Type what you have

Ingredients

• ✓ sriracha
• olive oil
• lime juice
• chili powder
• cumin
• salt
• garlic powder
• chickpea
• cauliflower
• sour cream
• cilantro
• lime juice
• salt
• corn tortilla

Instructions

1. 1 Preheat an air fryer to 370 degrees F (190 degrees C).
2. 2 Whisk together olive oil, lime juice, chili powder, cumin, salt, and garlic powder in a large bowl. Add chickpeas and cauliflower and stir until evenly coated.
3. 3 Stir together sour cream, cilantro, lime juice, and Sriracha in a bowl until evenly combined. Season with salt to taste.
4. 4 Place cauliflower mixture in the basket of the air fryer. Cook for 10 minutes, stir, and cook for another 10 minutes. Stir once more and cook until desired crispness, about 5 more minutes.
5. 5 Spoon cauliflower mixture into corn tortillas and top with sauce.

By Soup Loving Nicole

Ingredients

• ✓ sriracha
• firm tofu
• soy sauce
• liquid smoke
• garlic powder

Instructions

1. 1 Slice tofu block in half lengthwise, then slice widthwise into 1/8- to 1/4-inch slices. Lay strips on a clean work surface.
2. 2 Whisk soy sauce, Sriracha, liquid smoke, and garlic powder in a bowl. Brush sauce over top side of tofu strips. Carefully flip strips over and brush other side with sauce.
3. 3 Place the strips on the rack of a dehydrator. Set temperature to 145 degrees Fahrenheit (63 degrees Celsius). Dehydrate for 2 hours. Flip strips over and dehydrate 1 hour more.
4. 4 Remove the lid from the dehydrator and let strips cool for 1 hour for further drying. Place in an airtight container and refrigerate.

By Soup Loving Nicole

Ingredients

• ✓ sriracha
• ground pork
• sesame oil
• soy sauce
• rice vinegar
• salt
• black pepper
• onion powder
• pink curing salt

Instructions

1. 1 Mix ground pork, sesame oil, Sriracha, soy sauce, vinegar, salt, pepper, onion powder, and curing salt together in a large bowl until evenly combined. Cover and refrigerate for 8 hours.
2. 2 Using a jerky gun, form as many sticks as you can fit on all three of the air fryer oven racks. They will shrink almost immediately, so put them close together and utilize the full length of the racks. (I was able to get 21 sticks the first time.) Cover and refrigerate any leftover pork mixture.
3. 3 Set the air fryer to 160 degrees F (71 degrees C). Place all 3 racks in the oven and cook for 1 hour.
4. 4 Remove racks from the oven, blot any excess moisture with paper towels, flip each stick, and cook for 1 more hour. Repeat once more.
5. 5 Transfer jerky sticks to a paper towel-lined baking sheet. Cover with another layer of paper towels and let sit out until dried, about 8 hours.
6. 6 Meanwhile, repeat Steps 2 through 5 to make remaining jerky with leftover pork mixture.

By Soup Loving Nicole

Ingredients

• ✓ sriracha
• salmon
• white rice
• soy sauce
• hot sauce
• mayonnaise
• nori
• avocado
• kimchi

Instructions

1. 1 Use a fork to flake salmon onto a microwave-safe plate. Top with rice and place 1 ice cube on top. Cover with a microwave-safe lid and microwave at low power for 30 seconds. Uncover and check temperature. If salmon and rice are not warm enough, cover and return to the microwave for another 30 seconds at low power.
2. 2 Uncover and remove ice cube. Drizzle soy sauce, Sriracha and mayonnaise over the top and toss everything with a fork until well-combined.
3. 3 Garnish with torn pieces of nori, sliced avocado and kimchi.

By Sara Haas, RDN, LDN

Ingredients

• ✓ sriracha
• mayonnaise
• salmon fillet
• almond flour
• egg
• green onion
• seafood seasoning
• cooking spray
• seafood seasoning

