Honey Sriracha Roasted Salmon Rice Bowls

Honey and sriracha make a sweet and spicy glaze for bite-sized salmon pieces. Add rice and some veggies, and you have a complete meal in no time!
PREP TIME:20minutes 
COOK TIME:10minutes 
TOTAL TIME:30minutes 
YIELD: 4 servings
COURSE: Dinner, Lunch


  • Baking Sheet


  • 2 tablespoons honey
  • 1 tablespoon sriracha (plus more for serving)
  • 1 tablespoon soy sauce (or gluten-free tamari)
  • 2 teaspoons minced or grated fresh ginger
  • 1 ½ pounds skinless salmon filets
  • 3 Persian cucumbers (thinly sliced, or ⅓ English cucumber, cut into thin half-moons)
  • 1 ½ teaspoons rice vinegar (plus more as needed)
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon kosher salt
  • 3 cups cooked short-grain brown rice
  • 4 ounces avocado (from 1 small haas, thinly sliced)
  • Furikake seasoning (or sesame seeds, for garnish)


  • Preheat the broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.
  • In a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.
  • 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.

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’d like a little more acidity, add just a dash of rice vinegar.


Serving: 1bowlCalories: 506kcalCarbohydrates: 48gProtein: 38.5gFat: 17.5gSaturated Fat: 2.5gCholesterol: 93.5mgSodium: 489mgFiber: 5gSugar: 10.5g
– W–W Points: 8
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