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To create these tasty bowls, you need a few key ingredients. Here’s what you’ll need: - 2 salmon fillets - 1 cup jasmine rice - 2 cups vegetable broth (or water) - 1 avocado, sliced - 1 cup cucumber, julienned - 1 carrot, shredded - 2 green onions, chopped - Sesame seeds, for garnish - Salt and pepper to taste These ingredients form the base of your delicious meal. The marinade adds a burst of flavor to the salmon. Use these ingredients: - 2 tablespoons Sriracha sauce - 2 tablespoons honey - 1 tablespoon soy sauce - 1 teaspoon sesame oil Mix these together to make your salmon shine. Toppings make the bowls more fun and colorful. Here’s what to add: - Sliced avocado for creaminess - Julienned cucumber for crunch - Shredded carrot for sweetness - Chopped green onions for flavor - Sesame seeds for texture These toppings elevate the dish and make it look great! {{ingredient_image_2}} To start, gather your ingredients for the marinade. In a small bowl, mix together 2 tablespoons of Sriracha sauce, 2 tablespoons of honey, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Whisk this mixture until it is smooth. Next, take your 2 salmon fillets and place them skin-side down in a shallow dish. Pour the marinade over the salmon, making sure each piece is covered. Cover the dish and let it sit for at least 15 minutes. This will help the salmon soak up all the tasty flavors. While the salmon is marinating, rinse 1 cup of jasmine rice in cold water. Use a fine-mesh sieve to wash until the water runs clear. This step removes excess starch and helps the rice stay fluffy. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. The rice will absorb all the liquid and become tender. Once done, fluff the rice with a fork and set it aside. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This makes cleanup easy. Place the marinated salmon on the baking sheet, skin-side down. Bake in the preheated oven for 12 to 15 minutes. The salmon is ready when it flakes easily with a fork. While the salmon bakes, prepare your veggies. In each bowl, add a scoop of fluffy jasmine rice as the base. On top of the rice, layer sliced avocado, julienned cucumber, shredded carrot, and chopped green onions. These toppings add great flavor and texture to your bowl. Once the salmon is done, carefully place a fillet on each rice bowl. Drizzle any leftover marinade from the baking sheet over the salmon for extra flavor. For a nice finish, sprinkle sesame seeds on top. You can also add salt and pepper to taste. A squeeze of lime juice over the bowls adds a fresh touch right before serving. Enjoy your colorful and tasty Sriracha Honey Salmon Rice Bowls! To get the best salmon, marinate it well. Use Sriracha, honey, soy sauce, and sesame oil. Let it soak for at least 15 minutes. This brings out the flavors. Bake it at 400°F (200°C) for 12-15 minutes. The salmon should flake easily when done. If it looks bright pink inside, it's ready! For perfect jasmine rice, rinse it first. This removes extra starch. Use cold water until it runs clear. Boil 2 cups of vegetable broth. Add 1 cup of rinsed rice and a pinch of salt. Cover it and simmer on low heat for about 15 minutes. Once the water is gone, fluff it with a fork. Make your bowls look great! Use clear glass dishes to show off the colors. Start with a scoop of rice as the base. Add sliced avocado, cucumber, and shredded carrot on top. Place the cooked salmon right in the center. Drizzle leftover marinade over the salmon. Finish with a sprinkle of sesame seeds and extra green onions. A lime wedge on the side adds a nice touch too! Pro Tips Marination Mastery: Allow the salmon to marinate for at least 30 minutes for deeper flavor absorption. For even more intensity, marinate overnight in the refrigerator. Rice Perfection: Rinse the jasmine rice thoroughly to achieve the perfect fluffy texture. This step removes excess starch, preventing the rice from becoming gummy. Salmon Cooking Tip: For best results, check the salmon at the 12-minute mark. Every oven is different, and you want to avoid overcooking for a moist, flaky texture. Presentation Matters: Serve the bowls in clear glass dishes to highlight the vibrant colors and layers of ingredients, making the dish as visually appealing as it is delicious. {{image_4}} You can easily swap ingredients to fit your diet. If you want a vegan option, use tofu instead of salmon. Tofu absorbs flavors well and gives a nice texture. For a gluten-free meal, replace soy sauce with tamari. You can also use cauliflower rice instead of jasmine rice for a low-carb option. This change keeps the dish light yet satisfying. If you’re not a fan of salmon, try other proteins. Chicken breast works well with the same marinade. Shrimp is another tasty choice, cooking quickly and packing a punch. For a plant-based protein, chickpeas are a great substitute. Just roast them until crispy for added texture. Each option keeps the dish fun and fresh! Want to spice things up? Add fresh herbs like cilantro or basil to the bowls. A squeeze of lime adds zest and brightness. You can also mix in some chopped peanuts for crunch. If you love heat, add more Sriracha or even a dash of chili flakes. Each enhancement takes your rice bowl to the next level! To store leftovers, let the rice bowls cool down. Place the salmon and rice in separate airtight containers. Add the veggies on top, but keep them separate if possible. This helps them stay fresh. Use the leftovers within three days for the best taste. When ready to eat, reheat the salmon in the oven at 350°F (175°C) for about 10 minutes. You can also microwave the salmon for 1-2 minutes on medium power. For rice, add a splash of water, cover, and microwave for about 1 minute. This keeps the rice fluffy and moist. Meal prep makes this dish easy for busy days. Cook a batch of rice and store it in the fridge. Marinate the salmon ahead of time and keep it in the fridge for up to 24 hours. Chop the veggies and store them in containers. When it’s time to eat, assemble the bowls quickly. This way, you can enjoy a tasty meal without the fuss! Yes, you can use frozen salmon. Just make sure to thaw it first. Place the frozen salmon in the fridge overnight or under cold water for quicker thawing. Once thawed, you can marinate and bake it as usual. If you don’t have jasmine rice, use basmati or long-grain rice. Quinoa is also a great choice for a healthy twist. Both options provide a nice texture and flavor that complements the salmon. Yes, you can easily make this dish gluten-free. Replace regular soy sauce with gluten-free soy sauce or tamari. Check the labels on the Sriracha and honey to ensure they are gluten-free as well. Sriracha has a moderate heat level. If you want less spice, use less Sriracha in the marinade. You can also mix it with a bit of ketchup or honey to balance the heat. This will still give you the delicious flavor without too much kick. In this article, we explored how to make Sriracha Honey Salmon Rice Bowls. We covered the main ingredients, marinating tips, and how to cook the salmon and rice perfectly. I shared helpful tips for presentation and discussed variations and storage for leftovers. These bowls are simple, tasty, and flexible for anyone. Try this recipe for a meal that’s easy to enjoy!

