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Honey Sriracha Roasted Salmon Rice Bowls

Honey Sriracha Roasted Salmon Rice Bowls in 30 Minutes!

Delight in the sweet and spicy flavors of Honey Sriracha Roasted Salmon Rice Bowls, a quick and healthy meal perfect for dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Asian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Glaze
  • 3 tablespoons Honey You can use maple syrup for a vegan option.
  • 2 tablespoons Sriracha Chili garlic sauce works well as a substitute.
  • 2 tablespoons Soy Sauce (or Tamari) Utilize coconut aminos for a soy-free alternative.
  • 1 teaspoon Fresh Ginger Ground ginger can be used in a pinch, but use less.
For the Salmon Bowls
  • 1 pound Skinless Salmon Filets Firm tofu is a great substitute.
  • 1 cup Persian Cucumbers If unavailable, use English cucumbers.
  • 1 tablespoon Rice Vinegar Apple cider vinegar can provide a different flavor profile.
  • 1 tablespoon Toasted Sesame Oil Omit for allergies.
  • 1 teaspoon Kosher Salt You can use table salt sparingly.
  • 3/4 cup Cooked Short-Grain Brown Rice Quinoa is a fantastic substitute.
  • 1 medium Avocado Tahini can be used for a unique creamy texture.
  • 1 tablespoon Furikake Seasoning Toasted sesame seeds can stand in if preferred.

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

Preparation
  1. Preheat your broiler and place an oven rack about 6 inches below the heat source. Line a baking sheet with nonstick foil.
  2. In a small bowl, combine honey, sriracha, soy sauce, and ginger. Whisk until smooth to create the glaze.
  3. Cut the salmon filets into 1-inch cubes and arrange them on the lined baking sheet.
  4. Brush the salmon cubes generously with the honey sriracha glaze and broil for 3-4 minutes.
  5. Slice the cucumbers into thin rounds and toss with rice vinegar, sesame oil, and salt.
  6. To assemble, start with brown rice, top with salmon, cucumber salad, and avocado slices. Drizzle extra sriracha and sprinkle with furikake.
  7. Serve warm with additional sriracha on the side.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Ensure all salmon pieces are cut evenly for even cooking. Adjust sriracha to taste preference.

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