Honey Sriracha Roasted Salmon Rice Bowls (GF, DF)

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These 10 minute roasted salmon rice bowls are made with bite-sized chunks of honey Sriracha salmon, cucumber and avocado. So delicious!

Roasted salmon shells with avocado and cucumber

Honey Sriracha Roasted Salmon Shells

These delicious Honey Sriracha Salmon Bowls are quick and easy and they lick the bowl good! Prepared in the grill, which cooks quickly without having to marinate or wait for the oven to preheat. The whole recipe comes together in under 10 minutes, start to finish. The great thing about a bowl is that it’s completely customizable, so just add other veggies or switch up the protein. For easier 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.

Honey Sriracha Roasted Salmon Bowls with a fork

I love salmon and I love rice bowls and this Roasted Salmon Rice Bowl does not disappoint!

Salmon Rice Bowls Ingredients

  • Glaze: Honey, Sriracha, Soy Sauce, Fresh Ginger
  • Salmon: You will need a pound and a half of skinless salmon fillets. You can use fresh or thawed frozen fish.
  • cucumbers: Slice three small Persian cucumbers or one-third of an English cucumber.
  • Dressing: Rice Vinegar, Sesame Oil, Salt
  • Rice: I used short grain rice.
  • Avocado: Cut a small avocado into thin slices.
  • Furikake seasoning for garnish

How to make Honey Sriracha Salmon Bowls

  • Preparation: Preheat the grill with a rack six inches below and line a rimmed baking sheet with nonstick foil.
  • Honey Sriracha Salmon Sauce: Whisk together the honey, sriracha, soy sauce, and ginger in a small bowl.
  • Grill the salmon: Cut the salmon into 2.5 cm cubes and place them on the baking sheet, spaced slightly apart. Brush the fish with the glaze and grill for 3 to 4 minutes.
  • cucumbers: While the salmon is cooking, slice the cucumber and mix with the rice vinegar, sesame oil, and salt.
  • Surcharge: Place 3/4 cup of rice in each of the four bowls. Divide the salmon, avocado and cucumber and add to the rice. Drizzle the bowls with Sriracha and sprinkle with Furikake.

How to store salmon shells

Cooked salmon will keep in the refrigerator for about three days when refrigerated in an airtight container. If you don’t want to microwave fish, keep the rice and fish separate, microwave the rice, and eat the salmon pieces cold.

variations

  • salmon swap: Substitute shrimp or chicken for salmon.
  • Vegetables: Add shaved carrots, chopped bell peppers, or edamame.
  • Protein: Replace the salmon with medium shrimp or chicken.
  • grains: Substitute white rice, quinoa, or farro for brown rice. You can also use frozen rice to save time.
  • Spice: Skip the extra sriracha at the end if you prefer milder fare.
  • Gluten-free salmon bowls: Sub tamari or coconut aminos for soy sauce.
  • Reduced Sodium: Use low-sodium soy sauce when trying to limit your salt.
Ingredients for Honey Sriracha Roasted Salmon Bowls

More Salmon Recipes You’ll Love:

Preparation: 20 minutes

Cook: 10 minutes

In total: 30 minutes

Yield: 4 portions

Serving size: 1 Bowl

  • 2 tablespoon Honey
  • 1 tablespoon Sriracha, plus more to serve
  • 1 tablespoon soy sauce, or gluten-free tamari
  • 2 teaspoon chopped or grated fresh ginger
  • 1½ Pound skinless salmon fillets
  • 3 Persian cucumbers, thinly sliced ​​or â…“ English cucumber, sliced ​​into thin crescents
  • 1½ teaspoon 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 spice, or sesame seeds for garnish

  • With a grate about 6 inches below, preheat the broiler. Line a rimmed baking sheet with non-stick foil.

  • In a small bowl, combine 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 some space between each piece.

  • Brush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it comes off easily with a fork and is golden brown on top.

  • Meanwhile, mix the sliced ​​cucumber with the rice vinegar, sesame oil and salt.

Serve:

  • Place 3/4 cup rice in each bowl. Divide and garnish with salmon, sliced ​​avocado, cucumber and a sprinkle of sriracha, if desired, and a sprinkling of furikake spice.

  • If you want a little more acidity, just add a dash of rice vinegar.

Last step:

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Portion: 1 Bowl, Calories: 506 kcal, Carbohydrates: 48 G, Protein: 38.5 G, Fat: 17.5 G, Saturated Fatty Acids: 2.5 G, Cholesterol: 93.5 mg, Sodium: 489 mg, Fiber: 5 G, Sugar: 10.5 G

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