"Sriracha honey salmon over sushi rice 🐟🍚 This is one of our favorite dinners. The salmon is so easy to cook (you can’t mess it up) and the glaze is the perfect combo of sweet, salty, and spicy. Serve the salmon over the most delicious sushi rice, add some avocado, cucumber, and edamame, then top with green onion and sesame seeds... it’s perfect.
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Sriracha Honey Salmon with Sushi Rice
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This sushi-bowl inspired salmon dinner is topped with buttery avocado, cucumber, sesame seeds and edamame. Add any other veggies you have on hand. Radishes! Carrots! Snap peas!
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- Recipe Card
Prep time 2hrs
Cook time 20mins
Serves or Makes: 3
Recipe Card
For the Marinade:
ingredients
- 2 tablespoons rice vinegar
- 2 tablespoons sriracha
- 2 tablespoons honey
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
For the Rice Bowls:
ingredients
- 3 (4-ounce) salmon filets
- 2 tablespoons vegetable oil
- 2 cups short-grain rice, cooked to package directions
- 1/4 cup rice vinegar
- 1 teaspoon kosher salt
- Avocado, sliced, for topping
- Green onions, sliced, for topping
- Edamame, for topping
- Cucumber, sliced, for topping
- Sesame seeds, toasted, for topping
Method
Step 1
Combine marinade ingredients, mix well, and pour over salmon in a large resealable bag. Marinate in the fridge for at least 2 hours, or up to 12.
Step 2
Heat oil in a nonstick pot over medium high (make sure it has a lid!). Sear salmon skin-side up for 2-3 minutes, then flip and cook for another 2 minutes. Pour the marinade over the fish, turn the heat down to low, cover, and simmer for 30 minutes. Remove the salmon and let it rest, then turn up the heat to medium high and let the sauce thicken and reduce by about a third.
Step 3
In the meantime, cook the rice. Mix together rice vinegar, sugar, and salt (you may need to heat it a bit to get everything to dissolve). Pour mixture over cooked rice and mix gently. Cover with a towel until ready to use.
Step 4
Serve the salmon over sushi rice, spoon glaze on top, and garnish with cucumber, edamame, sliced scallions, avocado, and sesame seeds.