Spicy Salmon Bowls with Coconut Rice

Name: Spicy Salmon Bowls with Coconut Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian-Inspired
Ingredients: 1 1/3 cup jasmine rice, rinsed and drained; 1 cup full-fat coconut milk (canned); 1/2 cup water, plus 2 tbsp; 1/2 tsp kosher salt; 1 tsp coconut sugar; 1/4 cup rice vinegar; 1 tsp white sugar; 2 small cucumbers, thinly sliced; 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); 1/3 cup mayonnaise; 2 tsp sriracha; 1 tsp lime juice; 1 avocado, sliced; 1 tbsp furikake (optional); 1 tbsp fresh chives, chopped

Jump to Recipe

Picture this: it’s a weeknight, you’re craving a delicious, satisfying meal, but you don’t want to spend hours in the kitchen. That’s where this Spicy Salmon Bowls with Coconut Rice comes in. It’s inspired by the bold flavors of sushi rolls but designed for home cooks who want something quick, easy, and packed with flavor.

This recipe is perfect for beginners because it doesn’t require fancy techniques, and most of the cooking is hands-off. Broiling the salmon ensures it’s perfectly caramelized on the outside yet tender inside, while the fluffy coconut rice and spicy mayo bring everything together. Plus, it’s a nutritious meal, rich in omega-3s from salmon and fiber from rice and veggies.

Why This Recipe is Special

Easy & Beginner-Friendly: No special tools or skills are needed.
Quick Cooking Time: Less than an hour from start to finish.

Bold, Balanced Flavors: A perfect mix of spice, umami, sweetness, and tang.
Healthy & Nourishing: Packed with protein, healthy fats, and complex carbs.
Customizable: Swap ingredients based on what you have.

Ingredients and Preparation

The Essentials

Jasmine Rice: The base of the bowl, cooked in coconut milk for extra flavor. You can also use sushi rice or brown rice for a healthier option.
Full-Fat Coconut Milk: Adds a creamy, slightly sweet flavor to the rice. If unavailable, substitute with water or light coconut milk.
Salmon (Skin Removed, Cubed): The star of the dish, broiled for maximum flavor. You can use chicken or tofu as an alternative.

Avocado Oil: Ideal for high-heat cooking, but olive oil works too.
Low-Sodium Tamari (or Soy Sauce): Provides a salty umami punch. If gluten-free, tamari is best; otherwise, regular soy sauce works.
Garlic & Ginger Powder: Enhances the salmon’s depth of flavor. Fresh versions work too.

White Sesame Seeds: Add nuttiness and crunch. Black sesame seeds or chopped peanuts can substitute.
Nanami Togarashi (Optional): A Japanese spice blend that brings heat. You can use red pepper flakes instead.
Mayonnaise & Sriracha: The base of the spicy mayo. Greek yogurt can be a lighter swap.

Lime Juice: Balances the heat and enhances freshness.

The Toppings

Quick-Pickled Cucumber: Provides acidity and crunch.
Avocado: Adds creamy richness.

Furikake (Optional): A Japanese seaweed seasoning that adds umami.

Step-by-Step Instructions

Step 1: Prepare the Coconut Rice
In a rice cooker or saucepan, combine jasmine rice, full-fat coconut milk, a little water, kosher salt, and coconut sugar. Stir well and cook according to the rice cooker instructions. If using a stovetop, bring to a boil, cover, and simmer until the rice is tender. Once cooked, fluff the rice and keep warm.

Step 2: Quick Pickle the Cucumbers
In a small bowl, mix rice vinegar and sugar until dissolved. Add thinly sliced cucumbers and toss to coat. Let them sit while you prepare the salmon.

Step 3: Marinate and Broil the Salmon
Preheat your oven to high broil (550°F). In a bowl, toss cubed salmon with avocado oil, tamari, brown sugar, garlic powder, ginger powder, sesame seeds, and nanami togarashi. Spread the salmon on a baking sheet in a single layer. Broil for 6-8 minutes, until slightly browned but still tender inside.

Step 4: Make the Spicy Mayo
In a small bowl, whisk together mayonnaise, sriracha, and lime juice. Adjust spice level to taste.

Step 5: Assemble the Bowls
Divide the coconut rice into bowls. Top with pickled cucumbers, broiled salmon, sliced avocado, and a sprinkle of furikake. Drizzle the spicy mayo over everything. Garnish with fresh chives and additional sesame seeds if desired.

Beginner Tips and Notes

How to Tell if Salmon is Cooked: It should flake easily with a fork and appear opaque. Avoid overcooking to keep it tender.
What If My Rice is Too Sticky? Add a splash of hot water and fluff it gently.
No Rice Cooker? Use a saucepan with a tight-fitting lid. Cook on low for 15-18 minutes after bringing to a boil.

Make-Ahead Tips: The pickled cucumbers and spicy mayo can be made in advance and stored in the fridge.

Serving Suggestions

Side Ideas: Serve with miso soup, steamed edamame, or a simple green salad.
Storage Tips: Store leftovers in an airtight container for up to 2 days. Keep rice and salmon separate for the best texture when reheating.

Conclusion

This Spicy Salmon Bowls with Coconut Rice is a must-try if you’re looking for an easy, healthy, and flavor-packed meal. Whether you’re new to cooking or just need a quick dinner idea, this dish is sure to impress. Try it out, experiment with toppings, and let us know how it turned out in the comments. Happy cooking!

FAQ About Spicy Salmon Bowls with Coconut Rice

Can I use a different type of fish instead of salmon?

Yes, you can substitute salmon with other firm fish like tuna, cod, or even shrimp. Adjust the cooking time as needed since some fish cook faster than others.

What if I don’t have a broiler?

If you don’t have a broiler, you can bake the salmon at 400°F (200°C) for about 12-15 minutes or pan-sear it over medium-high heat until golden brown and cooked through.

Can I make this recipe ahead of time?

You can prep components in advance. The pickled cucumbers and spicy mayo can be made a day ahead, and the salmon can be marinated in the fridge overnight. However, cook the rice fresh for the best texture.

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