These 10-minute roasted salmon rice bowls and made with bite sized pieces of honey-sriracha salmon, cucumbers and avocado. So delicious!
Honey Sriracha Roasted Salmon Bowls
These scrumptious Honey Sriracha Salmon Bowls are fast and easy and lick-the-bowl good! Made in the broiler, which cooks fast, and with no need to marinate or wait for the oven to preheat. The whole recipe comes together in less than 10 minutes, start to finish. The great thing about a bowl is that it’s fully customizable, so feel free to add other vegetables or switch up the protein. For more easy salmon bowl recipes, try my Seattle Asian Salmon Bowls and Spicy Canned Salmon Rice Bowls. And for an air fryer salmon idea, try this Air Fryer Salmon with Maple Soy Glaze.
I love salmon and I love rice bowls, and this roasted salmon rice bowl doesn’t disappoint!
Salmon Rice Bowls Ingredients
- Glaze: Honey, sriracha, soy sauce, fresh ginger
- Salmon: You’ll need one and a half pounds of skinless salmon filets. You can use fresh or thawed, frozen fish.
- Cucumbers: Slice three small Persian cucumbers or a third of an English cucumber.
- Dressing: Rice vinegar, sesame oil, salt
- Rice: I used short-grain brown rice.
- Avocado: Thinly slice a small avocado.
- Furikake seasoning for garnish
How to Make Honey Sriracha Salmon Bowls
- Prep: Preheat the broiler with a rack six inches below it, and line a rimmed baking sheet with nonstick foil.
- Honey Sriracha Salmon Sauce: Stir the honey, sriracha, soy sauce, and ginger in a small bowl.
- Broil the Salmon: Cut the salmon into one-inch cubes and place them on the baking sheet with a little space in between. Brush the fish with the glaze and broil it for three to four minutes.
- Cucumbers: While the salmon cooks, slice the cucumber and combine them with the rice vinegar, sesame oil, and salt.
- Serve: Put a three-quarter cup of rice in each of the four bowls. Divide the salmon, avocado, and cucumber and add them to the rice. Drizzle the bowls with sriracha and sprinkle with furikake.
How to Store Salmon Bowls
Cooked salmon will last in the refrigerator for about three days if refrigerated in an airtight container. If you don’t want to microwave fish, store the rice and fish separately, warm the rice in the microwave, and eat the salmon bites cold.
Variations
- Salmon Swap: Replace salmon with shrimp or chicken.
- Vegetables: Add shaved carrots, chopped bell pepper, or edamame.
- Protein: Swap the salmon for medium-sized shrimp or chicken.
- Grains: Substitute brown rice with white rice, quinoa, or farro. You can also use frozen rice to save time.
- Spiciness: Skip the extra sriracha at the end if you prefer milder food.
- Gluten-Free Salmon Bowls: Sub tamari or coconut aminos for soy sauce.
- Reduced Sodium: Use low-sodium soy sauce if you’re trying to limit your salt.
More Salmon Recipes You’ll Love:
- Sweet and Spicy Glazed Salmon
- Honey Teriyaki Salmon
- Salmon Fried Rice
- Air Fryer Salmon with Maple Soy Glaze
- Sheet Pan Teriyaki Salmon and Vegetables
Honey Sriracha Roasted Salmon Rice Bowls
Equipment
Ingredients
- 2 tablespoons honey
- 1 tablespoon sriracha, plus more for serving
- 1 tablespoon soy sauce, or gluten-free tamari
- 2 teaspoons minced or grated fresh ginger
- 1 ½ pounds skinless salmon filets
- 3 Persian cucumbers, thinly sliced, or ⅓ English cucumber, cut into thin half-moons
- 1 ½ teaspoons rice vinegar, plus more as needed
- 1 teaspoon toasted sesame oil
- ½ teaspoon kosher salt
- 3 cups cooked short-grain brown rice
- 4 ounces avocado, from 1 small haas, thinly sliced
- Furikake seasoning, or sesame seeds, for garnish
Instructions
- Preheat the broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.
- In a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.
- Cut the salmon into 1-inch cubes and place them on the baking sheet, leaving a bit of space between each piece.
- Brush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it’s easily flaked with a fork and golden on top.
- Meanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.
To serve:
- Place 3/4 cup rice in each bowl. Divide and top with salmon, sliced avocado, cucumber, and a drizzle of sriracha, if desired, plus a sprinkle of furikake seasoning.
- If you’d like a little more acidity, add just a dash of rice vinegar.
