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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 simple and lick-the-bowl good! Made within the broiler, which cooks fast, and without having to marinate or wait for the oven to preheat. The entire recipe comes together in lower than 10 minutes, start to complete. The wonderful thing about a bowl is that it’s fully customizable, so be happy so as to add other vegetables or switch up the protein. For simpler salmon bowl recipes, try my Seattle Asian Salmon Bowls and Spicy Canned Salmon Rice Bowls. And for an air fryer salmon idea, do that Air Fryer Salmon with Maple Soy Glaze.

I really like salmon and I really like 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 kilos of skinless salmon filets. You should utilize fresh or thawed, frozen fish.
• Cucumbers: Slice three small Persian cucumbers or a 3rd 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

The best way 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 slightly space in between. Brush the fish with the glaze and broil it for 3 to 4 minutes.
• Cucumbers: While the salmon cooks, slice the cucumber and mix them with the rice vinegar, sesame oil, and salt.
• Serve: Put a three-quarter cup of rice in each of the 4 bowls. Divide the salmon, avocado, and cucumber and add them to the rice. Drizzle the bowls with sriracha and sprinkle with furikake.

The best way to Store Salmon Bowls

Cooked salmon will last within the refrigerator for about three days if refrigerated in an airtight container. If you happen to don’t wish to microwave fish, store the rice and fish individually, warm the rice within 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 too can use frozen rice to avoid wasting time.
• Spiciness: Skip the additional sriracha at the top should you prefer milder food.
• Gluten-Free Salmon Bowls: Sub tamari or coconut aminos for soy sauce.
• Reduced Sodium: Use low-sodium soy sauce should you’re attempting to limit your salt.

More Salmon Recipes You’ll Love:

Prep: 20 mins

Cook: 10 mins

Total: 30 mins

Yield: 4 servings

Serving Size: 1 bowl

• ▢ 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 kilos 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

• Preheat the broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.

• In a small bowl, mix 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 little bit of space between every bit.

• 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, mix 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 happen to’d like slightly more acidity, add just a splash of rice vinegar.

Last Step:

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Serving: 1 bowl, Calories: 506 kcal, Carbohydrates: 48 g, Protein: 38.5 g, Fat: 17.5 g, Saturated Fat: 2.5 g, Cholesterol: 93.5 mg, Sodium: 489 mg, Fiber: 5 g, Sugar: 10.5 g