\n<\/p>\n
<\/p>\nThese 10-minute roasted salmon rice bowls and made with bite sized pieces of honey-sriracha salmon, cucumbers and avocado. So delicious! <\/p>\n<\/noscript><\/figure>\nHoney Sriracha Roasted Salmon Bowls<\/h2>\nThese scrumptious Honey Sriracha Salmon Bowls are fast and easy and lick-the-bowl good! Made in the broiler, which cooks fast, and with no need to marinate or wait for the oven to preheat. The whole recipe comes together in less than 10 minutes, start to finish. The great thing about a bowl is that it\u2019s fully customizable, so feel free to add other vegetables or switch up the protein. For more easy salmon bowl recipes, try my Seattle Asian Salmon Bowls and Spicy Canned Salmon Rice Bowls. And for an air fryer salmon idea, try this Air Fryer Salmon with Maple Soy Glaze.<\/p>\n<\/p>\n<\/noscript><\/figure>\nI love salmon and I love rice bowls, and this roasted salmon rice bowl doesn\u2019t disappoint!<\/p>\nSalmon Rice Bowls Ingredients<\/h2>\n\nGlaze:<\/strong> Honey, sriracha, soy sauce, fresh ginger<\/li>\nSalmon:<\/strong> You\u2019ll need one and a half pounds of skinless salmon filets. You can use fresh or thawed, frozen fish.<\/li>\nCucumbers: <\/strong>Slice three small Persian cucumbers or a third of an English cucumber.<\/li>\nDressing:<\/strong> Rice vinegar, sesame oil, salt<\/li>\nRice:<\/strong> I used short-grain brown rice.<\/li>\nAvocado:<\/strong> Thinly slice a small avocado.<\/li>\nFurikake seasoning for garnish<\/li>\n<\/ul>\nHow to Make Honey Sriracha Salmon Bowls<\/h2>\n\nPrep:<\/strong> Preheat the broiler with a rack six inches below it, and line a rimmed baking sheet with nonstick foil.<\/li>\nHoney Sriracha Salmon Sauce:<\/strong> Stir the honey, sriracha, soy sauce, and ginger in a small bowl.<\/li>\nBroil the Salmon:<\/strong> Cut the salmon into one-inch cubes and place them on the baking sheet with a little space in between. Brush the fish with the glaze and broil it for three to four minutes.<\/li>\nCucumbers:<\/strong> While the salmon cooks, slice the cucumber and combine them with the rice vinegar, sesame oil, and salt.<\/li>\nServe:<\/strong> Put a three-quarter cup of rice in each of the four bowls. Divide the salmon, avocado, and cucumber and add them to the rice. Drizzle the bowls with sriracha and sprinkle with furikake.<\/li>\n<\/ul>\nHow to Store Salmon Bowls<\/h2>\nCooked salmon will last in the refrigerator for about three days if refrigerated in an airtight container. If you don\u2019t want to microwave fish, store the rice and fish separately, warm the rice in the microwave, and eat the salmon bites cold.<\/p>\nVariations<\/h2>\n\nSalmon Swap:<\/strong> Replace salmon with shrimp or chicken.<\/li>\nVegetables: <\/strong>Add shaved carrots, chopped bell pepper, or edamame.<\/li>\nProtein:<\/strong> Swap the salmon for medium-sized shrimp or chicken.<\/li>\nGrains:<\/strong> Substitute brown rice with white rice, quinoa, or farro. You can also use frozen rice to save time.<\/li>\nSpiciness: <\/strong>Skip the extra sriracha at the end if you prefer milder food.<\/li>\nGluten-Free Salmon Bowls: <\/strong>Sub tamari or coconut aminos for soy sauce.<\/li>\nReduced Sodium: <\/strong>Use low-sodium soy sauce if you\u2019re trying to limit your salt.<\/li>\n<\/ul>\n<\/noscript><\/figure>\nMore Salmon Recipes You\u2019ll Love:<\/h2>\n\n\n\n<\/p>\n\nPrep: <\/span>20<\/span> mins<\/span><\/span><\/p>\nCook: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>4<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> bowl<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\u25a2 <\/span><\/label><\/span>2<\/span> tablespoons<\/span> honey<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tablespoon<\/span> sriracha<\/span>, plus more for serving<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tablespoon<\/span> soy sauce<\/span>, or gluten-free tamari<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> teaspoons<\/span> minced or grated fresh ginger<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1 \u00bd<\/span> pounds<\/span> skinless salmon filets<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> Persian cucumbers<\/span>, thinly sliced, or \u2153 English cucumber, cut into thin half-moons<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1 \u00bd<\/span> teaspoons<\/span> rice vinegar<\/span>, plus more as needed<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> teaspoon<\/span> toasted sesame oil<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> cups<\/span> cooked short-grain brown rice<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>4<\/span> ounces<\/span> avocado<\/span>, from 1 small haas, thinly sliced<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>Furikake seasoning<\/span>, or sesame seeds, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.<\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.