10 minute roasted salmon bowl with bite size honey sriracha salmon, cucumber and avocado. very delicious!
Honey Sriracha Roasted Salmon Bowl
These delicious honey sriracha salmon bowls are quick, easy, and delicious just by licking the bowl. Made in a ready-to-cook broiler, no waiting for marinades or preheating the oven. The entire recipe is put together from start to finish in less than 10 minutes. The great thing about bowls is that they are completely customizable. Feel free to add other veggies or switch up proteins. For easier salmon bowl recipes, try my Seattle Asian Salmon Bowl and Spicy Canned Salmon Rice Bowl.
As someone who loves salmon and loves donburi, this broiled salmon bowl will not disappoint!
Ingredients for salmon bowl
- glaze: honey, sriracha, soy sauce, ginger
- salmon: You will need 1.5 pounds of skinless salmon fillet. You can use fresh or thawed frozen fish.
- cucumber: Slice 3 small Persian cucumbers or English cucumbers in thirds.
- dressing: rice vinegar, sesame oil, salt
- Rice: I used short grain brown rice.
- avocado: Thinly slice a small avocado.
- furikake seasoning for decoration
How to make honey sriracha salmon bowl
- Preparation: Preheat the broiler on a rack 6 inches below and line a rimmed baking sheet with nonstick foil.
- Honey Sriracha Salmon Sauce: Stir honey, sriracha, soy sauce and ginger in a small bowl.
- Bake the salmon: Cut salmon into 1-inch cubes and arrange on baking sheet, slightly spaced apart. Glaze the fish and bake for 3-4 minutes.
- cucumber: While the salmon is grilling, slice the cucumber and toss with rice vinegar, sesame oil, and salt.
- serve: Add 3/4 cup rice to each of 4 bowls. Separate the salmon, avocado, and cucumber and add to the rice. Sprinkle the sriracha on the bowl and sprinkle with furikake.
How to store salmon bowl
When refrigerated in an airtight container, cooked salmon will last about 3 days in the refrigerator. Sashimi is eaten cold.
variation
- vegetable: Add grated carrots, chopped bell peppers, or edamame beans.
- protein: Replace salmon with medium-sized shrimp or chicken.
- Cereals: Replace brown rice with white rice, quinoa, or farro. Using frozen rice saves time.
- hot flavor: If you prefer milder food, skip the extra sriracha at the end.
- Gluten-free salmon bowl: Sub Tamari or Coconut Aminos for Soy Sauce.
- Reduced salt: If you want less salt, use low-salt soy sauce.
MORE SALMON RECIPES YOU’LL LOVE:
yield: Four serving
Serving size: 1 bowl
- 2 tablespoon Honey
- 1 tablespoon Sriracha, plus for serving
- 1 tablespoon soy sauce, Or gluten-free tamari
- 2 tea spoon chopped or grated ginger
- 1 ½ lb skinless salmon fillet
- 3 persian cucumber, thinly sliced or 1/3 English cucumber cut into thin half moons
- 1 ½ tea spoon rice vinegar, further as needed
- 1 tea spoon toasted sesame oil
- ½ tea spoon kosher salt
- 3 cup Takikomi short-grain brown rice
- Four ounce avocado, Sliced from one small hearth
- furikake seasoning, or sesame seeds, for garnish
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Preheat broiler on a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.
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In a small bowl, combine honey, sriracha, soy sauce, and ginger. Stir with a fork until honey dissolves.
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Cut salmon into 1-inch cubes and arrange on baking sheet, leaving a little space between each piece.
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Glaze the salmon and cook under the broiler for 3 to 4 minutes or until it flakes easily with a fork and is golden brown on the surface.
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Meanwhile, mix sliced cucumber with rice vinegar, sesame oil and salt.
To provide:
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Place 3/4 cup rice in each bowl. Sprinkle with salmon, sliced avocado, cucumber, sriracha drizzle, and seasoning seasoning if desired.
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If you want a little more sourness, add a little rice vinegar.
Last step:
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Serving: 1 bowl, calorie: 506 kcal, carbohydrates: 48 g, protein: 38.5 g, obesity: 17.5 g, saturated fat: 2.5 g, cholesterol: 93.5 mg, sodium: 489 mg, fiber: Five g, sugar: 10.5 g
