Sticky Honey Garlic Salmon Rice Bowl
A sticky, glossy glaze clings to perfectly seared salmon cubes over coconut-scented rice with a bright cucumber and avocado salad that balances the flavors.
Ingredients
For the Coconut Rice
- 2 cups basmati or long grain white rice
- 1 can full-fat coconut milk
- 1.25 cups water
- 1 teaspoon kosher salt for rice
For the Salmon and Sauce
- 1/3 cup soy sauce made without alcohol
- 3 tablespoons honey
- 2 tablespoons sesame oil
- 1 teaspoon fresh grated ginger
- 1 teaspoon sriracha
- 1 teaspoon salt for glaze
- 6 cloves minced garlic
- 2-3 tablespoons olive oil or avocado oil
- 4 pieces salmon fillets cut into 1 inch cubes
For the Salad
- 2 pieces diced avocados
- 1 English cucumber sliced into half moons
- 1/4 cup thinly sliced red onion
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
For Garnish
- Green onion, for garnish
- Sesame seeds, for garnish
- Spicy mayo
Instructions
Preparation
- Rinse the rice in a fine-mesh sieve under cold water until the water runs mostly clear. This removes excess starch for separate, fluffy grains.
- Combine coconut milk, water, and 1 teaspoon kosher salt in a pot and bring to a gentle boil. Add the rinsed rice, reduce heat to medium low, cover tightly, and cook undisturbed for 20 minutes.
- Prepare the salad by tossing diced avocado, cucumber half-moons, thin red onion, lime juice, and chopped cilantro. Season lightly and refrigerate briefly while you cook the salmon.
- Pat salmon dry and cut into 1-inch cubes. In a bowl whisk together soy sauce, honey, sesame oil, grated ginger, sriracha, and salt.
Cooking
- Heat 2–3 tablespoons olive oil or avocado oil in a skillet over medium-high heat. Add salmon cubes in a single layer and sear until the exterior is crisp and golden on the first side.
- Flip salmon and immediately add minced garlic to the skillet, stirring the aromatics around the fish until fragrant but not burned.
- Pour in the soy-honey sauce and reduce heat slightly. Cook, spooning glaze until the salmon reaches 135°F for medium. The sauce will thicken as it heats.
- Remove salmon to a plate. Whisk a splash of water into the remaining pan sauce and simmer briefly to loosen and thicken to a saucy jam.
Assembly
- Fluff the coconut rice and divide among bowls. Top with salmon cubes, spoonfuls of the sticky sauce, the chilled avocado-cucumber salad, and a drizzle of spicy mayo.
- Finish with sliced green onion and a sprinkle of sesame seeds. Serve immediately.
Notes
Store components separately in airtight containers for best texture control. Leftovers can be stored in the fridge for 3-4 days, and salmon can be frozen for up to 1 month.