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If you’re craving a dish that’s bursting with flavor, a little creamy, a little spicy, and totally satisfying, then this Spicy Salmon Bowls Recipe is exactly what you need. Imagine tender cubes of perfectly broiled salmon glazed with a subtly sweet and spicy sauce, resting on a bed of fragrant coconut jasmine rice, and paired with crisp, tangy cucumber slices. Every bite is a brilliant harmony of textures and tastes — from silky avocado and zesty sriracha mayo to the nutty crunch of sesame seeds. This vibrant meal is a fresh, healthy, and downright delicious way to enjoy salmon any day of the week.
Ingredients You’ll Need
These ingredients are simple but essential, each playing its part to make your bowl vibrant, flavorful, and balanced. From the creamy coconut milk that transforms the rice to the spice mix that livens up the salmon, no element is overlooked in this dish.
- Jasmine rice: Provides a fragrant and fluffy base that soaks up all the delicious flavors.
- Full fat coconut milk: Adds rich creaminess to the rice, elevating it beyond plain grains.
- Rice vinegar: Brightens and balances the cucumbers with a light tang.
- Fresh cucumber: Offers a crisp and refreshing contrast to the rich salmon and rice.
- Salmon fillets: The star of the bowl, delivering rich omega-3s and a tender texture.
- Avocado oil: Ideal for high-heat cooking and adds a subtle buttery note.
- Low sodium tamari: Gives a savory, umami depth without overpowering.
- Spices (garlic powder, ginger powder, brown sugar): Create a warm, balanced spice profile that wakes up your palate.
- White sesame seeds and nanami togarashi (optional): Add crunch and a slight spicy kick for an exciting finish.
- Mayonnaise, sriracha, and lime juice: Whip together a creamy, tangy, and spicy sauce that ties everything together beautifully.
- Avocado, furikake, fresh chives: Garnishes that add freshness, texture, and that enviable restaurant-quality touch.
How to Make Spicy Salmon Bowls Recipe
Step 1: Perfect Coconut Jasmine Rice
Start by rinsing your jasmine rice to remove excess starch, ensuring fluffy grains. In your rice cooker, combine the rinsed rice with full fat coconut milk, water, kosher salt, and a touch of coconut sugar. This mixture gives you a luxuriously creamy, subtly sweet base that perfectly complements the spicy salmon. Once cooked, fluff the rice and keep it warm while you prepare the rest of your bowl.
Step 2: Bright and Tangy Pickled Cucumbers
Thinly slice fresh cucumbers and toss them in a simple dressing made of rice vinegar and a little white sugar. This quick pickle adds an irresistibly refreshing crunch and zesty brightness to every bite, balancing the richness of the salmon and coconut rice beautifully. Let them sit and soak up the tang while you cook your salmon.
Step 3: Spice-Rubbed Broiled Salmon
Cube the salmon and gently toss it with avocado oil, low sodium tamari, brown sugar, garlic powder, and ginger powder. The oil helps the salmon crisp up under the broiler, while the tamari and spices infuse it with deep umami flavor and warmth. Broil just until the fish flakes easily, ensuring it remains tender and juicy throughout your bowl.
Step 4: Creamy Spicy Mayo Sauce
Mix mayonnaise, sriracha, and fresh lime juice for a zesty sauce that brings a creamy, spicy punch to the bowl. This sauce is the perfect partner for the salmon’s bold flavors and can be drizzled over the entire bowl or served on the side for dipping.
Step 5: Assemble Your Spicy Salmon Bowls Recipe
Layer your warm coconut jasmine rice in bowls, top with the broiled salmon cubes, and scatter the pickled cucumbers over the top. Add sliced avocado for richness, sprinkle with toasted white sesame seeds, a pinch of furikake, and freshly chopped chives. Finish with a generous drizzle of the spicy mayo — each component coming together to create an explosion of flavors and textures that’s as delightful to look at as it is to eat.
How to Serve Spicy Salmon Bowls Recipe
Garnishes
Garnishing your bowl elevates it instantly. Fresh chives add a pop of color and herbal nuance, while furikake introduces a subtle seaweed and sesame crunch. Avocado slices bring creaminess that balances the spicy elements, and a sprinkle of white sesame seeds or a dash of nanami togarashi adds both texture and a slight zing. Don’t be shy about piling them on; each garnish enhances the overall eating experience.
Side Dishes
Though the Spicy Salmon Bowls Recipe is a complete meal on its own, you can serve it alongside simple sides like steamed edamame, a crisp seaweed salad, or a light miso soup. These sides keep the meal authentic and give you a chance to enjoy complementary flavors without overwhelming your taste buds.
