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
Scale
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.
