Honey Sriracha Salmon Rice Bowl
These Honey Sriracha Salmon Bowls are perfectly cooked rice piled high with succulent bites of air fried salmon tossed in a delightful honey sriracha sauce, paired with tangy pickled vegetables, creamy slices of avocado, and garnished with green onions and sesame seeds.
Each piece of salmon is tender and tasty, and air-fried to crispy edged perfection. This bowl comes together in just a few minutes and offers layers of texture and flavor, from sweet and spicy to tangy and creamy. Salmon rice bowls are truly a delight.
We love salmon at our house, whether it is Miso Salmon or an Easy Greek Salmon Salad. It is a great lean protein that is full of flavor and delicious. But this might be our new favorite way to eat salmon.
When it comes to a power packed lunch, these salmon rice bowls are it. They are loaded with nutrients that promote brain and heart health, Omega-3 fatty acids, and more. But beyond the nutritional value, these salmon rice bowls are just downright tasty.
The glaze on the bites of salmon is sweet heat at its finest, with the honey sriracha, sesame, and ginger. And the tangy quick pickled veggies only elevate this dish further. The creamy avocado adds a nice balance, and the garnishes bring it all together. It is easy to make, easy to customize, and delicious.
What You Need to Make Salmon Rice Bowls
Intro to what you need with focus on it is eazy peazy and ingredients are easy to find
- Sauce: honey, Sriracha, soy sauce, grated fresh ginger, minced garlic
- Pickled Veggies: English cucumber, red pepper, rice vinegar, toasted sesame oil, kosher salt
- Rice: Your choice of type
- Garnish: Haas avocado, Green onion, Everything But the Bagel seasoning
How to Make Salmon Rice Bowls
Intro of how to make recipe and description of broad overview
Step One: Cook Rice
You serve these delicious salmon bowls over cooked rice, and this is the part that takes the longest, so prep your rice first, and set it aside. You can use whatever rice you prefer. I suggest Jasmine rice.
Step Two: Make Sauce for Salmon
Combine sauce ingredients in a bowl, mixing it well, then place the chunks of salmon into the sauce, and toss to coat them well. Set aside.
Step Three: Air Fry Salmon
Preheat your air fryer, then spray it with cooking spray, and place the salmon in the air fryer basket, make sure the cubes are sitting in a single layer and cook for 6-8 minutes, or until the internal temperature has reached 135° F. (It will continue to cook and move up to the recommended 145° F. however, if you are worried, you can cook a little longer, you just don’t want to overcook).
Note: If you do not have an air fryer, you can pan fry over medium-high heat in a skillet for 7-8 minutes.
Step Four: Prep and Quick Pickle Veggies
Prep the vegetables by slicing them into smaller pieces, then combine with the rice vinegar, sesame oil, and salt, and set aside.
This is also the right time to slice the avocado, and cut the green onion into small rounds.
Step Five: Assemble
Assemble Salmon Rice Bowls by placing 3/4 cup rice in each bowl. Then divide and top with salmon, diced avocado, the red pepper and cucumber mixture, and garnish with green onion, a drizzle of sriracha. Sprinkle with Everything but the Bagel seasoning.
Tips and Tricks
Making this recipe is Eazy Peazy, and it comes together quickly, but here are a few tips and tricks for perfect results every time:
- Choose the Right Salmon: Opt for fresh or frozen salmon fillets with even thickness. Try to find one that is about the same everywhere as this ensures that the salmon cooks uniformly. You don’t want dried out parts. Also look at the color and texture to ensure you get a great piece of fish.
- Preheat the Air Fryer: Preheat your air fryer to the recommended temperature to make sure it cooks properly. Typically, for salmon, a temperature of around 400°F works well.
- Glazing: Season the salmon before you air fry it. Tossing it in the glaze before cooking will help caramelize the glaze and give you the crispy edges.
- Spray or Brush with Oil: While air frying requires less oil, you do not want your salmon to stick to the bottom and flake apart. So spray a light coat of cooking spray on the bottom of your air fryer for best results.
- Avoid Overcrowding: Air frying works best if there is room for air flow around the pieces of salmon, so arrange the salmon fillets in a single layer in the air fryer basket, leaving enough space for air to circulate.
- Cooking Time: Cooking time will depend on the thickness of the salmon fillet, and you don’t want to over cook, so plan for around 8-12 minutes, flipping halfway through.
- Cook only until Done: Check for doneness by gently flaking the salmon with a fork; it should easily separate into flakes and be opaque in the center. To avoid over cooking, use a meat thermometer and stop cooking at an internal temperature of 145°F.
- Resting Time: Allow the salmon to rest for a few minutes after cooking and before serving.
- Serve Immediately: Salmon is best served right after the rest time, so assemble your honey sriracha salmon bowls and enjoy right away.
Make Ahead and Storage
This is not a great recipe to make ahead. But if you want to prep ahead to make serving it easier, you can make the pickled veggies ahead of time, as well as the rice. You can also mix up the sauce/glaze ahead. Then when you are ready to eat it, simply toss the salmon in the glaze, and air fry, then assemble.
While this dish can be reheated, you would want to store all the components separately, and only reheat the rice and salmon.
Other Great Recipes:
- Oven Poached Salmon
- Cajun Baked Salmon
- Garlic Rosemary Salmon with Creamy Dill Sauce
- Sheet Pan Baked Salmon
- Salmon Avocado Salad – Low Carb
- Lemon Butter Salmon and Asparagus Foil Packs
Salmon Rice Bowls
- 1 ½ pounds salmon filets skinless or otherwise
- 2 tablespoons honey
- 1 tablespoon Sriracha
- 1 1/2 tablespoons soy sauce
- 2 teaspoons minced or grated fresh ginger
- 1 tablespoon minced garlic
- 1 English cucumbers cut into matchsticks or thinly sliced
- 1 red pepper sliced thin
- 2 teaspoons rice vinegar
- 1 1/2 teaspoons toasted sesame oil
- ½ teaspoon kosher salt
- 3 cups cooked Rice
- 1 haas Avocado diced
- Green onion
- Everything But the Bagel Seasoning
Air Fry Salmon
- Mix together the sauce ingredients in a bowl, and set aside.
- Preheat the air fryer to 400° Fahrenheit. Remove the skin from the salmon filets and cut the salmon into 1 inch cubes. Or leave skin attached, and cut down to skin into cubes
- Season the salmon by tossing it with the sauce you mixed together.
- Place the salmon in the air fryer basket, make sure the cubes are sitting in a single layer and cook for 6-8 minutes, or until the internal temperature has reached 125° F. Note: If you do not have an air fryer, you can pan fry over medium-high heat in a skillet for 7-8 minutes.
- Meanwhile, combine the sliced cucumber and red peppers with the rice vinegar, sesame oil, and salt. Set aside.
- Slice the avocado, and cut the green onion into small rounds.
Assemble Salmon Rice Bowls
- Place 3/4 cup rice in each bowl.
- Divide and top with salmon, diced avocado, the red pepper and cucumber mixture, and garnish with green onion, a drizzle of sriracha, if desired, and a sprinkle of everything but the bagel seasoning.
To Cook: If you do not have an air fryer, you can pan fry the salmon over medium-high heat in a skillet for 7-8 minutes.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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