If you are craving a vibrant, zesty dish that’s as satisfying for your taste buds as it is beautiful to behold, you’re going to adore this Spicy Salmon Bowls Recipe. This bowl perfectly balances tender, flavorful salmon with creamy avocado, crisp cucumbers, and aromatic coconut jasmine rice, all brought together with a lively spicy mayo drizzle. Every bite delivers layers of texture and fresh, bold flavors that transform a simple meal into a delightful experience. Whether you’re looking for a nourishing weeknight dinner or a crowd-pleasing dish to impress friends, this Spicy Salmon Bowls Recipe offers a vibrant, wholesome bowl of goodness that keeps you coming back for more.
Ingredients You’ll Need
The magic behind this dish lies in the simplicity and quality of its ingredients. Each component plays a vital role in delivering texture, flavor contrast, and a stunning presentation. From the creamy coconut-infused rice to the perfectly seasoned salmon, these ingredients come together effortlessly to create a harmonious and crave-worthy meal.
- Jasmine Rice, 1 1/3 cup: The fragrant, floral jasmine rice forms a fluffy, comforting base that soaks up all the delicious flavors.
- Full fat coconut milk, 1 cup: Adds a rich, creamy texture and subtle sweetness to the rice, elevating it beyond plain white rice.
- Water, 1/2 cup plus 2 tbsp: Essential for cooking the rice to perfection without it becoming mushy or dry.
- Kosher salt, 1/2 tsp: Enhances overall flavor and balances the sweetness in the rice and cucumber.
- Coconut sugar, 1 tsp: Provides a mild caramel-like sweetness to complement the savory elements.
- Rice vinegar, 1/4 cup: Brightens and adds a slight tang to the cucumber salad for fresh crunch.
- White sugar, 1 tsp: Balances the acidity in the cucumber dressing perfectly.
- Small cucumbers, 2: Crisp and cool, the thinly sliced cucumber brings a refreshing bite to the bowl.
- Salmon, 1 lb skin removed and cubed: The star ingredient, it’s tender and rich, carrying the fragrant spices beautifully.
- Avocado oil, 3 tbsp: Provides a neutral, healthy fat for cooking the salmon and imparting a silky texture.
- Low sodium tamari, 1 tbsp: Adds umami depth, less salty than soy sauce, making the salmon glaze shine.
- Brown sugar (or coconut sugar), 1 tsp: Sweetens the salmon marinade to balance spicy and salty notes.
- Garlic powder, 1 tsp: Adds savory warmth to the salmon.
- Ginger powder, 3/4 tsp: Brings a gentle zing, lifting the flavors with aromatic spice.
- White sesame seeds, 1 tbsp: Toasted for nutty crunch and a lovely visual contrast.
- Nanami togarashi, 1 tsp (optional): This Japanese chili spice mix adds a complex heat with citrus and seaweed notes.
- Mayonnaise, 1/3 cup: The creamy base for the spicy mayo sauce that ties everything together.
- Sriracha, 2 tsp: Brings a punch of heat and tangy sweetness to the sauce.
- Lime juice, 1 tsp: Adds bright acidity that wakes up the spicy mayo.
- Sliced avocado: Adds buttery silkiness and cooling balance.
- Furikake: A Japanese seasoning that adds umami, crunch, and color to the final dish.
- Fresh chives, chopped: Provides a mild onion aroma and fresh green garnish.
How to Make Spicy Salmon Bowls Recipe
Step 1: Prepare the Coconut Jasmine Rice
Start by combining the rinsed jasmine rice with the coconut milk, water, kosher salt, and coconut sugar in your rice cooker. This dreamy blend infuses the rice with a subtle creamy sweetness that lays the perfect foundation for the bowl. Cook according to your rice cooker’s instructions, then fluff the rice gently with a fork and keep it warm. This step is key to ensuring every bite is light and fluffy yet luxuriously flavorful.
Step 2: Make the Quick Pickled Cucumbers
While the rice cooks, whisk together the rice vinegar and white sugar until dissolved. Toss in the thinly sliced cucumbers and let them soak up the tangy, sweet marinade. This quick pickle adds a crisp, refreshing pop and balancing acidity that contrasts beautifully with the richness of the salmon and creamy avocado later on.
