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Spicy Salmon Bowls with Coconut Rice

Spicy Salmon Bowls with Coconut Rice

These easy and delicious spicy salmon bowls with fluffy coconut rice are topped with quick pickled cucumber, avocado and spicy mayo.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine Japanese American
Servings 4 bowls
Calories 500 kcal

Equipment

  • Rice cooker

Ingredients
  

For the rice

  • 1 ⅓ cup jasmine rice rinsed & drained
  • 1 cup full fat coconut milk (canned)
  • ½ cup water plus 2 tbsps
  • ½ teaspoon kosher salt
  • 1 teaspoon coconut sugar

For the cucumber

  • ¼ cup rice vinegar
  • 1 teaspoon white sugar
  • 2 small cucumbers thinly sliced

For the salmon

  • 1 lb salmon (skin removed, cubed)
  • 3 tbsps avocado oil
  • 1 tablespoon low sodium tamari (or soy sauce)
  • 1 teaspoon brown sugar (or coconut sugar)
  • 1 teaspoon garlic powder
  • ¾ teaspoon ginger powder
  • 1 tablespoon white sesame seeds
  • 1 teaspoon nanami togarashi (optional)

For the spicy mayo

  • ⅓ cup mayonnaise
  • 2 teaspoon sriracha
  • 1 teaspoon lime juice

For garnish

  • Avocado sliced
  • furikake
  • fresh chives chopped

Instructions
 

For the rice

  • In a rice cooker, combine the rice, coconut milk, water, salt and sugar and mix to combine. Cover and set to cook. Once cooked, fluff the rice and keep warm until ready to assemble.

For the cucumber

  • Mix together the vinegar and sugar in a shallow dish or bowl. Add the cucumber and toss to coat. Let it sit while you prepare the salmon.

For the salmon

  • Preheat the oven to broil on high (550°F).
  • Place the cubed salmon in a large bowl and add the oil, through to the nanami togarashi (if using) and toss to combine.
  • Transfer the salmon to a large rimmed baking sheet. Place in the oven and broil for six to eight minutes, depending on your preference, until slightly browned and cooked through.

For the spicy mayo

  • While the salmon is cooking, make the spicy mayo. In a small bowl, mix together the mayonnaise, sriracha and lime juice.

To assemble

  • Divide the rice into bowls and top with cucumber and salmon. Add the avocado and garnish with furikake and chives. Drizzle the spicy mayo over the salmon and season with salt if needed. Enjoy!

Notes

Excellent for a quick weeknight meal.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 65gProtein: 35gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 2mg
Keyword coconut rice, easy recipe, Gluten-Free, quick meal, salmon, Spicy Salmon Bowls with Coconut Rice
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