Name: Spicy Sriracha Salmon Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 4 salmon fillets; 1 tbsp olive oil or sesame oil; 3 tbsp soy sauce; 2 tbsp Sriracha sauce; 1 tbsp honey or brown sugar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated (optional); 2 cups cooked rice (white, brown, or jasmine); 1/2 cucumber, thinly sliced; 1 carrot, shredded or thinly sliced; 1 avocado, sliced; 2 green onions, chopped; 1 tsp sesame seeds; Lime wedges, for serving

Spicy Sriracha salmon bowls are a flavorful, wholesome meal that combines tender salmon glazed with a spicy-sweet Sriracha sauce, fluffy rice, and crisp vegetables. It’s quick, satisfying, and packed with bold flavors that make it perfect for lunch or dinner.

Spicy Sriracha Salmon Bowls

Why You’ll Love This Recipe

I love these bowls because they’re healthy without sacrificing flavor. The salmon comes out tender and flaky, coated in a glaze that’s both spicy and slightly sweet. I also like how customizable the bowls are—I can add any vegetables I have on hand, swap out the grains, or adjust the spice level to suit my taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets
Olive oil or sesame oil
Soy sauce
Sriracha sauce
Honey or brown sugar
Garlic, minced
Fresh ginger, grated (optional)
Cooked rice (white, brown, or jasmine)
Cucumber, thinly sliced
Carrots, shredded or sliced
Avocado, sliced
Green onions, chopped
Sesame seeds, for garnish
Lime wedges, for serving

Directions

I start by whisking together soy sauce, Sriracha, honey, garlic, and ginger to make the glaze. I brush the salmon fillets with the mixture, reserving a little for drizzling later.

I heat oil in a skillet and cook the salmon skin-side down until crispy, then flip and cook until just cooked through and glazed with the sauce.

To assemble, I place rice in a bowl and top it with salmon, cucumber, carrots, and avocado. I drizzle extra sauce over the top, sprinkle with sesame seeds and green onions, and finish with a squeeze of lime juice.

Servings and timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prep and 15 minutes to cook, so it’s ready in around 25 minutes.

Variations

Sometimes I use quinoa or cauliflower rice instead of white rice for a lighter option. I also like adding edamame, pickled radishes, or seaweed for extra flavor and texture. For a creamier finish, I mix Sriracha with mayonnaise to make a spicy mayo drizzle over the top.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the salmon gently in the microwave or skillet, though I prefer to eat the vegetables cold and fresh.

FAQs

Can I bake the salmon instead of pan-searing?

Yes, I often bake it at 400°F (200°C) for about 12–15 minutes, brushing with glaze halfway through.

How spicy is this dish?

It’s moderately spicy from the Sriracha, but I can adjust the heat by using less or adding more honey to balance it.

Can I make this ahead of time?

Yes, I sometimes prep the rice and vegetables ahead, then cook the salmon fresh and assemble when ready to eat.

What kind of salmon works best?

I prefer skin-on fillets for extra crispiness, but skinless works fine too. Fresh or frozen (thawed) both work well.

Can I use another protein?

Yes, I’ve made this with shrimp, chicken, and even tofu using the same glaze, and it always turns out delicious.

Conclusion

Spicy Sriracha salmon bowls are one of my favorite quick meals because they’re flavorful, nourishing, and easy to customize. I like how the spicy glaze transforms simple salmon into something exciting, and when paired with rice and fresh veggies, it feels like a complete and satisfying dish. Whether I make it for meal prep or a fast dinner, it’s always a winner.