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Spicy Salmon Bowls with Coconut Rice

Spicy Salmon Bowls with Coconut Rice

Delicious Spicy Salmon Bowls with Coconut Rice, topped with pickled cucumber and spicy mayo, perfect for a quick meal.
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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

  • baking sheet
  • shallow dish
  • Large bowl
  • Small bowl

Ingredients
  

For the rice

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

For the cucumber

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

For the salmon

  • 1 lb salmon skin removed, cubed
  • 3 tbsps oil
  • 1 tablespoon soy sauce (or substitute)
  • 1 teaspoon brown sugar (or substitute)
  • 1 teaspoon garlic powder
  • ¾ teaspoon ground ginger
  • 1 tablespoon white sesame seeds
  • 1 teaspoon red pepper flakes (optional)

For the spicy mayo

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

For garnish

  • Avocado sliced
  • fresh chives chopped

Instructions
 

For the rice

  • In a large pot, 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, soy sauce, brown sugar, garlic powder, ground ginger, and red pepper flakes (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 chives. Drizzle the spicy mayo over the salmon and season with salt if needed. Enjoy!

Notes

This recipe is gluten-free and easy to prepare, perfect for any weeknight dinner.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg
Keyword coconut rice, easy recipes, Gluten-Free, quick meal, Spicy Salmon Bowls, weeknight dinner
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