Description
This Spicy Salmon Bowls recipe is a vibrant and nourishing meal combining tender, broiled salmon with creamy coconut jasmine rice, tangy cucumber, and a spicy mayonnaise drizzle. Perfectly balanced with sweet, savory, and zesty flavors, it’s an easy-to-make bowl that’s both satisfying and packed with fresh ingredients for a wholesome dinner.
Ingredients
Scale
Rice
- 1 1/3 cup jasmine rice, rinsed & drained
- 1 cup full fat coconut milk (canned)
- 1/2 cup water
- 2 tbsps water (additional)
- 1/2 tsp kosher salt
- 1 tsp coconut sugar
Cucumber
- 1/4 cup rice vinegar
- 1 tsp white sugar
- 2 small cucumbers, thinly sliced
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)
Spicy Mayo
- 1/3 cup mayonnaise
- 2 tsp sriracha
- 1 tsp lime juice
Garnishes
- Avocado, sliced
- Furikake seasoning
- Fresh chives, chopped
Instructions
- Cook the Rice: In a rice cooker, combine jasmine rice, full-fat coconut milk, 1/2 cup water, kosher salt, and coconut sugar. Cook the rice as per the rice cooker’s instructions until tender. Once done, fluff the rice with a fork and keep it warm.
- Prepare the Cucumber: In a bowl, mix rice vinegar and white sugar until sugar dissolves. Add the thinly sliced cucumbers and toss to coat evenly. Set aside to let the cucumbers marinate and develop a tangy flavor.
- Marinate and Broil the Salmon: Preheat your oven’s broiler. In a bowl, toss the cubed salmon with avocado oil, tamari, brown sugar, garlic powder, ginger powder, white sesame seeds, and nanami togarashi if using. Spread the salmon cubes on a broiler-safe pan or tray in a single layer. Broil for about 5-7 minutes or until the salmon is cooked through and slightly caramelized on the edges.
- Make the Spicy Mayo: In a small bowl, combine mayonnaise, sriracha, and lime juice. Mix well until smooth to create a creamy and spicy sauce.
- Assemble the Bowls: Divide the warm coconut jasmine rice evenly among four bowls. Top each bowl with marinated cucumber, broiled salmon, sliced avocado, and sprinkle with furikake and chopped fresh chives. Drizzle the spicy mayo generously on top. Season with additional salt if desired, and enjoy immediately.
Notes
- Ensure the salmon is cut into uniform cubes to cook evenly under the broiler.
- If you don’t have a rice cooker, cook the rice on the stovetop following package instructions, substituting part of the water with coconut milk.
- Nanami togarashi adds a spicy, citrusy kick but can be omitted if unavailable.
- Adjust sriracha quantity in the mayo to control spice level.
- Use low sodium tamari or soy sauce to keep sodium levels moderate.
- Serve immediately after assembling to enjoy the textures and flavors at their best.
