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.
Made as is. So good! All the flavors are so good together.
Wow! Fabulous recipe. Cooked the salmon in the air fryer after marinating it in sauce with some sweet chili sauce. Used frozen cauliflower rice which had peas and edamame. Came together quickly for a delicious and healthy meal.
Excellent recipe – healthy and easy to put together. It comes together quickly except for cooking the rice which is easily done in a rice cooker (it just takes time). I cut back on the sriracha to decrease the heat, but next time I would try adding more. We felt the rice could have used more flavor so I will make more sauce next time to mix in with the rice as well as the cucumbers.
This was delicious. Maybe beyond! Both my husband and I thought it was one of the best ways to have salmon. I oven roasted it at 375-400° until almost done and then turned on the broiler for a minute or two (don’t walk away). I’m making it again this week for friends who are coming over for dinner this weekend.
Thanks so much.
I am nervous about broiling this. Would it turn out if I roasted the salmon instead at 400 degrees?
Hi, Nancy ~ I did something similar. I oven roasted it at 375-400° until almost done and then turned on the broiler for a minute or two (don’t walk away). It came out perfectly delicious!
This meal was delicious and very to make. The family loved it.
So yummy! I had pickled carrots & red onions that I added too!
Yum!
This recipe is in regular rotation at my house. So good!
The flavors come together perfectly in this dish and it was so easy! Yum!
Delicious and healthy. We are adding this to our recipe list for sure!
This is on the regular rotation at our house! So good!
Delicious! The fish cooked quickly and was perfect. I used white rice since I don’t care for brown rice. Other than that, I wouldn’t change a thing!
We eat this a couple times a month and the family members who don’t love seafood love this recipe. I usually double the sauce 🙂
Super simple recipe!! Everyone loved it. Only complaint was that there wasn’t enough for seconds. I couldn’t find Furikake seasoning at the store so I ordered on Amazon.
So good. I made my pickles up a few days early to let them ferment.
I don’t like avocado and the Honey Siracha sauce made this amazing. We ate ALL the avocado
Anyone try with chicken ? Unfortunately we don’t like salmon
This is a delicious recipe! Very quick and easy.
My kids love this recipe! They request this for dinner often. The only change we made was we use the air fryer on them after letting them sit in the glaze for a few minutes. It might lose some of its glaze in the air fryer, but if the kids will eat it, I’m all about it!
Absolutely!!
this was so delicious
we also add some mayo and sirracha mixed together
it tasted like a sushi bowl. so good!
This is so delicious and so easy to make! It’s a favorite for my family. It’s hard to eat salmon any other way after eating it prepared like this!
This was so good! My whole family loved it and two of us are not salmon fans.
I’m not one to leave reviews but this recipe was amazing! One the only day the avocados were perfectly ripe, I decided to make this recipe. A perfect week eight dinner as it was super easy and very fresh and light. I was out of Sriracha so subbed the hoison in the marinade I had and used toasted sesame seeds. (Yum yum sauce for topping) Delish! Have since bought sriracha for next time!
This was a huge hit with my entire family! We swapped the salmon for shrimp because that’s what I had and I followed the instructions except for reducing the cooking time by a few minutes.
Delicious! Easy! Family Favorite!!
Delicious as always. Easy and full of flavor! My husband said “I could eat this once a week!”
I am so glad!
I have made this several times and it is amazing exactly as written, however a couple of times I added spicy crab (the kind that you get on the top of a sushi roll) and it was soooo good! Don’t skip the furikake seasoning… that combined with the marinated cucumber and avocado make it taste like a sushi roll!
Wow! This might be my new favorite dinner. We added some green onion and shredded carrot for color and to have more veg in the mix. It was absolutely delicious and satisfying, but also light and clean. Next time I think we will double the glaze recipe to make a drizzle. Love love love!
This is so good and will be on frequent rotation. I added some red onion to cucumber mixture. Also added jalapeños and green onion for topping.
This is now my go to recipe. Very very tasty!
delicious
Excellent way to do salmon!!!
Love this recipe. 3rd time making. So quick and tasty. Used the glaze on sea bass the other day and it also turned out great. I do add some broccoli slaw with the same dressing as the cucumbers to add more veggies and crunch.
