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Spicy Salmon Bowls with Coconut Rice

Spicy Salmon Bowls with Coconut Rice

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Spicy Salmon Bowls with Coconut Rice are a delightful fusion of flavors, perfect for any meal. This vibrant dish features fluffy coconut rice topped with succulent salmon, quick pickled cucumbers, creamy avocado, and a spicy mayo drizzle. Ideal for weeknight dinners or casual gatherings, these bowls are not only easy to prepare but also visually stunning and packed with nutrients. Customize your bowl by adding your favorite vegetables or proteins to suit your taste. Enjoy this fresh and flavorful meal that’s sure to impress!

Ingredients

Scale
  • 1 1/3 cup jasmine rice
  • 1 cup full-fat coconut milk
  • 1 lb salmon (cubed)
  • 2 small cucumbers (sliced)
  • 1/3 cup mayonnaise
  • Sriracha (to taste)
  • Avocado (sliced)
  • 1/2 cup water
  • 1/2 tsp kosher salt
  • 1 tsp coconut sugar
  • 1/4 cup rice vinegar
  • 1 tsp white sugar
  • 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)
  • Furikake
  • Fresh chives, chopped

Instructions

  1. Prepare the coconut rice by rinsing jasmine rice until the water runs clear. Combine it with coconut milk, water, salt, and sugar in a rice cooker and cook according to instructions until fluffy.
  2. Quick pickle cucumbers by whisking rice vinegar and sugar together in a bowl; add sliced cucumbers and let marinate for at least 10 minutes.
  3. For the salmon, mix avocado oil, tamari, sugar, garlic powder, ginger powder, and sesame seeds in a bowl. Toss cubed salmon until coated. Cook in a non-stick skillet over medium-high heat for 5-7 minutes or until cooked through.
  4. Assemble the bowls by starting with coconut rice as the base; top with cooked salmon cubes, pickled cucumbers, sliced avocado, and drizzle with spicy mayo (mayonnaise mixed with sriracha and lime juice). Garnish with furikake and fresh chives.

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