Name: Honey Sriracha Roasted Salmon Rice Bowls (GF, DF)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoons honey; 1 tablespoon sriracha (adjust to heat preference); 1 tablespoon soy sauce (or gluten-free tamari); 2 teaspoons minced or grated fresh ginger; 1 pound skinless salmon filets; 3 units Persian cucumbers (thinly sliced); 1 unit English cucumber (cut into thin half-moons); 1 teaspoon rice vinegar (plus more as needed); 1 teaspoon toasted sesame oil; 1 teaspoon kosher salt; 3 cups cooked short-grain brown rice; 4 ounces avocado (from 1 small Haas, thinly sliced); to taste Furikake seasoning (or sesame seeds for garnish)

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If you’re looking for a delightful, easy-to-make meal that’s both healthy and satisfying, look no further than these Honey Sriracha Roasted Salmon Rice Bowls. The combination of sweet and spicy flavors from the honey and sriracha glaze perfectly complements the richness of the salmon, while the fresh cucumbers and creamy avocado add a refreshing crunch. This dish is not only gluten-free and dairy-free but also packed with protein and nutrients, making it a fantastic option for lunch or dinner!

Why This Recipe is a Keeper

These Honey Sriracha Roasted Salmon Rice Bowls are a perfect blend of flavors and textures that will leave you craving more. The roasted salmon is succulent and infused with a sweet and spicy glaze, while the short-grain brown rice serves as a hearty base. The fresh vegetables add brightness and crunch, making each bite a delicious experience. Plus, this dish comes together quickly, making it an ideal choice for busy weeknights or meal prep sessions.

The Essentials

To whip up these delightful rice bowls, you’ll need the following ingredients:

2 tablespoons honey – for that perfect touch of sweetness.
1 tablespoon sriracha – for a spicy kick (feel free to adjust to your heat preference).
1 tablespoon soy sauce or gluten-free tamari – to bring depth of flavor.
2 teaspoons minced or grated fresh ginger – for a fragrant note.
1 pound skinless salmon filets – the star of the dish!
3 Persian cucumbers, thinly sliced, or English cucumber, cut into thin half-moons – for freshness.
1 teaspoon rice vinegar, plus more as needed – to brighten the dish.
1 teaspoon toasted sesame oil – for a nutty flavor.
1 teaspoon kosher salt – to enhance all the flavors.
3 cups cooked short-grain brown rice – for a hearty base.
4 ounces avocado, from 1 small Haas, thinly sliced – for creaminess.
Furikake seasoning, or sesame seeds – for garnish.

Equipment & Tools

Baking sheet – to roast the salmon.
Parchment paper – for easy cleanup (optional).
Mixing bowl – to combine the glaze ingredients.
Sharp knife – for slicing the cucumbers and avocado.
Serving bowls – to present your beautiful rice bowls.

How to Prepare Honey Sriracha Roasted Salmon Rice Bowls (GF, DF)

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures that your salmon will roast perfectly, creating a delicious caramelization on the outside.

Step 2: Make the Honey Sriracha Glaze

In a mixing bowl, combine the honey, sriracha, soy sauce or gluten-free tamari, minced ginger, and kosher salt. Whisk until all the ingredients are well incorporated and the mixture is smooth.

Step 3: Prepare the Salmon

Place the salmon filets on a baking sheet lined with parchment paper. Brush the honey sriracha glaze generously over the salmon, making sure it is evenly coated. Reserve some of the glaze for later use.

Step 4: Roast the Salmon

Transfer the baking sheet to the preheated oven and roast the salmon for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Keep an eye on it to prevent overcooking.

Step 5: Prepare the Cucumbers

While the salmon is roasting, slice the cucumbers thinly and place them in a bowl. Drizzle with rice vinegar and a pinch of salt, tossing to combine. This will add flavor and help to crisp them up.

Step 6: Assemble the Rice Bowls

In serving bowls, place a generous scoop of cooked short-grain brown rice as the base. Top with the roasted salmon filets, fresh cucumber slices, and avocado. Drizzle with any remaining honey sriracha glaze, if desired.

Step 7: Garnish and Serve

Finish off your rice bowls with a sprinkle of furikake seasoning or sesame seeds for added texture and flavor. Serve immediately, with extra sriracha on the side for those who like it spicy!

Swap Guide

If you don’t have honey, agave syrup can be used as a vegan alternative.
For a different protein, try this recipe with grilled chicken or tofu.
Use quinoa or cauliflower rice instead of brown rice for a lower-carb option.
If sriracha is too spicy, try a milder chili sauce or sweet chili sauce.

Notes from the Test Kitchen

For best results, ensure your salmon is at room temperature before roasting; this helps it cook evenly.
Feel free to double the recipe for meal prep; these bowls store well for a few days.
Adjust the amount of sriracha based on your heat preference; you can always add more at the table.
Don’t skip the sesame oil; it adds a depth of flavor that brings the dish together.

Storage Pro Tips

To store leftovers, allow the bowls to cool completely before placing them in airtight containers. They can be refrigerated for up to 3 days. When reheating, warm the salmon gently in the oven or microwave to avoid drying it out. Fresh avocado should be added just before serving to maintain its freshness.

Ready to Cook?

With the perfect balance of flavors and textures, these Honey Sriracha Roasted Salmon Rice Bowls (GF, DF) are sure to become a family favorite. The combination of sweet, spicy, and savory elements creates a satisfying meal that is both nutritious and delicious. So gather your ingredients, follow the steps, and enjoy a wonderful homemade meal that is packed with flavor and goodness!