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Spicy Salmon Bowls with Coconut Rice

Spicy Salmon Bowls with Coconut Rice for a Flavorful Night In

Discover the delightful flavors of Spicy Salmon Bowls with Coconut Rice, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian, Healthy
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine Rice This aromatic rice is perfect for achieving fluffy texture.
  • 1 cup Coconut Milk Adds a creamy sweetness.
  • ½ teaspoon Salt Kosher salt is ideal for its texture.
  • 1 tablespoon Sugar Feel free to use coconut sugar as an alternative.
For the Quick-Pickled Cucumbers
  • 1 medium Cucumber Pickling cucumbers offer a firmer texture.
  • ½ cup Vinegar Rice vinegar gives a sweet touch.
For the Salmon
  • 1 pound Salmon Fresh or wild-caught is best.
  • 1 tablespoon Avocado Oil Great for broiling.
  • 1 teaspoon Nanami Togarashi This optional spice mix gives heat and depth.
For the Spicy Mayo
  • 2 tablespoons Sriracha Infuses heat.
  • ¼ cup Mayonnaise Opt for avocado oil mayo for a lighter taste.
  • 1 tablespoon Lime Juice Adds a fresh zing.
For the Garnish
  • 1 tablespoon Furikake An optional garnish for umami richness.
  • 2 tablespoons Chives Offers a delicate onion flavor.

Equipment

  • Rice Cooker
  • Oven
  • Mixing Bowl
  • Baking Sheet
  • parchment paper

Method
 

Preparation Steps
  1. In a rice cooker, combine Jasmine rice, water, coconut milk, salt, and sugar. Set to white rice setting. Once cooked, fluff with a fork and keep warm.
  2. Whisk together vinegar and sugar until dissolved. Add thinly sliced cucumbers and let sit for at least 15 minutes.
  3. Preheat oven to broil at high heat (around 550°F) and prepare a baking sheet with parchment.
  4. Toss salmon cubes with avocado oil, salt, pepper, and optional nanami togarashi until coated. Spread on baking sheet.
  5. Broil salmon for 6-8 minutes until browned and cooked through.
  6. Combine mayonnaise, sriracha, and lime juice in a bowl until smooth.
  7. Assemble the bowls by dividing rice, top with salmon, pickled cucumbers, and drizzle with spicy mayo. Garnish with furikake and chives.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 10mg

Notes

Rinse rice before cooking for fluffy texture. Choose fresh wild-caught salmon when available. Watch salmon closely to avoid overcooking.

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