<\/p>\n<\/li>\n\nCut the salmon into 1-inch cubes and\u00a0 place them on the baking sheet, leaving a bit of space between each piece.<\/p>\n<\/li>\n\nBrush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it\u2019s easily flaked with a fork and golden on top.<\/span><\/p>\n<\/li>\n\nMeanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo serve:<\/h4>\n\n\nPlace 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. <\/span><\/p>\n<\/li>\n\nIf you\u2019d like a little more acidity, add just a dash of rice vinegar.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>506<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>48<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>38.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>93.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>489<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>10.5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
These 10-minute roasted salmon rice bowls and made with bite sized pieces of honey-sriracha salmon, cucumbers and avocado. So delicious! <\/p>\n<\/noscript><\/figure>\nHoney Sriracha Roasted Salmon Bowls<\/h2>\nThese scrumptious Honey Sriracha Salmon Bowls are fast and easy and lick-the-bowl good! Made in the broiler, which cooks fast, and with no need to marinate or wait for the oven to preheat. The whole recipe comes together in less than 10 minutes, start to finish. The great thing about a bowl is that it\u2019s fully customizable, so feel free to add other vegetables or switch up the protein. For more easy salmon bowl recipes, try my Seattle Asian Salmon Bowls and Spicy Canned Salmon Rice Bowls. And for an air fryer salmon idea, try this Air Fryer Salmon with Maple Soy Glaze.<\/p>\n<\/p>\n<\/noscript><\/figure>\nI love salmon and I love rice bowls, and this roasted salmon rice bowl doesn\u2019t disappoint!<\/p>\nSalmon Rice Bowls Ingredients<\/h2>\n\nGlaze:<\/strong> Honey, sriracha, soy sauce, fresh ginger<\/li>\nSalmon:<\/strong> You\u2019ll need one and a half pounds of skinless salmon filets. You can use fresh or thawed, frozen fish.<\/li>\nCucumbers: <\/strong>Slice three small Persian cucumbers or a third of an English cucumber.<\/li>\nDressing:<\/strong> Rice vinegar, sesame oil, salt<\/li>\nRice:<\/strong> I used short-grain brown rice.<\/li>\nAvocado:<\/strong> Thinly slice a small avocado.<\/li>\nFurikake seasoning for garnish<\/li>\n<\/ul>\nHow to Make Honey Sriracha Salmon Bowls<\/h2>\n\nPrep:<\/strong> Preheat the broiler with a rack six inches below it, and line a rimmed baking sheet with nonstick foil.<\/li>\nHoney Sriracha Salmon Sauce:<\/strong> Stir the honey, sriracha, soy sauce, and ginger in a small bowl.<\/li>\nBroil the Salmon:<\/strong> Cut the salmon into one-inch cubes and place them on the baking sheet with a little space in between. Brush the fish with the glaze and broil it for three to four minutes.<\/li>\nCucumbers:<\/strong> While the salmon cooks, slice the cucumber and combine them with the rice vinegar, sesame oil, and salt.<\/li>\nServe:<\/strong> Put a three-quarter cup of rice in each of the four bowls. Divide the salmon, avocado, and cucumber and add them to the rice. Drizzle the bowls with sriracha and sprinkle with furikake.<\/li>\n<\/ul>\nHow to Store Salmon Bowls<\/h2>\nCooked salmon will last in the refrigerator for about three days if refrigerated in an airtight container. If you don\u2019t want to microwave fish, store the rice and fish separately, warm the rice in the microwave, and eat the salmon bites cold.<\/p>\nVariations<\/h2>\n\nSalmon Swap:<\/strong> Replace salmon with shrimp or chicken.<\/li>\nVegetables: <\/strong>Add shaved carrots, chopped bell pepper, or edamame.<\/li>\nProtein:<\/strong> Swap the salmon for medium-sized shrimp or chicken.<\/li>\nGrains:<\/strong> Substitute brown rice with white rice, quinoa, or farro. You can also use frozen rice to save time.<\/li>\nSpiciness: <\/strong>Skip the extra sriracha at the end if you prefer milder food.<\/li>\nGluten-Free Salmon Bowls: <\/strong>Sub tamari or coconut aminos for soy sauce.<\/li>\nReduced Sodium: <\/strong>Use low-sodium soy sauce if you\u2019re trying to limit your salt.<\/li>\n<\/ul>\n<\/noscript><\/figure>\nMore Salmon Recipes You\u2019ll Love:<\/h2>\n\n\n\n<\/p>\n\nPrep: <\/span>20<\/span> mins<\/span><\/span><\/p>\nCook: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>4<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> bowl<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\u25a2 <\/span><\/label><\/span>2<\/span> tablespoons<\/span> honey<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tablespoon<\/span> sriracha<\/span>, plus more for serving<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tablespoon<\/span> soy sauce<\/span>, or gluten-free tamari<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> teaspoons<\/span> minced or grated fresh ginger<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1 \u00bd<\/span> pounds<\/span> skinless