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Spicy Salmon Bowls with Coconut Rice Recipe

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4 from 8 reviews

These Spicy Salmon Bowls with Coconut Rice bring together tender, broiled salmon cubes seasoned with a touch of heat and sweetness, served atop fragrant coconut jasmine rice. Crisp, pickled cucumbers and creamy, zesty spicy mayo add vibrant layers of flavor and texture, making this dish a perfect balance of savory, tangy, and spicy in 55 minutes.

Ingredients

For the Coconut Rice

  • 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

For the Pickled Cucumbers

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

For the 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)

For the Spicy Mayo

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

To Garnish

  • 1 avocado, sliced
  • Furikake seasoning
  • Fresh chives, chopped

Instructions

  1. Cook the rice: In a rice cooker, combine rinsed jasmine rice, coconut milk, 1/2 cup water, kosher salt, and coconut sugar. Mix well, cover, and cook according to your rice cooker’s instructions. Once cooked, fluff the rice with a fork and keep warm until ready to serve.
  2. Pickle the cucumbers: In a shallow dish, whisk together rice vinegar and white sugar until dissolved. Add the thinly sliced cucumbers and toss to coat evenly. Let them sit to marinate while you prepare the salmon.
  3. Preheat the broiler: Set your oven to broil on high (approximately 550°F) and allow it to heat fully.
  4. Prepare the salmon: Place the cubed salmon in a large bowl. Add avocado oil, tamari (or soy sauce), brown sugar, garlic powder, ginger powder, white sesame seeds, and nanami togarashi if using. Toss together thoroughly to coat all pieces.
  5. Broil the salmon: Spread the salmon evenly on a large rimmed baking sheet. Place in the preheated oven and broil for 6 to 8 minutes, depending on your preferred doneness, until the salmon is slightly browned on top and cooked through.
  6. Make the spicy mayo: While the salmon cooks, combine mayonnaise, sriracha, and lime juice in a small bowl. Stir until smooth and set aside.
  7. Assemble the bowls: Divide the coconut rice among four bowls. Top each with pickled cucumbers and broiled salmon. Add sliced avocado and sprinkle furikake and fresh chopped chives over the top.
  8. Finish and serve: Drizzle the prepared spicy mayo over the salmon in each bowl. Taste and add a pinch of salt if needed. Serve immediately and enjoy your flavorful spicy salmon bowls!

Notes

  • You can substitute jasmine rice with basmati rice, but the texture and aroma will slightly vary.
  • If you don’t have a rice cooker, you can cook the rice on the stovetop following package instructions, using the same liquid ratios.
  • Nanami togarashi is optional but adds an authentic Japanese spice kick; you can omit it or substitute with chili flakes.
  • For a milder bowl, reduce or omit sriracha in the spicy mayo.
  • Leftover salmon can be refrigerated for up to 2 days but is best enjoyed fresh.

Find it online: http://bitezly.com/spicy-salmon-bowls-with-coconut-rice-recipe/