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
Scale
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.
