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Sweet and Spicy Honey Sriracha Salmon Rice Bowls You Need to Try

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Learn how to make delicious Honey Sriracha Salmon Rice Bowls. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 salmon fillets (about 6 ounces each), skin-on or off based on preference
  • 1 cup uncooked jasmine or basmati rice
  • 2 tablespoons honey (or maple syrup for a vegan option)
  • 3 tablespoons Sriracha sauce (adjust to taste)
  • 2 tablespoons soy sauce (or coconut aminos for gluten-free)
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon olive oil or vegetable oil
  • Optional toppings: sliced green onions, sesame seeds, chopped cilantro, shredded carrots, sliced cucumber, lime wedges
  • Vegetables: bell peppers, snap peas, or broccoli—whatever you love or have on hand

When I first started experimenting with this dish, I didn’t want to go overboard with fancy ingredients. Instead, I relied on pantry staples and fresh produce, which made the whole process feel approachable. Feel free to swap out honey for agave or a touch of brown sugar if that’s what you prefer. The key is balancing the sweet, spicy, and savory elements to suit your taste buds.

Instructions

  1. Start by cooking your rice: rinse it thoroughly under cold water, then cook according to package instructions. Usually, I simmer it with a pinch of salt and a splash of water, then let it sit covered off the heat for 5 minutes for fluffiness. I like to prepare the rice first because it’s the base of the bowl and needs a bit of time.
  2. While the rice is cooking, prepare the glaze for the salmon. In a small bowl, whisk together honey, Sriracha, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Adjust the amount of Sriracha depending on your spice preference—start with less if you’re sensitive, then add more after tasting.
  3. Heat a large skillet over medium-high heat and add the oil. Once hot, place the salmon fillets skin-side down if using skin-on. Cook for about 4-5 minutes per side, until the salmon is just cooked through and easily flakes with a fork. During the last minute of cooking, pour half of the glaze over the fillets, letting it caramelize slightly—this is my favorite part, as the glaze forms a sticky, flavorful coating.
  4. While the salmon finishes, prepare your vegetables. Slice bell peppers, cucumbers, or shred carrots—whatever adds crunch and freshness. I often keep an eye on my salmon and rice while chopping, because multitasking is how I get dinner on the table quickly.
  5. Once the salmon is cooked and glazed, remove it from the skillet and let it rest for a minute. Fluff the rice with a fork and divide it into bowls. Top each bowl with a salmon fillet, then add your chosen vegetables and garnish with sliced green onions, sesame seeds, and chopped cilantro if desired. Squeeze fresh lime over the top for an extra zing.
  6. Drizzle the remaining glaze over the bowls or serve it on the side for dipping—it’s delicious and adds that perfect finishing touch.

Find it online: https://artofeasycooking.com/honey-sriracha-salmon-rice-bowls/