Step 3: Season and Broil the Salmon
Preheat your broiler to high and prepare the salmon by tossing the cubed pieces with avocado oil, tamari, brown sugar, garlic powder, ginger powder, sesame seeds, and optional nanami togarashi. The combination of sweet, salty, and spicy flavors creates a dynamic glaze that caramelizes beautifully under the broiler. Broil the salmon until just cooked through and slightly charred on the edges, ensuring tender flaky bites packed with flavor.
Step 4: Prepare the Spicy Mayo Drizzle
Mix together mayonnaise, sriracha, and lime juice to make a creamy yet fiery sauce that elevates the whole bowl. This spicy mayo is the crowning touch, delivering a satisfying heat and zing that pairs perfectly with the mellow salmon and rich coconut rice.
Step 5: Assemble Your Spicy Salmon Bowls
Divide the coconut jasmine rice among bowls, then artfully arrange the pickled cucumbers, broiled salmon cubes, and sliced avocado on top. Sprinkle with furikake and fresh chives for visual appeal and an umami boost. Drizzle the spicy mayo generously, seasoning lightly with salt if needed. Your vibrant, crave-worthy Spicy Salmon Bowls Recipe is ready to enjoy!
How to Serve Spicy Salmon Bowls Recipe
Garnishes
Garnishes add that final brushstroke of flavor and color. I love sprinkling furikake for a hit of seaweed and sesame crunch along with fresh chopped chives to brighten the bowl. You could also add toasted nori strips or microgreens to elevate the presentation and texture.
Side Dishes
This dish stands beautifully on its own but pairs wonderfully with light sides like a crunchy seaweed salad, edamame with a sprinkle of flaky salt, or a simple miso soup to keep things balanced yet satisfying. These sides complement the flavors without overpowering the delicate salmon and creamy rice.
Creative Ways to Present
For a stunning dinner party effect, try serving the components in individual glass jars or small bowls so guests can assemble their own bowls. Layering the rice, cucumber, and salmon in transparent dishes creates a gorgeous visual display of colors and textures. Alternatively, use banana leaves as plates to add a tropical vibe that matches the coconut rice perfectly.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon bowls components separately in airtight containers in the refrigerator. Keep the rice, salmon, pickled cucumbers, and spicy mayo aside to maintain their textures and flavors. When combined the next day, the bowl still tastes fresh and delicious for up to 2 days.
Freezing
While the salmon itself can be frozen before cooking, it’s best not to freeze the fully assembled bowls as the textures of rice and avocado do not thaw well. Freeze raw cubed salmon portions marinated in tamari and spices in a single layer for up to a month, then thaw and cook fresh when you want to enjoy this Spicy Salmon Bowls Recipe again.
Reheating
Reheat the rice gently in the microwave with a sprinkle of water to keep it moist. Warm the salmon briefly in a hot skillet or oven to maintain its crispy edges without drying it out. Add fresh cucumber and avocado slices after reheating, then finish with a fresh drizzle of spicy mayo for best results.
FAQs
Can I use a different type of rice for this recipe?
Absolutely! While jasmine rice offers a fragrant softness perfect for this recipe, you can substitute with basmati or even short-grain sushi rice. Just adjust the liquid amounts slightly as needed to get the desired fluffy texture.
What if I don’t have avocado oil, what can I use instead?
Avocado oil’s mild flavor and high smoke point make it ideal, but you can swap in light olive oil or grapeseed oil without drastically changing the flavor. Avoid strongly flavored oils like sesame oil in the cooking process, save those for garnishes or dressings.
Is there a vegetarian version of the Spicy Salmon Bowls Recipe?
Definitely! For a vegetarian twist, try substituting the salmon with grilled tofu or crispy tempeh marinated in the same tamari and spice mixture. The rest of the bowl remains the same, still delivering plenty of flavor and texture.
How spicy is this recipe? Can I adjust the heat level?
The recipe offers a medium level of heat from the sriracha and nanami togarashi. You can easily dial it down by reducing the sriracha or omitting the togarashi entirely, or crank it up by adding extra chili flakes or hot sauce according to your taste.
Can I prepare this recipe for meal prep?