Instructions

1. 1 Make Sriracha mayo: Whisk together mayonnaise and Sriracha in a small bowl. Place 1 tablespoon Sriracha mayo in the bowl of a food processor and refrigerate the rest until ready to use.
2. 2 Prepare salmon cakes: Add salmon, almond flour, egg, green onion, and 1 1/2 teaspoons seafood seasoning to Sriracha mayo in the bowl of a food processor; pulse quickly for 4 to 5 seconds until ingredients are just combined, but small chunks of salmon remain. (Do not overprocess as the mixture will become mushy.)
3. 3 Line a plate with waxed paper and spray hands with cooking spray. Form salmon mixture into 8 small patties; transfer to the plate. Place in the refrigerator until chilled and firm, about 15 minutes.
4. 4 Preheat the air fryer to 390 degrees F (200 degrees C). Spray the air fryer basket with cooking spray.
5. 5 Remove salmon cakes from refrigerator. Mist both sides with cooking spray and gently place in the air fryer basket, working in batches if necessary to avoid overcrowding.
6. 6 Cook in the preheated air fryer for 6 to 8 minutes. Place on a serving platter and serve with remaining Sriracha mayo and a light sprinkling of Old Bay seasoning.

By France Cevallos

Ingredients

• ✓ sriracha
• spaghetti
• mayonnaise
• sweet chili sauce
• lime juice
• butter
• shrimp
• garlic
• scallion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2. 2 Meanwhile, whisk mayonnaise, chili sauce, lime juice, and Sriracha together in a bowl.
3. 3 Melt butter in a large soup pot over medium-high heat. Add shrimp and cook for 5 minutes. Add garlic and cook until fragrant, 1 more minute. Add cooked spaghetti and mayonnaise-chili sauce; toss to combine. Cook until sauce is hot, about 2 minutes. Turn heat off and let sit for 5 minutes to thicken.
4. 4 Divide among serving plates and garnish with chopped scallion.

By Soup Loving Nicole

Ingredients

• ✓ sriracha
• ✓ sriracha
• green onion
• jalapeno pepper
• honey
• brown sugar
• black pepper
• salt
• lime
• yellow bell pepper
• cherry tomato
• potato
• green bean
• garlic
• red onion
• butter
• chicken thigh
• black pepper
• garlic
• lime
• soy sauce
• honey

Instructions

1. 1 Whisk honey, soy sauce, Sriracha, lime juice, garlic, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, turning halfway through, for 2 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Melt butter in a large, cast-iron skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; this will melt out most of the fat underneath and leave a nice, crispy skin. Flip over and grill for 2 more minutes. Remove chicken to a plate.
5. 5 Drain extra fat and oil from the skillet. Add remaining 1 tablespoon butter and let melt. Add onion and garlic to the melted butter and cook, stirring frequently, until fragrant, about 2 minutes. Mix in green beans, potatoes, cherry tomatoes, bell pepper, lime juice, salt, and pepper. Cook, mixing carefully, for 5 minutes.
6. 6 Meanwhile, mix Sriracha, brown sugar, honey, and jalapeno in a small bowl until smooth.
7. 7 Remove skillet from the heat. Return chicken to the skillet, skin-side up. Pour Sriracha mixture primarily onto the chicken, and a bit onto the vegetables.
8. 8 Place the skillet in the preheated oven and roast until potatoes are tender and chicken is completely cooked through, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
9. 9 Garnish with green onion and serve.

By TheElusivePastry

Ingredients

• ✓ sriracha
• mustard
• honey
• rice wine vinegar
• paprika
• black pepper
• kosher salt
• chicken
• chicken stock
• green onion

Instructions

1. 1 Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
2. 2 Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
3. 3 Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
4. 4 Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
6. 6 Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
7. 7 Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
8. 8 While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
9. 9 Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
10. 10 Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
11. 11 Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

By John Mitzewich

Ingredients

• ✓ sriracha
• honey
• soy sauce
• olive oil
• ginger root
• garlic
• worcestershire sauce
• chicken breast
• cornstarch
• sesame seed

Instructions

1. 1 Stir honey, soy sauce, Sriracha, oil, ginger, garlic, and Worcestershire sauce together in a small bowl.
2. 2 Spread chicken in the bottom of a slow cooker. Add cornstarch and toss to coat. Pour honey-soy mixture over top and sprinkle with sesame seeds.
3. 3 Cook on Low until chicken is tender, no longer pink in the centers, and juices run clear, 3 to 4 hours.

By OnOnRU

Ingredients

• ✓ sriracha
• sushi rice
• neutral oil
• tuna
• mayonnaise
• soy sauce
• sesame oil
• lime juice
• avocado
• jalapeno pepper
• sesame seed

Instructions

1. 1 Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
2. 2 Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
3. 3 Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
4. 4 To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.

