Name: Honey Sriracha Salmon Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 4 salmon fillets (about 6 oz each); 1/4 cup honey; 2 tablespoons sriracha sauce (adjust to taste); 2 tablespoons soy sauce; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 cup jasmine rice (uncooked); 2 cups water (for cooking rice); 2 green onions, sliced (for garnish); 2 tablespoons toasted sesame seeds (for garnish); 1 tablespoon olive oil (for greasing the baking dish); Salt and pepper to taste

Why You’ll Love This Recipe

The blend of honey and sriracha in this dish creates an irresistible contrast of sweet and spicy that complements the rich, tender salmon. The addition of garlic and fresh ginger enhances the depth of flavor, while the jasmine rice acts as a perfect base, absorbing the delicious marinade. Garnished with fresh green onions and toasted sesame seeds, this dish is not only packed with flavor but also visually stunning. It’s simple, quick, and satisfying—what’s not to love?

Ingredients

4 salmon fillets (about 6 oz each)
1/4 cup honey
2 tablespoons sriracha sauce (adjust to taste)
2 tablespoons soy sauce
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup jasmine rice (uncooked)
2 cups water (for cooking rice)
2 green onions, sliced (for garnish)
2 tablespoons toasted sesame seeds (for garnish)
1 tablespoon olive oil (for greasing the baking dish)
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C).
In a small bowl, whisk together honey, sriracha sauce, soy sauce, minced garlic, and grated ginger.
Place salmon fillets in a shallow dish or resealable bag and pour the marinade over them. Let marinate for at least 15 minutes.
Rinse jasmine rice under cold water. In a medium saucepan, combine rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
Lightly grease a baking dish with olive oil. Place marinated salmon fillets in the dish, skin-side down, and pour the remaining marinade over the top. Bake for 12-15 minutes.
Fluff the cooked jasmine rice and divide it among four bowls. Top each bowl with a baked salmon fillet.
Garnish with sliced green onions and toasted sesame seeds. Drizzle with additional sriracha if desired.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Variations

Vegan Option: Substitute the salmon with tofu or tempeh to make this dish plant-based.
Quinoa Alternative: Swap jasmine rice for quinoa to boost the protein content and add a nutty flavor.
Add Vegetables: Toss in some steamed or roasted vegetables, such as broccoli, bell peppers, or snap peas, for extra nutrition and color.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the rice and salmon for 1-2 minutes or reheat in the oven at 350°F (175°C) for about 10 minutes, until heated through.

FAQs

1. Can I make this recipe ahead of time?

Yes, you can marinate the salmon the night before and store it in the refrigerator. Cook the rice and salmon the day you plan to serve the dish for the best texture and flavor.

2. Can I use brown rice instead of jasmine rice?

You can use brown rice, though it will require a longer cooking time. Adjust the cooking instructions accordingly.

3. Can I use frozen salmon fillets?

Yes, you can use frozen salmon, but be sure to thaw it before marinating and baking.

4. Is there a gluten-free option for soy sauce?

Yes, use tamari or any gluten-free soy sauce substitute to keep the dish gluten-free.

5. Can I substitute sriracha with another sauce?

If you prefer a milder spice, you can use a chili garlic sauce or even a simple hot sauce.

6. How spicy is the honey sriracha sauce?

The spice level depends on the amount of sriracha you use. For a mild version, use 1 tablespoon or less, and for more heat, use the full 2 tablespoons.

7. Can I use a different type of fish?

While this recipe is designed for salmon, you could try it with another firm fish, such as trout or halibut.

8. How do I know when the salmon is done?

Salmon is cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.

9. Can I add more sweetness to the sauce?

If you prefer a sweeter sauce, feel free to increase the honey to 1/3 cup for a more pronounced sweetness.

10. Can I add some crunch to the dish?

For added crunch, sprinkle some chopped peanuts or crispy fried onions on top just before serving.

Conclusion

This Honey Sriracha Salmon Rice Bowl is an easy yet flavorful meal that brings the perfect balance of heat and sweetness to your plate. Whether you’re craving a quick weeknight dinner or something a bit more special, this dish will satisfy your taste buds. With simple ingredients and a few easy steps, you’ll have a dish that’s delicious and impressive. Try it today and enjoy a perfect fusion of sweet and spicy goodness!