I turned flaky pan-fried salmon bites into a Sriracha Salmon Bowl with rice, crisp cucumber, creamy avocado and a honey sriracha mayo for a perfectly sweet and spicy combo.

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I never thought a quick weeknight could taste this good, but the first time I tossed honey over crisped salmon fillet my whole dinner game changed. This Sriracha Salmon Bowl lives on my list of Hearty But Healthy Dinners because its bold sweet heat feels like cheating, in the best way.

I like that it looks restaurant level but actually it’s lazy and real, with little surprises in every bite that make you go huh. If you like food that hits fast and keeps you interested, you gotta try it, trust me.

I messed up the first batch, but thats how I learned.

Ingredients

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Salmon: Packed with protein and omega-3 fats, great for heart and brain health.
Honey: Natural sweetener that gives a sticky glaze and quick energy, use sparingly.
Sriracha: Spicy, garlicky kick that adds heat and tang, a little goes far.
Avocado: Creamy texture, healthy monounsaturated fats and fiber, makes the bowl rich.
Jasmine rice: Soft fragrant carbs for energy, comforting base, not a lot of fiber.
Panko breadcrumbs: Light, airy crumbs that make a crispy coating and add crunch.
Spicy mayo: Mayo gives cream and richness, sriracha adds heat, kinda addictive though.
Cucumber: Cool, hydrating crunch that refreshes and balances the spicy sweet flavors.

Ingredient Quantities

1 lb salmon fillet skinless

1/2 cup panko breadcrumbs

1/4 cup cornstarch

1 large egg

2 tbsp neutral oil (vegetable or canola) for frying or air fryer spray

3 tbsp honey

3 tbsp sriracha

1 tbsp soy sauce or tamari

1 tbsp rice vinegar

1 tsp sesame oil

1 clove garlic minced

1 tsp grated fresh ginger

1/3 cup mayonnaise

2 tbsp extra sriracha for the mayo

2 cups cooked jasmine or short grain rice

1 cucumber thinly sliced

1 ripe avocado sliced

2 green onions thinly sliced

1 tbsp sesame seeds toasted

1 lime cut into wedges

salt and black pepper

extra soy sauce or tamari for serving (optional)

How to Make this

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1. Pat the salmon dry and cut into 1 inch bite sized cubes, season lightly with salt and black pepper.

2. Set up a dredging station: one shallow bowl with 1/4 cup cornstarch, one with 1 large beaten egg, and one with 1/2 cup panko breadcrumbs. Press pieces into cornstarch, shake off excess, dip in egg, then press into panko so they stick.

3. Cook the bites: for pan fried heat 2 tbsp neutral oil in a large skillet over medium high, work in batches so you dont crowd the pan and fry 2 to 3 minutes per side until golden and cooked through. For air fryer spray the basket with oil, arrange bites in a single layer, spray tops, air fry at 400 F for about 8 to 10 minutes flipping halfway until crispy.

4. Meanwhile make the honey sriracha sauce: in a small saucepan combine 3 tbsp honey, 3 tbsp sriracha, 1 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 clove garlic minced and 1 tsp grated fresh ginger. Warm over low heat, stir until mixed and slightly thickened, remove from heat.

5. When the salmon is done, toss the hot bites in the warm honey sriracha sauce so they get a glossy coat. Set aside on a plate for a minute to let the sauce stick.

6. Mix the sriracha mayo by stirring together 1/3 cup mayonnaise and 2 tbsp extra sriracha, taste and add a pinch of salt or a squeeze of lime if you want it tangier.

7. Prep the bowls: fluff 2 cups cooked jasmine or short grain rice and divide between bowls, thinly slice 1 cucumber, slice 1 ripe avocado (squeeze a little lime over avocado to slow browning), thinly slice 2 green onions, and toast 1 tbsp sesame seeds in a dry pan until fragrant.

