Honey Sriracha Salmon & Shrimp Rice Bowl Recipe

ByDorothy Miller
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This Honey Sriracha Salmon Bowl is the perfect solution for a fast, flavorful, and satisfying weeknight dinner. Ready in just 30 minutes, it features tender salmon and shrimp glazed in a sweet and spicy sauce, all served over fluffy rice. For more quick seafood inspiration, try this Spiced Salmon with Cheesy Asparagus & Garlic Herb Potatoes Recipe.

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Honey Sriracha Salmon & Shrimp Rice Bowl with Pineapple Salsa

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Oven-baked salmon and sautéed shrimp glazed with sweet and spicy honey sriracha sauce, served over fluffy rice and topped with fresh pineapple salsa for a burst of tropical flavor.

  • Author: Dorothy Miller
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Method: Main Dish
  • Cuisine: Asian Fusion

Ingredients

Scale
  • 1 lb salmon fillet, cut into 4 portions
  • 1/2 lb large shrimp, peeled and deveined
  • 1/4 cup pineapple juice
  • 1/4 cup honey
  • 3 tbsp sriracha
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tsp sesame oil
  • 2 cups cooked rice
  • 2 cups diced fresh pineapple
  • 1/4 cup diced red onion
  • 2 scallions, chopped
  • 1 jalapeño, minced
  • 2 tbsp lime juice
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with foil and lightly spray with oil. Whisk pineapple juice, honey, sriracha, soy sauce, mirin, garlic, ginger, and sesame oil in a saucepan. Simmer over medium heat for 12-15 minutes until reduced by half into a glaze.
  2. Pat salmon dry, season with salt and pepper, brush with half the glaze, and bake for 12-15 minutes, brushing with more glaze halfway. Broil for 2-3 minutes to caramelize.
  3. While salmon bakes, marinate shrimp in remaining glaze for 5 minutes. Heat oil in a skillet over medium-high, cook shrimp 2-3 minutes per side until opaque. In a bowl, combine pineapple, red onion, scallions, jalapeño, lime juice, mirin, and honey; season and chill.
  4. Divide rice into bowls, top with salmon and shrimp, then pineapple salsa. Garnish with lime juice and scallions.

Notes

For extra crispiness, pat proteins very dry before cooking. Adjust sriracha for spice level. Let salsa marinate 30 minutes for best flavor. Use brown rice for added nutrition.

Nutrition

  • Calories: 520
  • Sugar: 28g
  • Sodium: 850mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 120mg

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Frequently Asked Questions

Can I make this honey sriracha salmon & shrimp rice bowl with pineapple salsa ahead of time?

You can prepare components ahead. Make the honey sriracha glaze and pineapple salsa, and cook the rice a day in advance. For best texture, cook the salmon and shrimp fresh just before serving to assemble your bowl.

What can I substitute for shrimp in this recipe?

For a seafood alternative, try scallops or cubed firm tofu. You can also make the honey sriracha salmon & shrimp rice bowl with pineapple salsa using just salmon for a simpler, equally delicious version.

How spicy is the honey sriracha glaze?

The glaze offers a balanced sweet-heat. You control the spice by adjusting the sriracha amount. Start with less and add more to taste after mixing it with the honey for a perfect blend in your bowl.

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