These Spicy Salmon Bowls with Coconut Rice blend vibrant, fresh flavors with a perfect balance of creaminess, heat, and tang. Tender salmon, quick pickled cucumber, creamy avocado, and spicy mayo sit atop warm, fluffy coconut rice for a satisfying meal that’s as colorful as it is delicious.
Ideal for busy weeknights, this dish combines simple techniques and wholesome ingredients to deliver an elegant, restaurant-worthy bowl in under an hour. Every bite bursts with layers of texture and flavor designed to delight your senses and nourish your body.
- Easy to prepare yet packed with bold flavors and fresh textures.
- Healthy and gluten-free, making it suitable for many dietary preferences.
- Quick-pickled cucumbers add a refreshing crunch complementing the rich salmon and creamy avocado.
Ingredients
- Jasmine Rice: 1 1/3 cups rinsed and drained to ensure fluffiness and remove excess starch before cooking.
- Canned Coconut Milk: 1 cup for creamy, mildly sweet flavor that infuses the rice beautifully.
- Water: 1/2 cup plus 2 tablespoons to cook the rice evenly and achieve perfect texture.
- Salt: 1/2 teaspoon to enhance the natural flavors of the rice and coconut milk.
- White Sugar: 1 teaspoon for a subtle sweetness balancing the coconut rice.
- Rice Vinegar: 1/4 cup to create a tangy quick-pickling liquid for thinly sliced cucumbers.
- White Sugar (for pickling): 1 teaspoon to balance the vinegar’s acidity and add mild sweetness to cucumbers.
- Small Cucumbers: 2, thinly sliced to add light, crisp freshness with every bite.
- Salmon: 1 pound, skin removed and cubed for succulent, perfectly tender pieces that cook quickly.
- Oil: 3 tablespoons, such as vegetable or sesame, to coat salmon cubes ensuring even cooking and caramelization.
- Soy Sauce or Tamari: 1 tablespoon (or gluten-free alternative) adds savory umami depth to the salmon marinade.
- Brown Sugar: 1 teaspoon to create a lightly sweet glaze that enhances the salmon’s flavor.
- Chili Powder: 1 teaspoon to provide a warm, smoky heat without overpowering the dish.
- Garlic Powder: 3/4 teaspoon for a subtle savory note brightening the salmon’s taste.
- White Sesame Seeds: 1 tablespoon, toasted for a nutty crunch and visual contrast on the salmon cubes.
- Red Pepper Flakes (optional): 1 teaspoon for extra spiciness if desired in the salmon.
- Mayonnaise: 1/3 cup as the creamy base for the spicy mayo sauce that adds richness.
- Sriracha: 2 teaspoons to infuse the mayo with fiery, tangy heat.
- Lime Juice: 1 teaspoon fresh for a bright, zesty finish that balances the spicy mayo.
- Avocado: sliced, for creamy texture and mild flavor that rounds out the bowl.
- Fresh Chives: chopped, to garnish and provide a mild onion-like freshness.
Instructions
- Cook the Coconut Rice
Combine rinsed jasmine rice, coconut milk, water, salt, and sugar in a pot or rice cooker. Cover and cook until tender, allowing the rice to absorb the creamy coconut flavor fully. Fluff it with a fork and keep warm as you prepare other components.
- Prepare Quick Pickled Cucumbers
Mix rice vinegar and sugar in a shallow bowl until sugar dissolves. Toss in thinly sliced cucumbers, coating them evenly. Let them marinate while you cook the salmon, allowing cucumbers to develop a tangy crunch that brightens the bowl.
- Marinate and Broil Salmon
Preheat your oven’s broiler on high. Toss cubed salmon with oil, soy sauce, brown sugar, chili powder, garlic powder, sesame seeds, and optional red pepper flakes. Spread evenly on a rimmed baking sheet and broil 6-8 minutes until browned and cooked through but still moist inside.
- Make Spicy Mayo Sauce
While salmon broils, whisk together mayonnaise, sriracha, and fresh lime juice in a small bowl. This spicy mayo adds a creamy, tangy kick that perfectly complements the rich salmon and creamy avocado.
- Assemble the Bowls
Divide coconut rice among bowls. Top with pickled cucumbers and broiled salmon cubes. Add sliced avocado and sprinkle with chopped fresh chives. Drizzle the spicy mayo over the top, then season with salt if needed to taste.
- Broiling salmon is a quick cooking method, so keep a close eye to avoid overcooking and drying it out.
- Adjust the amount of sriracha in the mayo to suit your preferred spice level.
- Rinsing rice thoroughly removes excess starch, ensuring light and fluffy rice every time.
Storage Tips
Store leftover components separately in airtight containers. Keep cooked coconut rice and salmon refrigerated for up to 2 days. Reheat gently to preserve texture. Pickled cucumbers are best eaten within 1-2 days for maximum crunch.
Serving Suggestions
Serve these vibrant bowls garnished with extra sesame seeds or a squeeze of fresh lime. Pair with a crisp green salad or miso soup for a complete Japanese American dinner experience at home.
- For best salmon texture, remove skin carefully before cubing to facilitate even cooking and ease of eating.
- Use canned coconut milk with no added preservatives or thickeners for rich, authentic flavor.
- To quick-pickle cucumbers faster, sprinkle a pinch of salt and let them sit 5 minutes before tossing with vinegar and sugar.
FAQs
- Can I use other types of rice for this recipe?
Yes, brown jasmine or basmati rice work well but may require longer cooking times and slight water adjustments.
- What can I substitute for soy sauce in the salmon marinade?
You can use tamari or coconut aminos for a gluten-free and soy-free alternative that still delivers savory umami flavor.
- Is the spicy mayo suitable for kids?
Adjust the sriracha quantity or omit it entirely for a milder, kid-friendly version of the mayo sauce.
- Can I prepare the ingredients ahead of time?
You can cook the rice and pickle cucumbers a few hours in advance. It’s best to broil salmon and assemble bowls just before serving.
- What if I don’t have a broiler?
Salmon can be baked at 425°F (220°C) for 10-12 minutes or pan-seared for similar results.
- How do I store leftovers properly?
Keep salmon and rice chilled separately in airtight containers. Consume within 2 days for freshness.
Spicy Salmon Coconut Rice Bowls
Equipment
- 1 large bowl for mixing salmon and marinade
- 1 rimmed baking sheet for broiling salmon
- 1 small bowl for preparing spicy mayo
- 1 pot with lid for cooking coconut rice
Instructions
- In a pot, combine rice, coconut milk, water, salt, and sugar; mix and cover to cook until done. Fluff cooked rice and keep warm.
- Mix rice vinegar and sugar in a shallow bowl; add sliced cucumbers and toss to coat. Let sit while preparing salmon.
- Preheat oven to broil on high (550°F). Place salmon cubes in a large bowl; add oil, soy sauce, brown sugar, ground ginger, garlic powder, sesame seeds, and optional chili flakes. Toss to combine.
- Spread salmon evenly on a rimmed baking sheet. Broil for 6 to 8 minutes until browned and cooked through.
- Meanwhile, mix mayonnaise, sriracha, and lime juice in a small bowl to make spicy mayo.
- Assemble bowls by dividing rice, topping with pickled cucumber, cooked salmon, sliced avocado, and chopped chives. Drizzle spicy mayo on top and season with salt if needed.
Notes
- Use fresh salmon for best flavor and texture.
- Adjust spiciness of mayo to taste by adding more or less sriracha.
- Leftover bowls keep well refrigerated for up to 2 days.
- Substitute coconut milk with almond milk for a lighter option.
