Spicy Salmon Bowls with Coconut Rice (Printer-Friendly Version)
# What You'll Need:
→ Coconut Rice
01 -
1 ⅓ cups jasmine rice, rinsed and drained
02 -
1 cup full-fat coconut milk (canned)
03 -
½ cup water, plus 2 tablespoons
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½ teaspoon kosher salt
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1 teaspoon coconut sugar
→ Quick Pickled Cucumber
06 -
¼ cup rice vinegar
07 -
1 teaspoon white sugar
08 -
2 small cucumbers, thinly sliced
→ Spicy Salmon
09 -
1 lb salmon, skin removed and cubed
10 -
3 tablespoons avocado oil
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1 tablespoon low-sodium tamari (or soy sauce)
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1 teaspoon brown sugar (or coconut sugar)
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1 teaspoon garlic powder
14 -
¾ teaspoon ginger powder
15 -
1 tablespoon white sesame seeds
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1 teaspoon nanami togarashi (optional)
→ Spicy Mayo
17 -
⅓ cup mayonnaise
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2 teaspoons sriracha
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1 teaspoon lime juice
→ Garnishing
20 -
Avocado slices
21 -
Furikake seasoning
22 -
Fresh chives, chopped
# Let's Cook!:
01 -
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.
02 -
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.
03 -
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.
04 -
In a small bowl, whisk together mayonnaise, sriracha, and lime juice. Adjust the sriracha amount to your preferred spice level.
05 -
Divide the coconut rice into four bowls. Top with pickled cucumbers, broiled salmon, and sliced avocado. Drizzle the spicy mayo over the salmon. Garnish with furikake seasoning and chopped chives. Serve immediately and enjoy!
# Cook's Notes:
01 -
Use fresh ingredients like cubed salmon and ripe avocados for the best flavor.
02 -
Adjust the spice level by reducing the amount of sriracha or omitting the nanami togarashi.
03 -
Make extra pickled cucumbers to use in other dishes—they add a refreshing crunch!