salmon filets<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> Persian cucumbers<\/span>, thinly sliced, or \u2153 English cucumber, cut into thin half-moons<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1 \u00bd<\/span> teaspoons<\/span> rice vinegar<\/span>, plus more as needed<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> teaspoon<\/span> toasted sesame oil<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> cups<\/span> cooked short-grain brown rice<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>4<\/span> ounces<\/span> avocado<\/span>, from 1 small haas, thinly sliced<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>Furikake seasoning<\/span>, or sesame seeds, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.<\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.<\/p>\n<\/li>\n\nCut the salmon into 1-inch cubes and\u00a0 place them on the baking sheet, leaving a bit of space between each piece.<\/p>\n<\/li>\n\nBrush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it\u2019s easily flaked with a fork and golden on top.<\/span><\/p>\n<\/li>\n\nMeanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo serve:<\/h4>\n\n\nPlace 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. <\/span><\/p>\n<\/li>\n\nIf you\u2019d like a little more acidity, add just a dash of rice vinegar.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>506<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>48<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>38.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>93.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>489<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>10.5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
These scrumptious Honey Sriracha Salmon Bowls are fast and easy and lick-the-bowl good! Made in the broiler, which cooks fast, and with no need to marinate or wait for the oven to preheat. The whole recipe comes together in less than 10 minutes, start to finish. The great thing about a bowl is that it\u2019s fully customizable, so feel free to add other vegetables or switch up the protein. For more easy salmon bowl recipes, try my Seattle Asian Salmon Bowls and Spicy Canned Salmon Rice Bowls. And for an air fryer salmon idea, try this Air Fryer Salmon with Maple Soy Glaze.<\/p>\n
<\/p>\n<\/noscript><\/figure>\nI love salmon and I love rice bowls, and this roasted salmon rice bowl doesn\u2019t disappoint!<\/p>\nSalmon Rice Bowls Ingredients<\/h2>\n\nGlaze:<\/strong> Honey, sriracha, soy sauce, fresh ginger<\/li>\nSalmon:<\/strong> You\u2019ll need one and a half pounds of skinless salmon filets. You can use fresh or thawed, frozen fish.<\/li>\nCucumbers: <\/strong>Slice three small Persian cucumbers or a third of an English cucumber.<\/li>\nDressing:<\/strong> Rice vinegar, sesame oil, salt<\/li>\nRice:<\/strong> I used short-grain brown rice.<\/li>\nAvocado:<\/strong> Thinly slice a small avocado.<\/li>\nFurikake seasoning for garnish<\/li>\n<\/ul>\nHow to Make Honey Sriracha Salmon Bowls<\/h2>\n\nPrep:<\/strong> Preheat the broiler with a rack six inches below it, and line a rimmed baking sheet with nonstick foil.<\/li>\nHoney Sriracha Salmon Sauce:<\/strong> Stir the honey, sriracha, soy sauce, and ginger in a small bowl.<\/li>\nBroil the Salmon:<\/strong> Cut the salmon into one-inch cubes and place them on the baking sheet with a little space in between. Brush the fish with the glaze and broil it for three to four minutes.<\/li>\nCucumbers:<\/strong> While the salmon cooks, slice the cucumber and combine them with the rice vinegar, sesame oil, and salt.<\/li>\nServe:<\/strong> Put a three-quarter cup of rice in each of the four bowls. Divide the salmon, avocado, and cucumber and add them to the rice. Drizzle the bowls with sriracha and sprinkle with furikake.<\/li>\n<\/ul>\nHow to Store Salmon Bowls<\/h2>\nCooked salmon will last in the refrigerator for about three days if refrigerated in an airtight container. If you don\u2019t want to microwave fish, store the rice and fish separately, warm the rice in the microwave, and eat the salmon bites cold.<\/p>\nVariations<\/h2>\n\nSalmon Swap:<\/strong> Replace salmon with shrimp or chicken.<\/li>\nVegetables: <\/strong>Add shaved carrots, chopped bell pepper, or edamame.<\/li>\nProtein:<\/strong> Swap the salmon for medium-sized shrimp or chicken.<\/li>\nGrains:<\/strong> Substitute brown rice with white rice, quinoa, or farro. You can also use frozen rice to save time.<\/li>\nSpiciness: <\/strong>Skip the extra sriracha at the end if you prefer milder food.<\/li>\nGluten-Free Salmon Bowls: <\/strong>Sub tamari or coconut aminos for soy sauce.<\/li>\nReduced Sodium: <\/strong>Use low-sodium soy sauce if you\u2019re trying to limit your salt.