Fragrant coconut rice studded with edamame forms the base for this Asian-style sweet and spicy roasted salmon meal. A sriracha-honey sauce serves as both a glaze for the salmon and a sauce for the bowl. If you like, these salmon-rice bowls can be embellished with cashews, crispy radishes, almost any pickled vegetables, or crumbled roasted seaweed.
Satisfy your sweet tooth with this easy-to-make recipe for Salmon and Coconut Rice Bowls with Sriracha Honey.
1. Info for Salmon and Coconut Rice Bowls with Sriracha Honey
- Cook Time: 55 min
- Total Time: 55 min
- Servings: 4
- Calories: 798.56 kcal
2. Ingredients for Salmon and Coconut Rice Bowls with Sriracha Honey
- 1/2 cup shelled edamame (frozen)
- 1 cup jasmine rice
- 1/2 onion (small)
- 1 Tbsp. vegetable oil
- 1 cup water
- 3/4 cup unsweetened coconut milk (canned)
- 1 tsp. salt (for rice)
- 1 Tbsp. fresh ginger (finely grated)
- 1/2 cup honey (wildflower)
- 3 Tbsp. sriracha hot sauce
- 1 Tbsp. reduced-sodium soy sauce
- 4 center-cut salmon fillets (5 oz. each)
- 1/2 tsp. salt (for salmon)
- 1/4 tsp. freshly ground pepper
- 1 1/2 Tbsp. toasted sesame oil
- 2 Persian cucumbers (small)
- 1 Tbsp. toasted sesame seeds
Set the edamame aside to partially thaw. Rinse the rice under cold running water in a fine strainer until water runs clear. Set aside.
Finely chop the onion. Heat the vegetable oil in a medium saucepan over medium-high heat and add the onion. Cook, stirring often, until softened but not browned, about 5 minutes.
Stir rice into onion mixture until coated. Add the water, coconut milk, and salt, and stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer very gently until liquid is absorbed and rice is tender, 18-20 minutes. Remove rice from heat and let stand, covered. Meanwhile, continue with recipe.
Mix the ginger, honey, sriracha, and soy sauce in a bowl. Reserve 1/2 cup for serving. (You’ll use the rest for glazing the salmon.)
Set an oven rack 4-5 inches from broiler. Preheat broiler.
While rice cooks and rests, line a small baking sheet with foil. Arrange the salmon fillets on the sheet so they are not touching. Season salmon fillets with the salt and pepper and brush with sesame oil. Brush with the remaining honey-sriracha sauce.
Broil the salmon on top rack of oven until glaze is lightly charred in spots and salmon is just cooked through, 8-10 minutes. Use a small knife to cut into the salmon to check doneness.
Check to see that salmon is done. Remove from oven or add time as needed.
Fluff coconut rice with a fork and gently stir in the edamame (it’s okay if it isn’t fully thawed). Thinly slice the cucumbers on a diagonal.
Spoon rice into bowls. Slide spatula under salmon fillets to leave the skin behind and transfer to bowls. Sprinkle with sesame seeds. Arrange cucumbers in bowls and serve with reserved honey-sriracha sauce. Refrigerate any leftover sauce in an airtight container for up to 1 week.