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A close-up of vibrant Honey Sriracha Salmon Bowls featuring glazed salmon fillets, white rice, avocado, cucumber, red cabbage, carrots, edamame, and green onions.
Maryam

Speedy Honey Sriracha Salmon Bowls

These vibrant and flavorful Honey Sriracha Salmon Bowls feature perfectly glazed, air-fried salmon atop fluffy rice with crisp veggies, offering a satisfying meal in under 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American, Asian-Fusion
Calories: 675
Ingredients Equipment Method Notes

Ingredients
  

For the Honey Sriracha Glaze
  • 1/4 cup honey
  • 2 tbsp sriracha adjust to taste
  • 1 tbsp soy sauce low sodium preferred
  • 1 tbsp rice vinegar
  • 1 clove garlic minced
  • 1/2 tsp ginger freshly grated
For the Salmon
  • 2 salmon fillets 6 oz each, skin on or off
  • 1/2 tbsp olive oil
  • Pinch salt
  • Pinch black pepper
For the Bowls
  • 1 cup jasmine rice cooked, or brown rice/quinoa
  • 1/2 cup shelled edamame thawed
  • 1/2 cup cucumber thinly sliced
  • 1/4 cup red cabbage shredded
  • 1/4 avocado sliced
  • 1 tbsp sesame seeds for garnish
  • 2 green onions thinly sliced, for garnish

Equipment

  • Air Fryer
  • Mixing Bowls
  • Whisk
  • Small saucepan
  • Rice cooker or saucepan

Method
 

Prepare the Honey Sriracha Glaze
  1. In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger until well combined. You can optionally warm half of the glaze in a small saucepan over low heat for 1-2 minutes to slightly thicken it, then reserve the other half for serving. Set aside.
Prepare and Cook the Salmon
  1. Pat salmon fillets dry with paper towels. Lightly brush with olive oil and season both sides with salt and black pepper.
  2. Preheat your air fryer to 400°F (200°C) for 3-5 minutes. Place salmon fillets in a single layer in the air fryer basket, skin-side down if skin-on. Air fry for 8-10 minutes, or until cooked through and flakes easily with a fork. For the last 2-3 minutes of cooking, brush the salmon generously with half of the prepared Honey Sriracha Glaze.
Assemble the Bowls
  1. Divide the cooked jasmine rice evenly between two serving bowls. Arrange the glazed salmon on top of the rice.
  2. Artfully arrange the thawed edamame, sliced cucumber, shredded red cabbage, and sliced avocado around the salmon in each bowl.
  3. Drizzle any remaining Honey Sriracha Glaze over the salmon and vegetables. Garnish generously with sesame seeds and thinly sliced green onions. Serve immediately.

Notes

For an extra kick, feel free to add more sriracha to the glaze or a pinch of red pepper flakes. Customize your bowls with other favorite vegetables like shredded carrots, bell peppers, or kimchi. Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently or enjoy cold over salad greens for another meal.