Spicy Salmon Bowls with Coconut Rice Recipe
This Spicy Salmon Bowl with Coconut Rice is a vibrant, flavorful dish combining tender broiled salmon with creamy coconut-infused jasmine rice, tangy pickled cucumbers, and a spicy mayo drizzle. Perfectly balanced with fresh avocado, sesame seeds, and umami-rich furikake, this recipe is a delightful fusion of textures and tastes ideal for a nutritious lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Broiling
- Cuisine: Japanese Fusion
- Diet: Gluten Free
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 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)
For the Spicy Mayo
- 1/3 cup mayonnaise
- 2 tsp sriracha
- 1 tsp lime juice
For Garnish & Assembly
- Avocado, sliced
- Furikake
- Fresh chives, chopped
Instructions
- Cook the coconut 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, cover, and cook according to the rice cooker’s settings. Once done, fluff the rice with a fork and keep warm until ready to serve.
- Prepare the pickled cucumbers: In a shallow dish, whisk together rice vinegar and white sugar until the sugar dissolves. Add the thinly sliced cucumbers to the mixture and toss to coat evenly. Let them sit and pickle while you prepare the salmon to develop a refreshing tang.
- Preheat the oven and season the salmon: Set your oven to broil on high heat (about 550°F). In a large bowl, combine the cubed salmon pieces with avocado oil, tamari or soy sauce, brown sugar, garlic powder, ginger powder, white sesame seeds, and nanami togarashi if using. Toss thoroughly to ensure all pieces are evenly coated.
- Broil the salmon: Arrange the seasoned salmon cubes on a large rimmed baking sheet in a single layer. Place the sheet in the preheated oven and broil for 6 to 8 minutes, depending on your preferred doneness. The salmon should be slightly browned on top and cooked through.
- Make the spicy mayo: While the salmon is broiling, combine the mayonnaise, sriracha, and lime juice in a small bowl. Mix until smooth and set aside. This sauce will add a creamy heat to the dish.
- Assemble the bowls: Divide the warm coconut rice evenly among serving bowls. Top each bowl with the pickled cucumbers and broiled salmon cubes. Add slices of fresh avocado, then sprinkle furikake and chopped fresh chives over the top for extra flavor and texture.
- Finish and serve: Drizzle the spicy mayo generously over the salmon and season with additional salt if needed. Serve immediately and enjoy your spicy salmon bowl with the harmonious blend of creamy, tangy, and spicy elements.
Notes
- Using a rice cooker ensures perfectly cooked coconut rice with minimal effort, but this can also be prepared on the stovetop.
- Nanami togarashi adds an authentic Japanese spicy kick; omit if unavailable or for a milder dish.
- If you don’t have furikake, toasted sesame seeds or chopped nori sheets make a good substitute.
- Adjust sriracha quantity in the spicy mayo to control heat level according to your preference.
- The salmon cubes can be alternatively pan-seared if you prefer, but broiling achieves a nicely browned exterior.
Keywords: Spicy salmon bowl, coconut rice, broiled salmon, pickled cucumber, Japanese fusion, healthy dinner, spicy mayo, avocado bowl
