I’m excited to share this vibrant and nourishing bowl recipe that comes together quickly, yet packs in layers of flavor and texture.
Why You’ll Love This Recipe
I love how fast this dish comes together—it’s perfect for a busy weeknight. I can make it for one or scale up for the week ahead. The salmon brings high-quality protein and healthy fats, and with fresh toppings like cucumber and avocado, it feels light but satisfying. I also enjoy that it’s naturally gluten-free and dairy-free when you check your seasoning labels.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
400 g salmon fillet (fresh or frozen, skin removed if you prefer)
2 Tbsp hot honey
1 Tbsp seafood seasoning (for example a seafood blend or Old Bay)
2 cups cooked rice (ready-to-eat or microwaveable)
1 mini cucumber, thinly sliced
1 ripe avocado, diced
1 sheet seaweed (optional, torn into pieces)
1-2 Tbsp sriracha (adjust to your liking)
1 Tbsp black sesame seeds
2 green onions, thinly sliced
Directions
Preheat your oven or air fryer to 200 °C (≈ 400 °F).
If you prefer, remove the skin from the salmon.
Cut the salmon into bite-sized pieces.
In a bowl, toss the salmon pieces with the hot honey and seafood seasoning until evenly coated.
Place the salmon on a baking sheet (or in your air fryer basket) and bake for about 12 minutes (or up to ~20 minutes if using a thick or large cut), until cooked through and flakey.
While the salmon cooks, prepare the rice and slice the cucumber and avocado.
Assemble each bowl: start with a base of rice, then add the cooked salmon. Arrange cucumber slices and avocado on top.
Drizzle with sriracha, sprinkle the black sesame seeds and green onions, and add seaweed pieces if using.
Serve immediately, or refrigerate components separately for meal-prep later.
Servings and Timing
Makes approx. 2 bowls (you can easily adjust to serve 1 or 4+)
Prep time: ~5 minutes
Cook time: ~12 minutes (or up to ~20 minutes for thicker salmon)
Total time: ~20 minutes
Variations
I like to switch things up depending on what I have in the fridge:
Use quinoa or cauliflower rice instead of regular rice for a lower-carb base.
Add extra crunch with shredded carrots or sliced radishes.
For more protein: toss in edamame or top the bowl with a fried egg.
Swap in a creamy drizzle like spicy mayo or sesame dressing instead of plain sriracha.
For a sushi-style twist: add pickled ginger and wasabi, or use nori sheets.
Storage/Reheating
Store components in separate airtight containers in the fridge for up to 3 days.
When reheating: warm the salmon and rice separately, then assemble the bowl fresh with cool avocado and cucumber bits.
This bowl also works beautifully as a cold meal—great for a grab-and-go lunch.
FAQs
What if I don’t have hot honey?
I sometimes substitute with regular honey plus a pinch of chili flakes or a dash of sriracha to get that sweet + heat balance.
Can I use frozen salmon?
Yes—just make sure it’s fully thawed and patted dry so it roasts nicely, then proceed with the recipe.
Is this recipe gluten-free?
Yes, provided you use a seafood seasoning and rice that are certified gluten-free. Also check any sauces (like sriracha) for hidden gluten.
What sides or add-ons go well with this bowl?
I like to add steamed broccoli or roasted asparagus on the side, or even toss in extra veggies into the bowl for a one-dish meal.
Can I make this ahead for meal prep?
Absolutely. I’ll cook the salmon & rice ahead of time and keep toppings like cucumber & avocado separate until I’m ready to eat. This makes weekday lunches so much easier.
Conclusion
I thoroughly enjoy how this recipe pulls together flavour, speed, and flexibility. Whether I’m cooking for one or prepping a batch for several meals, this bowl adapts perfectly. Between the bold seasonings, creamy avocado, fresh cucumber and quality salmon, I feel good about eating it—and I hope you do too. Let me know how you customise yours!
These Salmon Bowls feature tender salmon fillet pieces glazed with hot honey and seasoned with seafood spice, served over cooked rice with fresh toppings like cucumber, avocado, seaweed, black sesame seeds and sriracha for a vibrant, protein‑rich meal.
Total Time:20 minutes
Yield:2 bowls
Ingredients
400 g salmon fillet (fresh or frozen, skin removed if preferred)
2 Tbsp hot honey
1 Tbsp seafood seasoning (for example a seafood spice blend or Old Bay)
2 cups cooked rice (ready‑to‑eat or microwaveable)
1 mini cucumber, thinly sliced
1 ripe avocado, diced
1 sheet seaweed (optional, torn into pieces)
1–2 Tbsp sriracha (adjust to your liking)
1 Tbsp black sesame seeds
2 green onions, thinly sliced
Instructions
Preheat oven or air fryer to 200 °C (≈ 400 °F).
If preferred, remove skin from the salmon. Cut the salmon into bite‑sized pieces.
In a bowl, toss salmon pieces with the hot honey and seafood seasoning until well coated.
Place the salmon on a baking sheet (or in the air fryer basket) and bake about 12 minutes (or up to ~20 minutes if using a thick or large cut), until cooked through and flaky.
While the salmon cooks, prepare the rice and slice the cucumber and avocado.
Assemble each bowl: start with a base of rice, then add the cooked salmon. Arrange cucumber slices and avocado on top.
Drizzle with sriracha, sprinkle the black sesame seeds and green onions, and add torn seaweed pieces if using.
Serve immediately, or refrigerate the components separately for meal‑prep later.
Notes
If you don’t have hot honey, substitute regular honey plus a pinch of chili flakes or a dash of sriracha—covering both sweetness and heat.
Frozen salmon works—just ensure it’s fully thawed and patted dry so it roasts nicely.
This bowl is naturally gluten‑free and dairy‑free if you check your seasoning and condiments accordingly.
To switch up the base, use **quinoa** or **cauliflower rice** instead of regular rice.
Add extra crunch or texture with shredded carrots, radish slices, or edamame.