Sriracha Honey Salmon Rice Bowls

A delicious and vibrant rice bowl featuring marinated salmon, fresh vegetables, and a spicy honey sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

  • 2 fillets salmon
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 cup jasmine rice
  • 2 cups vegetable broth
  • 1 whole avocado, sliced
  • 1 cup cucumber, julienned
  • 1 cup carrot, shredded
  • 2 whole green onions, chopped
  • to taste sesame seeds, for garnish
  • to taste salt and pepper

Instructions
 

  • In a small mixing bowl, whisk together the Sriracha sauce, honey, soy sauce, and sesame oil until well blended. Place the salmon fillets skin-side down in a shallow dish, then pour the marinade over them, ensuring they are well-coated. Cover and let them marinate for at least 15 minutes while you prepare the rice and veggies.
  • Start by rinsing the jasmine rice under cold water in a fine-mesh sieve until the water runs clear to remove excess starch. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed rice along with a pinch of salt, then reduce the heat to low. Cover with a lid and let it simmer for about 15 minutes, or until the rice has absorbed all the liquid and is tender. Fluff the rice with a fork and set aside.
  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the marinated salmon fillets on the parchment-lined baking sheet. Bake in the preheated oven for 12-15 minutes, or until the salmon is fully cooked and flakes easily when tested with a fork.
  • While the salmon is baking, prepare your vegetable toppings. In each serving bowl, create a hearty base by adding a generous scoop of fluffy jasmine rice. Top it off with sliced avocado, julienned cucumber for a refreshing crunch, shredded carrot for sweetness, and chopped green onions for a pop of flavor.
  • When the salmon has finished baking, carefully place a fillet on top of each prepared rice bowl. Drizzle any remaining marinade left on the baking sheet over the salmon for an extra layer of flavor. Don’t forget to sprinkle a few sesame seeds on top to enhance the dish's texture and appearance.
  • Finish off the bowls by adding salt and pepper to your liking. For an additional burst of freshness, feel free to squeeze a wedge of lime over each bowl right before serving.

Notes

For a vibrant presentation, consider serving the bowls in clear glass dishes to showcase the colorful layers.
Keyword healthy, honey, rice bowl, salmon, Sriracha