Welcome to a delicious adventure with our Spicy Salmon Bowls with Coconut Rice recipe! If you love meals that are full of flavor yet easy to prepare, this bowl is for you. Imagine tender salmon with a spicy kick, sitting on a bed of fluffy coconut rice, paired with pickled cucumbers, creamy avocado, and spicy mayo. Let’s dive into this mouthwatering spicy salmon bowl recipe that’s perfect for busy weeknights.
Introduction
Spicy salmon bowls are the ultimate fusion of comfort and flavor, drawing inspiration from both Japanese and Hawaiian cuisine. This recipe features spicy broiled salmon, creamy coconut rice, and crunchy quick-pickled cucumbers for an unforgettable taste experience. The combination of textures and flavors makes it a must-try for any spicy bowl lover, and it’s incredibly easy to make. Whether you’re a fan of sushi or poke bowls, this dish will quickly become a household favorite.
Check out other weeknight-friendly dishes like our Ultimate Cowboy Casserole here!
Ingredients for Spicy Salmon Bowls with Coconut Rice
To make these spicy salmon bowls, gather the following ingredients:
Rice:
- 1 1/3 cup jasmine rice, rinsed and drained
- 1 cup full-fat coconut milk (canned)
- 1/2 cup water, plus 2 tbsp
- 1/2 tsp kosher salt
- 1 tsp coconut sugar
Cucumber:
- 1/4 cup rice vinegar
- 1 tsp white sugar
- 2 small cucumbers, thinly sliced
Salmon:
- 1 lb salmon (skin removed, cubed)
- 3 tbsp avocado oil
- 1 tbsp low-sodium tamari (or soy sauce)
- 1 tsp brown sugar (or coconut sugar)
- 1 tsp garlic powder
- 3/4 tsp ginger powder
- 1 tbsp white sesame seeds
- 1 tsp nanami togarashi (optional)
Spicy Mayo:
- 1/3 cup mayonnaise
- 2 tsp sriracha
- 1 tsp lime juice
Garnish:
- Avocado (sliced)
- Furikake
- Fresh chives, chopped
Feel free to make substitutions to fit your dietary needs. For example, swap soy sauce for coconut aminos if you’re avoiding gluten!
How to Make Spicy Salmon Bowls with Coconut Rice – Step by Step
Step 1: Prepare the Rice
Combine the rinsed rice, coconut milk, water, salt, and coconut sugar in a rice cooker. Set it to cook. Once done, fluff the rice with a fork and keep it warm for later.
Step 2: Quick Pickle the Cucumbers
In a shallow dish, mix rice vinegar and sugar. Toss the sliced cucumbers in the mixture and set aside to pickle while preparing the salmon.
Step 3: Broil the Salmon
Preheat your oven to broil on high (550°F). Toss the cubed salmon in avocado oil, tamari, brown sugar, garlic powder, ginger powder, sesame seeds, and nanami togarashi. Spread the salmon on a baking sheet and broil for 6-8 minutes until it’s slightly browned and cooked through.
Step 4: Make the Spicy Mayo
In a small bowl, mix the mayonnaise, sriracha, and lime juice until smooth. Set aside.
Step 5: Assemble the Bowls
Divide the coconut rice into bowls. Top with the pickled cucumbers, broiled salmon, and sliced avocado. Drizzle spicy mayo on top, and garnish with furikake and chopped chives.
Enjoy your spicy salmon bowl!
Helpful Tips for Spicy Salmon Bowls
- Rice Tip: Rinse the jasmine rice thoroughly to remove excess starch, ensuring light and fluffy coconut rice.
- Spicy Mayo Variations: If you want extra heat, add a dash more sriracha or even a pinch of cayenne pepper.
- Pickling Tip: Let the cucumbers pickle for at least 10 minutes while you prepare other ingredients. They’ll gain more flavor the longer they sit.
Cooking Tips for the Best Spicy Salmon Bowl
For an even crispier salmon, you can sear the cubes in a hot skillet for a few minutes before broiling them. This gives the fish a perfect golden crust. If you prefer, you can also grill the salmon for a smoky flavor, making this dish a fantastic summer meal!
Serving Suggestions for Spicy Salmon Bowls
These spicy salmon bowls pair beautifully with light, refreshing sides like a seaweed salad or miso soup. For drinks, consider a chilled green tea or a light sparkling water with lemon to balance the richness of the coconut rice and salmon.
Try pairing this with our delicious Red Lobster Sausage Balls for a complete meal!
Nutritional Information
This dish is packed with omega-3 fatty acids from the salmon, healthy fats from avocado, and the creamy richness of coconut rice. It’s a balanced, flavorful meal that’s satisfying and nutritious.
