Description
These Spicy Salmon Bowls with Coconut Rice combine tender, broiled salmon with fragrant coconut-infused jasmine rice, crisp pickled cucumbers, creamy spicy mayo, and fresh avocado for a flavorful, balanced meal. Perfect for a quick weeknight dinner or a healthy lunch, this recipe offers an exciting fusion of Japanese-inspired flavors with a spicy kick in every bite.
Ingredients
Scale
Rice
- 1 1/3 cup jasmine rice, rinsed & drained
- 1 cup full fat coconut milk (canned)
- 1/2 cup water, plus 2 tbsps
- 1/2 tsp kosher salt
- 1 tsp coconut sugar
Cucumber Pickle
- 1/4 cup rice vinegar
- 1 tsp white sugar
- 2 small cucumbers, thinly sliced
Salmon
- 1 lb salmon (skin removed, cubed)
- 3 tbsps 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
Instructions
- Cook the rice: In a rice cooker, combine the rinsed jasmine rice, full fat coconut milk, 1/2 cup water, kosher salt, and coconut sugar. Mix well to integrate the ingredients evenly. Cover and cook according to your rice cooker’s settings. Once cooked, fluff gently with a fork and keep warm until ready to serve.
- Prepare the cucumber pickle: In a shallow dish or bowl, whisk together the rice vinegar and white sugar until the sugar dissolves. Add the thinly sliced cucumbers and toss well to coat them in the pickling liquid. Set aside to marinate while you prepare the salmon; this will add a crisp and tangy contrast to the dish.
- Broil the salmon: Preheat your oven’s broiler to high (around 550°F). In a large bowl, combine the cubed salmon with avocado oil, tamari, brown sugar, garlic powder, ginger powder, white sesame seeds, and nanami togarashi if using. Toss everything thoroughly to coat the salmon evenly in the seasoning mixture. Spread the salmon cubes out in a single layer on a large rimmed baking sheet. Place under the broiler and cook for 6 to 8 minutes, or until the salmon is slightly browned and cooked through to your liking.
- Make the spicy mayo: While the salmon broils, mix together the mayonnaise, sriracha, and lime juice in a small bowl until smooth. Adjust the sriracha amount if you prefer more or less heat.
- Assemble the bowls: Divide the coconut rice evenly among four bowls. Top each with a generous helping of pickled cucumbers and broiled salmon cubes. Add sliced avocado on the side, then sprinkle furikake and chopped fresh chives over the top for added flavor and texture. Drizzle the prepared spicy mayo over the salmon. Taste and season with additional salt if needed. Serve immediately and enjoy your vibrant, nutritious salmon bowl!
Notes
- If you don’t have a rice cooker, you can cook the rice on the stovetop by simmering it with the coconut milk, water, salt, and sugar until tender.
- Nanami togarashi is a Japanese seven-spice blend that adds a mild heat and complexity; it’s optional but recommended for authentic flavor.
- Use low sodium tamari or soy sauce to keep the sodium content moderate.
- You can substitute avocado oil with another neutral oil like grapeseed or light olive oil.
- Adjust the level of sriracha in the mayo to make it milder or spicier according to your preference.
- Leftover rice and salmon can be refrigerated and repurposed for sushi bowls or salads within 2 days.
Keywords: Spicy Salmon Bowl, Coconut Rice, Broiled Salmon, Asian Inspired Bowl, Quick Dinner, Healthy Fish Recipe