These 10-minute Honey Sriracha Roasted Salmon Rice Bowls are created with honey-sriracha salmon bites, cucumbers, and avocado. So delectable!
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Honey Sriracha Roasted Salmon Bowls
These delectable Honey Sriracha Salmon Bowls are quick, simple, and lick-the-bowl delicious! Made in the broiler, which cooks quickly and does not require marinating or waiting for the oven to warm. From start to end, the entire dish takes less than 10 minutes. A bowl is completely customisable, so feel free to add more vegetables or change up the protein.
Honey Sriracha Roasted Salmon Rice Bowls Ingredients
- Glaze: Honey, Sriracha, Soy Sauce, and Fresh Ginger Glaze
- Salmon: One and a half pounds of skinless salmon filets are required. You may use either fresh or frozen fish.
- Cucumbers: Cut three tiny Persian cucumbers or one-third of an English cucumber into slices.
- Dressing: Rice vinegar, sesame oil, and salt are used to make the dressing.
- Rice: I used short-grain brown rice for the rice.
- Avocado: A small avocado should be thinly sliced.
- Furikake spice is used as a garnish.
How to Make Honey Sriracha Salmon Bowls
- Preheat the broiler with a rack six inches below the heat source, and line a rimmed baking sheet with nonstick foil.
- Honey Sriracha Sauce for salmon: In a small bowl, combine the honey, sriracha, soy sauce, and ginger.
- Broil the Salmon: Cut the salmon into 1-inch pieces and arrange them on a baking sheet with some space between them. Broil the fish for three to four minutes after brushing it with the glaze.
- Cucumbers: Slice the cucumber and blend it with the rice vinegar, sesame oil, and salt while the salmon cooks.
- Fill each of the four bowls with three-quarter cup rice. Divide the salmon, avocado, and cucumber among the rice bowls. Drizzle sriracha over the bowls and top with furikake.
How to Store Honey Sriracha Roasted Salmon Rice Bowls
If refrigerated in an airtight container, cooked salmon will survive for approximately three days. If you don’t want to microwave the fish, keep the rice separately, microwave the rice, and eat the salmon bits cold.
Honey Sriracha Roasted Salmon Rice Bowls Variations
- Salmon Swap: Substitute shrimp or chicken for the salmon.
- Vegetables: Add shaved carrots, sliced bell pepper, or edamame to the vegetables.
- Protein: Substitute medium-sized prawns or chicken for the salmon.
- Grains: Replace brown rice with white rice, quinoa, or farro. To save time, you may alternatively use frozen rice.
- Spiciness: If you like milder meals, skip the additional sriracha at the end.
- Salmon Bowls Without Gluten: Soy sauce can be replaced with tamari or coconut aminos.
- Reduced Sodium: If you’re attempting to cut back on salt, use low-sodium soy sauce.
More Salmon Recipes You’ll Love:
Honey Sriracha Roasted Salmon Rice Bowls
A sweet and spicy coating of honey and sriracha coats bite-sized fish chunks. With the addition of rice and vegetables, you'll have a whole supper in no time!
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 6 inches below the broiler. Nonstick foil should be used to line a rimmed baking sheet.
- Combine the honey, sriracha, soy sauce, and ginger in a small bowl; mix with a fork until the honey melts.
- Place the salmon in 1-inch cubes on the baking pan, allowing some space between each piece.
- Brush the salmon with the glaze and broil for 3 to 4 minutes, or until it flakes easily with a fork and is golden on top.
- Meanwhile, toss the cucumber slices with the rice vinegar, sesame oil, and salt.
To serve:
- Fill each bowl with 3/4 cup rice. Top with salmon, sliced avocado, cucumber, and, if preferred, a drizzle of sriracha, as well as a sprinkling of furikake spice.
- If you want to increase the acidity, add a splash of rice vinegar.