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Honey Sriracha Roasted Salmon Rice Bowls (GF, DF)

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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!

Roasted Salmon Bowls with avocado and cucumber

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.

Honey Sriracha Roasted Salmon Bowls with a fork

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.


  • 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.
ingredients for Honey Sriracha Roasted Salmon Bowls

More Salmon Recipes You’ll Love:

Honey Sriracha Roasted Salmon Rice Bowls

5 from 18 votes
Honey and sriracha make a sweet and spicy glaze for bite-sized salmon pieces. Add rice and some veggies, and you have a complete meal in no time!
Course: Dinner, Lunch
Cuisine: Asian
Roasted Salmon Rice Bowls with avocado and cucumber
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 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


  • 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.

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


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30 comments on “Honey Sriracha Roasted Salmon Rice Bowls (GF, DF)”

  1. 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!

  2. 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!

  3. This salmon bowl is amazingly easy and delicious.I cooked my salmon in the air fryer and it was perfect.

  4. 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.

  5. 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.

  6. 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!

  7. Absolutely delicious! We substituted Sriracha for P.F. Chang’s sweet chili sauce. Still had a nice kick! Definitely a keeper!

  8. 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

  9. My husband NEVER goes back for seconds on fish night. Tonight, he ate two full bowls of this recipe! It was so delicious!

  10. 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.

  11. 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.

  12. Absolutely deliciously! Really enjoyed the vinegar and oil with the crunch of the cucumber slices. It’s a keeper.