Spicy Salmon Bowls with Coconut Rice
A cozy yet vibrant bowl featuring airy coconut rice, caramelized salmon, fresh cucumbers, and creamy avocado, all topped with a spicy sriracha-mayo drizzle.
Ingredients
For the Base
- 1.33 cups jasmine rice, rinsed & drained Can substitute with sushi rice or basmati.
- 1 cup full fat coconut milk (canned) For lighter options, use light coconut milk.
- 0.5 cup water, plus 2 tbsps
- 0.5 tsp kosher salt
- 1 tsp coconut sugar
For the Quick Pickled Cucumber
- 0.25 cups rice vinegar
- 1 tsp white sugar
- 2 small cucumbers, thinly sliced
For the Salmon
- 1 lb salmon (skin removed, cubed) Ensure even-sized cubes for uniform cooking.
- 3 tbsps avocado oil Can substitute with grapeseed or canola oil.
- 1 tbsp low sodium tamari (or soy sauce) Tamari is gluten-free.
- 1 tsp brown sugar (or coconut sugar)
- 1 tsp garlic powder
- 0.75 tsp ginger powder
- 1 tbsp white sesame seeds Optional for garnish.
- 1 tsp nanami togarashi (optional)
For the Spicy Mayo
- 0.33 cups mayonnaise Can substitute with light mayo or Greek yogurt.
- 2 tsps sriracha Adjust to taste for spiciness.
- 1 tsp lime juice
For Serving
- Avocado, sliced Use fresh slices to prevent browning.
- Furikake
- Fresh chives, chopped
Instructions
Cook the Coconut Rice
- In a medium pot combine jasmine rice, coconut milk, water, salt, and coconut sugar. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed.
- Remove from heat and let rest, covered for 10 minutes; then fluff with a fork.
Quick-Pickle the Cucumber
- Whisk rice vinegar and white sugar until dissolved, then add sliced cucumbers and toss.
- Let sit for 10–15 minutes at room temperature.
Season the Salmon
- Toss cubed salmon with tamari, brown sugar, garlic powder, and ginger powder. Let sit for 5 minutes.
Pan-Sear the Salmon
- Heat avocado oil in a large skillet over medium-high heat.
- Add salmon cubes in a single layer and cook for 2–3 minutes per side until crusted and cooked through.
- In the last 30 seconds, sprinkle sesame seeds and togarashi over the salmon.
Make the Spicy Mayo
- Whisk mayonnaise, sriracha, and lime juice until smooth.
Assemble the Bowls
- Spoon coconut rice into bowls.
- Arrange salmon, quick-pickled cucumber, and sliced avocado on top.
- Drizzle with spicy mayo and sprinkle with furikake and fresh chives.
Notes
For best results, slice avocado just before serving. Adjust the level of sriracha in the mayo to suit your taste preferences.