Creative Ways to Present
For a fun twist, serve your spicy salmon bowls in hollowed-out avocado halves or use vibrant ceramic bowls with contrasting colors to make the dish visually stunning. Layer the rice and vegetables artistically, and drizzle the spicy mayo in neat zigzags or spots for a gourmet finish right at home. Presentation can make the experience feel extra special and inviting.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon, rice, and cucumber separately in airtight containers in the refrigerator. This keeps textures fresh — especially the cucumbers, which can get soggy if mixed too soon. The cooked salmon stays tasty for up to two days when stored properly.
Freezing
While salmon and rice can be frozen separately, it’s best to freeze the salmon on its own within two days of cooking to maintain its flavor and texture. Avoid freezing avocado or cucumber as their crispness and quality degrade. When reheating frozen salmon, thaw in the fridge overnight for best results.
Reheating
Reheat rice gently on the stovetop or microwave with a sprinkle of water to restore moisture. Warm the salmon quickly under a broiler or in a hot skillet to revive its slight crispness without overcooking. Avoid reheating the spicy mayo sauce — add fresh sauce after warming the bowl components.
FAQs
Can I use regular rice instead of jasmine rice?
Absolutely! While jasmine rice adds a wonderful fragrance and softness, you can substitute with basmati or even brown rice for a nuttier flavor and extra fiber. Just adjust cooking times as needed.
Is the Spicy Salmon Bowls Recipe very spicy?
The spice level is beautifully balanced with the creamy mayo and sweet elements, but you can always adjust the amount of sriracha or nanami togarashi to suit your heat preference. It’s easy to dial down or amp up.
Can I make this recipe gluten-free?
Yes, just ensure you use gluten-free tamari or soy sauce. All other ingredients are naturally gluten-free, making this a great choice for gluten-sensitive diners.
What can I substitute for mayonnaise in the spicy sauce?
If you prefer a lighter or vegan option, try using Greek yogurt or a plant-based mayo alternative. Both work great and keep the sauce creamy and tangy.
How long does this dish take to prepare?
When you’re organized, it takes about 30 to 40 minutes from start to finish. The rice and salmon cook simultaneously, which speeds up the process so you can enjoy this tasty meal quickly.
Final Thoughts
This Spicy Salmon Bowls Recipe is one of those dishes that makes weeknight dinners feel special without the fuss. It’s colorful, healthy, and loaded with flavors that awaken your taste buds and satisfy your cravings for something fresh yet comforting. Give it a try — your kitchen will smell amazing, and your family or friends will be asking for seconds in no time!
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Print
Spicy Salmon Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Japanese Fusion
- Diet: Low Fat
Description
This Spicy Salmon Bowls recipe brings together tender jasmine rice cooked in creamy coconut milk, tangy marinated cucumbers, and flavorful broiled salmon tossed with aromatic spices. Topped with a zesty sriracha mayo, fresh avocado, sesame seeds, and furikake, these bowls offer a perfect balance of creamy, spicy, and savory flavors for a satisfying and colorful meal.
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
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
Toppings
- Avocado (sliced)
- Furikake
- Fresh chives, chopped
Instructions
- Cook the Rice: In a rice cooker, combine the jasmine rice, full fat coconut milk, 1/2 cup water, kosher salt, and coconut sugar. Start the cooker and cook until the rice is tender. Once done, fluff the rice with a fork and keep it warm.
- Prepare the Cucumber: In a small bowl, mix the rice vinegar and white sugar until the sugar dissolves. Add the thinly sliced cucumbers and toss to coat them evenly. Set aside to marinate lightly while you prepare the other components.
- Season the Salmon: Preheat your oven broiler to high. In a bowl, toss the cubed salmon with avocado oil, low sodium tamari, brown sugar, garlic powder, and ginger powder until evenly coated.
- Broil the Salmon: Spread the seasoned salmon cubes in a single layer on a broiler-safe pan. Broil for about 5-7 minutes, or until the salmon is cooked through and slightly caramelized on the edges. Watch closely to avoid burning.
- Make the Spicy Mayo: In a small bowl, mix together mayonnaise, sriracha, and lime juice until the sauce is smooth and well combined.
- Assemble the Bowls: Divide the coconut rice among four bowls. Top each with marinated cucumbers, broiled salmon cubes, sliced avocado, and a drizzle of spicy mayo. Sprinkle with white sesame seeds, furikake, nanami togarashi (if using), and freshly chopped chives for garnish.
- Serve: Serve immediately to enjoy the vibrant flavors and textures at their freshest.
Notes
- You can substitute tamari with regular soy sauce if desired, but low sodium tamari reduces saltiness.
- Nanami togarashi is a Japanese seven-spice blend that adds an extra kick; omit if unavailable or for less heat.
- Using full fat coconut milk gives the rice a rich, creamy texture; light coconut milk can be used but may alter creaminess.
- Ensure salmon is cut into uniform pieces for even cooking under the broiler.
- Serve the bowls immediately after assembly for best flavor and texture.
