Honey Sriracha Roasted Salmon Rice Bowls
Honey Sriracha Roasted Salmon Rice Bowls are a delightful mix of sweet, spicy, and savory flavors, perfect for a quick and healthy meal. The sticky honey-sriracha glaze coats tender salmon, served over fluffy rice with crisp cucumber, carrots, and avocado. This dish is vibrant, customizable, and ready in under 30 minutes. It’s ideal for weeknight dinners or meal prep, offering a balance of nutrition and bold taste.
Equipment
- Baking Sheet
- Small bowl
- Parchment paper or foil
- Sharp Knife
- Cutting board
- Measuring cups and spoons
- Vegetable peeler or grater
- Tongs or spatula
Ingredients
- Salmon fillets: 4 5-6 ounces each, skinless for easier prep.
- Honey: ¼ cup for the sweet glaze.
- Sriracha: 2 tablespoons for heat (adjust to taste).
- Soy sauce: 2 tablespoons low-sodium preferred.
- Rice: 2 cups cooked jasmine or brown rice.
- Cucumber: 1 thinly sliced, for crunch.
- Carrots: 2 shredded, for color and texture.
- Avocado: 1 sliced, for creaminess.
- Lime: 1 for juice and zest.
- Garlic: 2 cloves minced, for the glaze.
- Olive oil: 1 tablespoon for roasting.
- Sesame seeds: 1 tablespoon for garnish.
- Green onions: 2 sliced, for garnish.
- Salt and pepper: To taste.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. This ensures easy cleanup and prevents sticking.
Step 2: Make the Honey Sriracha Glaze
- In a small bowl, whisk together honey, sriracha, soy sauce, minced garlic, and lime juice. Season with a pinch of pepper. Set aside half the glaze for drizzling later.
Step 3: Prepare the Salmon
- Place salmon fillets on the prepared baking sheet. Brush generously with half the honey-sriracha glaze. Drizzle with olive oil and sprinkle with salt.
Step 4: Roast the Salmon
- Roast salmon in the oven for 10-12 minutes, until it flakes easily with a fork. Check for doneness at 10 minutes to avoid overcooking. Let it rest for 2 minutes.
Step 5: Prep the Vegetables
- While salmon roasts, slice cucumber, shred carrots, and slice avocado. Sprinkle vegetables with a pinch of salt and lime zest. This enhances their freshness and flavor.
Step 6: Assemble the Bowls
- Divide cooked rice among four bowls. Top with roasted salmon, cucumber, carrots, and avocado slices. Drizzle with the reserved honey-sriracha glaze.
Step 7: Garnish and Serve
- Sprinkle bowls with sesame seeds and green onions for extra flavor and crunch. Serve immediately with lime wedges on the side. The vibrant colors make it a feast for the eyes.