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.
Ingredients
Scale
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
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
Additional:
- Avocado (sliced)
- furikake
- fresh chives, chopped
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
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
Keywords: Spicy Salmon Bowls, Coconut Rice, Asian Fusion, Healthy Bowl Recipe
