Spicy Sriracha Salmon Bowls

Name: Spicy Sriracha Salmon Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 salmon fillets; 2 tablespoons Sriracha sauce; 2 tablespoons soy sauce; 1 tablespoon honey or maple syrup; 1 tablespoon sesame oil; 1 cup cooked brown rice; 1/2 avocado, sliced; 1 cucumber, thinly sliced; 1/4 cup green onions, chopped; Sesame seeds for garnish

Highlighted under: Fresh Season Kitchen

I absolutely love making Spicy Sriracha Salmon Bowls because they are not only packed with flavor but also incredibly easy to put together. The spicy kick from the Sriracha combined with the rich, tender salmon creates a delightful balance that excites my taste buds. It's one of those recipes that allow you to customize your toppings according to what you have on hand, making it perfect for busy weeknights or meal prep. I can whip these up in under 30 minutes, which is a win in my book!

Created by

Emma

Last updated on 2026-02-07T18:54:27.229Z

When I first tried making spicy salmon bowls, I was blown away by how simple yet satisfying they were. I experimented with different toppings and ended up loving the crunchy texture of fresh cucumbers and creamy avocado, which perfectly complemented the tender salmon. To infuse even more flavor, I use a mix of soy sauce and Sriracha for that irresistible kick.

This recipe is versatile, allowing for seasonal toppings or grains. I usually serve it over brown rice, but quinoa or cauliflower rice work beautifully too. The key is to make sure the salmon is cooked just right to retain its juiciness while being flavorsome.

Why You'll Love This Recipe
A perfect blend of spicy and savory flavors
Customizable toppings to suit your taste
Healthy and nourishing meal ready in under 30 minutes

Choosing the Right Salmon

When selecting salmon for this dish, look for fillets that have a vibrant color and are moist to the touch. Wild-caught salmon, such as sockeye or king, offers a richer flavor compared to farmed varieties. If you're aiming for a milder taste, consider using a milder fish like trout. Regardless of the type, make sure the skin is intact; it adds an extra layer of flavor and texture during cooking.

If you prefer skinless salmon or want to reduce fat content, it's perfectly fine to remove it before marinating. Just be aware that the skin helps to keep the fish moist during cooking, so take care not to overcook your fillets. Salmon is generally done when its internal temperature reaches 145°F (63°C) and it flakes easily. Keep an eye on it, especially when grilling, to achieve that perfect texture.

Marinade Mastery

The marinade in this recipe not only infuses the salmon with flavor but also acts as a tenderizer. The sugar in the honey or maple syrup caramelizes while cooking, creating a beautiful glaze that adds both visual appeal and depth of flavor. If you want a more intense flavor, consider marinating the salmon for up to 30 minutes, but be cautious not to let it sit too long or the Sriracha may overpower the delicate flavor of the fish.

For those avoiding sugar, coconut aminos can be a great substitute for soy sauce, while agave syrup works well in place of honey. If you like a bit more heat, you can mix in some crushed red pepper flakes or a dash of chili powder to the marinade. Always reserve some marinade for drizzling before serving, as it enhances the flavor profile of the final dish.

Serving Suggestions and Variations

This Spicy Sriracha Salmon Bowl is incredibly versatile, allowing you to customize the toppings based on seasonal ingredients or personal preferences. Try adding shredded carrots, radishes, or even pickled vegetables for an extra crunch. Swap out the brown rice for quinoa or cauliflower rice to cater to different dietary needs. For a richer taste, consider topping with a dollop of creamy avocado dressing or a sprinkle of chili-lime seasoning to brighten the dish.

If you’re prepping ahead for meal prep, store the components separately to maintain texture. Cooked salmon can be stored in the fridge for up to 3 days, while the rice can last about the same duration. Reheat the salmon gently in the microwave or on the stovetop over low heat to avoid drying it out. These bowls are perfect for a quick lunch or dinner solution—just assemble before eating!

Ingredients

Before you begin, gather these ingredients to prepare delicious Spicy Sriracha Salmon Bowls:

Ingredients

2 salmon fillets
2 tablespoons Sriracha sauce
2 tablespoons soy sauce
1 tablespoon honey or maple syrup
1 tablespoon sesame oil
1 cup cooked brown rice
1/2 avocado, sliced
1 cucumber, thinly sliced
1/4 cup green onions, chopped
Sesame seeds for garnish

Once you have all the ingredients ready, you're set to create these flavorful bowls!

Instructions

Follow these steps to whip up your Spicy Sriracha Salmon Bowls:

Prepare the Marinade

In a small bowl, whisk together Sriracha, soy sauce, honey, and sesame oil. Pour half of the marinade over the salmon fillets and let them marinate for about 15 minutes.

Cook the Salmon

Preheat your grill or skillet over medium-high heat. Cook the salmon for about 5-7 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Prepare the Bowls

In each bowl, layer the cooked brown rice as a base. Top with sliced avocado, cucumbers, and the grilled salmon. Drizzle with the remaining marinade and sprinkle sesame seeds over the top.

Enjoy your delicious Spicy Sriracha Salmon Bowls packed with flavor!

Pro Tips

Feel free to add your favorite vegetables or switch up the grains for a unique twist each time you make these bowls.

Storage Tips

To keep your spicy salmon bowls fresh, store the components in airtight containers in the fridge after preparing. The salmon can be refrigerated for up to 3 days, while the rice can last a bit longer, around 4-5 days without losing its texture. Sliced avocado may brown quickly, so consider adding it fresh when you're ready to eat. If you’re freezing, pack the cooked salmon and rice tightly for future meals, but I recommend omitting the toppings until you're ready to serve.

When reheating, aim for gradual warming to keep the salmon from becoming dry. Use a microwave at lower power settings or a skillet over low to medium heat, covered with a lid to lock in moisture. If you have leftovers, consider whipping up a fresh salad or grain bowl the next day instead of reheating, which can rejuvenate the flavors and textures.

Spice Adjustments

If you’re sensitive to spice but still want a hint of Sriracha, reduce the quantity in the marinade and consider adding it gradually to taste. Alternatively, mix half Sriracha with a milder Asian chili sauce. For those who enjoy heat, adding extra Sriracha during cooking or as a topping enhances the flavor intensity without overwhelming the dish's essence.

Don’t hesitate to get creative with seasonings! A sprinkle of smoked paprika or a dash of chipotle can contribute a warm, smoky flavor profile that complements the Sriracha beautifully. Feel free to experiment, as this dish welcomes variations; the balance between savory and spicy is what makes it so enjoyable.

Questions About Recipes

→ Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just make sure to thaw it completely before marinating.

→ What can I substitute for Sriracha?

You can use any other hot sauce or chili paste if you prefer a different flavor.

→ Can I make this recipe ahead of time?

Yes, you can prepare the salmon and rice ahead, but it's best to assemble the bowls just before serving to keep the ingredients fresh.

→ What sides go well with these salmon bowls?

These bowls are quite filling on their own, but you can pair them with a light salad or steamed vegetables for an extra boost.