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Honey Sriracha Salmon Bowls

Honey sriracha salmon bowls pair oven-baked salmon brushed with a sweet-spicy glaze with fluffy jasmine rice and fresh toppings. Cucumber, avocado, scallions, and toasted sesame seeds add cool crunch and creamy texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the glaze
  • 3 tbsp honey
  • 2 tbsp sriracha
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 cloves garlic finely grated
For the rice
  • 1.5 cups jasmine rice
  • 2 cups water
  • 0.5 tsp kosher salt
For the salmon
  • 1.5 lb salmon fillet cut into 4 portions
For the bowls
  • 1 cucumber English, thinly sliced
  • 2 avocados sliced
  • 3 scallions thinly sliced
  • 1 tbsp sesame seeds toasted

Equipment

  • 1 2-quart saucepan
  • 1 rimmed baking sheet

Method
 

Make the glaze
  1. Whisk the honey, sriracha, soy sauce, lime juice, and garlic in a small bowl.
  2. Reserve 2 tablespoons of the glaze for serving.
Cook the rice
  1. Rinse the rice in a fine-mesh sieve until the water runs mostly clear.
  2. Combine the rice with the water and salt in a 2-quart saucepan.
  3. Bring to a boil over medium-high heat, cover, and reduce the heat to low.
  4. Cook for 15 minutes.
  5. Remove from the heat and let stand covered for 10 minutes.
  6. Fluff the rice with a fork.
Bake the salmon
  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Arrange the salmon on the baking sheet and brush with the remaining glaze.
  3. Bake for 12–15 minutes, until the thickest part reaches 145°F.
Assemble the bowls
  1. Divide the rice among 4 bowls and top with the salmon, cucumber, avocado, scallions, and sesame seeds.
  2. Drizzle with the reserved glaze.

Notes

For tender salmon, check the thickest part for 145°F and avoid overbaking. Refrigerate leftovers for up to 3 days; freezing the assembled bowls is not recommended because the avocado texture changes. Use tamari instead of soy sauce for a gluten-free option.