This Honey Sriracha Salmon Rice Bowl is one of those recipes that hits the sweet, spicy, and savory notes just right. It’s got perfectly baked salmon coated in a sticky honey-sriracha glaze, served over fluffy rice with crisp cucumbers, creamy avocado, and a drizzle of extra sauce. The best part? It looks fancy but comes together super fast.
What You’ll Need
- 2 salmon fillets (about 6 oz each, skin-on or skinless)
- 1/4 cup honey
- 2 tablespoons sriracha
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon garlic, minced
- 2 cups cooked jasmine rice
- 1/2 cucumber, thinly sliced
- 1 avocado, sliced
- 1 teaspoon sesame seeds
- 1 green onion, thinly sliced
- Olive oil spray
- Salt & pepper to taste
Why I Love This Recipe
This bowl is one of my weeknight lifesavers. I remember making it the first time on a random Tuesday when I didn’t feel like cooking anything complicated. I was blown away by how something so simple could taste this good.
- That honey-sriracha glaze is magic.
- It’s great hot or cold — meal prep win.
- Every bite is packed with texture: sticky, creamy, crunchy.
- It feels like a restaurant meal, but takes 30 minutes tops.
Makes: 2 servings
Cook Time: 25 minutes
Macros (per serving – estimate)
- Calories: 520
- Protein: 35g
- Carbs: 40g
- Fat: 25g
Why This Recipe Works (Quick Science)
The honey caramelizes as the salmon bakes, creating a sticky glaze that clings perfectly. Sriracha adds heat, while soy sauce and vinegar balance everything out. Cooking at a higher heat gives the salmon a golden finish without drying it out.
Common Mistakes
- Overbaking the salmon: It only needs about 12–15 minutes. Any longer and it dries out.
- Not patting salmon dry: If it’s too wet, the glaze won’t stick.
- Using too much sauce on raw salmon: Save some to drizzle later for that fresh punch of flavor.
- Skipping resting time: Letting it sit for 5 minutes after baking helps the juices stay in.
What to Serve With
- A side of steamed edamame
- Miso soup or seaweed salad
- Extra rice for heartier appetites
- Pickled ginger or radishes for brightness
FAQ
Can I use frozen salmon?
Yes, just thaw it completely and pat it dry before baking.
Is this too spicy?
It’s a medium heat. Use 1 tablespoon sriracha for mild, or go full 2 tablespoons for heat.
Can I use brown rice?
Absolutely! Just cook it ahead of time.
Do I have to use avocado?
Nope — feel free to swap it with edamame or shredded carrots.
Pro Tips
- Pat the salmon dry before glazing — this helps the glaze stick and caramelize better.
- Line your pan with foil for easy clean-up.
- Slice the cucumbers as thin as you can for the perfect crunch.
- Save some glaze to drizzle fresh after baking — big flavor punch.
- Let the salmon rest 5 minutes after baking to lock in the juices.
Tools You’ll Need
- Baking sheet
- Parchment paper or foil
- Small saucepan
- Knife & cutting board
- Mixing bowl
- Spoon or pastry brush
Substitutions and Variations
- No sriracha? Use gochujang or chili garlic sauce.
- Swap salmon for tofu or shrimp.
- Make it low-carb: Serve over cauliflower rice.
- Add crunch: Top with roasted seaweed or crispy shallots.
Make Ahead Tips
- Make the sauce ahead and store in the fridge (up to 1 week).
- Cook rice the day before and just reheat.
- Slice veggies in the morning so dinner’s easy at night.
Cooking Instructions
Step 1: Make the Honey Sriracha Glaze
In a small saucepan over medium heat, add 1/4 cup honey, 2 tablespoons sriracha, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1 teaspoon minced garlic. Stir and simmer for 3–4 minutes until slightly thickened.
Step 2: Prep the Salmon
Preheat oven to 400°F. Place 2 salmon fillets on a parchment-lined baking sheet. Pat them dry with a paper towel, then lightly spray with olive oil and sprinkle with salt and pepper. Brush the tops with half the glaze.
Step 3: Bake the Salmon
Bake the glazed salmon in the oven at 400°F for 12–15 minutes until the salmon flakes easily with a fork and the glaze caramelizes.
Step 4: Assemble the Bowls
Scoop 1 cup of cooked jasmine rice into each bowl. Add sliced cucumber and avocado on the side. Place the baked salmon on top, drizzle with the rest of the glaze, and sprinkle with thinly sliced green onion.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Keep rice and salmon together, but store fresh toppings like avocado and cucumber separately to keep them fresh. Reheat rice and salmon in the microwave or enjoy cold as a rice salad bowl.
That’s It!
This Honey Sriracha Salmon Rice Bowl is a total flavor bomb — it’s sweet, spicy, creamy, and crunchy in all the right ways. You’re gonna love how fast it comes together, and how impressive it looks in the bowl. Make it once and it’ll go on repeat. If you try it, leave a comment and let me know how it went or if you have any questions!
