Spicy Salmon Bowls with Coconut Rice – Easy & Flavorful

Hello, food enthusiasts! If you’re looking for a vibrant and delicious meal that combines the savory goodness of salmon with a hint of tropical flair, look no further. This Spicy Salmon Bowls with Coconut Rice recipe is a perfect choice for a quick weeknight dinner or a hearty lunch. Combining spicy, savory, and sweet flavors, this dish will surely become a favorite in your weekly meal rotation!

Introduction

This Spicy Salmon Bowls with Coconut Rice recipe is inspired by Asian and tropical cuisines, blending rich and spicy salmon with the creamy sweetness of coconut rice. It’s topped with quick-pickled cucumbers, avocado slices, and a drizzle of spicy mayo for an extra kick. Not only is this dish bursting with flavor, but it’s also visually stunning and incredibly easy to prepare, making it perfect for both beginners and seasoned home cooks alike. The balance of flavors and textures is what makes it a must-try for fans of vibrant bowl recipes.

and how to incorporate it into your diet in delicious ways.

Ingredients for Spicy Salmon Bowls with Coconut Rice

Coconut Rice:

1 1/3 cups jasmine rice, rinsed and drained
1 cup full-fat coconut milk (canned)
1/2 cup water, plus 2 tablespoons
1/2 teaspoon kosher salt
1 teaspoon coconut sugar

Quick Pickled Cucumber:

1/4 cup rice vinegar
1 teaspoon white sugar
2 small cucumbers, thinly sliced

Spicy Salmon:

1 lb salmon, skin removed and 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

Garnishing:

Avocado slices
Furikake seasoning
Fresh chives, chopped

How to Make Spicy Salmon Bowls with Coconut Rice – Step by Step

Step1: Prepare the Coconut Rice

Combine the rinsed jasmine rice, coconut milk, water, salt, and coconut sugar in a rice cooker.
Cover and set the rice cooker to cook. Once finished, fluff the rice and keep it warm until ready to assemble the bowls.

Step2: Make the Quick Pickled Cucumber

In a shallow dish, mix the rice vinegar and white sugar until the sugar is dissolved.
Add the thinly sliced cucumbers and toss to coat evenly.
Let it sit while you prepare the salmon, ensuring it absorbs the flavors for at least 15 minutes.

Step3: Prepare the Spicy Salmon

Preheat the oven to broil on high (550°F).
In a large bowl, combine the cubed salmon, avocado oil, tamari, brown sugar, garlic powder, ginger powder, sesame seeds, and nanami togarashi. Toss to coat thoroughly.
Transfer the salmon to a large, rimmed baking sheet.
Broil for 6–8 minutes, depending on your preferred doneness. The salmon should be slightly browned and cooked through.