Honey Sriracha Salmon Bowls with Spicy Mayo
These vibrant salmon and rice bowls are designed for the ultimate weekday meal prep. Bite-sized salmon pieces bake in a sticky-sweet honey sriracha glaze, served over brown rice with a quick sesame cucumber salad and a creamy spicy mayo drizzle.
- Total Time25 minutes
- Yield4 bowls (serves 4) 1x
Ingredients
Scale
Honey Sriracha Salmon
- 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
Sesame Cucumbers
- 1 large English cucumber, thinly sliced
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- ½ teaspoon kosher salt
Bowl Assembly & Toppings
- 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
Instructions
- Prep the oven: Preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Make the glaze: In a medium bowl, whisk together the honey, 2 tablespoons sriracha, soy sauce, ginger, and garlic. Add the salmon chunks and toss gently until the fish is evenly coated.
- Bake the salmon: Spread the coated salmon onto the prepared baking sheet in a single, even layer. Bake for 8 to 10 minutes, or until the salmon is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
- Pickle the cucumbers: While the salmon bakes, toss the sliced cucumber with the rice vinegar, toasted sesame oil, and kosher salt in a small bowl. Set aside to marinate.
- Mix the drizzle: In a tiny bowl, stir together the mayonnaise and the remaining 1 teaspoon of sriracha until smooth.
- Assemble or meal-prep: For immediate serving, divide the cooked brown rice among four bowls. Top with the salmon, marinated cucumbers, sliced avocado, a drizzle of spicy mayo, and furikake. For meal prep, divide the rice and salmon into shallow containers. Let them cool briefly at room temperature, then place in the refrigerator uncovered to chill rapidly. Once cool (and always within 2 hours of cooking), seal the containers. Store the cucumbers and spicy mayo in separate small containers.
Notes
- Why it works: Baking the salmon in chunks rather than whole fillets maximizes the surface area for the honey glaze to caramelize, giving you perfectly sticky, deeply flavored edges in just 10 minutes.
- Meal Prep & Storage: Store the rice and salmon components in the fridge for up to 4 days. Always let them cool in shallow containers before sealing to prevent condensation and ensure food safety. Keep the marinated cucumbers in their own separate container so they don’t turn hot and mushy when the meal is reheated. Microwave just the rice and salmon for 1 to 2 minutes, then top with the cold cucumbers, fresh avocado, mayo drizzle, and furikake to preserve the contrasting textures.
Nutrition (per serving — estimates)
Calories: 730 | Total Carbs: 58g (Fiber: 7g, Sugar: 16g) | Fat: 38g (Saturated: 6g) | Protein: 39g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Meal Prep
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 730
- Sugar: 16g
- Fat: 38g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 39g