Nutritional Information (per serving):
- Calories: 570
- Protein: 28g
- Carbohydrates: 45g
- Fat: 33g
- Fiber: 6g
- Omega-3: 2g
Storage and Leftovers for Spicy Salmon Bowls
Store leftover salmon, rice, and cucumbers in separate airtight containers in the refrigerator for up to 3 days. To reheat, gently warm the rice and salmon in the microwave or on the stove. The pickled cucumbers are best served cold, so no need to reheat them.
For extra freshness, assemble the bowls just before serving and add the spicy mayo last.
Frequently Asked Questions (FAQs) for Spicy Salmon Bowls
1. Can I use a different type of fish?
Yes, you can substitute salmon with other fish like tuna, cod, or even shrimp!
2. How spicy is this dish?
The spice level is moderate, but you can adjust it by adding more or less sriracha to the spicy mayo.
3. Is this dish gluten-free?
Yes, as long as you use gluten-free tamari or coconut aminos instead of soy sauce.
4. Can I make this dish in advance?
You can prepare the individual components (rice, salmon, cucumbers) ahead of time and assemble the bowls when ready to serve.
Related Recipes for Spicy Salmon Lovers
- Spicy Pineapple Jalapeño Chutney
– A sweet and spicy side that pairs perfectly with salmon.
- Grilled Sea Bream with Moroccan Chermoula
– A flavorful fish dish for seafood lovers.
Conclusion
Now that you’ve mastered this spicy salmon bowl with coconut rice, it’s time to bring this delicious meal to your dinner table! Whether you’re serving it on a busy weeknight or for a casual get-together, this dish is sure to impress. Don’t forget to share your variations or feedback on how your spicy salmon bowls turned out!
Happy cooking!
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Spicy Salmon Bowls with Coconut Rice | Easy Recipe
Description
Welcome to a delicious adventure with our Spicy Salmon Bowls with Coconut Rice recipe! If you love meals that are full of flavor yet easy to prepare, this bowl is for you. Imagine tender salmon with a spicy kick, sitting on a bed of fluffy coconut rice, paired with pickled cucumbers, creamy avocado, and spicy mayo. Let’s dive into this mouthwatering spicy salmon bowl recipe that’s perfect for busy weeknights.
Ingredients
For the Rice:
- 1 1/3 cup jasmine rice, rinsed and drained
- 1 cup full-fat coconut milk (canned)
- 1/2 cup water, plus 2 tbsp
- 1/2 tsp kosher salt
- 1 tsp coconut sugar
For the Cucumber:
- 1/4 cup rice vinegar
- 1 tsp white sugar
- 2 small cucumbers, thinly sliced
For the Salmon:
- 1 lb salmon (skin removed, cubed)
- 3 tbsp avocado oil
- 1 tbsp low-sodium tamari (or soy sauce)
- 1 tsp brown sugar (or coconut sugar)
- 1 tsp garlic powder
- 3/4 tsp ginger powder
- 1 tbsp white sesame seeds
- 1 tsp nanami togarashi (optional)
For the Spicy Mayo:
- 1/3 cup mayonnaise
- 2 tsp sriracha
- 1 tsp lime juice
For Garnish:
- Avocado (sliced)
- Furikake
- Fresh chives, chopped
Instructions
Step 1: Prepare the Rice
Combine the rinsed rice, coconut milk, water, salt, and coconut sugar in a rice cooker. Set it to cook. Once done, fluff the rice with a fork and keep it warm for later.
Step 2: Quick Pickle the Cucumbers
In a shallow dish, mix rice vinegar and sugar. Toss the sliced cucumbers in the mixture and set aside to pickle while preparing the salmon.
Step 3: Broil the Salmon
Preheat your oven to broil on high (550°F). Toss the cubed salmon in avocado oil, tamari, brown sugar, garlic powder, ginger powder, sesame seeds, and nanami togarashi. Spread the salmon on a baking sheet and broil for 6-8 minutes until it’s slightly browned and cooked through.
Step 4: Make the Spicy Mayo
In a small bowl, mix the mayonnaise, sriracha, and lime juice until smooth. Set aside.
Step 5: Assemble the Bowls
Divide the coconut rice into bowls. Top with the pickled cucumbers, broiled salmon, and sliced avocado. Drizzle spicy mayo on top, and garnish with furikake and chopped chives.
Enjoy your spicy salmon bowl!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Rice Tip: Rinse the jasmine rice thoroughly to remove excess starch, ensuring light and fluffy coconut rice.
- Spicy Mayo Variations: If you want extra heat, add a dash more sriracha or even a pinch of cayenne pepper.
- Pickling Tip: Let the cucumbers pickle for at least 10 minutes while you prepare other ingredients. They’ll gain more flavor the longer they sit.
