Honey Sriracha Roasted Salmon Rice Bowls
User Reviews
4.9
Honey Sriracha Roasted Salmon Rice Bowls
Description
The Honey Sriracha Roasted Salmon Rice Bowls begin by broiling salmon cubes brushed with a glaze made from honey, sriracha, soy sauce, and fresh ginger. Broiling until the salmon is golden and easily flakes ensures a flavorful and moist protein component. Alongside, thinly sliced cucumber is tossed with rice vinegar, toasted sesame oil, and salt to create a light, tangy salad.
Short-grain brown rice serves as the base for these bowls, providing a chewy texture and nutty flavor that complements the spicy-sweet salmon and cooling avocado slices. Furikake seasoning or sesame seeds sprinkled on top add a final savory crunch and visual appeal.
The bowls can be served immediately with an extra drizzle of sriracha for those preferring more heat. This bowl combines multiple textures and bold flavors, balancing sweetness, spice, acidity, and creaminess. The method keeps the salmon flavorful without overcooking, making it suitable for a flavorful lunch or dinner.
Ingredients
- 2 tablespoons honey
- 1 tablespoon sriracha (plus more for serving)
- 1 tablespoon soy sauce (or gluten-free tamari)
- 2 teaspoons fresh ginger minced or grated
- 1 ½ pounds salmon filet skinless
- 3 cucumber thinly sliced, or ⅓ English cucumber, cut into thin half-moons, Persian
- 1 ½ teaspoons rice vinegar (plus more as needed)
- 1 teaspoon sesame oil toasted
- ½ teaspoon kosher salt
- 3 cups brown rice cooked short-grain
- 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.
- 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.
- In a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.
- If you’d like a little more acidity, add just a dash of rice vinegar.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 506kcal | 25% |
| Carbohydrates | 48g | 16% |
| Protein | 38.5g | 77% |
| Fat | 17.5g | 27% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 93.5mg | 31% |
| Sodium | 489mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 10.5g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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