Name: Honey Sriracha Salmon Bowls with Spicy Mayo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 ½ pounds (680g) skinless salmon, cut into 1-inch chunks; 3 tablespoons honey; 2 tablespoons sriracha; 2 tablespoons low-sodium soy sauce; 1 tablespoon freshly grated ginger; 2 cloves garlic, grated; 1 large English cucumber, thinly sliced; 1 tablespoon rice vinegar; 2 teaspoons toasted sesame oil; ½ teaspoon kosher salt; 3 cups cooked short-grain brown rice; 1 large avocado, sliced (wait to slice until serving); 2 tablespoons mayonnaise; 1 teaspoon sriracha; 1 tablespoon furikake or toasted sesame seeds

These honey sriracha salmon bowls combine sticky caramelized edges and quick-pickled cucumbers for a meal prep routine you’ll actually look forward to eating. I rely on baking the fish in bite-sized chunks so the glaze clings to every single piece.

This post may contain affiliate links.

Why These Baked Salmon Bites Work

Cutting the fish into small cubes creates far more surface area than a solid fillet. This means the sweet marinade caramelizes around every individual bite during the short oven time, giving you heavily glazed borders without overcooking the center. The sugar caramelizes fast at high heat, so pulling the pan right when the fish flakes is the key to preventing scorched bottoms.

If you are tracking macros and want to lower the carbohydrates, swapping the brown rice for easy cauliflower fried rice makes a great base, or try the easiest sushi bowl recipe if you prefer fresh crab over baked fish.

How to Prep the Honey Sriracha Salmon Bowls

Mix the glaze. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Whisk the honey, soy sauce, ginger, garlic, and two tablespoons of the sriracha together. Toss the 1-inch salmon chunks until thoroughly coated.

Bake the chunks. Spread the salmon on the parchment in a single layer. Bake for 8 to 10 minutes. The sugar in the honey burns quickly, so I always pull the pan exactly when the salmon turns opaque and flakes easily with a fork, checking that the internal temperature hits 145°F (63°C).

Pickle the cucumber. While the fish cooks, slice the English cucumber thinly and toss it with the rice vinegar, toasted sesame oil, and kosher salt.

Assemble the bowls. Stir the mayonnaise and remaining teaspoon of sriracha together. Divide the cooked short-grain brown rice among four bowls, topping with the salmon, cucumbers, fresh avocado slices, the spicy mayo, and furikake.

Serving and Pairing

If the hot sauce brings a bit too much heat, a glass of cold pineapple water pairs nicely to cool things down. Slice the avocado just before you sit down to eat to prevent browning.

Weekly Storage and Reheating

Keep the cooked fish and brown grain base refrigerated for up to four days.
Spread the cooked food out in shallow containers to chill rapidly, sealing them with lids only after they cool (always within two hours of cooking) to stop moisture from pooling.
Store the quick pickles and the spicy mayo in separate small containers. Microwave only the rice and salmon for 1 to 2 minutes, then add the cold toppings so you don’t end up with warm, mushy cucumbers.

Common Questions About This Meal Prep

Can I use frozen salmon for this recipe?

Yes, but you must thaw it completely and pat it very dry with paper towels before cutting and marinating, otherwise the excess water will thin out the glaze and steam the fish instead of browning it.

Can I make the spicy mayo with Greek yogurt?

You can swap half or all of the mayonnaise for plain Greek yogurt, though the texture will be slightly less rich and a bit more tangy.

I love opening the fridge on a Tuesday and seeing these neat little containers of flaky salmon and crisp vegetables ready to go. The contrast of the warm rice against the cold, tangy salad makes a packed lunch feel like a proper midday break.