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Honey Sriracha Salmon with Furikake Rice & Asian Slaw

Savor the spicy-sweet fusion of Honey Sriracha Salmon served with Furikake Rice and Asian Slaw.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Salt | Black pepper | Measuring jug | Cooking pot | Chopping board | Knife | Baking tray | Mixing bowl

Cooking Instructions


Step 5 : Final Touches

Pour the dressing over the salad and combine. Add the furikake to the cooked rice and fluff with a fork.

400 ml Water
180 g Jasmine Rice
320 g Salmon Fillet
30 g Sriracha Sauce
10 g Honey
8 ml Soy Sauce
8 ml Toasted Sesame Oil
1 g White Sesame Seeds
8 g Furikake Seasoning
100 g White Cabbage
10 g Spring Onion
7 g Coriander Leaves
15 ml Rice Vinegar
5 g Ginger
4 g White Sugar


Sesame, Soy, Fish

Step 1 : Cook the Rice

Wash and rinse the jasmine rice thoroughly, Bring a pot of water to a boil. Once boiling, add the rice and cook uncovered for 1-2 minutes. then cover on low heat for 12 minutes. Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Bake the Salmon

Slice the salmon in the middle (not to cut the skin) and pour the honey sriracha sauce over the salmon. Lay the salmon on a sheet of parchment paper and place it on a baking tray. Cook in the oven for 6-8 minutes until cooked through.

Step 2 : Make the Sauce

In a small bowl, mix the sriracha (spicy), soy sauce, honey, and sesame oil.

Step 4 : Make the Asian Slaw

Peel and finely chop the ginger, shred the white cabbage, and chop the spring onion and coriander leaves. Mix the cabbage, spring onion, and coriander. In a small bowl, add the white sugar, rice vinegar, and ginger, and mix well.

Step 6 : Serve and Enjoy!

Divide the rice between the plates, top with the salmon, garnish with the sesame seeds, and serve with the delicious Asian slaw.


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