Honey-Sriracha Salmon Rice Bowls

Honey and sriracha team up for the sweet-heat glaze that defines these modern salmon rice bowls. Cubed fillets sear quickly, then rest over jasmine rice with cool cucumber, carrots, and edamame for an easy high-protein lunch.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 510 cal
• 34g protein
• 48g carbs
• 18g fat
• 6g fiber

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Ingredients

• 1.25 lb skinless salmon fillets
• 3 cups cooked jasmine rice
• 3 tbsp soy sauce
• 2 tbsp honey
• 1.5 tbsp sriracha
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 2 cloves garlic
• 1 tsp grated fresh ginger
• 1 medium English cucumber
• 1 cup shredded carrots
• 1 cup edamame (shelled, thawed)
• 3 green onions
• 1 tbsp sesame seeds
• 1 lime lime wedges
• 1/2 tsp kosher salt

Instructions

1. 1Pat the salmon dry and cut into 1-inch cubes; season lightly with the kosher salt and set aside while you make the glaze.
2. 2In a small bowl whisk soy sauce, honey, sriracha, rice vinegar, sesame oil, minced garlic, and grated ginger until the honey dissolves.
3. 3Heat a large nonstick skillet over medium-high heat for 1 minute, then add the salmon cubes in a single layer and cook undisturbed 2 minutes until the bottoms turn golden.
4. 4Flip the pieces, pour in half the glaze, and cook another 2–3 minutes, gently tossing, until the salmon is just opaque and the glaze is sticky and caramelized; remove from heat.
5. 5Warm the cooked jasmine rice if needed and divide it among four bowls as the base.
6. 6Thinly slice the cucumber into half-moons and thinly slice the green onions on the bias.
7. 7Arrange cucumber, shredded carrots, and edamame in neat sections over the rice, then top each bowl with glazed salmon pieces.
8. 8Drizzle the remaining glaze over everything, sprinkle with sesame seeds and green onions, and finish with a squeeze of lime just before eating.