Dinner

Honey Sriracha Salmon Bowls Recipe

Bymia larkspur April 10, 2026April 10, 2026

Introduction

These Honey Sriracha Salmon Bowls are a perfect balance of sweet, spicy, and savory flavors. Packed with tender salmon and fresh veggies over a bed of rice, they make a delicious and satisfying meal for any day of the week.

A white bowl filled with a layered dish visible from the top: the bottom layer is white rice, topped with dark brown glazed cubes of tofu sprinkled with white sesame seeds and small green edamame beans scattered around. On one side, there are thin slices of bright green avocado and cucumber, drizzled with light pink creamy sauce. Black chopsticks rest on the rim of the bowl. The bowl sits on a white marbled surface with small bits of red pepper flakes and green herbs around. Two small white bowls with sesame seeds and more red pepper flakes are partly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon filets (4-6 ounces each)
3 tablespoons low sodium soy sauce or tamari
2 tablespoons honey
2 tablespoons sriracha
2 teaspoons minced garlic
3 tablespoons water
2 cups cooked white rice
1 avocado, sliced
1 cucumber, sliced
1 cup cooked edamame
1/2 cup sriracha mayo

Instructions

Step 1: Cut your salmon into 1-inch cubes. You can remove the skin if you prefer, or leave it on.
Step 2: In a large bowl, whisk together the soy sauce, honey, sriracha, minced garlic, and water to make the marinade.
Step 3: Add the salmon cubes to the marinade and let them marinate for at least 20 minutes, up to 1 hour.
Step 4: Heat a large skillet over medium heat with a splash of oil. Add the salmon cubes, keeping the remaining marinade aside for now.
Step 5: Cook the salmon for 2-3 minutes on each side until they develop a nice crispness.
Step 6: Pour the reserved marinade into the skillet and cook until the sauce thickens and coats the salmon.
Step 7: Assemble your bowls by placing a bed of cooked white rice at the bottom, then top with the honey sriracha salmon, sliced avocado, cucumber, and cooked edamame.
Step 8: Drizzle sriracha mayo over the bowls, sprinkle with red pepper flakes and sesame seeds if desired, and serve immediately.

Tips & Variations

For a milder spice, reduce the amount of sriracha or substitute with a milder chili sauce.
Swap white rice for brown rice or quinoa for added fiber and nutrients.
Add pickled ginger or shredded carrots for extra crunch and flavor.
For skin-on salmon, cook skin-side down first to get crispy skin, then flip carefully.

Storage

Store any leftover salmon and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through. Fresh avocado and cucumber are best added right before serving to maintain their texture.

How to Serve

A white bowl holds a layered dish starting with a base of fluffy white rice. On top of the rice, there are glazed dark brown cubes of tofu spread mostly on one side. Bright green edamame beans are scattered over the tofu and rice, adding bursts of color. Thinly sliced cucumber rounds are placed on the opposite side of the tofu, next to a smooth, light green half of avocado drizzled with a creamy light orange sauce and sprinkled with red chili flakes. The tofu pieces also have some white sesame seeds and the dish is garnished with small parsley leaves. The bowl sits on a white marbled surface, accompanied by two small white bowls containing sesame seeds and red chili flakes, with a pair of black chopsticks nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well. Just thaw it completely and pat dry before cutting and marinating to ensure the marinade sticks properly.

Is there a substitute for sriracha mayo?

You can easily make your own by mixing mayonnaise with a bit of sriracha or chili sauce to taste. Alternatively, plain mayo or Greek yogurt with a squeeze of lime works as a lighter option.