By Annie Campbell

Ingredients

• ✓ sriracha
• tuna
• scallion
• bread crumb
• egg
• mustard
• garlic powder
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine tuna, scallions, bread crumbs, egg, mustard, garlic powder, Sriracha, salt, and pepper in a bowl. Mix until the mixture sticks together. Divide into 6 equal portions and shape into patties.
3. 3 Heat olive oil in a skillet over medium heat. Pan-fry the patties until deeply browned and crispy, about 3 minutes on each side. Transfer to a small baking tray.
4. 4 Bake in the preheated oven until the center of the fish cakes are firm, 5 to 7 minutes.

By Matthew Francis

Ingredients

• ✓ sriracha
• egg
• sugar
• water
• jalapeno pepper
• cream cheese
• mayonnaise
• dijon mustard
• rice vinegar
• salt
• black pepper
• chive

Instructions

1. 1 Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot, and let sit for 17 minutes.
2. 2 Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
3. 3 Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
4. 4 Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
5. 5 Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
6. 6 Pipe filling into the egg white halves.
7. 7 Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

By John Mitzewich

Ingredients

• ✓ sriracha
• chicken broth
• sesame oil
• soy sauce
• hoisin sauce
• cornstarch
• garlic
• chicken breast
• cornstarch
• soy sauce
• cooking spray
• scallion
• sesame seed

Instructions

1. 1 For the sauce: Combine broth, sesame oil, soy sauce, hoisin sauce, cornstarch, garlic, and Sriracha in a medium saucepan. Whisk until cornstarch is dissolved. Bring to a boil over medium-high heat. Reduce heat to low.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's instructions.
3. 3 Place chicken, cornstarch, and soy sauce into a bowl and stir until chicken is evenly coated. Transfer chicken to the air fryer basket. Spray with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes. Shake the basket, breaking up any pieces that have stuck together, and spray with cooking spray again. Continue to cook until chicken is no longer pink in the center, about 8 minutes more.
5. 5 Transfer chicken to a large bowl. Pour sauce over chicken and toss to coat. Garnish with scallions and sesame seeds.

By Soup Loving Nicole

Ingredients

• ✓ sriracha
• ground beef
• soy sauce
• fish sauce
• black pepper
• five-spice powder
• mayonnaise
• hoisin sauce
• sandwich roll
• carrot
• daikon radish
• rice vinegar
• cucumber
• jalapeno pepper
• cilantro

Instructions

1. 1 Gather all your ingredients.
2. 2 Combine beef, fish sauce, soy sauce, freshly ground black pepper, and 5-spice powder in a bowl, and mix until evenly combined. Cover with plastic wrap and refrigerate until chilled.
3. 3 Mix mayonnaise, hoisin, and Sriracha together in a small bowl for sauce. Keep chilled until needed. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
4. 4 Cut open rolls, remove about 1/2 of the inside crumb, and place on the prepared baking sheet.
5. 5 Bake rolls in the preheated oven until toasted, 5 to 10 minutes.
6. 6 Meanwhile, using damp hands, shape beef mixture into two burger patties sized to match your rolls or buns. Keep in the refrigerator until needed.
7. 7 Combine carrots and daikon radish in a bowl. Add rice vinegar and toss to coat. Refrigerate until needed.
8. 8 Preheat a charcoal grill to high heat.
9. 9 Cook burgers over the hot coals until desired doneness is reached and they spring back to the touch, turning as needed, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).
10. 10 Slather toasted buns with mayo mixture. Place cucumbers and jalapeno slices on bottom of rolls, and top with cooked burgers. Top with carrot-radish mixture and cilantro.
11. 11 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ sriracha
• onion
• carrot
• canola oil
• rice
• kosher salt
• black pepper
• pea
• garlic
• soy sauce
• egg
• green onion
• mayonnaise
• rice vinegar

Instructions

1. 1 Set an oven rack in the center of the oven and preheat the oven's broiler.
2. 2 Make the fried rice: Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.
3. 3 Broil in the preheated oven for 5 minutes.
4. 4 Add rice, salt, and pepper to the sheet pan and toss to coat. Continue to broil until rice is just golden, 8 to 10 minutes, stirring halfway through.
5. 5 Add frozen peas, garlic, and soy sauce; toss to evenly coat and spread in an even layer. Use the back of a spoon to form four indentations in the rice mixture. Crack an egg into each indentation. Broil until egg whites are set, about 3 minutes.
6. 6 Meanwhile, make the Sriracha mayo: Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.
7. 7 Drizzle Sriracha mayo over fried rice and sprinkle with green onions.

