Hello, food enthusiasts! If you’re looking for a vibrant and delicious meal that combines the savory goodness of salmon with a hint of tropical flair, look no further. This Spicy Salmon Bowls with Coconut Rice recipe is a perfect choice for a quick weeknight dinner or a hearty lunch. Combining spicy, savory, and sweet flavors, this dish will surely become a favorite in your weekly meal rotation!
Ingredients
Scale
1 1/3 cups jasmine rice, rinsed and drained
1 cup full-fat coconut milk (canned)
1/2 cup water, plus 2 tablespoons
1/2 teaspoon kosher salt
1 teaspoon coconut sugar
For the Quick Pickled Cucumber:
1/4 cup rice vinegar
1 teaspoon white sugar
2 small cucumbers, thinly sliced
For the Spicy Salmon:
1 lb salmon, skin removed and cubed
3 tablespoons avocado oil
1 tablespoon low-sodium tamari (or soy sauce)
1 teaspoon brown sugar (or coconut sugar)
1 teaspoon garlic powder
3/4 teaspoon ginger powder
1 tablespoon white sesame seeds
1 teaspoon nanami togarashi (optional)
For the Spicy Mayo:
1/3 cup mayonnaise
2 teaspoons sriracha
1 teaspoon lime juice
For Garnishing:
Avocado slices
Furikake seasoning
Fresh chives, chopped
Instructions
Step 1: Prepare the Coconut Rice
Combine the rinsed jasmine rice, coconut milk, water, salt, and coconut sugar in a rice cooker.
Cover and set the rice cooker to cook. Once finished, fluff the rice and keep it warm until ready to assemble the bowls.
Step 2: Make the Quick Pickled Cucumber
In a shallow dish, mix the rice vinegar and white sugar until the sugar is dissolved.
Add the thinly sliced cucumbers and toss to coat evenly.
Let it sit while you prepare the salmon, ensuring it absorbs the flavors for at least 15 minutes.
Step 3: Prepare the Spicy Salmon
Preheat the oven to broil on high (550°F).
In a large bowl, combine the cubed salmon, avocado oil, tamari, brown sugar, garlic powder, ginger powder, sesame seeds, and nanami togarashi. Toss to coat thoroughly.
Transfer the salmon to a large, rimmed baking sheet.
Broil for 6–8 minutes, depending on your preferred doneness. The salmon should be slightly browned and cooked through.
Step 4: Make the Spicy Mayo
In a small bowl, whisk together mayonnaise, sriracha, and lime juice.
Adjust the sriracha amount to your preferred spice level.
Step 5: Assemble the Spicy Salmon Bowls
Divide the coconut rice into four bowls.
Top with pickled cucumbers, broiled salmon, and sliced avocado.
Drizzle the spicy mayo over the salmon.
Garnish with furikake seasoning and chopped chives.
Serve immediately and enjoy!
Notes
Use Fresh Ingredients: Freshly cubed salmon and ripe avocados elevate the flavors of this dish.
Adjust Spice Levels: If you prefer a milder taste, reduce the amount of sriracha or omit the nanami togarashi.
Make Extra Pickled Cucumber: The pickled cucumber adds a refreshing crunch. Consider making extra to use in other dishes!
