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Spicy Salmon Bowls with Coconut Rice Recipe

Spicy Salmon Bowls with Coconut Rice Recipe
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★★★★★

5.1 from 25 reviews

These Spicy Salmon Bowls with Coconut Rice combine tender, broiled salmon with creamy coconut-infused jasmine rice, tangy pickled cucumbers, and a zesty spicy mayo drizzle. Perfect for a wholesome and flavorful weeknight meal, this recipe balances sweet, spicy, and savory notes while offering a nutritious and satisfying dining experience.

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

Garnishes

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

Instructions

  1. Prepare the Rice: In a rice cooker, combine rinsed jasmine rice, full fat coconut milk, half a cup of water plus 2 tablespoons, kosher salt, and coconut sugar. Mix well to combine, then cover and cook according to your rice cooker instructions. Once cooked, fluff the rice gently with a fork and keep warm until assembly.
  2. Pickle the Cucumbers: In a shallow dish, whisk together rice vinegar and white sugar until the sugar dissolves. Add the thinly sliced cucumbers and toss to coat evenly. Let them sit to pickle while you prepare the salmon—this will add a fresh tangy crunch to the bowls.
  3. Preheat the Oven: Set your oven to broil on high, approximately 550°F (288°C). This high heat will cook the salmon quickly, giving it a beautifully browned exterior.
  4. Season the Salmon: Place the cubed salmon in a large mixing bowl. Add avocado oil, tamari or soy sauce, brown sugar, garlic powder, ginger powder, white sesame seeds, and nanami togarashi if using. Toss everything together until the salmon is well coated with the marinade.
  5. Broil the Salmon: Spread the salmon cubes evenly on a large rimmed baking sheet. Place the sheet in the oven under the broiler and cook for 6 to 8 minutes, adjusting time based on your preferred doneness, until the salmon is slightly charred and cooked through.
  6. Make the Spicy Mayo: While the salmon cooks, mix mayonnaise, sriracha, and lime juice in a small bowl until smooth. This spicy mayo will add a creamy heat to balance the flavors.
  7. Assemble the Bowls: Divide the warm coconut rice between serving bowls. Top with the pickled cucumbers and broiled salmon. Add sliced avocado, then sprinkle with furikake seasoning and chopped fresh chives. Drizzle the spicy mayo generously over the salmon. Optionally, season with a touch of salt to taste.
  8. Serve and Enjoy: Serve immediately for a delicious, vibrant meal that highlights the harmony of spicy, sweet, creamy, and tangy elements in every bite.

Notes

  • If you do not have a rice cooker, coconut rice can be made on the stovetop by simmering the rice with coconut milk and water until tender.
  • Nanami togarashi is optional but adds a nice Japanese seven-spice kick; substitute with chili flakes if unavailable.
  • Use low sodium tamari to keep sodium levels moderate, or gluten-free tamari to make the dish gluten-free.
  • For a milder version, reduce or omit the sriracha in the spicy mayo.
  • Leftover salmon can be refrigerated for up to 2 days but is best enjoyed fresh.
  • Try garnishing with toasted sesame seeds or a squeeze of fresh lime for extra brightness.

Nutrition

Keywords: Spicy salmon bowl, coconut rice, healthy salmon recipe, broiled salmon, spicy mayo, Japanese cuisine, pickled cucumber, easy dinner bowl

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