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.
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.