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Glazed salmon rice bowl with cucumber and avocado

30-Minute Dinners

Honey-Sriracha Salmon Bowls

Sticky-edged salmon, crunchy cucumber, and creamy lime sauce over rice—fast enough for Tuesday, good enough for company.

Developed for DishGal · Updated 2026-08-17

Prep15 min
Cook12 min
Total27 min
Cost$4.85

Directions

  1. Mix the glaze

    Whisk soy sauce, honey, sriracha, rice vinegar, sesame oil, and cornstarch until completely smooth.

  2. Coat the salmon

    Pat salmon dry and toss with two-thirds of the glaze. Reserve the rest for finishing.

  3. Broil

    Arrange salmon in a single layer on a foil-lined sheet pan. Broil 5 to 7 inches from the heat for 6 to 8 minutes, turning once, until browned and just cooked through.

  4. Make the sauce

    Stir mayonnaise with lime zest, 1 tablespoon lime juice, and 1 teaspoon water. Add more water until drizzleable.

  5. Build the bowls

    Divide rice, cucumber, avocado, and edamame among bowls. Add salmon, brush with reserved glaze, and finish with lime sauce, scallions, and sesame seeds.

Why this works

Why it worksCubed salmon has more surface area for caramelized glaze.
Why it worksCornstarch keeps the glaze on the fish instead of running onto the pan.
Why it worksCool vegetables balance the sweet-spicy salmon.

Swaps & notes

Easy swaps

  • Use chicken thigh pieces and broil until 165°F.
  • Swap rice for quinoa or cauliflower rice.
  • Replace mayonnaise with plain Greek yogurt for a tangier sauce.

Cook notes

  • Line the pan—the honey glaze becomes very sticky.
  • Cut salmon into equal pieces so they finish together.

Storage

Store salmon, rice, vegetables, and sauce separately up to 3 days. Reheat salmon briefly; overcooking dries it out.

Questions

Is the salmon very spicy?

It is medium-mild. Use 2 teaspoons sriracha for a gentle version or add extra at the table.

Can I air fry the salmon?

Yes. Air fry at 400°F for 6 to 8 minutes, shaking once.

Can I use frozen salmon?

Thaw completely and pat very dry before glazing.

Honey-Sriracha Salmon Bowls
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1. Mix the glazeWhisk soy sauce, honey, sriracha, rice vinegar, sesame oil, and cornstarch until completely smooth.
2. Coat the salmonPat salmon dry and toss with two-thirds of the glaze. Reserve the rest for finishing.
3. BroilArrange salmon in a single layer on a foil-lined sheet pan. Broil 5 to 7 inches from the heat for 6 to 8 minutes, turning once, until browned and just cooked through.
4. Make the sauceStir mayonnaise with lime zest, 1 tablespoon lime juice, and 1 teaspoon water. Add more water until drizzleable.
5. Build the bowlsDivide rice, cucumber, avocado, and edamame among bowls. Add salmon, brush with reserved glaze, and finish with lime sauce, scallions, and sesame seeds.