8. Assemble: top rice with the sauced salmon bites, arrange cucumber and avocado slices, drizzle with sriracha mayo and any extra honey sriracha sauce you saved, sprinkle green onions and toasted sesame seeds.

9. Serve with lime wedges and extra soy sauce or tamari on the side. Tip: press panko onto the salmon well so it stays crispy, dont overcrowd the pan or air fryer, and heat the sauce gently so the honey doesnt burn.

Equipment Needed

1. Cutting board: for cubing the salmon and slicing avocado and cucumber
2. Sharp chef’s knife: you want this to cut clean 1 inch bites, not mash the fish
3. Three shallow bowls: one for cornstarch, one for beaten egg, one for panko breadcrumbs
4. Large nonstick skillet or an air fryer (plus oil or spray) for cooking the bites
5. Tongs or a slotted spatula to flip and lift the pieces without breaking them
6. Small saucepan and wooden spoon or silicone spatula to warm the honey sriracha sauce
7. Measuring cups and spoons for the honey, sriracha, vinegar etc
8. Mixing bowl and fork or small whisk to make the sriracha mayo
9. Plate lined with paper towels to rest fried bites, plus serving bowls for rice and toppings

FAQ

Q: Can I use frozen salmon? A: Yes, just thaw it fully in the fridge overnight or run it under cold water if you need it fast. Pat it very dry before coating so the panko sticks and you get a crisp crust.

Q: Air fryer or pan fry which should I pick? A: Both work, pick based on time and oil. Air fryer needs less oil and is cleaner, try about 400 F for 8 to 10 minutes depending on thickness. Pan fry gives slightly better crust, use medium high heat and don't crowd the pan so the crumbs stay crisp.

Q: How do I keep the panko from getting soggy? A: Dry the fish well, dust with cornstarch before the egg wash, press the panko on firmly, and fry or air fry at a high enough temp. Let cooked pieces rest on a wire rack not paper towels so steam can escape.

Q: It's too spicy how do I tone it down? A: Cut the sriracha in the honey sauce or add more honey, and reduce the sriracha in the mayo. Serving with rice avocado and cucumber also mellows heat a lot.

Q: Can I make this gluten free? A: Yes, swap in gluten free panko or crushed rice cereal and use tamari or a gluten free soy sauce. Cornstarch is fine, just check labels on any store sauces.

Q: How do I store and reheat leftovers? A: Store fish separate from the sauces and mayo in the fridge up to 3 days. Reheat in the oven or air fryer at 350 F until warm to help keep the crust, microwave will work but it gets soft faster.

Honey Sriracha Salmon Bowls Recipe Substitutions and Variations

Salmon fillet: swap with a firm white fish like cod or halibut, they hold up similar in the pan; or use extra-firm tofu (press it well, coat with panko) for a vegetarian version.
Panko breadcrumbs: crushed cornflakes give great crunch, or regular breadcrumbs work fine though theyre a bit denser.
Cornstarch: use all-purpose flour 1:1 for dredging, or potato starch for an equally crisp result.
Mayonnaise (for the sriracha mayo): greek yogurt makes it lighter and tangy, or mashed avocado plus a squeeze of lime for a fresher, creamier swap.

Pro Tips

1) Chill the cubed salmon for 10 to 15 minutes after you cut it. Cold fish firms up so the cornstarch and panko stick better and the bites hold together when you fry or air fry, otherwise they can fall apart.

2) Press the panko on good and consider a light second coat or stir a few tablespoons of grated parmesan into the crumbs for extra crunch and flavor. Let coated pieces rest a minute before cooking so the crumbs set, that little pause makes a big difference.

3) Get the oil or air fryer hot enough so the crust browns quickly but not smoking, work in small batches so the pan or basket temperature doesnt drop. Too cool and the bites soak up oil, too hot and the outside burns while the center is underdone.

4) Warm the honey sriracha gently and toss the bites while theyre still hot so the sauce glazes them instead of sogging. Save a bit of sauce for drizzling and add a squeeze of lime to the sriracha mayo if you want it brighter.