<\/li>\n<\/ul>\n<\/noscript><\/figure>\nMore Salmon Recipes You\u2019ll Love:<\/h2>\n\n\n\n<\/p>\n\nPrep: <\/span>20<\/span> mins<\/span><\/span><\/p>\nCook: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>4<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> bowl<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\u25a2 <\/span><\/label><\/span>2<\/span> tablespoons<\/span> honey<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tablespoon<\/span> sriracha<\/span>, plus more for serving<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tablespoon<\/span> soy sauce<\/span>, or gluten-free tamari<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> teaspoons<\/span> minced or grated fresh ginger<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1 \u00bd<\/span> pounds<\/span> skinless salmon filets<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> Persian cucumbers<\/span>, thinly sliced, or \u2153 English cucumber, cut into thin half-moons<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1 \u00bd<\/span> teaspoons<\/span> rice vinegar<\/span>, plus more as needed<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> teaspoon<\/span> toasted sesame oil<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> cups<\/span> cooked short-grain brown rice<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>4<\/span> ounces<\/span> avocado<\/span>, from 1 small haas, thinly sliced<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>Furikake seasoning<\/span>, or sesame seeds, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.<\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.<\/p>\n<\/li>\n\nCut the salmon into 1-inch cubes and\u00a0 place them on the baking sheet, leaving a bit of space between each piece.<\/p>\n<\/li>\n\nBrush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it\u2019s easily flaked with a fork and golden on top.<\/span><\/p>\n<\/li>\n\nMeanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo serve:<\/h4>\n\n\nPlace 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. <\/span><\/p>\n<\/li>\n\nIf you\u2019d like a little more acidity, add just a dash of rice vinegar.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>506<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>48<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>38.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>93.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>489<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>10.5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
I love salmon and I love rice bowls, and this roasted salmon rice bowl doesn\u2019t disappoint!<\/p>\n
Cooked salmon will last in the refrigerator for about three days if refrigerated in an airtight container. If you don\u2019t want to microwave fish, store the rice and fish separately, warm the rice in the microwave, and eat the salmon bites cold.<\/p>\n
Prep: <\/span>20<\/span> mins<\/span><\/span><\/p>\nCook: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>4<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> bowl<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\u25a2 <\/span><\/label><\/span>2<\/span> tablespoons<\/span> honey<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tablespoon<\/span> sriracha<\/span>, plus more for serving<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tablespoon<\/span> soy sauce<\/span>, or gluten-free tamari<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> teaspoons<\/span> minced or grated fresh ginger<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1 \u00bd<\/span> pounds<\/span> skinless salmon filets<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> Persian cucumbers<\/span>, thinly sliced, or \u2153 English cucumber, cut into thin half-moons<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1 \u00bd<\/span> teaspoons<\/span> rice vinegar<\/span>, plus more as needed<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> teaspoon<\/span> toasted sesame oil<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> cups<\/span> cooked short-grain brown rice<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>4<\/span> ounces<\/span> avocado<\/span>, from 1 small haas, thinly sliced<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>Furikake seasoning<\/span>, or sesame seeds, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.<\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.<\/p>\n<\/li>\n\nCut the salmon into 1-inch cubes and\u00a0 place them on the baking sheet, leaving a bit of space between each piece.<\/p>\n<\/li>\n\nBrush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it\u2019s easily flaked with a fork and golden on top.<\/span><\/p>\n<\/li>\n\nMeanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo serve:<\/h4>\n\n\nPlace 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. <\/span><\/p>\n<\/li>\n\nIf you\u2019d like a little more acidity, add just a dash of rice vinegar.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>506<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>48<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>38.