions

1. Step 1: Cut the salmon fillets into 1-inch cubes. Remove the skin if you prefer, using kitchen shears for easier removal.
2. Step 2: In a large bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water to make the marinade.
3. Step 3: Add the salmon cubes to the marinade and refrigerate for at least 20 minutes, up to 1 hour, to allow the flavors to develop.
4. Step 4: Heat a large non-stick skillet over medium-high heat with a splash of oil. Add the salmon cubes in a single layer without overcrowding and cook for 2-3 minutes per side until cooked through and slightly crisp.
5. Step 5: Pour the reserved marinade into the skillet with the cooked salmon. Cook for a few minutes until the sauce thickens slightly.
6. Step 6: Assemble the bowls by placing a bed of cooked rice, then topping with the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
7. Step 7: Drizzle sriracha mayo over the bowls and garnish with red pepper flakes and sesame seeds as desired. Serve immediately and enjoy!

Tips & Variations

• Marinate the salmon in the refrigerator to keep it safe and fresh while absorbing flavors.
• You can substitute white rice with brown rice or cauliflower rice for a healthier option.
• If you prefer less heat, reduce the amount of sriracha in the marinade and drizzle.
• Add other fresh veggies like shredded carrots or sliced radishes for extra crunch and color.
• For a nuttier flavor, toast the sesame seeds lightly before sprinkling them on top.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salmon and rice in a skillet or microwave, then add fresh avocado and cucumber before serving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used. Make sure to fully thaw it in the refrigerator before cutting and marinating to ensure even cooking and best texture.

What can I use instead of sriracha mayo?

You can substitute sriracha mayo with plain mayo mixed with a little sriracha sauce or use a drizzle of plain mayonnaise or Greek yogurt for a milder flavor.

Sriracha Salmon Bowls

Print Recipe

★★★★★

4.6 from 141 reviews

These Sriracha Salmon Bowls are a vibrant and flavorful dish combining tender, honey sriracha-marinated salmon with fresh vegetables over a bed of white rice. The salmon is pan-seared to perfection and glazed with a slightly thickened marinade, then topped with creamy avocado, crisp cucumber, edamame, and a drizzle of spicy sriracha mayo. Perfect for a quick and healthy weeknight meal filled with bold, balanced flavors.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian Fusion
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Salmon and Marinade

• 4 (4-6 ounce) salmon fillets
• 3 tablespoons low-sodium soy sauce or tamari
• 2 tablespoons honey
• 2 tablespoons sriracha
• 2 teaspoons minced garlic
• 3 tablespoons water

Bowl Components

• 2 cups cooked white rice
• 1 avocado, diced
• 1 cucumber, sliced
• 1 cup cooked edamame

Garnishes and Sauce

• ½ cup sriracha mayo
• Red pepper flakes, to taste
• Sesame seeds, to taste

Instructions

1. Prepare Salmon: Cut your salmon fillets into 1-inch cubes and remove the skin if you prefer. Using kitchen shears can make skin removal easier.
2. Make Marinade: In a large bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water until fully combined.
3. Marinate Salmon: Add the salmon cubes to the marinade and let sit for at least 20 minutes and up to 1 hour in the refrigerator to allow flavors to penetrate.
4. Cook Salmon: Heat a large non-stick skillet over medium-high heat with a splash of oil. Add the salmon cubes in a single layer without overcrowding and sear for 2-3 minutes on each side until cooked through and lightly crisped. Cook in batches if needed.
5. Thicken Sauce: Pour the reserved marinade into the skillet with cooked salmon and cook for a few minutes until the sauce thickens slightly by reducing.
6. Assemble Bowls: Place a bed of cooked white rice in bowls, then top with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame arranged as you like.
7. Drizzle and Garnish: Finish by drizzling sriracha mayo over the bowls and sprinkle with red pepper flakes and sesame seeds to taste.
8. Serve: Serve the Honey Sriracha Salmon Bowls immediately to enjoy the fresh, spicy, and savory flavors at their best.

Notes

• Marinating salmon for longer intensifies the flavor but avoid exceeding 1 hour to prevent texture breakdown.
• Removing the skin is optional based on preference; skin can add crispiness if desired.
• Do not overcrowd the skillet to ensure salmon sears properly rather than steaming.
• Use low-sodium soy sauce or tamari to keep sodium levels moderate.
• Adjust sriracha mayo and red pepper flakes to control the spiciness according to your taste.
• Cooking edamame in advance or using frozen cooked edamame speeds up preparation.

Keywords: Sriracha salmon bowls, honey sriracha salmon, salmon rice bowl, spicy salmon bowl, healthy salmon recipe, Asian salmon bowl