Name: Spicy Salmon Bowls with Coconut Rice Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian Fusion
Ingredients: 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; 1/4 cup rice vinegar; 1 tsp white sugar; 2 small cucumbers, thinly sliced; 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); 1/3 cup mayonnaise; 2 tsp sriracha; 1 tsp lime juice; Avocado (sliced); furikake; fresh chives, chopped

Jump to Recipe

If you’re looking for a meal that’s as vibrant on the table as it is satisfying in every bite, look no further than Spicy Salmon Bowls with Coconut Rice. This crave-worthy dish combines buttery salmon tossed in spices, creamy coconut rice, zippy pickled cucumbers, and a punchy sriracha mayo to create a weeknight meal that feels like a restaurant treat. From the luscious flavor of coconut-infused rice to the bold kick of spice, every component sings; it’s hearty, healthy, and endlessly customizable. Give your tastebuds something to celebrate with Spicy Salmon Bowls with Coconut Rice!

Spicy Salmon Bowls with Coconut Rice Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in these Spicy Salmon Bowls with Coconut Rice plays an important role, making for an irresistible medley of flavors and textures. You’ll find fresh, accessible items that bring color, contrast, and comfort—nothing complicated, but every choice is deliberate.

Jasmine rice: Its fragrance and tender grains perfectly soak up the creamy coconut milk and spices.
Full fat coconut milk (canned): Delivers a dreamy, rich creaminess to the rice you just can’t achieve without it.
Water: Balances the coconut milk for just-right rice texture.
Kosher salt: Brings forward all the vibrant flavors from the rice to the salmon.
Coconut sugar: Adds a subtle caramel note that enhances both the rice and salmon marinade.
Rice vinegar: Brightens the pickled cucumbers with a pop of tanginess.
White sugar: Slightly sweetens the pickles, making them addictive and refreshing.
Small cucumbers: Cool, fresh, and crunchy—an essential contrast to the spicy, warm salmon.
Salmon (skin removed, cubed): The star! Rich, tender, and perfect for absorbing bold spices.
Avocado oil: A neutral oil great for broiling salmon and creating a silky texture.
Low sodium tamari (or soy sauce): Adds deep umami to the salmon’s marinade.
Brown sugar (or coconut sugar): Caramelizes as the salmon cooks for gorgeous color and flavor.
Garlic powder: Delivers savory notes throughout the salmon.
Ginger powder: Adds warmth and a gentle zing to lift the dish.
White sesame seeds: Toasty and nutty, they add both crunch and visual flair.
Nanami togarashi (optional): For extra heat and a complex chili flavor—use as much as you dare!
Mayonnaise: Forms the creamy base of the spicy sauce that finishes everything off.
Sriracha: Brings the signature heat and garlicky punch to the mayo drizzle.
Lime juice: Freshens up the spicy mayo, cutting the richness beautifully.
Avocado (sliced): Luscious, creamy slices cool every bite—don’t skip this!
Furikake: A sprinkle of seaweed and sesame that delivers instant umami and crunch.
Fresh chives, chopped: Add an oniony freshness and a pop of green before serving.

How to Make Spicy Salmon Bowls with Coconut Rice

Step 1: Prepare the Coconut Rice

Start your Spicy Salmon Bowls with Coconut Rice by rinsing the jasmine rice to remove excess starch, ensuring fluffy, distinct grains. In your rice cooker, combine rinsed rice, full fat coconut milk, water, kosher salt, and coconut sugar. Stir it all together and let the steamy magic happen. As it cooks, your kitchen will cloud with the scent of coconut—this is your first signal something fabulous is on the way! Once done, fluff with a fork and keep the rice warm until assembly.

Step 2: Pickle the Cucumbers

While your rice cooks, whip up these speedy pickled cucumbers. Mix rice vinegar and white sugar in a shallow bowl until the sugar dissolves, then toss in your thinly sliced cucumbers. Let them soak while you prep salmon—within 10 minutes, you’ll have delightfully tangy cukes that bring brightness and crunch to your Spicy Salmon Bowls with Coconut Rice.

Step 3: Season and Broil the Salmon

Preheat your oven to broil at 550°F. In a large bowl, gently toss your salmon cubes in avocado oil, tamari (or soy sauce), brown sugar, garlic powder, ginger powder, white sesame seeds, and a dash of nanami togarashi if you’re feeling adventurous. Spread the salmon on a rimmed baking sheet, pop it under the broiler, and let the heat work its magic for 6–8 minutes. You’re aiming for tender fish with caramelized edges and wafting aromas that’ll have everyone sneaking into the kitchen.

Step 4: Mix the Spicy Mayo

As the salmon browns up, stir together mayonnaise, sriracha, and a splash of lime juice in a small bowl. The result is a creamy, spicy, citrusy sauce that you’ll be tempted to drizzle on everything—go ahead, make a double batch for dipping veggies or extra pours at the table!

