Hot Honey Salmon Rice Bowl
Flaky pan seared salmon glazed with spicy-sweet hot honey sits atop fluffy jasmine rice with crisp cucumber, creamy avocado, and pickled vegetables. This balanced bowl delivers restaurant-quality flavors with a perfect harmony of heat, sweetness, and umami.
Prep Time : 20 min
Cook Time : 35 min
Servings : 4
20 min
35 min
4
Ingredients
For the pan seared Salmon
• 600g skinless salmon fillets, cut into 4 equal portions
• 15ml toasted sesame oil — this one on Amazon
• 14g kosher salt
• 2g black pepper
For the Hot Honey Glaze
• 90g honey
• 15g gochugaru (Korean red pepper flakes) — this one on Amazon
• 30ml rice vinegar
• 2g kosher salt
For the Rice
• 300g jasmine rice, uncooked
• 450ml water
• 3g kosher salt
For the Salmon Rice Bowl Toppings
• 150g cucumber, thinly sliced
• 200g ripe avocado, sliced
• 100g shelled edamame, cooked
• 80g carrots, julienned
• 10g granulated sugar
• 15ml low-sodium soy sauce
• 10g toasted sesame seeds
• 30g scallions, thinly sliced
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Directions
- Cook the Jasmine Rice
Rinse the jasmine rice under cold water until water runs clear. Combine rice with 450g water and 3g salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. - Make the Hot Honey Glaze
While rice cooks, make the hot honey by whisking together honey, gochugaru, rice vinegar, and 2g salt in a small bowl until well combined. Set aside. - Prepare and Season the Salmon
Pat salmon fillets dry with paper towels and season both sides with 4g salt and black pepper. Heat sesame oil in a large non-stick skillet over medium-high heat until shimmering. - Sear the Salmon
Place salmon fillets skin-side up in the hot skillet. Cook undisturbed for 4-5 minutes until golden brown. Flip carefully and cook for another 3-4 minutes until salmon reaches an internal temperature of 52°C for medium. Brush generously with hot honey glaze during the last minute of cooking. - Quick Pickle the Vegetables
In a small bowl, combine rice vinegar, sugar, and remaining salt to make quick pickled vegetables. Toss with julienned carrot and let sit for 10 minutes while assembling bowls. - Assemble the Bowls
Divide cooked rice among four bowls. Top each with one salmon fillet, sliced cucumber, avocado, edamame, and pickled carrots. Drizzle with soy sauce and remaining hot honey. Garnish with sesame seeds and sliced scallions. Serve immediately.
*Notes :
- For best results, use sushi-grade salmon if available and don’t overcook it – the salmon should be slightly translucent in the center for optimal texture and moisture. If you prefer well-done salmon, cook for an additional 2 minutes but reduce heat to prevent burning the glaze.
- Adjust the heat level by increasing or decreasing the gochugaru to taste. For a milder version, start with 8g and add more to the remaining glaze. You can substitute sriracha or red pepper flakes, though the flavor profile will differ slightly.
- Prep all vegetables and make the hot honey before cooking the salmon to ensure everything comes together hot and fresh. The pickled carrots can be made up to 3 days ahead and stored in the refrigerator for meal prep convenience.
Nutrition Facts
( per serving )
Calories
~745 kcal
Protein
42 g
Fat
28 g
Carbs
78 g
Calories
~745 kcal
Protein
42 g
Fat
28 g
Carbs
78 g
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Hot Honey Salmon Rice Bowl
Ingredients
Method
- Rinse the jasmine rice under cold water until water runs clear. Combine rice with 600g water and 3g salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- While rice cooks, make the hot honey by whisking together honey, gochugaru, rice vinegar, and 2g salt in a small bowl until well combined. Set aside.
- Pat salmon fillets dry with paper towels and season both sides with 4g salt and black pepper. Heat sesame oil in a large non-stick skillet over medium-high heat until shimmering.
- Place salmon fillets skin-side up in the hot skillet. Cook undisturbed for 4-5 minutes until golden brown. Flip carefully and cook for another 3-4 minutes until salmon reaches an internal temperature of 52°C for medium. Brush generously with hot honey glaze during the last minute of cooking.
- In a small bowl, combine rice vinegar, sugar, and remaining salt to make quick pickled vegetables. Toss with julienned carrot and let sit for 10 minutes while assembling bowls.
- Divide cooked rice among four bowls. Top each with one salmon fillet, sliced cucumber, avocado, edamame, and pickled carrots. Drizzle with soy sauce and remaining hot honey. Garnish with sesame seeds and sliced scallions. Serve immediately.