Honey Sriracha Salmon Rainbow Rice Bowls

  • Author: Laura Nockett


Add some color to your kitchen this winter with these Honey Sriracha Salmon Rainbow Rice Bowls! Made with a base of cilantro lime rice, topped with sweet and spicy air fried honey sriracha salmon and lots of healthy, colorful fruit and vegetable toppings! 



Air Fryer Salmon

2 skin-on salmon fillets (about 1/2 pound)

1 tbsp olive oil

1/2 tsp sea salt

Honey Sriracha Glaze

1/4 cup honey

2 tbsp sriracha

pinch of salt

1 tbsp corn starch

2 tbsp cold water

Rice Bowls

Cilantro Lime Rice*

1/2 cup mango, cut into chunks

1/2 cup pineapple, cut into chunks

1/4 cup edamame

2 tbsp red radish, sliced

1/2 cup tri-color cherry tomatoes, halved

1 small avocado, sliced

1/2 cup cucumber slices

2 tbsp pickled red onions**

handful fresh cilantro


Air Fryer Salmon

Brush the salmon filets with olive oil and sprinkle with salt

Line the air fryer basket with a piece of parchment paper

Place the salmon filets in the basket, make sure they aren’t touching each other or the sides of the basket

Set air fryer to 400°F and fry for 8 minutes

Honey Sriracha Glaze

While the salmon is frying add the honey, sriracha and salt to a small heavy bottomed sauce pan

Heat over medium heat, whisking

Allow the sauce to come to a boil

Combine the corn starch and cold water is a small bowl to form a slurry

Pour the slurry into the glaze, whisk and bring back to a boil

As soon as it reaches a boil again, reduce the heat to a low simmer, the glaze will thicken

When the salmon finishes frying, carefully lift it out by the parchment paper

Brush the salmon with a thick coating of the honey sriracha glaze***, set aside

Rice Bowls

Prepare the rice according to recipe instructions

Divide the rice into 2 bowls

Top with a glazed salmon filet

Divide all the other toppings between the 2 bowls

Garnish with fresh cilantro


*Substitute cauliflower rice to make recipe gluten free

**To make pickled red onions – Peel and thinly slice 1 red onion, put the red onion in a 16oz glass jar, fill the jar with half white or rice wine vinegar and half water. Add 1 tbsp white sugar and 1 tsp salt, cap the jar and give it a shake. Put in the refrigerator to allow onions to pickle for at least 4 hours. IF you do not have pickled onions made, omit or substitute with raw, thinly sliced red onion.

***if the glaze is too thick, thin it out with a little bit of water