Sweet-And-Spicy Salmon Rice Bowl


One zingy sauce is used for maximum flavor in this salmon supper.

Sweet-And-Spicy Salmon Rice Bowls


Active Time:
30 mins
Total Time:
30 mins

Instead of grabbing your favorite hot sauce or teriyaki, drizzle sriracha over this salmon bowl. (And then keep it in the fridge to drizzle over burgers and chicken wings.)

For this recipe, the spicy condiment is blended with vinegar, honey, and other ingredients to make a glaze for the salmon. A teaspoon or two is usually all you need, so a bottle of sriracha will last a while. Stir it into mayonnaise for a sandwich spread with a kick, or add it to your stir-fry dishes.

You can substitute the brown rice with quinoa or another whole grain. Purchase salmon that is about 1 1/2 inches thick, and avoid the fillets that are from the tail flap.


  • 1/3 cup unsalted chicken stock

  • 1/2 teaspoon cornstarch

  • 2 tablespoons rice vinegar

  • 1 1/2 tablespoons honey

  • 2 teaspoons Sriracha chile sauce

  • 2 1/2 tablespoons toasted sesame oil, divided

  • 1 1/2 teaspoons kosher salt, divided

  • 4 (5-oz.) skinless salmon fillets (about 1 1/2 inches thick)

  • 2 (8.8-oz.) pkg. precooked microwavable brown rice

  • 6 ounces fresh snow peas, trimmed (about 2 cups)

  • 3 scallions, diagonally sliced (1/2 cup)

  • 1 small English cucumber, diced (about 3/4 cup)

  • 3 medium radishes, cut into matchsticks (1/2 cup)

  • 1 teaspoon toasted sesame seeds


  1. Whisk together stock and cornstarch in a small saucepan. Add vinegar, honey, Sriracha, 1/2 tablespoon of the oil, and 1/4 teaspoon of the salt; bring to a simmer over medium, whisking constantly. Cook, whisking occasionally, until reduced to 1/2 cup, about 4 minutes. Remove from heat. Place 2 tablespoons of the sauce in a medium bowl, and let cool slightly. Set aside remaining sauce. Add salmon to bowl, toss to coat, and let stand 5 minutes.

  2. Meanwhile, microwave rice according to package directions.

  3. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add snow peas. Cook, stirring often, until tender, about 4 minutes. Stir in rice, scallions, and 1/2 teaspoon of the salt; cook, stirring occasionally, 1 minute. Remove mixture from skillet; keep warm.

  4. Add remaining 1 tablespoon oil to skillet. Sprinkle fish with remaining 3/4 teaspoon salt. Add salmon to skillet. Cook until lightly charred and a thermometer registers 130°F (medium doneness), 3 to 4 minutes per side. Divide rice mixture and salmon evenly among 4 shallow bowls. Top evenly with cucumber, radishes, and sesame seeds. Drizzle with remaining sauce.

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