These 10-minute roasted salmon rice bowls and made with chew sized items of honey-sriracha salmon, cucumbers and avocado. So scrumptious!
Honey Sriracha Roasted Salmon Bowls
These delicious Honey Sriracha Salmon Bowls are quick and straightforward and lick-the-bowl good! Made within the broiler, which cooks quick, and without having to marinate or look forward to the oven to preheat. The entire recipe comes collectively in lower than 10 minutes, begin to end. The beauty of a bowl is that it’s absolutely customizable, so be happy so as to add different greens or swap up the protein. For less difficult salmon bowl recipes, attempt my Seattle Asian Salmon Bowls and Spicy Canned Salmon Rice Bowls. And for an air fryer salmon thought, do this Air Fryer Salmon with Maple Soy Glaze.
I really like salmon and I really like rice bowls, and this roasted salmon rice bowl doesn’t disappoint!
Salmon Rice Bowls Substances
- Glaze: Honey, sriracha, soy sauce, contemporary ginger
- Salmon: You’ll want one and a half kilos of skinless salmon filets. You should utilize contemporary or thawed, frozen fish.
- Cucumbers: Slice three small Persian cucumbers or a 3rd of an English cucumber.
- Dressing: Rice vinegar, sesame oil, salt
- Rice: I used short-grain brown rice.
- Avocado: Thinly slice a small avocado.
- Furikake seasoning for garnish
Easy methods to Make Honey Sriracha Salmon Bowls
- Prep: Preheat the broiler with a rack six inches beneath it, and line a rimmed baking sheet with nonstick foil.
- Honey Sriracha Salmon Sauce: Stir the honey, sriracha, soy sauce, and ginger in a small bowl.
- Broil the Salmon: Minimize the salmon into one-inch cubes and place them on the baking sheet with slightly area in between. Brush the fish with the glaze and broil it for 3 to 4 minutes.
- Cucumbers: Whereas the salmon cooks, slice the cucumber and mix them with the rice vinegar, sesame oil, and salt.
- Serve: Put a three-quarter cup of rice in every of the 4 bowls. Divide the salmon, avocado, and cucumber and add them to the rice. Drizzle the bowls with sriracha and sprinkle with furikake.
Easy methods to Retailer Salmon Bowls
Cooked salmon will final within the fridge for about three days if refrigerated in an hermetic container. If you happen to don’t wish to microwave fish, retailer the rice and fish individually, heat the rice within the microwave, and eat the salmon bites chilly.
- Salmon Swap: Change salmon with shrimp or rooster.
- Greens: Add shaved carrots, chopped bell pepper, or edamame.
- Protein: Swap the salmon for medium-sized shrimp or rooster.
- Grains: Substitute brown rice with white rice, quinoa, or farro. You too can use frozen rice to avoid wasting time.
- Spiciness: Skip the additional sriracha on the finish for those who desire milder meals.
- Gluten-Free Salmon Bowls: Sub tamari or coconut aminos for soy sauce.
- Lowered Sodium: Use low-sodium soy sauce for those who’re making an attempt to restrict your salt.
Extra Salmon Recipes You’ll Love:
Yield: 4 servings
Serving Measurement: 1 bowl
- 2 tablespoons honey
- 1 tablespoon sriracha, plus extra for serving
- 1 tablespoon soy sauce, or gluten-free tamari
- 2 teaspoons minced or grated contemporary ginger
- 1 ½ kilos skinless salmon filets
- 3 Persian cucumbers, thinly sliced, or ⅓ English cucumber, lower into skinny half-moons
- 1 ½ teaspoons rice vinegar, plus extra as wanted
- 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 beneath it. Line a rimmed baking sheet with nonstick foil.
In a small bowl, mix the honey, sriracha, soy sauce, and ginger; stir with a fork till the honey dissolves.
Minimize the salmon into 1-inch cubes and place them on the baking sheet, leaving a little bit of area between each bit.
Brush the salmon with the glaze and prepare dinner underneath the broiler for 3 to 4 minutes, or till it’s simply flaked with a fork and golden on high.
In the meantime, mix the sliced cucumber with the rice vinegar, sesame oil, and salt.
Place 3/4 cup rice in every bowl. Divide and high with salmon, sliced avocado, cucumber, and a drizzle of sriracha, if desired, plus a sprinkle of furikake seasoning.
If you happen to’d like slightly extra acidity, add only a sprint of rice vinegar.
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Serving: 1 bowl, Energy: 506 kcal, Carbohydrates: 48 g, Protein: 38.5 g, Fats: 17.5 g, Saturated Fats: 2.5 g, Ldl cholesterol: 93.5 mg, Sodium: 489 mg, Fiber: 5 g, Sugar: 10.5 g