Salmon glazed with sweet spicy honey sriracha atop jasmine rice with avocado, edamame, and cucumber.
# What You Need:
→ For the Salmon
01 - 4 salmon fillets (about 5.3 oz each, skinless)
02 - 1 tablespoon vegetable oil
03 - Salt and black pepper to taste
→ Honey Sriracha Glaze
04 - 3 tablespoons honey
05 - 2 tablespoons sriracha sauce
06 - 1 tablespoon soy sauce
07 - 1 tablespoon lime juice
08 - 1 teaspoon grated fresh ginger
09 - 1 garlic clove, minced
→ For the Bowl
10 - 2 cups jasmine rice
11 - 2.5 cups water
12 - 1 cup shelled edamame, steamed or thawed
13 - 1 large cucumber, thinly sliced
14 - 2 ripe avocados, sliced
15 - 2 tablespoons sesame seeds, optional
16 - 2 green onions, sliced, optional
→ Sriracha Mayo
17 - 1/3 cup mayonnaise
18 - 1 tablespoon sriracha sauce
19 - 1 teaspoon lime juice
# How To Make It:
01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, cover, reduce heat, and simmer for 12 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.
02 - In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Set aside.
03 - In another small bowl, combine honey, sriracha, soy sauce, lime juice, ginger, and garlic. Mix until fully incorporated.
04 - Season salmon fillets with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon and cook for 3 to 4 minutes per side or until nearly cooked through.
05 - Reduce heat to low. Pour honey sriracha glaze over salmon. Let simmer for 2 to 3 minutes, spooning sauce over fillets, until glazed and fully cooked through. Remove from heat.
06 - Divide cooked jasmine rice among 4 bowls. Arrange edamame, cucumber slices, and avocado on top. Place one glazed salmon fillet in each bowl.
07 - Drizzle sriracha mayo over each bowl. Garnish with sesame seeds and green onions if desired. Serve immediately.
