Honey Sriracha Roasted Salmon Rice Bowls (GF, DF)

Honey Sriracha Roasted Salmon Bowls with a fork

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These 10-minute roasted salmon rice bowls are made with honey sriracha salmon bites, cucumber and avocado. So delicious!

Roasted salmon bowls with avocado and cucumber

Honey Sriracha Roasted Salmon Bowls

These delicious Honey Sriracha Salmon Bowls are quick and easy and good to lick! Grilled product, which cooks quickly and without the need to marinate or wait for the oven to preheat. The entire recipe comes together in less than 10 minutes, from start to finish. The great thing about a bowl is that it's completely customizable, so feel free to add more veggies or change up the proteins. For more simple 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 does not disappoint!

Salmon Rice Bowls Ingredients

  • Enamel: Honey, sriracha, soy sauce, fresh ginger
  • Salmon: You will need half a kilo of skinless salmon fillets. You can use fresh or thawed fish.
  • Cucumbers: Slice three small Persian cucumbers or a third of an English cucumber.
  • Get dressed: 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

  • Preparation: Preheat grill with a six-inch rack underneath it and line a rimmed baking sheet with nonstick aluminum foil.
  • Honey Sriracha Salmon Sauce: Mix honey, sriracha, soy sauce, and ginger in a small bowl.
  • Cook the salmon: Cut the salmon into one-inch cubes and place them on the baking sheet, leaving a little space in between. Brush the fish with the glaze and grill for three or four minutes.
  • Cucumbers: While the salmon cooks, slice the cucumber and combine with the rice vinegar, sesame oil and salt.
  • Serve: Place three-quarters of a cup of rice in each of four bowls. Divide the salmon, avocado and cucumber and add them to the rice. Drizzle bowls with sriracha and sprinkle with furikake.

How to Store Salmon Bowls

Cooked salmon will last in the refrigerator for about three days if stored in an airtight container. If you don't want to cook the fish in the microwave, store the rice and fish separately, heat the rice in the microwave and eat the salmon pieces cold.


  • Salmon Exchange: Replace the salmon with shrimp or chicken.
  • Vegetables: Add shaved carrots, chopped peppers or edamame.
  • Protein: Swap the salmon for medium-sized shrimp or chicken.
  • Grains: Replace brown rice with white rice, quinoa or spelt. 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 salt.
Ingredients for Honey Sriracha Roasted Salmon Bowls

More salmon recipes you'll love:

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Preparation: 20 minutes

Cooked: 10 minutes

Total: 30 minutes

Product: 4 portions

Portions: 1 bowl

  • Preheat the grill with a rack about 6 inches below it. Line a rimmed baking tray with non-stick film.
  • In a small bowl, combine honey, sriracha, soy sauce and ginger; stir with a fork until the honey melts.
  • Cut the salmon into 1-inch cubes and place them on the baking sheet, leaving a little space between each piece.

  • Brush the salmon with the glaze and cook under the grill for 3-4 minutes, or until it flakes easily with a fork and is golden brown on the surface.

  • 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 want 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 fats: 2.5 G, Cholesterol: 93.5 mg, Sodium: 489 mg, Fiber: 5 G, Sugar: 10.5 G

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