Spicy Salmon Bowls with Coconut Rice

This spicy salmon bowl pairs tender cubed salmon with creamy coconut jasmine rice, quick pickled cucumbers, and a bright sriracha-mayo—an easy, weeknight-friendly bowl that tastes restaurant-level without the wait. It’s bold, balanced, and comes together in about 30–35 minutes once your prep is done. If you like salmon bowls with contrasting textures, try pairing techniques from other salmon recipes like the BBQ salmon tacos with mango slaw for a fruity twist on the toppings.

Why you’ll love this dish

This bowl hits five important notes: creamy, spicy, tangy, fresh, and crunchy. The coconut milk cooks into the jasmine rice giving it a silky, slightly sweet backbone that tames the heat in the sriracha mayo and chili seasoning on the salmon. It’s satisfying enough for dinner but light enough for lunch.

"I made this on a busy weeknight and everyone went back for seconds—seriously flavorful and faster than takeout." — home cook review

Reasons to make it:

• Quick: about 30–40 minutes total from start to finish.
• Balanced: protein, healthy fat, and carbs in one bowl.
• Versatile: swap proteins or make it vegetarian with tofu.
• Crowd-pleaser: families and dinner guests love the combination of spicy mayo and crunchy cucumber.

Preparing Spicy Salmon Bowls with Coconut Rice

This recipe is three parallel processes: cook the coconut rice, pickle the cucumbers, and sear the salmon. Start the rice first (it needs a short simmer and a rest), toss the cucumbers in the vinegar mix to lightly pickle while the rice cooks, then finish by cooking the salmon and mixing the spicy mayo. Once everything is warm and ready, assemble bowls and garnish.

Timing flow:

1. Rinse rice, combine with coconut milk and water, bring to simmer.
2. Toss cucumbers with rice vinegar and sugar while rice cooks.
3. Season and sear salmon in a hot skillet.
4. Whisk spicy mayo, slice avocado, then assemble.

What you’ll need

• 1 1/3 cups jasmine rice, rinsed and drained
• 1 cup full-fat canned coconut milk
• 1/2 cup water plus 2 tablespoons (total 5/8 cup)
• 1/2 teaspoon kosher salt
• 1 teaspoon coconut sugar
• 1/4 cup rice vinegar
• 1 teaspoon white sugar
• 2 small cucumbers, thinly sliced
• 1 lb salmon, skin removed and cubed
• 3 tablespoons avocado oil (or neutral oil)
• 1 tablespoon low-sodium tamari or soy sauce
• 1 teaspoon brown sugar (or coconut sugar)
• 1 teaspoon garlic powder
• 3/4 teaspoon ground ginger
• 1 tablespoon white sesame seeds
• 1 teaspoon nanami togarashi (optional for extra heat)
• 1/3 cup mayonnaise
• 2 teaspoons sriracha (adjust to taste)
• 1 teaspoon lime juice
• 1 avocado, sliced
• Furikake and chopped fresh chives for garnish

Notes and substitutions:

• Coconut milk: full-fat gives the creamiest rice; light coconut milk will work but yield is less rich.
• Tamari for gluten-free; use soy sauce otherwise.
• Nanami togarashi adds citrus-chili complexity; omit if unavailable.

Step-by-step instructions

1. Prepare the coconut rice:

   • In a medium saucepan, combine rinsed jasmine rice, 1 cup coconut milk, 1/2 cup water plus 2 tablespoons, 1/2 tsp kosher salt, and 1 tsp coconut sugar.
   • Bring to a gentle boil over medium-high heat. Reduce to low, cover, and simmer 12–15 minutes until liquid is absorbed.
   • Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

2. Quick-pickle the cucumbers:

   • In a bowl, whisk 1/4 cup rice vinegar with 1 tsp white sugar until dissolved.
   • Add thinly sliced cucumbers and toss to coat. Let sit while you cook other components (10–15 minutes) to slightly pickle and soften the cucumbers.

3. Season and cook the salmon:

   • In a bowl, toss cubed salmon with 3 tbsp avocado oil, 1 tbsp tamari, 1 tsp brown sugar, 1 tsp garlic powder, and 3/4 tsp ground ginger.
   • Heat a nonstick or cast-iron skillet over medium-high heat. When hot, add the salmon in a single layer—don’t overcrowd. Cook 2–3 minutes without moving to get a sear, then gently flip and cook another 2–3 minutes until opaque and just cooked through. (USDA recommends an internal temp of 145°F; many cooks aim for 125–135°F for medium-rare salmons—use a thermometer if precise doneness is needed.)
   • Sprinkle with 1 tbsp white sesame seeds and 1 tsp nanami togarashi (if using) in the last 30 seconds.

4. Make the spicy mayo:

   • Whisk together 1/3 cup mayonnaise, 2 tsp sriracha (or more to taste), and 1 tsp lime juice. Taste and adjust heat or acidity.

5. Assemble the bowls:

   • Divide coconut rice among bowls. Top with pickled cucumbers, seared salmon, sliced avocado. Drizzle spicy mayo over the salmon, then finish with furikake and chopped chives.

Best ways to enjoy it

Serve bowls warm so the coconut rice and seared salmon are slightly hot while cucumbers remain cool—contrast is what makes the dish sing. Pair with:

• A crisp, citrusy white wine (Sauvignon Blanc) or a cold lager.
• Light sides like steamed edamame or a simple seaweed salad.
• For a heartier meal, add a soft-boiled egg or extra roasted vegetables.

If you’re curious about alternate textures, try topping with a crunchy rice cake or crispy rice, inspired by other preparations such as crispy rice salmon for an extra-crisp element.