Yes! This Spicy Salmon Bowls Recipe is fantastic for meal prepping. Just keep components stored separately and assemble before eating for optimal freshness. The flavors deepen wonderfully after a day or two in the fridge.
Final Thoughts
This Spicy Salmon Bowls Recipe is truly one of those dishes that feels like a special treat but comes together with simple, wholesome ingredients you likely already have on hand. I hope you give it a try soon—it’s the perfect blend of creamy, spicy, tangy, and fresh with each bite bringing joy and satisfaction. Once you taste these vibrant bowls, I bet it will become a beloved staple in your meal rotation, just like it is in mine!
Print
Spicy Salmon Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Rice Bowl
- Method: Broiling
- Cuisine: Japanese-inspired
Description
This Spicy Salmon Bowls recipe combines flaky broiled salmon with fragrant coconut jasmine rice, tangy pickled cucumbers, creamy avocado, and a bold spicy mayo drizzle. Perfectly balanced with savory, sweet, and spicy flavors, this bowl is a nourishing and vibrant meal ideal for lunch or dinner. The use of coconut milk in the rice adds a creamy richness, while nanami togarashi and furikake toppings bring authentic Japanese-inspired spices and textures.
Ingredients
Rice
- 1 1/3 cup jasmine rice, rinsed & drained
- 1 cup full fat coconut milk (canned)
- 1/2 cup water
- 2 tablespoons water
- 1/2 teaspoon kosher salt
- 1 teaspoon coconut sugar
Cucumber Pickle
- 1/4 cup rice vinegar
- 1 teaspoon white sugar
- 2 small cucumbers, thinly sliced
Salmon
- 1 lb salmon (skin removed, cubed)
- 3 tablespoons avocado oil
- 1 tablespoon low sodium tamari (or soy sauce)
- 1 teaspoon brown sugar (or coconut sugar)
- 1 teaspoon garlic powder
- 3/4 teaspoon ginger powder
- 1 tablespoon white sesame seeds
- 1 teaspoon nanami togarashi (optional)
Spicy Mayo
- 1/3 cup mayonnaise
- 2 teaspoons sriracha
- 1 teaspoon lime juice
Additional Toppings
- Avocado, sliced
- Furikake seasoning
- Fresh chives, chopped
Instructions
- Cook the Rice: In a rice cooker, combine the rinsed jasmine rice, full fat coconut milk, half a cup of water, 2 tablespoons additional water, kosher salt, and coconut sugar. Start the rice cooker and cook until the rice is tender and fluffy. Once done, fluff the rice gently and keep it warm for serving.
- Prepare the Cucumber Pickle: In a small bowl, mix the rice vinegar and white sugar until the sugar dissolves. Add the thinly sliced cucumbers and toss well to coat them evenly. Let the cucumbers marinate while you prepare the rest of the bowl to enhance the flavor.
- Broil the Salmon: Preheat the oven broiler on high. In a mixing bowl, toss the cubed salmon with avocado oil, low sodium tamari, brown sugar, garlic powder, ginger powder, white sesame seeds, and nanami togarashi if using. Spread the salmon cubes on a baking sheet lined with foil. Broil the salmon for about 6-8 minutes, or until the fish is cooked through and slightly caramelized on edges, turning once if needed.
- Make the Spicy Mayo: In a small bowl, combine the mayonnaise, sriracha, and lime juice. Stir until smooth and well combined. Adjust the amount of sriracha according to desired heat level.
- Assemble the Bowls: Divide the warm coconut jasmine rice evenly between four bowls. Top each with the pickled cucumber, broiled salmon cubes, sliced avocado, a sprinkle of furikake seasoning, and chopped fresh chives. Drizzle the spicy mayo over the top. Season lightly with salt if needed and serve immediately for a fresh and flavorful meal.
Notes
- If you don’t have a rice cooker, cook the rice on the stovetop following package instructions using the coconut milk and water mixture.
- Nanami togarashi is a Japanese seven-spice blend adding heat and aroma, but it’s optional if you prefer milder flavors.
- Use low sodium tamari for a gluten-free option or substitute with soy sauce otherwise.
- To make the recipe lower in fat, use light mayonnaise or reduce the amount of spicy mayo drizzle.
- Leftover salmon bowls keep well in the fridge for up to 2 days, but the avocado is best added fresh.