Honey Sriracha Salmon Bowls Recipe

Recipe by Bob Jones

0.0 from 0 votes

I turned flaky pan-fried salmon bites into a Sriracha Salmon Bowl with rice, crisp cucumber, creamy avocado and a honey sriracha mayo for a perfectly sweet and spicy combo.

Servings

servings

Calories

773

kcal

Equipment: 1. Cutting board: for cubing the salmon and slicing avocado and cucumber
2. Sharp chef’s knife: you want this to cut clean 1 inch bites, not mash the fish
3. Three shallow bowls: one for cornstarch, one for beaten egg, one for panko breadcrumbs
4. Large nonstick skillet or an air fryer (plus oil or spray) for cooking the bites
5. Tongs or a slotted spatula to flip and lift the pieces without breaking them
6. Small saucepan and wooden spoon or silicone spatula to warm the honey sriracha sauce
7. Measuring cups and spoons for the honey, sriracha, vinegar etc
8. Mixing bowl and fork or small whisk to make the sriracha mayo
9. Plate lined with paper towels to rest fried bites, plus serving bowls for rice and toppings

Ingredients

1 lb salmon fillet skinless
1/2 cup panko breadcrumbs
1/4 cup cornstarch
1 large egg
2 tbsp neutral oil (vegetable or canola) for frying or air fryer spray
3 tbsp honey
3 tbsp sriracha
1 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tsp sesame oil
1 clove garlic minced
1 tsp grated fresh ginger
1/3 cup mayonnaise
2 tbsp extra sriracha for the mayo
2 cups cooked jasmine or short grain rice
1 cucumber thinly sliced
1 ripe avocado sliced
2 green onions thinly sliced
1 tbsp sesame seeds toasted
1 lime cut into wedges
salt and black pepper
extra soy sauce or tamari for serving (optional)

Directions

Pat the salmon dry and cut into 1 inch bite sized cubes, season lightly with salt and black pepper.
Set up a dredging station: one shallow bowl with 1/4 cup cornstarch, one with 1 large beaten egg, and one with 1/2 cup panko breadcrumbs. Press pieces into cornstarch, shake off excess, dip in egg, then press into panko so they stick.
Cook the bites: for pan fried heat 2 tbsp neutral oil in a large skillet over medium high, work in batches so you dont crowd the pan and fry 2 to 3 minutes per side until golden and cooked through. For air fryer spray the basket with oil, arrange bites in a single layer, spray tops, air fry at 400 F for about 8 to 10 minutes flipping halfway until crispy.
Meanwhile make the honey sriracha sauce: in a small saucepan combine 3 tbsp honey, 3 tbsp sriracha, 1 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 clove garlic minced and 1 tsp grated fresh ginger. Warm over low heat, stir until mixed and slightly thickened, remove from heat.
When the salmon is done, toss the hot bites in the warm honey sriracha sauce so they get a glossy coat. Set aside on a plate for a minute to let the sauce stick.
Mix the sriracha mayo by stirring together 1/3 cup mayonnaise and 2 tbsp extra sriracha, taste and add a pinch of salt or a squeeze of lime if you want it tangier.
Prep the bowls: fluff 2 cups cooked jasmine or short grain rice and divide between bowls, thinly slice 1 cucumber, slice 1 ripe avocado (squeeze a little lime over avocado to slow browning), thinly slice 2 green onions, and toast 1 tbsp sesame seeds in a dry pan until fragrant.
Assemble: top rice with the sauced salmon bites, arrange cucumber and avocado slices, drizzle with sriracha mayo and any extra honey sriracha sauce you saved, sprinkle green onions and toasted sesame seeds.
Serve with lime wedges and extra soy sauce or tamari on the side. Tip: press panko onto the salmon well so it stays crispy, dont overcrowd the pan or air fryer, and heat the sauce gently so the honey doesnt burn.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.