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Spicy Salmon Bowls with Coconut Rice Recipe

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4.2 from 3 reviews

  • Author: Lea
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

Spicy Salmon Bowls with Coconut Rice combine tender broiled salmon cubes with fragrant coconut-infused jasmine rice, tangy pickled cucumbers, creamy spicy mayo, and fresh avocado. This vibrant and wholesome dish balances sweet, spicy, and savory flavors for a deliciously satisfying meal perfect for any day.

Ingredients

Rice

  • 1 1/3 cup jasmine rice, rinsed & drained
  • 1 cup full fat coconut milk (canned)
  • 1/2 cup water
  • 2 tablespoons water (additional)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon coconut sugar

Pickled Cucumber

  • 1/4 cup rice vinegar
  • 1 teaspoon white sugar
  • 2 small cucumbers, thinly sliced

Salmon

  • 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)

Spicy Mayo

  • 1/3 cup mayonnaise
  • 2 teaspoons sriracha
  • 1 teaspoon lime juice

Garnishes

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

Instructions

  1. Cook the rice: In a rice cooker, combine the rinsed jasmine rice, full fat coconut milk, 1/2 cup water, kosher salt, and coconut sugar. Mix to combine, then cover and set to cook. Once cooked, fluff the rice with a fork and keep warm until ready to assemble.
  2. Prepare the pickled cucumber: In a shallow dish, whisk together the rice vinegar and white sugar until dissolved. Add the thinly sliced cucumbers and toss to coat evenly. Let them sit to pickle while you prepare the salmon.
  3. Broil the salmon: Preheat your oven's broiler to high (approximately 550°F). Place the cubed, skinless salmon in a large bowl and add the avocado oil, tamari (or soy sauce), brown sugar, garlic powder, ginger powder, white sesame seeds, and nanami togarashi if using. Toss well to coat all the pieces. Transfer the salmon to a large rimmed baking sheet in a single layer. Broil for six to eight minutes, or until the salmon is slightly browned on top and cooked through, adjusting time to your preferred doneness.
  4. Make the spicy mayo: While the salmon broils, mix together the mayonnaise, sriracha, and lime juice in a small bowl until smooth. Set aside.
  5. Assemble the bowls: Divide the coconut rice evenly into serving bowls. Top each with a portion of pickled cucumber and broiled salmon cubes. Add sliced avocado on the side, then garnish generously with furikake and chopped fresh chives. Drizzle the spicy mayo over the salmon and season with salt if desired. Serve immediately and enjoy!

Notes

  • You can substitute tamari with soy sauce, but tamari is preferred for its lower sodium content.
  • If nanami togarashi is unavailable, you can omit it or replace with a pinch of chili flakes for added heat.
  • The rice cooker method simplifies cooking the coconut rice but a pot on the stovetop can be used as an alternative.
  • Adjust the sriracha quantity in the spicy mayo to your preferred spice level.
  • Broil time may vary depending on your oven's broil intensity; watch carefully to prevent overcooking the salmon.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Broiling
  • Cuisine: Asian Fusion

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