Name: Honey Sriracha Salmon Rice Bowls
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Asian
Ingredients: 1 tablespoon cornstarch; 1 1/2 teaspoons baking soda; 1/3 cup soy sauce; 2 teaspoons sriracha; 1/4 cup honey; 2 tablespoons sesame oil; 1 tablespoon garlic, minced; 1 tablespoon fresh ginger, minced; 2 pounds salmon filets, chopped into 3-4 pieces each; 1 tablespoon sesame oil (for searing); 1 1/2 cups sushi rice; 1 1/2 cups water; 1 teaspoon kosher salt; 2 tablespoons granulated sugar; 1/3 cup rice vinegar; 3/4 cup mayonnaise; 1 tablespoon sriracha; 2 teaspoons rice vinegar; 2 English cucumbers, sliced; 10 ounces edamame, steamed; 2 large avocados, sliced; 1/2 cup green onions, sliced; 1/2 cup cilantro, chopped; 2 tablespoons black sesame seeds; 2 tablespoons rice seasoning

Description

These Honey Sriracha Salmon Bowls are a vibrant, quick weeknight dinner featuring crispy seared salmon, seasoned sushi rice, spicy sriracha mayo, and fresh toppings like cucumber, edamame, and avocado.

Ingredients

Scale

1 tablespoon cornstarch
1 1/2 teaspoons baking soda
1/3 cup soy sauce
2 teaspoons sriracha
1/4 cup honey
2 tablespoons sesame oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
2 pounds salmon filets, chopped into 3–4 pieces each
1 tablespoon sesame oil (for searing)
1 1/2 cups sushi rice
1 1/2 cups water
1 teaspoon kosher salt
2 tablespoons granulated sugar
1/3 cup rice vinegar
3/4 cup mayonnaise
1 tablespoon sriracha
2 teaspoons rice vinegar
2 English cucumbers, sliced
10 ounces edamame, steamed
2 large avocados, sliced
1/2 cup green onions, sliced
1/2 cup cilantro, chopped
2 tablespoons black sesame seeds
2 tablespoons rice seasoning

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Instructions

Marinate: Combine cornstarch, baking soda, soy sauce, sriracha, honey, sesame oil, garlic, and ginger in a bowl, then add salmon pieces and let sit at room temperature.
Cook Rice: Combine sushi rice, water, and salt in a pot, bring to a boil, simmer on low for 10 minutes, then let steam for 10-20 minutes.
Season Rice: Dissolve sugar into rice vinegar and fold the mixture into the cooked rice.
Make Mayo: Stir together mayonnaise, sriracha, and rice vinegar in a small bowl.
Prep Toppings: Slice cucumbers and avocado, steam edamame, and chop green onions and cilantro.
Sear Salmon: Heat oil in a skillet over medium-high; sear salmon for 1-2 minutes per side, then reduce heat to medium-low and cook until flaky.
Assemble: Divide rice into bowls, top with salmon, cucumbers, edamame, avocado, green onion, and cilantro; garnish with black sesame seeds and rice seasoning.

Notes

For extra-saucy bowls, add the leftover marinade to the hot pan after searing the salmon and cook for 1-2 minutes until thickened, then drizzle over the fish.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Searing
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 700 kcal
Sugar: 13 g
Sodium: 1250 mg
Fat: 37 g
Saturated Fat: 5 g
Unsaturated Fat: 27 g
Trans Fat: 0.03 g
Carbohydrates: 53 g
Fiber: 8 g
Protein: 40 g
Cholesterol: 89 mg