Honey Sriracha Salmon Bowls Recipe
User Reviews
5
12 reviews
Excellent
-
Servings
6
-
Calories
700 kcal
-
Course
Main Course
-
Cuisine
Asian
Honey Sriracha Salmon Bowls Recipe
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These salmon bowls feature salmon marinated in a savory-sweet blend of soy sauce, honey, sriracha, garlic, and ginger, seared to lock in flavor and tenderness. Served over sushi rice seasoned with rice vinegar and sugar, they are topped with fresh vegetables like cucumber, avocado, edamame, and herbs. A creamy sriracha mayo adds spicy tang to complete the meal.
Description
The Honey Sriracha Salmon Bowls Recipe begins with marinating salmon chunks in a mixture of soy sauce, cornstarch, baking soda, honey, sesame oil, sriracha, garlic, and fresh ginger. The marinade tenderizes and flavors the fish before searing it in sesame or vegetable oil. The sushi rice provides a slightly sticky base, cooked with vinegar, sugar, and salt for balance.
The assembled bowls combine the seared salmon with fresh English cucumber slices, creamy avocado, shelled edamame, cilantro, and green onions. Black sesame seeds and rice seasoning add texture and visual appeal. The included sriracha mayo blends mayonnaise with sriracha and rice vinegar for a tangy, spicy topping.
This dish works well for a filling lunch or dinner offering a mix of savory, sweet, spicy, and fresh flavors. The marinade can be discarded after cooking or used to make an extra sauce by simmering briefly. The recipe suits those who enjoy layered flavors with a clean presentation.
The instructions recommend serving the salmon immediately after searing while still tender. The sushi rice method allows resting time off the heat to finish steaming. The recipe mentions marinating at room temperature rather than refrigerating for best searing results.
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Ingredients
For the salmon
- 1 tablespoon cornstarch
- 1 & 1/2 teaspoons baking soda
- 1/3 cup soy sauce
- 2 teaspoons sriracha or your favorite hot sauce
- 1/4 cup honey
- 2 tablespoons sesame oil
- 1 tablespoon garlic smashed and minced, about 3 cloves
- 1 tablespoon ginger minced, fresh
- 2 pounds salmon about 6 filets, filets
- 1 tablespoon sesame oil for searing (or use vegetable oil)
For the sushi rice
- 1 and 1/2 cups sushi rice
- 1 and 1/2 cups water
- 1 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1/3 cup rice vinegar
For the sriracha mayo
- 3/4 cup mayonnaise
- 1 tablespoon sriracha or your favorite hot sauce (add more to taste)
- 2 teaspoons rice vinegar or more to taste
To assemble
- 2 cucumber English
- 10 ounces edamame I use two 5-ounce frozen packs
- 2 large avocado
- 1/2 cup green onions sliced thin
- 1/2 cup cilantro chopped
- 2 tablespoons black sesame seeds
- 2 tablespoons Rice seasoning
Instructions
- Marinate the salmon. In a medium bowl, add all the marinade ingredients: 1 tablespoon cornstarch, 1 and 1/2 teaspoons baking soda, 1/3 cup soy sauce, 2 teaspoons sriracha, 1/4 cup honey, 2 tablespoons sesame oil, and 1 tablespoon each garlic and fresh ginger. (If you are in a hurry use jarred garlic, or ginger from a tube!)
- Chop each salmon filets into about 3-4 pieces, about 3(ish) inches each. It doesn't have to be exact. Add the salmon to the marinade and set aside on the counter. Don't refrigerate, it's best to sear room temperature fish.
- Make the sushi rice. Rinse 1 and 1/2 cups sushi rice through a strainer. Or skip this entirely, no one is watching.
- Add 1 and 1/2 cups sushi rice, 1 and 1/2 cups water, and 1 teaspoon kosher salt to a medium pot. Cover and bring to a boil over high heat. When the rice has come to a boil, turn the heat down to low (leave the lid on) and cook on low for about 10 minutes. After 10 minutes, turn the heat off but don't remove the lid. Let the rice steam for another 10-20 minutes.
- Meanwhile, add 2 tablespoons sugar to 1/3 cup rice vinegar. Stir. The goal is to dissolve the sugar completely. If you let it sit for a while it will dissolve on its own. If your rice is already done, put it in the microwave for 10-20 seconds and it will be dissolved in no time.
- Fluff the rice with a spatula, then carefully pour the dissolved vinegar/sugar mixture over the rice, folding as you go to distribute. Keep the lid on to keep it warm.
- Make the sriracha mayo. This is super easy to whip up and you only have to measure if you want to; eyeballing is fine. In a small bowl add about 3/4 cup mayo, 1 tablespoon sriracha, and 1-2 teaspoons rice vinegar in a small bowl; stir it up and set aside.
- Prep the toppings. While the rice is cooking, chop all the veggies. Slice the cucumbers. Follow the instructions on the bag of edamame for steaming in the microwave (it should say to microwave for about 2-3 minutes.) Slice the avocados, chop the green onions, chop the cilantro.
- Sear the salmon. Set a large skillet over medium high heat on your stove. Let it preheat (dry) for about 1-2 minutes. Add about 2 tablespoons sesame or vegetable oil and swirl to coat the pan.
- Lift the salmon one piece at a time, letting it drip for a moment, then adding it to the pan. Add as many pieces of salmon as you can fit without crowding the pan; each salmon should have 2 inches of space around it. Sear for about 1-2 minutes, until the salmon is blackened and crispy.
- Use tongs to flip each piece of salmon over and sear the other side. After 30-60 seconds of searing on the second side, turn the heat down to medium low and continue cooking another 1-3 minutes (depending on the size of the salmon) until it is cooked all the way through and flaky on the inside. Feel free to keep turning each piece of salmon to sear more sides.
- Remove the cooked salmon to a plate (or to a wire cooling rack, if you are really dedicated to keeping the bottoms crispy). Keep warm! (sometimes I stick the plate in the (off) microwave)
- Turn the heat back up to medium high, wait a minute, and continue searing the rest of the salmon, adding more old to the pan as necessary.
- Assemble the salmon bowls. In a bowl or plate, add seasoned sushi rice, hot salmon, sliced cucumbers, edamame, sliced avocado, plus a sprinkle of chopped green onion and cilantro. Top each plate with a sprinkle of black sesame seeds and rice seasoning. Serve right away!
- How to store: Store all the components in the fridge, separately! It will keep for a couple days. See post for more details!
Notes
- To make the bowls saucier, simmer the marinade after searing the salmon and spoon over the top.
- Marinate the salmon at room temperature to ensure better searing and texture.
- Use fresh garlic and ginger when possible for stronger flavor; jarred or tube forms are acceptable.
- Let the sushi rice rest covered off the heat after cooking to finish steaming properly.
Nutrition Information
Show Details
Calories
700kcal
(35%)
Carbohydrates
53g
(18%)
Protein
40g
(80%)
Fat
37g
(57%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
13g
(76%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.03g
(2%)
Cholesterol
89mg
(30%)
Potassium
1522mg
(32%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
450IU
(9%)
Vitamin C
14mg
(16%)
Calcium
125mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 700 kcal
% Daily Value*
| Calories | 700kcal | 35% |
| Carbohydrates | 53g | 18% |
| Protein | 40g | 80% |
| Fat | 37g | 57% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 89mg | 30% |
| Potassium | 1522mg | 32% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 14mg | 16% |
| Calcium | 125mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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