Hot Honey Salmon Rice Bowl

Hot honey glazed salmon fillet on jasmine rice with sliced avocado, cucumber, edamame, and pickled carrots in a white 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.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 4

Course: Main Course

Cuisine: Japanese

Calories: 745

Ingredients Method Notes

Ingredients

For the pan seared Salmon

600 g skinless salmon fillets cut into 4 equal portions
15 ml toasted sesame oil
4 g kosher salt
2 g black pepper

For the Hot Honey Glaze

90 g honey
15 g gochugaru Korean red pepper flakes
30 ml rice vinegar
2 g kosher salt

For the Rice

300 g jasmine rice uncooked
600 g water
3 g kosher salt

For the Salmon Rice Bowl Toppings

150 g cucumber thinly sliced
200 g ripe avocado sliced
100 g shelled edamame cooked
80 g carrots julienned
10 g granulated sugar
15 ml low-sodium soy sauce
10 g toasted sesame seeds
30 g scallions thinly sliced

Method

Cook the Jasmine Rice

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.

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.