By Nicole McLaughlin

Ingredients

• ✓ sriracha
• ✓ sriracha
• sesame oil
• rice vinegar
• honey
• soy sauce
• mayonnaise
• sesame oil
• carrot
• cabbage
• pepper
• kosher salt
• sesame oil
• soy sauce
• water
• all-purpose flour
• egg
• scallion

Instructions

1. 1 Prepare pancakes: Thinly slice 4 scallions and set aside for pancakes. Thinly slice remaining scallions and set aside for garnish.
2. 2 Whisk eggs, flour, water, soy sauce, 2 teaspoons sesame oil, 1 teaspoon salt, and pepper together in a large bowl until smooth. Fold in cabbage, carrot, and 4 sliced scallions until well combined.
3. 3 Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Place 4 scoops cabbage mixture (about 1/3 cup each) into the hot skillet and spread into thin circles. Cook, undisturbed, until golden brown, about 2 minutes. Flip and cook until cooked through and golden and crisp on the other side, about 2 more minutes. Drain on paper towels. Add 2 tablespoons sesame oil to the skillet and use remaining batter to make 4 more pancakes. Sprinkle all pancakes with remaining 1/2 teaspoon salt.
4. 4 Prepare Sriracha-mayo: Mix mayonnaise and Sriracha together in a small bowl until well combined.
5. 5 Prepare dipping sauce: Whisk soy sauce, honey, rice vinegar, Sriracha, and sesame oil together until well combined.
6. 6 Drizzle pancakes with Sriracha-mayo and garnish with reserved sliced scallions. Serve with dipping sauce.

By Nicole McLaughlin

Ingredients

• ✓ sriracha
• luncheon meat
• sesame oil
• onion
• rice
• pea
• carrot
• egg
• soy sauce
• egg
• salt
• black pepper
• nori
• scallion
• sesame seed
• black sesame seed

Instructions

1. 1 Heat a large skillet over medium-high heat; add Spam. Cook until lightly browned, 5 to 7 minutes; transfer to a plate.
2. 2 Heat sesame oil in the same skillet until shimmering, about 1 minute. Add onion; sauté until slightly softened, about 5 minutes. Reduce heat; add rice and frozen vegetables; cook and stir until heated through, about 5 minutes. Push rice mixture to edges of skillet; add 4 beaten eggs to center. Cook and stir until curds form, 3 to 4 minutes.
3. 3 Stir ½ Spam into scrambled eggs, then stir into rice mixture to combine. Add soy sauce and Sriracha; stir, then remove from heat.
4. 4 Crack remaining 4 eggs into a separate skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes; season with salt and black pepper.
5. 5 Place fried eggs on top of fried rice; add remaining ½ Spam. Garnish with nori, scallions, and sesame seeds.

By Matthew Francis

Ingredients

• ✓ sriracha
• green onion
• water chestnut
• hoisin sauce
• soy sauce
• rice vinegar
• ginger
• red pepper flakes
• olive oil
• onion
• ground chicken
• garlic
• sesame oil
• salt
• black pepper
• bibb lettuce

Instructions

1. 1 Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a small bowl. Set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir yellow onion in hot oil until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes.
3. 3 Add hoisin mixture to chicken mixture in the skillet and cook until heated through, about 5 minutes. Season with salt and pepper.
4. 4 Fill lettuce leaves with chicken mixture and top with reserved green onions.

By Ashley Graeff

Ingredients

• ✓ sriracha
• wasabi paste
• sesame oil
• soy sauce
• rice vinegar
• mayonnaise
• green onion
• furikake
• cucumber
• avocado
• rice noodle
• mayonnaise
• wasabi paste
• green onion
• imitation crabmeat
• mustard
• rice vinegar
• mayonnaise

Instructions

1. 1 Combine mayonnaise, rice vinegar, mustard, and Sriracha in a bowl with a whisk. Taste and adjust as needed. Chill in the refrigerator until ready to use.
2. 2 Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.
3. 3 Bring a pot of lightly salted water to a boil; reserve a bowl of ice water nearby to add cooked noodles to after boiling. Stir noodles into the boiling water and cook until just tender, about 5 minutes. Drain and transfer to cold water to stop the cooking process.
4. 4 Combine 2 tablespoons prepared mayo dressing base, seasoned rice vinegar, soy sauce, sesame oil, and wasabi paste for noodle dressing in a bowl with a whisk. Drain noodles and toss in sauce until evenly coated.
5. 5 Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.
6. 6 Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.

By John Mitzewich