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Quick Honey Sriracha Salmon Rice Bowl Recipe with Edamame

honey sriracha salmon rice bowl - featured image
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A quick and flavorful salmon rice bowl featuring a sticky honey sriracha glaze, fresh cucumber, and protein-packed edamame. Perfect for easy, healthy dinners in under 30 minutes.

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces / 170 grams each), skin on or off as preferred
  • 2 tablespoons honey (raw honey preferred)
  • 1 tablespoon sriracha sauce (adjust to taste)
  • 1 tablespoon soy sauce or tamari (use gluten-free tamari if needed)
  • 1 teaspoon minced garlic (fresh)
  • 1 teaspoon sesame oil
  • 2 cups cooked jasmine or basmati rice (about 400 grams cooked; day-old rice works great too)
  • Optional: 1 tablespoon rice vinegar
  • 1 cup shelled edamame (fresh or frozen, thawed)
  • 1 medium cucumber, thinly sliced or julienned
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Optional add-ons: avocado slices, fresh cilantro or basil leaves, pickled ginger

Instructions

  1. Prepare the rice: Rinse 1 cup jasmine or basmati rice under cold water until clear. Cook according to package instructions (1 cup rice to 1.5 cups water). Fluff with a fork and optionally stir in 1 tablespoon rice vinegar. Keep warm.
  2. Make the honey sriracha glaze: Whisk together 2 tablespoons honey, 1 tablespoon sriracha, 1 tablespoon soy sauce, 1 teaspoon minced garlic, and 1 teaspoon sesame oil in a small bowl. Adjust heat or sweetness to taste.
  3. Prep the vegetables: Shell and thaw edamame if frozen. Thinly slice cucumber and chop green onions. Set aside.
  4. Cook the salmon: Heat a non-stick or cast-iron skillet over medium-high heat. Pat salmon dry. Place fillets skin-side down if skin is on. Cook 4-5 minutes without moving to form a golden crust.
  5. Glaze and flip: Flip salmon carefully. Brush cooked side with honey sriracha glaze. Cook another 3-4 minutes, brushing more glaze halfway through. Salmon should be opaque and flake easily but remain moist.
  6. Warm the edamame: Heat edamame in microwave-safe bowl for 1-2 minutes or steam briefly on stovetop.
  7. Assemble the bowl: Divide rice into four bowls. Top with warm edamame, cucumber slices, and a salmon fillet each. Sprinkle green onions and toasted sesame seeds on top.
  8. Optional finishing touches: Add avocado slices or fresh herbs if desired. Serve immediately while warm.

Notes

Pat salmon dry before cooking for a better sear. Avoid overcrowding the pan to ensure even cooking. Brush glaze in thin layers to prevent burning. Use residual heat to finish cooking salmon gently. Day-old rice works well to prevent clumping. Adjust sriracha for preferred spice level. Store leftovers in airtight container for up to 2 days and reheat gently with a splash of water or soy sauce to maintain moisture.

Nutrition

Keywords: salmon rice bowl, honey sriracha salmon, quick dinner, edamame bowl, healthy salmon recipe, easy weeknight meal, gluten-free salmon bowl, dairy-free dinner

Find it online: https://piperplate.com/quick-honey-sriracha-salmon-rice-bowl-recipe-with-edamame-perfect-for-easy-dinners/