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Honey Sriracha Salmon Bowls

Honey sriracha salmon bowls pair baked salmon glazed with a sweet, spicy sauce with jasmine rice and crisp cabbage slaw. Cucumber and avocado add fresh texture, while lime and sesame bring the bowls together.
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Prep Time 15 minutes
Cook Time 32 minutes
Standing time 20 minutes
Total Time 1 hour 7 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1.5 cups jasmine rice
  • 2.25 cups water
  • 0.5 tsp kosher salt
For the sauce and salmon
  • 0.25 cup honey
  • 2 tbsp sriracha
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 cloves garlic finely grated
  • 1 tsp toasted sesame oil
  • 1.5 lb salmon fillets skinless, cut into 4 portions
For the slaw
  • 3 cups red cabbage shredded
  • 1 carrot medium, peeled and grated
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 0.25 tsp kosher salt
For the bowls
  • 1 English cucumber medium, thinly sliced
  • 1 avocado medium, sliced
  • 2 green onions thinly sliced
  • 1 tbsp sesame seeds

Equipment

  • 1 rimmed sheet pan

Method
 

Cook the rice
  1. Rinse the rice in a fine-mesh strainer until the water runs mostly clear.
  2. Combine the rinsed rice with the water and salt in a medium saucepan and bring to a boil.
  3. Cover, reduce the heat to low, and simmer for 15 minutes.
  4. Remove from the heat and let stand, covered, for 10 minutes.
Make the sauce
  1. Stir the honey, sriracha, soy sauce, lime juice, garlic, and sesame oil together in a small saucepan.
  2. Simmer over medium-low heat for 2 minutes, stirring.
  3. Remove from the heat and divide the sauce evenly between two bowls.
Bake the salmon
  1. Heat the oven to 400°F.
  2. Line a rimmed sheet pan with parchment paper.
  3. Place the salmon portions on the pan and brush them with one portion of the sauce.
  4. Bake for 12–15 minutes, until the thickest part of each fillet reaches 145°F.
Prepare the slaw
  1. Toss the cabbage and carrot with the rice vinegar, sugar, and salt.
  2. Let stand for 10 minutes.
Assemble the bowls
  1. Divide the rice among four bowls.
  2. Add the slaw, cucumber, avocado, and salmon.
  3. Drizzle with the reserved sauce.
  4. Finish with the green onions and sesame seeds.

Notes

For the best texture, keep the slaw and sliced toppings separate until serving. Refrigerate leftover components in airtight containers for up to 3 days; freezing is not recommended for assembled bowls. Use tamari instead of soy sauce for a gluten-free option.