Spicy Salmon Bowls with Coconut Rice Recipe

If you’re craving a vibrant meal that bursts with flavor and texture, you’re going to love these Spicy Salmon Bowls with Coconut Rice. This dish brings together tender, broiled salmon coated with a perfect mix of spices and a creamy, zesty spicy mayo that elevates every bite. Paired with fluffy coconut-infused jasmine rice and refreshing pickled cucumbers, these bowls deliver a harmonious balance of heat, sweetness, and cool brightness. It’s not just dinner, it’s a celebration of colors and tastes that’s surprisingly simple to make but unforgettable to eat.

Ingredients You’ll Need

Getting the right ingredients is key to nailing these Spicy Salmon Bowls with Coconut Rice. Each component is essential, with every item adding layers of flavor, texture, or color that will make your dish truly shine.

• Jasmine rice (1 1/3 cups): The base of the dish, prized for its fragrant aroma and light, fluffy texture.
• Full-fat coconut milk (1 cup): Adds a rich, creamy texture and subtle sweetness to the rice.
• Water (1/2 cup plus 2 tbsp): Helps cook the rice to perfection without overwhelming the coconut flavor.
• Kosher salt (1/2 tsp): Enhances the natural flavors throughout the dish.
• Coconut sugar (1 tsp): Adds a gentle sweet undertone, especially in the rice.
• Rice vinegar (1/4 cup): Brightens the cucumbers with a tangy punch.
• White sugar (1 tsp): Balances the acidity in the cucumber pickling liquid.
• Cucumbers (2 small): Provide a crisp, refreshing contrast to the warm salmon.
• Salmon (1 lb, skin removed, cubed): The star protein, tender and juicy when perfectly broiled.
• Avocado oil (3 tbsp): Brings a smooth, neutral richness and helps the spices adhere to the salmon.
• Low sodium tamari or soy sauce (1 tbsp): Adds umami depth without overpowering the fish.
• Brown sugar or coconut sugar (1 tsp): Creates a subtle caramelization on the salmon.
• Garlic powder (1 tsp) and ginger powder (3/4 tsp): Bring warm aromatic spice that’s classic and comforting.
• White sesame seeds (1 tbsp): Add a delicate crunch and nutty flavor.
• Nanami togarashi (1 tsp, optional): Japanese spice blend that adds a lively heat and complexity.
• Mayonnaise (1/3 cup): Forms the creamy base for the spicy mayo drizzle.
• Sriracha (2 tsp): Kicks the mayo up with bright, tangy heat.
• Lime juice (1 tsp): Lifts the spicy mayo with a zesty freshness.
• Avocado (sliced): Brings buttery richness that balances the spiciness.
• Furikake: A Japanese seasoning sprinkle that layers additional umami and texture.
• Fresh chives (chopped): Sprinkle on top for a fresh, mild onion note and pop of color.

How to Make Spicy Salmon Bowls with Coconut Rice

Step 1: Cook the Coconut Rice

Start by combining jasmine rice, coconut milk, water, kosher salt, and coconut sugar in your rice cooker. This simple blend ensures each grain is fragrant and tender, with just the right hint of creaminess and sweetness. Set it to cook, and once it’s done, fluff the rice gently and keep it warm until you’re ready to build your bowls.

Step 2: Prepare the Pickled Cucumbers

While the rice cooks, mix rice vinegar with white sugar in a shallow dish. Toss in thinly sliced cucumbers and let them soak up the tangy, slightly sweet vinegar mixture. This step adds a refreshing crunch that contrasts beautifully with the rich salmon and creamy rice.

Step 3: Season and Broil the Salmon

Turn on your oven’s broiler to high, about 550°F. In a bowl, coat the cubed salmon with avocado oil, tamari, brown sugar, garlic powder, ginger powder, white sesame seeds, and nanami togarashi if you want an extra kick. Lay the salmon pieces evenly on a rimmed baking sheet and broil for six to eight minutes. The salmon should develop a slight char and look cooked through but still tender.

Step 4: Mix the Spicy Mayo

While the salmon cooks, whip up the spicy mayo by stirring together mayonnaise, sriracha, and fresh lime juice. This creamy, tangy sauce is what makes the Spicy Salmon Bowls with Coconut Rice so irresistibly addictive.

Step 5: Assemble Your Bowls

Divide the coconut rice among your serving bowls. Add the pickled cucumbers and the freshly broiled salmon on top. Nestle in slices of creamy avocado. Then, sprinkle with furikake and fresh chives for that extra punch of flavor and texture. Drizzle generously with spicy mayo and adjust seasoning with salt if needed. Dive in immediately and enjoy!

How to Serve Spicy Salmon Bowls with Coconut Rice

Garnishes

Garnishes like furikake and chopped chives don’t just add visual appeal; they introduce bursts of flavor and a subtle crunchy texture that perfectly complements the spicy salmon. The furikake adds nutty, salty, and seaweed hints that awaken your palate with each bite.

Side Dishes

To round out your meal, consider pairing the bowls with simple side dishes like steamed edamame sprinkled with sea salt or a light seaweed salad for a refreshing counterbalance. These sides keep the focus on the Spicy Salmon Bowls with Coconut Rice while adding extra nutrition and variety.

Creative Ways to Present

Elevate your presentation by serving the bowls in beautiful ceramic bowls or handfuls of fresh greens underneath for a lettuce bowl twist. You can even add colorful radish slices, mango cubes, or pickled jalapeños for added color and dimension that make the dish pop visually.

Make Ahead and Storage

Storing Leftovers

If you have leftover Spicy Salmon Bowls with Coconut Rice, store each component separately in airtight containers. The rice and salmon last best in the fridge for up to two days, while cucumbers maintain their crispness when kept chilled. Keeping the spicy mayo separate preserves its flavor and texture.

Freezing

While the rice freezes well, the texture of the salmon can change after freezing and reheating. It’s best to freeze only the rice if you want to keep meals on hand. Thaw overnight in the fridge for best results and reheat gently.

Reheating

Reheat rice in the microwave with a splash of water to restore moisture. Warm the salmon gently on low heat or in the oven to avoid drying it out. Fresh garnishes and spicy mayo are best added just before serving to keep the flavors bright and fresh.

FAQs

Can I use other types of fish for this recipe?

Yes! While salmon is perfect for this recipe because of its rich flavor and texture, you could also use tuna, cod, or even shrimp. Just adjust cooking times accordingly to match the protein you choose.

Is this recipe gluten-free?

Absolutely, especially if you use tamari instead of regular soy sauce. Make sure all your condiments, like sriracha and mayo, are gluten-free as well.

Can I make the coconut rice on the stovetop instead of a rice cooker?

Yes, stovetop works fine. Use the same proportions of rice, coconut milk, water, and seasonings. Bring to a boil, then cover and simmer on low for about 15 minutes, or until fully cooked.

What if I don’t like spicy food?

You can easily adjust the heat level by reducing or omitting the sriracha in the spicy mayo and leaving out the nanami togarashi. The dish is still flavorful and delicious without the added spice!

How long does it take to make Spicy Salmon Bowls with Coconut Rice?

This dish comes together in about 30 to 40 minutes from start to finish, making it perfect for a weeknight dinner that feels indulgent but is surprisingly quick.

Final Thoughts

If you’ve been searching for a crowd-pleasing dish that combines the indulgence of creamy coconut rice with the zing of spicy salmon and bright, fresh accompaniments, these Spicy Salmon Bowls with Coconut Rice are your new go-to. They’re fresh, flavorful, and comforting all at once. I can’t wait for you to try this recipe and bring a little restaurant-worthy delight into your kitchen!

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