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Spicy Salmon Bowls with Coconut Rice Recipe

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These Spicy Salmon Bowls with Coconut Rice are a delightful fusion of Japanese and American flavors, featuring tender broiled salmon cubes with a spicy mayo drizzle, served over fluffy coconut-infused jasmine rice. Topped with quick pickled cucumbers, creamy avocado, furikake, and fresh chives, this gluten-free dish makes for a perfect, vibrant weeknight dinner that combines ease and flavor.

Ingredients

For the 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 Cucumber:

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

For the Salmon:

  • 1 lb salmon, skin removed and 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

For Garnish:

  • Avocado, sliced
  • Furikake seasoning
  • Fresh chives, chopped

Instructions

  1. Prepare the Rice: In a rice cooker, combine rinsed jasmine rice, coconut milk, water, kosher salt, and coconut sugar. Mix well, cover, and set to cook. Once the rice is cooked, fluff it with a fork and keep it warm until ready to assemble the bowls.
  2. Pickle the Cucumbers: In a shallow dish or bowl, mix rice vinegar and white sugar until dissolved. Add the thinly sliced cucumbers and toss to coat. Let them sit and marinate while you prepare the salmon, allowing the flavors to develop.
  3. Broil the Salmon: Preheat your oven to broil on high (550°F). In a large bowl, add the cubed salmon along with avocado oil, tamari, brown sugar, garlic powder, ginger powder, white sesame seeds, and optionally nanami togarashi. Toss everything to evenly coat the salmon cubes. Spread the salmon in a single layer on a large rimmed baking sheet and place it under the broiler. Cook for 6 to 8 minutes until the salmon is slightly browned and cooked through, adjusting time to desired doneness.
  4. Make the Spicy Mayo: While the salmon is cooking, combine mayonnaise, sriracha, and lime juice in a small bowl. Mix thoroughly to create a smooth, spicy sauce that will complement the salmon perfectly.
  5. Assemble the Bowls: Divide the coconut rice evenly among four bowls. Top each with the quick pickled cucumbers and broiled salmon cubes. Add sliced avocado on the side and sprinkle with furikake and freshly chopped chives. Drizzle the spicy mayo over the salmon. Taste and add salt if needed, then serve immediately for a vibrant and satisfying meal.

Notes

  • This recipe is naturally gluten-free by using tamari instead of regular soy sauce.
  • If you do not have a rice cooker, you can cook the rice on the stovetop following package instructions and substituting coconut milk and water accordingly.
  • Nanami togarashi is a Japanese spice blend adding heat and complexity, but it can be omitted if unavailable.
  • Use full-fat coconut milk for the best creamy texture in the rice.
  • Adjust sriracha quantity in the spicy mayo to control heat level according to your preference.

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