Honey Sriracha Salmon Bowl Recipe
This honey sriracha salmon bowl is the perfect blend of sweet, spicy, and savory—ready in just 20 minutes! A quick, healthy dinner or meal prep favorite packed with crispy salmon, fresh veggies, rice, and a creamy sriracha mayo drizzle.
Ingredients
For the Salmon & Marinade:
- 2 salmon fillets about 6 oz each, skin removed and cut into 1-inch cubes
- 3 tbsp low sodium soy sauce or tamari
- 2 tbsp honey
- 2 tbsp sriracha
- 2 tsp minced garlic
- 2 tbsp water
- 1 tsp sesame oil optional, for cooking
For the Bowl:
- 2 cups cooked jasmine rice or cauliflower rice
- 1 avocado sliced
- 1/2 cucumber thinly sliced
- 1 cup cooked edamame
- 2 tbsp sriracha mayo store-bought or homemade
- 1 tsp sesame seeds
- Red pepper flakes optional, for garnish
Instructions
- In a bowl, whisk together soy sauce, honey, sriracha, garlic, and water to create the marinade.
- Add salmon cubes to the marinade and let sit for at least 20 minutes.
- Heat sesame oil in a skillet over medium heat. Add salmon cubes (reserve extra marinade) and cook for 2-3 minutes per side until crispy.
- In a small pan, simmer the reserved marinade until thickened into a glaze.
- Assemble bowls by layering rice, cucumber, edamame, and avocado.
- Top with crispy salmon, drizzle with thickened sauce and sriracha mayo.
- Garnish with sesame seeds and red pepper flakes. Serve immediately!
Notes
- Air Fryer Option: Preheat air fryer to 400°F. Cook marinated salmon (without excess sauce) for 7-9 minutes. Toss with thickened marinade before serving.
- Customization: Swap rice for quinoa or cauliflower rice. Add extra veggies like spinach or roasted broccoli.
- Meal Prep: Store components separately for up to 3 days. Reheat salmon in a skillet to maintain crispiness.
- Adjust sriracha to control spice level.
- For a fun twist, serve with seaweed sheets for DIY sushi bites!