Spicy Salmon Bowls with Coconut Rice
A comforting and delicious bowl featuring spicy salmon, creamy coconut rice, and pickled cucumbers, perfect for weeknight dinners.
Ingredients
For the Rice
- 1 1/3 cup jasmine rice, rinsed & drained
- 1 cup full-fat canned coconut milk
- 1/2 cup plus 2 tablespoons water
- 1/2 teaspoon kosher salt
- 1 teaspoon coconut sugar
For the Cucumber
- 2 small cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 1 teaspoon white sugar
For the 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)
For the Spicy Mayo
- 1/3 cup mayonnaise
- 2 teaspoons sriracha
- 1 teaspoon lime juice
To Assemble
- 1 fruit avocado, sliced
- to taste furikake (a Japanese rice seasoning)
- to taste fresh chives, chopped
Instructions
Cook the Rice
- Combine the jasmine rice, coconut milk, water, kosher salt, and coconut sugar in a medium pot. Bring it to a simmer and then cover it. Reduce to low heat and let it cook for about 15-20 minutes until it’s soft and creamy.
Pickle the Cucumber
- In a small bowl, mix the rice vinegar and white sugar. Toss in the sliced cucumbers and let them soak while you prepare the rest.
Prepare the Salmon
- Heat the avocado oil in a pan over medium heat. Toss in the salmon cubes with tamari, brown sugar, garlic powder, ginger powder, and sesame seeds. Cook for about 4-6 minutes until the salmon is seared and flaked apart easily.
Make the Spicy Mayo
- In a small bowl, whisk together the mayonnaise, sriracha, and lime juice. Adjust the sriracha according to your heat preference.
Assemble
- In bowls, layer the creamy coconut rice, top with salmon chunks, and add the pickled cucumber slices. Drizzle the spicy mayo over everything, and finish with avocado slices, furikake, and fresh chives.
Notes
These Spicy Salmon Bowls are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Add a splash of coconut milk or water when reheating. Freezer-friendly for quick meals.