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>93.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>489<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>10.5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Cook: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>4<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> bowl<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\u25a2 <\/span><\/label><\/span>2<\/span> tablespoons<\/span> honey<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tablespoon<\/span> sriracha<\/span>, plus more for serving<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tablespoon<\/span> soy sauce<\/span>, or gluten-free tamari<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> teaspoons<\/span> minced or grated fresh ginger<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1 \u00bd<\/span> pounds<\/span> skinless salmon filets<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> Persian cucumbers<\/span>, thinly sliced, or \u2153 English cucumber, cut into thin half-moons<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1 \u00bd<\/span> teaspoons<\/span> rice vinegar<\/span>, plus more as needed<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> teaspoon<\/span> toasted sesame oil<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> cups<\/span> cooked short-grain brown rice<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>4<\/span> ounces<\/span> avocado<\/span>, from 1 small haas, thinly sliced<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>Furikake seasoning<\/span>, or sesame seeds, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.<\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.<\/p>\n<\/li>\n\nCut the salmon into 1-inch cubes and\u00a0 place them on the baking sheet, leaving a bit of space between each piece.<\/p>\n<\/li>\n\nBrush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it\u2019s easily flaked with a fork and golden on top.<\/span><\/p>\n<\/li>\n\nMeanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo serve:<\/h4>\n\n\nPlace 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. <\/span><\/p>\n<\/li>\n\nIf you\u2019d like a little more acidity, add just a dash of rice vinegar.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>506<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>48<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>38.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>93.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>489<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>10.5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Total: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>4<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> bowl<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\u25a2 <\/span><\/label><\/span>2<\/span> tablespoons<\/span> honey<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tablespoon<\/span> sriracha<\/span>, plus more for serving<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tablespoon<\/span> soy sauce<\/span>, or gluten-free tamari<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> teaspoons<\/span> minced or grated fresh ginger<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1 \u00bd<\/span> pounds<\/span> skinless salmon filets<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> Persian cucumbers<\/span>, thinly sliced, or \u2153 English cucumber, cut into thin half-moons<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1 \u00bd<\/span> teaspoons<\/span> rice vinegar<\/span>, plus more as needed<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> teaspoon<\/span> toasted sesame oil<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> cups<\/span> cooked short-grain brown rice<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>4<\/span> ounces<\/span> avocado<\/span>, from 1 small haas, thinly sliced<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>Furikake seasoning<\/span>, or sesame seeds, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.<\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.<\/p>\n<\/li>\n\nCut the salmon into 1-inch cubes and\u00a0 place them on the baking sheet, leaving a bit of space between each piece.<\/p>\n<\/li>\n\nBrush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it\u2019s easily flaked with a fork and golden on top.<\/span><\/p>\n<\/li>\n\nMeanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo serve:<\/h4>\n\n\nPlace 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. <\/span><\/p>\n<\/li>\n\nIf you\u2019d like a little more acidity, add just a dash of rice vinegar.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>506<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>48<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>38.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>93.