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Spicy Salmon Bowls with Coconut Rice | Easy Recipe

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

Scale

 

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

Notes

  • 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.

Find it online: https://optimalrecipes.com/spicy-salmon-bowls-with-coconut-rice-easy-recipe/