These quick roasted salmon rice bowls come together in about 10 minutes and are filled with bite-sized pieces of honey-sriracha salmon, crisp cucumbers, and creamy avocado. They’re an easy, flavorful weeknight dinner that’s customizable and perfect for meal prep.
Honey Sriracha Roasted Salmon Bowls
These Honey Sriracha Salmon Bowls are fast, simple, and irresistibly tasty. The salmon is broiled at high heat so it cooks in minutes without any lengthy marinating or preheating. A sweet-and-spicy glaze combines honey, sriracha, soy sauce, and fresh ginger for a bright, sticky coating on cubed salmon. Serve over warm rice with sliced avocado and a quick pickled cucumber for contrast. The bowls are highly adaptable—swap proteins, change the grain, or add more vegetables to suit your preferences.
If you love salmon and rice bowls, this roasted salmon version is a great everyday option. It’s balanced, flavorful, and quick to make—ideal for busy nights when you want a satisfying, healthy meal without a long cook time.
Salmon Rice Bowls Ingredients
- Glaze: honey, sriracha, soy sauce (or tamari), and fresh grated ginger.
- Salmon: 1½ pounds skinless salmon filets, cut into 1-inch cubes. Use fresh or thawed frozen salmon.
- Cucumbers: Three small Persian cucumbers, thinly sliced, or 1/3 of an English cucumber into thin half-moons.
- Cucumber dressing: rice vinegar, toasted sesame oil, and a pinch of kosher salt.
- Rice: short-grain brown rice (cooked) or your preferred grain.
- Avocado: 1 small Hass avocado, thinly sliced.
- Garnish: furikake seasoning or toasted sesame seeds; extra sriracha if you like it spicier.
How to Make Honey Sriracha Salmon Bowls
- Prep the broiler and pan: Position an oven rack about 6 inches from the broiler and line a rimmed baking sheet with nonstick foil or parchment for easy cleanup.
- Make the glaze: In a small bowl, whisk together 2 tablespoons honey, 1 tablespoon sriracha, 1 tablespoon soy sauce (or tamari), and 2 teaspoons grated fresh ginger until the honey dissolves and the sauce is smooth.
- Prepare the salmon: Cut salmon into bite-sized 1-inch cubes. Arrange the pieces on the prepared baking sheet with a bit of space between them so they roast rather than steam.
- Broil: Brush the salmon pieces with the honey-sriracha glaze and broil for 3–4 minutes, until they are golden on top and flake easily with a fork. Watch closely—broilers vary and the salmon can go from perfectly caramelized to overcooked quickly.
- Quick pickled cucumbers: While the salmon cooks, combine the sliced cucumbers with 1½ teaspoons rice vinegar, 1 teaspoon toasted sesame oil, and ½ teaspoon kosher salt. Toss and let sit briefly to soften and pick up flavor.
- Assemble bowls: Divide 3/4 cup cooked rice among four bowls. Top with glazed salmon, sliced avocado, and the cucumbers. Drizzle additional sriracha if desired and finish with a sprinkle of furikake or sesame seeds.
Storage and Make-Ahead Tips
Cooked salmon will keep in an airtight container in the refrigerator for up to three days. For best texture when reheating, store rice and salmon separately. Warm the rice in the microwave or on the stove, then enjoy the salmon slightly chilled or at room temperature. If you prefer warmed salmon, reheat gently in the oven at 300°F (150°C) for a few minutes to avoid drying it out. Assemble fresh just before serving for the best flavor and texture.
Variations and Substitutions
- Protein swaps: Replace salmon with shrimp or thinly sliced chicken breast; adjust broiling or cooking time until the protein is cooked through.
- Vegetables: Add shredded carrots, chopped bell pepper, steamed edamame, or quick-pickled radishes for extra crunch and color.
- Grain options: Use white rice, quinoa, farro, or cauliflower rice as a lower-carb alternative. Frozen pre-cooked rice is convenient for speed.
- Heat level: Omit the extra sriracha at the end if you prefer a milder bowl, or swap sriracha for gochujang for a deeper fermented chili flavor.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce to make the glaze gluten-free.
- Lower sodium: Choose low-sodium soy sauce to cut back on salt without sacrificing umami.
Recipe Summary
- Yield: 4 bowls
- Prep time: 10–15 minutes
- Cook time: 3–4 minutes under the broiler
- Total time: Approximately 20–30 minutes
- Serving size: 1 bowl
Ingredients (detailed)
- 2 tablespoons honey
- 1 tablespoon sriracha, plus more for serving if desired
- 1 tablespoon soy sauce or gluten-free tamari
- 2 teaspoons minced or grated fresh ginger
- 1½ pounds skinless salmon filets, cut into 1-inch cubes
- 3 Persian cucumbers, thinly sliced (or 1/3 English cucumber, thin half-moons)
- 1½ teaspoons rice vinegar, plus more as needed
- 1 teaspoon toasted sesame oil
- ½ teaspoon kosher salt (adjust to taste)
- 3 cups cooked short-grain brown rice (about 3/4 cup per bowl)
- 4 ounces avocado (from 1 small Hass), thinly sliced
- Furikake seasoning or sesame seeds, for garnish
Instructions (concise)
- Preheat the broiler with a rack about 6 inches below the heat source. Line a rimmed baking sheet with nonstick foil.
- Whisk honey, sriracha, soy sauce, and ginger in a small bowl until combined.
- Cut salmon into 1-inch cubes and arrange on the baking sheet with space between pieces.
- Brush salmon with the glaze and broil 3–4 minutes until golden and flake easily.
- Toss sliced cucumbers with rice vinegar, sesame oil, and salt while the salmon cooks.
- To serve: place 3/4 cup rice in each bowl, top with salmon, avocado, and cucumbers. Drizzle extra sriracha if desired and finish with furikake.
Nutrition (per bowl)
Calories: 506 kcal • Protein: 38.5 g • Carbohydrates: 48 g • Fat: 17.5 g • Fiber: 5 g • Sugar: 10.5 g • Sodium: 489 mg
More Salmon Ideas
- Sweet and Spicy Glazed Salmon
- Honey Teriyaki Salmon
- Salmon Fried Rice
- Air Fryer Salmon with Maple Soy Glaze
- Sheet Pan Teriyaki Salmon and Vegetables