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>489<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>10.5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Yield: <\/span>4<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> bowl<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\u25a2 <\/span><\/label><\/span>2<\/span> tablespoons<\/span> honey<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tablespoon<\/span> sriracha<\/span>, plus more for serving<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tablespoon<\/span> soy sauce<\/span>, or gluten-free tamari<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> teaspoons<\/span> minced or grated fresh ginger<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1 \u00bd<\/span> pounds<\/span> skinless salmon filets<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> Persian cucumbers<\/span>, thinly sliced, or \u2153 English cucumber, cut into thin half-moons<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1 \u00bd<\/span> teaspoons<\/span> rice vinegar<\/span>, plus more as needed<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> teaspoon<\/span> toasted sesame oil<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> cups<\/span> cooked short-grain brown rice<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>4<\/span> ounces<\/span> avocado<\/span>, from 1 small haas, thinly sliced<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>Furikake seasoning<\/span>, or sesame seeds, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.<\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.<\/p>\n<\/li>\n\nCut the salmon into 1-inch cubes and\u00a0 place them on the baking sheet, leaving a bit of space between each piece.<\/p>\n<\/li>\n\nBrush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it\u2019s easily flaked with a fork and golden on top.<\/span><\/p>\n<\/li>\n\nMeanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo serve:<\/h4>\n\n\nPlace 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. <\/span><\/p>\n<\/li>\n\nIf you\u2019d like a little more acidity, add just a dash of rice vinegar.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>506<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>48<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>38.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>93.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>489<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>10.5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Serving Size: <\/span>1<\/span> bowl<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\u25a2 <\/span><\/label><\/span>2<\/span> tablespoons<\/span> honey<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tablespoon<\/span> sriracha<\/span>, plus more for serving<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tablespoon<\/span> soy sauce<\/span>, or gluten-free tamari<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> teaspoons<\/span> minced or grated fresh ginger<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1 \u00bd<\/span> pounds<\/span> skinless salmon filets<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> Persian cucumbers<\/span>, thinly sliced, or \u2153 English cucumber, cut into thin half-moons<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1 \u00bd<\/span> teaspoons<\/span> rice vinegar<\/span>, plus more as needed<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> teaspoon<\/span> toasted sesame oil<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> cups<\/span> cooked short-grain brown rice<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>4<\/span> ounces<\/span> avocado<\/span>, from 1 small haas, thinly sliced<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>Furikake seasoning<\/span>, or sesame seeds, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat the broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.<\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.<\/p>\n<\/li>\n\nCut the salmon into 1-inch cubes and\u00a0 place them on the baking sheet, leaving a bit of space between each piece.<\/p>\n<\/li>\n\nBrush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it\u2019s easily flaked with a fork and golden on top.<\/span><\/p>\n<\/li>\n\nMeanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo serve:<\/h4>\n\n\nPlace 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. <\/span><\/p>\n<\/li>\n\nIf you\u2019d like a little more acidity, add just a dash of rice vinegar.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>506<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>48<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>38.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>93.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>489<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>10.5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Preheat the broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.