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Spicy Salmon Bowls with Coconut Rice Recipe

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★★★★★

4.9 from 128 reviews

These Spicy Salmon Bowls with Coconut Rice combine tender, broiled salmon cubes coated in flavorful spices with creamy coconut-infused jasmine rice. Crisp pickled cucumbers and a zesty spicy mayo elevate this vibrant and nourishing bowl, perfect for a quick weeknight meal or casual dinner gathering.

Ingredients

Scale

For the Coconut Rice

  • 1 1/3 cup jasmine rice, rinsed & drained
  • 1 cup full fat coconut milk (canned)
  • 1/2 cup water
  • 2 tbsp water
  • 1/2 tsp kosher salt
  • 1 tsp coconut sugar

For the Pickled Cucumbers

  • 1/4 cup rice vinegar
  • 1 tsp white sugar
  • 2 small cucumbers, thinly sliced

For the 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)

For the Spicy Mayo

  • 1/3 cup mayonnaise
  • 2 tsp sriracha
  • 1 tsp lime juice

For Serving & Garnish

  • Avocado (sliced)
  • Furikake
  • Fresh chives, chopped

Instructions

  1. Prepare the Coconut Rice: In a rice cooker, combine rinsed jasmine rice, full-fat coconut milk, water, kosher salt, and coconut sugar. Mix well, cover, and cook according to rice cooker instructions. Once done, fluff the rice and keep it warm while preparing other components.
  2. Pickle the Cucumbers: In a shallow bowl, whisk together rice vinegar and white sugar until sugar dissolves. Add thinly sliced cucumbers to the mixture and toss to coat evenly. Let the cucumbers marinate while you prepare the salmon.
  3. Preheat the Oven: Set your oven to broil on high (approximately 550°F) to ready for cooking the salmon.
  4. Season the Salmon: Place the cubed skinless salmon into a large bowl. Add avocado oil, tamari (or soy sauce), brown sugar, garlic powder, ginger powder, white sesame seeds, and optional nanami togarashi. Toss thoroughly to ensure all pieces are well-coated with the seasoning.
  5. Broil the Salmon: Transfer seasoned salmon cubes onto a large rimmed baking sheet, spreading them out evenly. Place the sheet in the preheated oven and broil for 6 to 8 minutes, until the salmon is slightly browned on top and cooked through to your liking.
  6. Make the Spicy Mayo: While the salmon cooks, whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth and well combined.
  7. Assemble the Bowls: Divide the warm coconut rice among four bowls. Top each bowl with the pickled cucumbers and broiled salmon cubes. Add sliced avocado, sprinkle with furikake and chopped fresh chives for garnish. Drizzle the spicy mayo over the salmon and season with salt if desired. Serve immediately and enjoy your vibrant salmon bowls!

Notes

  • Use full-fat coconut milk for the rice to achieve a rich and creamy texture.
  • Nanami togarashi adds a spicy, citrusy Japanese kick but can be omitted if unavailable.
  • For extra flavor, let the salmon marinate in the seasoning mix for 10-15 minutes before broiling.
  • Adjust the sriracha quantity in the spicy mayo to suit your preferred spice level.
  • If you don’t have a rice cooker, cook the rice on the stovetop following package instructions using the same liquid ratios.
  • Furikake adds a savory umami crunch; substitute with toasted sesame seeds if needed.

Keywords: Spicy salmon bowl, coconut rice recipe, broiled salmon, pickled cucumber, spicy mayo, healthy bowls, Japanese flavors

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