Step 5: Assemble and Finish

To bring your Spicy Salmon Bowls with Coconut Rice to life, scoop the fluffy coconut rice into bowls. Top with the quick-pickled cucumbers and luscious broiled salmon cubes, then fan creamy avocado slices along the side. Finish with a generous drizzle of spicy mayo, a dusting of furikake, and a pop of fresh chives. It’s a feast for the eyes and the tastebuds!

How to Serve Spicy Salmon Bowls with Coconut Rice

Garnishes

The best Spicy Salmon Bowls with Coconut Rice are all about those finishing touches. A dusting of furikake delivers a punch of umami and crunch, while sliced avocado brings cool, creamy balance. For even more color and flavor, sprinkle over fresh chives or even a little extra sesame. Serve each bowl with lime wedges on the side for those who like a tangy final squeeze.

Side Dishes

These bowls are hearty enough alone, but if you want to make it a spread, serve alongside miso soup, a crisp Asian slaw, or edamame tossed in sea salt. Steamed broccoli or roasted sweet potatoes make fantastic, colorful additions if you’re serving a crowd or want to up the veggie quota.

Creative Ways to Present

Play with presentation! Pile the toppings into neat rows for a rainbow effect, or let everyone at the table customize their own Spicy Salmon Bowls with Coconut Rice with a DIY toppings bar. Serving in wide, shallow bowls shows off the layers and lets all the garnishes shine.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store each component of your Spicy Salmon Bowls with Coconut Rice separately in airtight containers. This keeps the coconut rice fluffy, the salmon fresh, and the pickles crisp. Everything will keep well for up to 2 days in the fridge, making it a dream for quick lunches!

Freezing

The coconut rice and salmon freeze beautifully—simply let them cool completely before transferring to freezer-safe containers. Avoid freezing the cucumbers, mayo, or fresh toppings, as their textures will change. Defrost in the fridge overnight when you’re ready for another taste of this crowd-pleaser.

Reheating

To reheat, gently steam the coconut rice in the microwave with a splash of water, and warm the salmon on a low setting until just heated through (about 1–2 minutes). Save the garnishes and spicy mayo for the end so they stay at their peak freshness and flavor.

FAQs

Can I use a different type of fish?

Absolutely! While salmon brings a buttery richness, Spicy Salmon Bowls with Coconut Rice work well with other fish like steelhead trout or even cubed, firm tofu if you want a vegetarian spin. Just adjust the broiling time if your fish is thinner or thicker than salmon.

Is there a substitute for jasmine rice?

Jasmine rice’s aroma is hard to beat, but you can easily substitute with basmati or sushi rice for a similarly lovely result. Just tweak the cook time a bit to suit your chosen grain.

Is it very spicy?

These bowls have customizable heat: use less sriracha for a gentler kick, or pump it up with extra togarashi for spice lovers. The creamy coconut rice naturally mellows the overall heat, so it’s a safe bet for mixed spice preferences at the table.

Can I make the components ahead of time?

Yes! The coconut rice and spicy mayo can be made a day ahead. The salmon is best broiled just before serving, but you can pickle the cucumbers hours in advance. This makes Spicy Salmon Bowls with Coconut Rice a fantastic meal prep option for busy schedules.

What’s the best way to cube the salmon?

Ensure your salmon fillet is nicely chilled—it’ll be much easier to slice. Use a sharp knife to cut into even, bite-sized pieces for consistent broiling and a gorgeous, even texture in every bite.

Final Thoughts

There’s something magical about sharing Spicy Salmon Bowls with Coconut Rice—the colors, textures, and bold flavors always spark joy at the table. Whether you’re whipping them up for a quick weeknight treat or serving guests, this dish delivers on comfort and wow factor. I hope you dive in and make this your new go-to, too!

Spicy Salmon Bowls with Coconut Rice Recipe

★★★★★

5 from 5 reviews

Author: anna
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Pescatarian

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Description

These Spicy Salmon Bowls with Coconut Rice are a delightful fusion of flavors and textures. Tender, flaky salmon meets creamy coconut rice, crisp cucumbers, and a zesty spicy mayo, creating a vibrant and satisfying meal.

Instructions

Rice: In a rice cooker, combine the rice, coconut milk, water, salt, and sugar. Cover and cook. Fluff the rice once done.
Cucumber: Mix vinegar and sugar, toss with cucumbers, and set aside.
Salmon: Toss cubed salmon with oil, tamari, sugar, garlic powder, ginger, sesame seeds, and togarashi. Broil until cooked.
Spicy Mayo: Mix mayonnaise, sriracha, and lime juice in a bowl.
Assembly: Divide rice into bowls, top with cucumber, salmon, avocado, furikake, chives, and spicy mayo. Serve and enjoy!

Notes

You can customize the spice level of the mayo by adjusting the amount of sriracha.
Furikake adds a delicious umami flavor to the bowls.
Feel free to add more veggies or toppings of your choice.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Broil, Rice Cooker
Cuisine: Asian Fusion