<\/span><\/p>\n<\/li>\n\nIn a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.<\/p>\n<\/li>\n\nCut the salmon into 1-inch cubes and\u00a0 place them on the baking sheet, leaving a bit of space between each piece.<\/p>\n<\/li>\n\nBrush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it\u2019s easily flaked with a fork and golden on top.<\/span><\/p>\n<\/li>\n\nMeanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo serve:<\/h4>\n\n\nPlace 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. <\/span><\/p>\n<\/li>\n\nIf you\u2019d like a little more acidity, add just a dash of rice vinegar.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>506<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>48<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>38.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>93.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>489<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>10.5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
In a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.<\/p>\n<\/li>\n
Cut the salmon into 1-inch cubes and\u00a0 place them on the baking sheet, leaving a bit of space between each piece.<\/p>\n<\/li>\n
Brush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it\u2019s easily flaked with a fork and golden on top.<\/span><\/p>\n<\/li>\n\nMeanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTo serve:<\/h4>\n\n\nPlace 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. <\/span><\/p>\n<\/li>\n\nIf you\u2019d like a little more acidity, add just a dash of rice vinegar.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>506<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>48<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>38.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>93.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>489<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>10.5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Meanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
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. <\/span><\/p>\n<\/li>\n\nIf you\u2019d like a little more acidity, add just a dash of rice vinegar.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>506<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>48<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>38.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>93.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>489<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>10.5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
If you\u2019d like a little more acidity, add just a dash of rice vinegar.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>506<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>48<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>38.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>93.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>489<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>10.5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\n
Serving: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>506<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>48<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>38.5<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>17.5<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>2.5<\/span> g<\/span><\/span>, <\/span>Cholesterol: <\/span>93.5<\/span> mg<\/span><\/span>, <\/span>Sodium: <\/span>489<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>5<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>10.5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
![\"Roasted](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2023\/02\/1677598079_577_Honey-Sriracha-Roasted-Salmon-Rice-Bowls-GF-DF.jpg\")
![\"Honey](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2023\/02\/1677598079_709_Honey-Sriracha-Roasted-Salmon-Rice-Bowls-GF-DF.jpg\"\/)
![\"Honey](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2023\/02\/1677598079_709_Honey-Sriracha-Roasted-Salmon-Rice-Bowls-GF-DF.jpg\")
![\"ingredients](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2023\/02\/1677598079_138_Honey-Sriracha-Roasted-Salmon-Rice-Bowls-GF-DF.jpg\"\/)
![\"ingredients](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2023\/02\/1677598079_138_Honey-Sriracha-Roasted-Salmon-Rice-Bowls-GF-DF.jpg\")
![\"Honey](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2023\/02\/Honey-Sriracha-Roasted-Salmon-Rice-Bowls-GF-DF.png\")
![\"Roasted](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2023\/02\/Honey-Sriracha-Roasted-Salmon-Rice-Bowls-GF-DF.jpg\"\/)
![\"Roasted](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2023\/02\/Honey-Sriracha-Roasted-Salmon-Rice-Bowls-GF-DF.jpg\")
![\"Roasted](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2023\/02\/1677598079_577_Honey-Sriracha-Roasted-Salmon-Rice-Bowls-GF-DF.jpg\"\/)