Honey Sriracha Salmon Rainbow Rice Bowls
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!
It may be grey and dreary outside, but inside my kitchen I’m seeing rainbows thanks to these Honey Sriracha Salmon Rainbow Rice Bowls! Tender salmon cooked to perfection in the air fryer and smothered in a sweet and spicy honey sriracha glaze is set a top a bed of cilantro lime rice and surrounded by fresh, rainbow colored fruits and vegetables!
WHY SHOULD YOU MAKE SALMON IN THE AIR FRYER?
Quick – Cooking salmon filets in the air fryer takes less than 10 minutes. At 400° they fry up in just 8 minutes.
Perfect Texture – The heat convection of the air fryer cooks the salmon filets evenly all the way around. This makes them slightly browned on the outside, while not drying out the salmon.
Easy Clean-Up – To ensure the salmon filets don’t stick to the air fryer basket I recommend you line the basket with a sheet of parchment paper. Not only does it prevent sticking, it also makes for an easy breezy clean-up.
Honey Sriracha Glaze
While the salmon is air frying, the maple glaze comes together quickly and easily on the stovetop. It’s made with honey, sriracha, salt and thickened with a cornstarch slurry. After the salmon is done in the air fryer, brush on a thick layer of the glaze over the salmon to coat. If the glaze gets too thick, thin it out with a little bit of water right before glazing the salmon.
What Kind of Rice Should I Use?
My preference is to use this cilantro lime rice, it’s my favorite rice and the flavors work really well with this bowl. You can also use plain white or brown rice seasoned with a little salt and some lime juice. If you would like to make the recipe gluten free, you could also use cauliflower rice.
Rainbow Rice Bowl Toppings:
You can take some creative liberties with this recipe in terms of the toppings, omit toppings you don’t care for and add whatever else tickles your fancy. These are the toppings I think work best from a flavor perspective and they also fit the “rainbow” color scheme:
- pineapple
- mango
- avocado
- tri-color cherry tomatoes
- edamame
- pickled onions
- red radish
- cucumber
- fresh cilantro
MAKE AHEAD TIPS
These rice bowls can make a great weeknight meal! If you are wanting to save yourself some time, slice the fruit and veggies ahead of time (except avocado), keep them in airtight containers in the fridge so they are ready when you want to assemble the bowls. The rice and salmon are best cooked fresh and slice the avocado right before serving.
Honey Sriracha Salmon Rainbow Rice Bowls
Description
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!
Ingredients
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
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
Instructions
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
Notes
*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
pin it for later:
If you make these Honey Sriracha Salmon Rainbow Rice Bowls let me know how you like them! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!
_
Looking for more Salmon Recipes? Check these out: