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Spicy Salmon Bowls with Coconut Rice Recipe

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4.7 from 71 reviews

These Spicy Salmon Bowls with Coconut Rice combine tender, broiled salmon with fragrant coconut-infused jasmine rice, tangy pickled cucumbers, creamy spicy mayo, and fresh avocado. This vibrant fusion dish balances sweet, spicy, and savory flavors for a delightful and nutritious meal perfect for lunch or dinner.

Ingredients

Scale

For the Coconut Rice

  • 1 1/3 cup jasmine rice, rinsed & drained
  • 1 cup full fat coconut milk (canned)
  • 1/2 cup water, plus 2 tbsps
  • 1/2 tsp kosher salt
  • 1 tsp coconut sugar

For the Pickled Cucumbers

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

For the Salmon

  • 1 lb salmon (skin removed, cubed)
  • 3 tbsps avocado oil
  • 1 tbsp low sodium tamari (or soy sauce)
  • 1 tsp brown sugar (or coconut sugar)
  • 1 tsp garlic powder
  • 3/4 tsp ginger powder
  • 1 tbsp white sesame seeds
  • 1 tsp nanami togarashi (optional)

For the Spicy Mayo

  • 1/3 cup mayonnaise
  • 2 tsp sriracha
  • 1 tsp lime juice

For Garnish

  • Avocado (sliced)
  • Furikake
  • Fresh chives, chopped

Instructions

  1. Cook the Coconut Rice: In a rice cooker, combine the rinsed jasmine rice, coconut milk, 1/2 cup water, kosher salt, and coconut sugar. Mix well, cover, and set to cook. Once done, fluff the rice gently with a fork and keep warm while you prepare the other components.
  2. Pickle the Cucumbers: In a shallow dish or bowl, stir together rice vinegar and white sugar until dissolved. Add the thinly sliced cucumbers and toss to coat evenly. Let them sit to develop a light pickled flavor as you prepare the salmon.
  3. Prepare the Salmon: Preheat your oven to broil on high, about 550°F. In a large bowl, place the cubed salmon and add the avocado oil, tamari, brown sugar, garlic powder, ginger powder, white sesame seeds, and nanami togarashi if using. Toss everything together until the salmon is evenly coated.
  4. Broil the Salmon: Transfer the seasoned salmon cubes to a large rimmed baking sheet, spreading them out evenly. Place the baking sheet under the broiler and cook for 6 to 8 minutes, checking at 6 minutes for doneness. The salmon should be slightly browned and cooked through.
  5. Make the Spicy Mayo: While the salmon cooks, mix together mayonnaise, sriracha, and lime juice in a small bowl until smooth and well combined. Adjust the sriracha to your preferred spice level.
  6. Assemble the Bowls: Divide the warm coconut rice among four bowls. Top each with pickled cucumbers and broiled salmon cubes. Add slices of fresh avocado. Garnish with a sprinkle of furikake and chopped fresh chives. Drizzle the spicy mayo over the salmon and season with salt to taste if needed. Serve immediately and enjoy!

Notes

  • For best results, use fresh, sushi-grade salmon and remove the skin before cubing.
  • If you don’t have a broiler, you can cook the salmon under a high heat oven setting or in a hot skillet on the stovetop.
  • Nanami togarashi is a Japanese seven-spice blend that adds a nice heat but is optional.
  • If you prefer less spicy, reduce the sriracha in the mayo or omit nanami togarashi.
  • Leftover rice can be stored in the refrigerator and reheated gently with a splash of water.

Keywords: spicy salmon bowl, coconut rice, broiled salmon, Japanese fusion recipe, healthy salmon bowl, pickled cucumbers, spicy mayo, avocado bowl

Find it online: https://mjrecipe.com/spicy-salmon-bowls-with-coconut-rice-recipe/