Description
This Spicy Salmon Bowls recipe features tender broiled salmon cubes on a bed of creamy coconut jasmine rice, topped with pickled cucumbers, fresh avocado slices, and a spicy mayo drizzle. The dish combines Asian-inspired flavors like tamari, sesame seeds, nanami togarashi, furikake, and a touch of sriracha, making it a vibrant, nourishing, and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Rice
- 1 1/3 cup jasmine rice, rinsed & drained
- 1 cup full fat coconut milk (canned)
- 1/2 cup water
- 2 tbsps water
- 1/2 tsp kosher salt
- 1 tsp coconut sugar
Cucumber Pickle
- 1/4 cup rice vinegar
- 1 tsp white sugar
- 2 small cucumbers, thinly sliced
Salmon
- 1 lb salmon (skin removed, cubed)
- 3 tbsps avocado oil
- 1 tbsp low sodium tamari (or soy sauce)
- 1 tsp brown sugar (or coconut sugar)
- 1 tsp garlic powder
- 3/4 tsp ginger powder
- 1 tbsp white sesame seeds
- 1 tsp nanami togarashi (optional)
Spicy Mayo
- 1/3 cup mayonnaise
- 2 tsp sriracha
- 1 tsp lime juice
Toppings
- Avocado, sliced
- Furikake seasoning
- Fresh chives, chopped
Instructions
- Cook the Rice: In a rice cooker, combine rinsed jasmine rice, full fat coconut milk, 1/2 cup water, 2 tablespoons additional water, kosher salt, and coconut sugar. Start the rice cooker and cook until the rice is tender and coconut milk is absorbed. Once done, fluff the rice gently with a fork and keep warm.
- Prepare Pickled Cucumbers: In a bowl, whisk together rice vinegar and white sugar until sugar dissolves. Add thinly sliced cucumbers and toss them thoroughly to coat with the pickling liquid. Set aside to allow the cucumbers to marinate and absorb the flavors.
- Broil the Salmon: Preheat your oven broiler. In a mixing bowl, toss 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 evenly on a broiler-safe pan or baking sheet. Broil the salmon until cooked through and slightly caramelized, usually about 5–7 minutes depending on your broiler’s intensity. Keep a close eye to prevent burning.
- Make Spicy Mayo: In a small bowl, mix together mayonnaise, sriracha, and lime juice until well combined. Adjust the spice level by adding more sriracha if desired.
- Assemble the Bowls: Divide the warm coconut jasmine rice evenly among four bowls. Top each with the pickled cucumber, broiled salmon cubes, and sliced avocado. Sprinkle with furikake seasoning and chopped fresh chives. Drizzle the prepared spicy mayo over each bowl. Optionally, season lightly with salt to taste. Serve immediately and enjoy the contrasting flavors and textures.
Notes
- To rinse jasmine rice properly, swish it in cold water and drain until the water runs mostly clear to remove excess starch.
- If you don’t have a rice cooker, cook the rice on the stovetop with covered simmering, adding coconut milk and water as specified.
- For a milder dish, reduce or omit the nanami togarashi and sriracha.
- Furikake is a Japanese seasoning blend available in Asian grocery stores or online; it adds a savory umami crunch to the bowls.
- Use fresh lime juice for the best flavor in the spicy mayo.
- Broiling times may vary, so watch carefully to avoid overcooking the salmon.