Storage and reheating tips

• Refrigerator: Store components separately in airtight containers. Cooked salmon: 3 days. Coconut rice: 3–4 days. Pickled cucumbers and spicy mayo: 4–5 days.
• Freezing: Cooked salmon can be frozen for 1 month (wrap tightly). Cooked coconut rice is freezeable up to 2 months but texture may change; thaw in fridge before reheating.
• Reheating: Gently reheat salmon in a preheated 300°F (150°C) oven for 8–10 minutes or on the stovetop in a skillet over low heat to avoid drying. Microwave rice covered with a damp paper towel for 60–90 seconds to rehydrate.
• Food safety: Cool components to refrigerator temperature within 2 hours of cooking. Discard if left out longer than that.

Pro chef tips

• Rinse your jasmine rice until water runs clear—this removes excess surface starch and prevents gummy rice.
• Use a tight-fitting lid on the rice pot and resist peeking while it simmers; steam is what finishes the rice.
• Don’t overcrowd the pan when searing salmon. Give cubes room; otherwise they’ll steam, not sear.
• Let salmon come to room temperature for 10–15 minutes before cooking to ensure even doneness.
• For extra flavor, toast sesame seeds for 1–2 minutes in a dry skillet before adding.

Creative twists

• Make it vegetarian: swap salmon for pan-fried tofu marinated in tamari and maple syrup and finished with sesame seeds.
• Add a tropical lift: top with diced mango or pineapple for sweetness and acid.
• Grain swap: use short-grain brown rice or sushi rice; adjust water and cook time.
• Heat level: amp the sriracha or add a sliced fresh jalapeño; reduce for kids.
• Texture play: transform the salmon into crispy bites (coat lightly in panko and pan-fry) inspired by crispy rice salmon textures for crunch.

Common questions

Q: How long does this take to make from start to finish?
A: About 30–40 minutes total. Rice simmers for 12–15 minutes plus a 10-minute rest while you prep cucumbers and cook salmon.

Q: Can I use frozen salmon?
A: Yes—thaw completely in the fridge overnight and pat dry before seasoning and searing. If cooking from frozen, baking is safer than pan-searing to ensure even cooking.

Q: Is the spicy mayo safe to make ahead?
A: Yes. Spicy mayo (mayo + sriracha + lime) keeps well in the fridge for 4–5 days in an airtight container.

Q: Can I meal prep these bowls?
A: Absolutely—store rice, salmon, pickled cucumbers, and spicy mayo separately. Assemble within 3 days for best texture and freshness.

Q: What internal temperature should I cook salmon to?
A: The USDA recommends 145°F for fish. For a moister result, many chefs prefer 125–135°F; use a thermometer and choose the doneness you and your diners prefer.

If you want recipe variations or help scaling this for a crowd, tell me how many people you’re serving and I’ll adapt times and quantities.

Spicy Salmon Bowl with Coconut Rice

This spicy salmon bowl pairs tender salmon with creamy coconut jasmine rice, quick pickled cucumbers, and a bright sriracha-mayo for a weeknight-friendly meal that tastes restaurant-level without the wait.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine Asian, Fusion

Servings 4 servings

Calories 550 kcal

Ingredients

  

For the Coconut Rice

• 1 1/3 cups jasmine rice, rinsed and drained Rinse until water runs clear to prevent gummy texture.
• 1 cup full-fat canned coconut milk Full-fat gives the creamiest rice.
• 5/8 cups water Combine with coconut milk for cooking.
• 1/2 teaspoon kosher salt
• 1 teaspoon coconut sugar

For the Pickled Cucumbers

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

For the Salmon

• 1 lb salmon, skin removed and cubed
• 3 tablespoons avocado oil (or neutral oil)
• 1 tablespoon low-sodium tamari or soy sauce Tamari for gluten-free.
• 1 teaspoon brown sugar (or coconut sugar)
• 1 teaspoon garlic powder
• 3/4 teaspoon ground ginger
• 1 tablespoon white sesame seeds Toast for extra flavor if desired.
• 1 teaspoon nanami togarashi (optional for extra heat) Omit if unavailable.

For the Spicy Mayo

• 1/3 cup mayonnaise
• 2 teaspoons sriracha Adjust to taste.
• 1 teaspoon lime juice

Garnishes

• Furikake and chopped fresh chives for garnish

Instructions

 

Prepare the Coconut Rice

• In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, kosher salt, and coconut sugar.
• Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer for 12–15 minutes until liquid is absorbed.
• Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Quick-Pickle the Cucumbers

• In a bowl, whisk rice vinegar with white sugar until dissolved.
• Add sliced cucumbers and toss to coat. Let sit for 10–15 minutes to pickle and soften.

Season and Cook the Salmon

• In a bowl, toss cubed salmon with avocado oil, tamari, brown sugar, garlic powder, and ground ginger.
• Heat a nonstick or cast-iron skillet over medium-high heat and add the salmon in a single layer. Cook for 2–3 minutes without moving for a sear.
• Gently flip and cook another 2–3 minutes until opaque and just cooked through. Sprinkle with sesame seeds and nanami togarashi in the last 30 seconds.

Make the Spicy Mayo

• Whisk together mayonnaise, sriracha, and lime juice. Adjust heat or acidity to taste.

Assemble the Bowls

• Divide coconut rice among bowls and top with pickled cucumbers, seared salmon, sliced avocado.
• Drizzle spicy mayo over salmon, then finish with furikake and chopped chives.

Notes

Store components separately for optimal freshness. Cooked salmon lasts 3 days, coconut rice 3-4 days, and pickled cucumbers/spicy mayo 4-5 days in the fridge. Warm components before serving to enjoy the contrast of hot and cool.

Keyword Coconut Rice, Healthy Dinner, Quick Recipe, Salmon Bowl, Spicy Mayo