Description
These Spicy Salmon Bowls with Coconut Rice combine tender, broiled salmon cubes with fragrant coconut jasmine rice, tangy pickled cucumber, creamy avocado, and a zesty sriracha mayo. Finished with Japanese furikake seasoning and fresh chives, this bowl offers a balanced mix of flavors and textures perfect for a satisfying and vibrant meal.
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
- 1/2 tsp kosher salt
- 1 tsp coconut sugar
For the Pickled Cucumber
- 1/4 cup rice vinegar
- 1 tsp white sugar
- 2 small cucumbers, thinly sliced
For the Salmon
- 1 lb salmon (skin removed, cubed)
- 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)
For the Spicy Mayo
- 1/3 cup mayonnaise
- 2 tsp sriracha
- 1 tsp lime juice
For Garnish
- Avocado, sliced
- Furikake seasoning
- Fresh chives, chopped
Instructions
- Prepare the Rice: In a rice cooker, combine the rinsed jasmine rice, full fat coconut milk, water, kosher salt, and coconut sugar. Stir to combine, then cover and start the cooking cycle. Once finished, fluff the rice with a fork and keep warm until serving.
- Pickle the Cucumbers: In a shallow dish, mix together the rice vinegar and white sugar until dissolved. Add the thinly sliced cucumbers and toss well to coat. Allow them to sit and pickle while you prepare the rest of the dish.
- Preheat the Oven: Set your oven to broil on high (approximately 550°F) to prepare for cooking the salmon.
- Prepare the Salmon: In a large bowl, combine the cubed salmon with avocado oil, low sodium tamari, brown sugar, garlic powder, ginger powder, white sesame seeds, and nanami togarashi if using. Toss well to coat the salmon evenly in the seasoning mixture.
- Broil the Salmon: Spread the seasoned salmon cubes on a large rimmed baking sheet in a single layer. Place the baking sheet under the broiler and cook for 6 to 8 minutes, until the salmon is slightly browned on top and cooked through to your preference.
- Make the Spicy Mayo: While the salmon cooks, combine mayonnaise, sriracha, and lime juice in a small bowl. Stir until smooth and set aside.
- Assemble the Bowls: Divide the warm coconut rice evenly among serving bowls. Top with the pickled cucumber slices and broiled salmon cubes. Add sliced avocado on the side. Garnish with a sprinkle of furikake and freshly chopped chives. Drizzle the spicy mayo over the salmon and season with additional salt if desired. Serve immediately and enjoy!
Notes
- You can substitute jasmine rice with basmati rice if preferred, but the texture and aroma may differ slightly.
- Adjust sriracha quantity in the mayo to control the heat level to your liking.
- If you don’t have a broiler, you can cook the salmon under a very hot grill or in a hot skillet on the stovetop for similar results.
- Nanami togarashi is optional but adds authentic Japanese spice and flavor.
- Leftover rice and salmon can be stored separately in airtight containers in the fridge for up to 2 days.
- For a gluten-free option, ensure tamari used is gluten-free.
Keywords: Spicy salmon bowls, coconut rice, broiled salmon, pickled cucumber, spicy mayo, Japanese bowl recipe, easy seafood dinner