Ingredients You Will Need

To create this delectable firecracker salmon sticky rice bowl, gather the following ingredients: rinsed rice, water, soy sauce, chili oil, rice wine vinegar, garlic, honey, mayonnaise, sriracha, sugar, salt, cucumbers, carrots, edamame, scallions, and sesame seeds. These components will come together to create a flavorful and appealing dish.

Preparing the Sticky Rice

Start by adding the rinsed rice to a medium pot. Top with water and bring it to a boil. Once boiling, cover the pot and cook for 20 minutes or until the rice is fully cooked. To enhance the flavor, mix the remaining ¼ cup of rice wine vinegar, sugar, and salt together before pouring it over the warm rice. Keep the rice warm while you prepare the salmon.

Cooking the Firecracker Salmon

Next, prepare the firecracker salmon marinade by combining soy sauce, chili oil, 2 tablespoons of rice wine vinegar, minced garlic, and honey in a small bowl. Whisk the ingredients together until well blended. Pour the marinade over the salmon filets, cover, and refrigerate for 30 minutes, turning the salmon occasionally for even flavor absorption. Meanwhile, preheat your oven to 400°F (200°C).

After marinating, place the salmon on a parchment-lined cookie sheet and bake for 10 minutes. As a finishing touch, mix mayonnaise and sriracha for a spicy sauce. To serve, divide the sticky rice between four bowls, top with sliced cucumbers, shredded carrots, and edamame, then add the salmon. Garnish with scallions and sesame seeds, and drizzle with sriracha mayonnaise for that extra kick!