Recipes

Sriracha Honey Glazed Salmon & Avo Bowl

by StudioLink Recipe.
June 20, 2025
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Made by Georgia

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Sweet and spicy glazed salmon tops sticky rice and a fresh avocado-cucumber salad. A drizzle of sriracha yogurt, sesame seeds, and sliced chili brings creaminess, crunch, and a little extra heat.

2
Servings
220°C
Cooking Temperature
About 8 Min
Salmon Cooking Time

Ingredients:

0.5x
1x
2x
4x
 
  •   2 salmon filets (skinless)
  •   1 tbsp sriracha
  •   1 tbsp honey
  •   1 tbsp soy sauce
  •   1 drizzle sesame oil
  •   1/2 avocado
  •   1 spring onion
  •   1/3 cucumber
  •   small bunch coriander
  •   1/2 lime
  •   pinch salt
  •   drizzle sesame oil
  •   2 tbsp Greek yogurt
  •   1 tbsp sriracha
  •   1/4 lime (juice only)
  •   1 tsp honey
  •   pinch salt
  •   sticky rice (to serve)
  •   sesame seeds (to serve)
  •   fresh red chili (to serve)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Marinate the salmon. Cut the SALMON into bite-sized cubes. Mix the salmon’s SRIRACHA, HONEY, SOY SAUCE, and SESAME OIL, then toss with the fish. Marinate in the refrigerator for an hour if time allows, or cook straight away.
  2. Cook the salmon. Preheat the oven or air fryer to 220°C (428°F). Arrange the salmon in a single layer and cook for about 8 minutes, until golden at the edges and cooked through. Check that the thickest pieces reach 145°F; timing varies with cube size and appliance.
  3. Make the salad. Dice the AVOCADO and CUCUMBER. Finely slice the SPRING ONION and chop the CORIANDER. Toss together with the salad’s LIME JUICE, sesame oil, and salt.
  4. Mix the yogurt sauce. Stir together the GREEK YOGURT and the sauce’s sriracha, lime juice, honey, and salt. Taste and adjust the seasoning.
  5. Build the bowls. Prepare the STICKY RICE according to the package instructions. Divide between two bowls and top with the salad and salmon. Drizzle with sriracha yogurt and finish with SESAME SEEDS and sliced FRESH RED CHILI.

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