Spicy Salmon Coconut Rice Bowls
Delicious spicy salmon bowls served over fluffy coconut rice, topped with pickled cucumber, creamy avocado, and zesty spicy mayo. A quick and flavorful dinner perfect for any night.
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.