I absolutely love this recipe! It’s so quick and easy to make, but it tastes like something extravagant. This is a keeper:)
My favorite way to eat salmon now! Easy too! Great summer dinner!
Sorry to be an outlier here, but the marinade flavor was not my favorite. I may just be picky about Asian flavors having grown up in Japan?
I’ve made this at least 20 times already. My husband and I love it. I’ve made it for a few friends too and they loved it as well. So easy to make and so dang delicious!
This is so good! I added mango/avocado/jalapeño salsa and edamame to the dish. Next time I’ll make a little more glaze and toss the salmon before broiling.
10/10 will make again!
We’ve had this twice now!!! FAB U LOUS
My hubby is not a fan of cucumbers, so I lightly steamed some fresh spinach an put the dressing on it. Chilled it while I prepared the fish [threw a few shrimp on the pan] Woof!
Omg I made this and it was soooooo good! Thank you!
Loved this! The salmon was delicious and the cucumbers were perfect for these bowls. Read some reviews and added shredded carrots and edamame.
Will definitely make this again.
So quick and delicious!
This was a great recipe, with awesome flavor. I did grill the salmon, marinating and basting with the sauce. I added sprouts, radishes and carrots, just for more vegetables.
This was amazing! I subbed quinoa for rice and added shredded carrots and edamame. I also loved the cucumbers in the rice wine vinegar and sesame oil. Will definitely be making this again!!!!
This was amazing! It was so quick to cook but packed with flavor. I really enjoyed the cucumber salad too. I will be repeating this one for sure!
This was so easy and delicious!’
Just made this……delicious! (Added some shredded carrots).
I made this and it was soooo delicious! My husband asked me to put it in the regular rotation! I used chili garlic sauce because I didn’t have sriracha. I also added shredded carrots, toasted sesame seeds and dried seaweed square sliced thin for garnish and it was next level good! Thank you!
Super quick dish, simple, easy, healthy and delicious!! I loved this dish, definitely will be making again
This salmon bowl is amazingly easy and delicious.I cooked my salmon in the air fryer and it was perfect.
I loved this recipe and had it 2 days in a row. It was very satisfying, so flavorful with the honey and Sriracha and yet healthy! This is definitely going on my menu rotation.
Excellent! I pulled the skin from the salmon before cubing it. I also used a Thai sweet chili sauce instead of sriracha. This was delicious.
This was excellent! I made it with chicken thighs by first pan frying them on the stovetop. I then cutt them up into cubes, put them back in the pot, then tossed them with the sauce. I then laid them out on a cookie sheet and broiled on high just for a minute or two to get some char. Will be making this one again and experimenting with different proteins!
Absolutely delicious! We substituted Sriracha for P.F. Chang’s sweet chili sauce. Still had a nice kick! Definitely a keeper!
Forgot to mention that I omitted the honey since I used sweet chili sauce.
Gina, please create a tofu version of this recipe.
I am sure it would be budget friendly, great during Lent, and yummy. I cannot wait to try it
New family favorite
My husband NEVER goes back for seconds on fish night. Tonight, he ate two full bowls of this recipe! It was so delicious!
Perfection! It’s hard to believe a recipe this easy could taste so yummy. I ALMOST made as directed. I just had to turn the thickest salmon pieces over (baste) and cook another minute. We like our salmon medium at the most and these pieces were close to that. Extra cucumbers would work well. I’m not saying if we licked out bowls.
Thank you, Gina, for a great Friday fish recipe inside anf outside of Lent.
This was so delicious and easy to make.
This was so easy and absolutely delicious!! ❤️
How longto cook with chicken substitue
This was excellent and, as advertised, quick and easy to make. While we were eating it we just kept saying how good it was. Only varied by cooking a bit longer. But the combination of tastes were amazing.
Excellent recipe!!
Absolutely deliciously! Really enjoyed the vinegar and oil with the crunch of the cucumber slices. It’s a keeper.
So tasty and easy to make.
If using chicken, what would be the amount of time for broiling?
breasts cut the same size won’t take long, but I don’t want to guess.
Amazing. Made as prescribed. Having leftovers for breakfast as I’m typing this review.
Could the salmon be made in the air fryer? So random, but my broil function on my oven in broken.
Sure!
Could another fish or tofu be used?
Yes! Would love to know how to modify for tofu.
Should I do a tofu version of this?