Honey Glazed Salmon Rice Bowls – Sweet, Savory & Satisfying

When dinner calls for something wholesome yet full of flavor, these Honey Glazed Salmon Rice Bowls deliver every time. Sweet, tangy, and lightly charred salmon cubes sit atop a fluffy bed of rice, surrounded by creamy avocado, crisp cucumber, and a drizzle of spicy mayo. It’s a perfect mix of textures and tastes — like sushi’s cozy cousin in bowl form.

There’s something deeply comforting about the balance here — the sticky glaze clings to tender salmon, the rice soaks up every bit of flavor, and the freshness of the veggies cuts through the richness. Whether you’re meal-prepping for the week or treating yourself to a quick yet impressive dinner, this dish will soon find its way into your regular rotation.

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Ingredients:

• 1 lb salmon fillet, skin removed and cut into cubes
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1 tsp fresh ginger, grated
• 2 cups cooked jasmine or brown rice
• 1 avocado, sliced
• 1 cucumber, diced
• 1 tbsp sesame seeds
• 1 tbsp chopped cilantro or green onions
• Lime wedges for serving
• Spicy mayo (optional: mayo + sriracha to taste)

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Instructions:

1. Prepare the Glaze: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth.
2. Marinate the Salmon: Add salmon cubes to a shallow dish or zip bag. Pour half the glaze over and let it marinate for 15–20 minutes.
3. Cook the Salmon: Heat a non-stick skillet over medium-high heat. Add the marinated salmon and cook for 6–8 minutes, turning occasionally until caramelized and cooked through. Brush with the remaining glaze as it cooks for extra shine.
4. Assemble the Bowls: Spoon rice into each bowl. Arrange the honey glazed salmon on top. Add sliced avocado, diced cucumber, and a sprinkle of sesame seeds.
5. Garnish & Serve: Drizzle spicy mayo on top, sprinkle cilantro, and serve with lime wedges for a bright finish.

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Tips & Tricks

• For extra crispy salmon edges, cook in a cast-iron pan or finish under the broiler for 1–2 minutes.
• Use maple syrup instead of honey for a slightly deeper flavor.
• If using frozen salmon, make sure it’s fully thawed and patted dry before marinating.

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Variations

• Spicy Kick: Add a teaspoon of chili paste or sriracha to the glaze.
• Vegan Option: Swap salmon for crispy tofu cubes and follow the same glaze recipe.
• Grain Swap: Substitute quinoa, cauliflower rice, or sushi rice instead of jasmine rice.

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Serving Suggestions
These rice bowls pair beautifully with a side of edamame, miso soup, or a light cucumber salad. For presentation, serve them in wide bowls so each ingredient is visible and easy to mix.

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Storage Information
Leftovers can be stored in airtight containers for up to 3 days. To reheat, warm the salmon gently in a skillet over low heat. Keep toppings like avocado and cucumber separate until ready to serve for best freshness.

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FAQ

Can I use another fish instead of salmon?
Yes, you can substitute with trout or even shrimp — just adjust the cooking time.

Can I bake the salmon instead?
Absolutely. Bake at 400°F (200°C) for about 10–12 minutes, brushing with glaze halfway through.

Is this dish good for meal prep?
Yes! Keep the salmon and rice in separate containers and assemble when ready to eat.

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History / Fun Facts
Honey-glazed fish has deep roots in Asian cuisine, where the balance of sweet and savory flavors is cherished. The combination of soy, honey, and ginger echoes centuries of traditional Japanese and Chinese cooking. This modern bowl version is inspired by sushi flavors but designed for the ease of home cooking — quick to make, beautiful to serve, and satisfying to the last bite.