Name: Spicy Salmon Bowls with Coconut Rice Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese Fusion
Ingredients: 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; 1/4 cup rice vinegar; 1 tsp white sugar; 2 small cucumbers, thinly sliced; 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); 1/3 cup mayonnaise; 2 tsp sriracha; 1 tsp lime juice; Avocado, sliced; Furikake; Fresh chives, chopped

Jump to Recipe

Introduction

Spicy Salmon Bowls with Coconut Rice offer a vibrant, flavorful meal that’s both satisfying and fresh. With tender broiled salmon, tangy pickled cucumbers, and creamy spicy mayo, this dish perfectly balances heat and coolness in every bite.

A white bowl holds four main layers arranged side by side: fluffy white rice on the left; bright green cucumber slices with a light sprinkle of seasoning next to the rice; golden-brown grilled chicken pieces topped with a creamy light pink sauce and small green herbs below the cucumber; and three fanned slices of fresh avocado with seasoning on the right. The bowl is placed on a soft beige cloth on a white marbled surface, with wooden chopsticks beside it. A smaller white bowl with more grilled chicken topped with sesame seeds sits in the top right, and a half avocado and a small bowl of mixed seeds and spices appear in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/3 cup jasmine rice, rinsed & drained
1 cup full fat coconut milk (canned)
1/2 cup water, plus 2 tablespoons
1/2 teaspoon kosher salt
1 teaspoon coconut sugar
1/4 cup rice vinegar
1 teaspoon white sugar
2 small cucumbers, thinly sliced
1 lb salmon (skin removed, cubed)
3 tablespoons avocado oil
1 tablespoon low sodium tamari (or soy sauce)
1 teaspoon brown sugar (or coconut sugar)
1 teaspoon garlic powder
3/4 teaspoon ginger powder
1 tablespoon white sesame seeds
1 teaspoon nanami togarashi (optional)
1/3 cup mayonnaise
2 teaspoons sriracha
1 teaspoon lime juice
Avocado (sliced)
Furikake
Fresh chives, chopped

Instructions

Step 1: For the rice, combine jasmine rice, coconut milk, 1/2 cup water, kosher salt, and coconut sugar in a rice cooker. Mix gently, cover, and cook until done. Once cooked, fluff the rice and keep warm.
Step 2: Prepare the cucumbers by mixing rice vinegar and white sugar in a shallow dish. Add sliced cucumbers and toss to coat. Let them marinate while you prepare the salmon.
Step 3: Preheat the oven to broil on high (about 550°F). In a large bowl, toss the cubed salmon with avocado oil, tamari, brown sugar, garlic powder, ginger powder, white sesame seeds, and nanami togarashi if using.
Step 4: Spread the salmon evenly on a large rimmed baking sheet. Broil in the oven for 6 to 8 minutes, until slightly browned and cooked through to your liking.
Step 5: While the salmon cooks, make the spicy mayo by mixing mayonnaise, sriracha, and lime juice in a small bowl. Set aside.
Step 6: To assemble the bowls, divide the coconut rice evenly. Top with pickled cucumber and broiled salmon. Add sliced avocado, sprinkle furikake and chopped chives, then drizzle the spicy mayo on top. Season with salt if needed and serve immediately.

Tips & Variations

Use fresh lime juice for the spicy mayo to brighten the flavors.
Substitute salmon with firm white fish or tofu for a different protein option.
If you don’t have a rice cooker, cook the rice on the stovetop following package instructions but replace part of the water with coconut milk.
Adjust the amount of sriracha in the mayo to control spiciness according to your preference.

Storage

Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice gently on the stove or microwave with a splash of water. The salmon is best enjoyed fresh but can be warmed briefly to avoid drying out. Keep avocado and toppings fresh until serving.

How to Serve

A white bowl with three main layers: a bottom layer of fluffy white rice covering about half the bowl, topped on one side with round cucumber slices that are bright green and sprinkled with small herbs and seeds, and on the other side with slices of ripe avocado showing a smooth, light green color. Next to the avocado and cucumber, there are pieces of grilled salmon covered in a creamy orange sauce, also sprinkled with chopped green herbs and sesame seeds. A pair of wooden chopsticks rest on the rice near the edge of the bowl, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Make sure to thaw it completely and pat it dry before cubing and seasoning to ensure even cooking and better texture.

What can I substitute for nanami togarashi?

If you don’t have nanami togarashi, a mix of chili flakes, sesame seeds, ground ginger, and citrus zest can provide a similar spicy and aromatic flavor.