Honey Sriracha Roasted Salmon Rice Bowls

Indulge in these easy and flavorful Sriracha Honey Salmon Bowls, perfect for dinner.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 bowls

Course: Dinner Recipes

Cuisine: Asian

Calories: 506

Sauce

Salmon and Bowls

1.5 pounds skinless salmon filets cut into 1-inch cubes
3 pieces Persian cucumbers thinly sliced, or 1/3 English cucumber cut into thin half-moons
1.5 teaspoons rice vinegar plus more as needed
1 teaspoon toasted sesame oil
0.5 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

Cooking 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.

Serving: 1bowlCalories: 506kcalCarbohydrates: 48gProtein: 38.5gFat: 17.5gSodium: 489mgFiber: 5gSugar: 10.5g

Feel free to customize this recipe by using chicken or tofu instead of salmon, and adding roasted veggies.

Let us know how it was!