If you are craving a dish that bursts with vibrant colors, bold flavors, and a delightful kick, this Spicy Salmon Bowls Recipe is about to become your new favorite go-to meal. Imagine perfectly cooked jasmine rice infused with creamy coconut milk, fresh, crisp cucumbers lightly pickled in tangy vinegar, and tender, juicy salmon cubes coated with a mix of spices and broiled to perfection. Each bite combines just the right amount of heat and creaminess, thanks to the drizzle of spicy mayo, while the crunch of sesame seeds and sprinkle of furikake elevate the texture and taste to a whole new level. Whether you want a nourishing lunch or a stunning dinner, this recipe is simple enough for everyday cooking yet impressive enough to wow your family and friends.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a key role in crafting the beautiful harmony of flavors and textures that define this Spicy Salmon Bowls Recipe. From the aromatic jasmine rice soaking in velvety coconut milk to the spice mix that gives the salmon its tantalizing heat, every item has a purpose that builds the ultimate bowl experience.
- Jasmine rice: Use rinsed and drained jasmine rice for fluffy, fragrant results that form the perfect base.
- Full fat coconut milk (canned): Adds a rich, creamy layer of flavor to the rice and balances the spice.
- Water: Essential for cooking the rice to fluffy tenderness.
- Kosher salt: Enhances the flavors across the dish without overpowering.
- Coconut sugar: Gives a subtle sweetness that complements the spicy elements perfectly.
- Rice vinegar: Brightens the cucumber slices with a mild tang and crunch.
- White sugar: Balances acidity in the cucumber marinade for that perfect pickle bite.
- Cucumbers: Thinly sliced for freshness and contrast in texture.
- Salmon (skin removed, cubed): The star of the bowl, tender and rich in flavor.
- Avocado oil: For coating the salmon and helping it broil to perfection with a subtle fruity note.
- Low sodium tamari (or soy sauce): Offers umami depth without too much saltiness.
- Brown sugar (or coconut sugar): Adds caramelized notes to the salmon’s glaze.
- Garlic powder: Delivers a warm, savory undertone to the spice mix.
- Ginger powder: Brings a gentle zing that pairs amazingly with the salmon.
- White sesame seeds: For a nutty crunch and visual appeal.
- Nanami togarashi (optional): A Japanese spice blend that elevates the heat with complexity.
- Mayonnaise: Forms the creamy base of the spicy mayo drizzle.
- Sriracha: Packs that punch of heat essential to this recipe.
- Lime juice: Brightens the spicy mayo for a refreshing tang.
- Avocado (sliced): Adds buttery softness and richness to the bowls.
- Furikake: A Japanese seasoning that gives an irresistible savory, slightly crunchy finish.
- Fresh chives (chopped): Sprinkle on top for a mild oniony flavor and pop of green color.
How to Make Spicy Salmon Bowls Recipe
Step 1: Perfect the Rice
Start by placing your rinsed jasmine rice into a rice cooker along with the creamy coconut milk, water, kosher salt, and coconut sugar. Cook the rice until it is tender and fluffy, then fluff it gently with a fork. This base is creamy and fragrant, setting the stage for the rest of the bowl’s layers to shine.
Step 2: Pickle the Cucumbers
While the rice cooks, mix the rice vinegar and white sugar until the sugar dissolves, then toss in your thinly sliced cucumbers. Let them sit and marinate; this quick pickle adds a crisp, refreshing counterpoint to the rich salmon and creamy rice, balancing the overall dish.
Step 3: Season and Broil the Salmon
Preheat your broiler to high. In a bowl, toss the cubed salmon with avocado oil, tamari, brown or coconut sugar, garlic powder, ginger powder, sesame seeds, and optional nanami togarashi for a little extra heat. Spread the salmon out evenly on a baking sheet and broil until the fish is cooked through and slightly caramelized on top—this step locks in flavor and gives a lovely texture.
Step 4: Prepare the Spicy Mayo
In a small bowl, whisk together mayonnaise, sriracha, and lime juice. This creamy, zesty sauce is the perfect finishing touch that brings heat and a tangy zing, tying every bite of this Spicy Salmon Bowls Recipe together.
Step 5: Assemble Your Bowls
Divide the warm coconut jasmine rice into bowls. Arrange the pickled cucumbers, broiled salmon cubes, and sliced avocado beautifully on top. Sprinkle with furikake and chopped fresh chives for extra flavor and color. Drizzle generously with the spicy mayo, season lightly with salt if needed, and get ready to dive into pure deliciousness.
How to Serve Spicy Salmon Bowls Recipe
Garnishes
Garnishing with furikake adds a savory, slightly crunchy pop, while fresh chives lend a burst of mild onion flavor. Don’t forget those white sesame seeds sprinkled on the salmon themselves—they contribute a subtle nutty crunch that enhances every bite of this Spicy Salmon Bowls Recipe.
Side Dishes
To round out your meal, consider serving these bowls alongside a light miso soup or a seaweed salad. The gentle flavors of these sides won’t compete but complement the boldness of the salmon bowls perfectly. A chilled glass of green tea is also an excellent refresher.
Creative Ways to Present
For a fun twist, you can serve the components separately in a DIY style spread, allowing everyone to customize their own bowls. Or transform the dish into handheld salmon bowl lettuce wraps by using crisp butter lettuce leaves instead of rice. Either way, this Spicy Salmon Bowls Recipe shines whether plated traditionally or presented creatively.
Make Ahead and Storage
Storing Leftovers
Leftover components store well in separate airtight containers. Keep the broiled salmon and pickled cucumbers refrigerated for up to two days. Store the rice separately to maintain its texture. This way, you avoid sogginess and keep everything tasting fresh when it’s time to reassemble.
Freezing
It’s best not to freeze the fully assembled bowls because the rice and avocado won’t hold up well thawed. However, you can freeze the broiled salmon cubes wrapped tightly in freezer-safe bags for up to one month and thaw in the fridge before reheating gently.
Reheating
Reheat the broiled salmon and rice gently in the microwave or covered in a skillet over low heat, adding a splash of water to keep the rice moist. Add fresh cucumber slices and avocado after reheating to keep their texture intact. Reapply the spicy mayo drizzle just before serving for maximum flavor.
FAQs
Can I use a different type of rice?
Absolutely! While jasmine rice gives the dish its characteristic fragrance and softness, you can substitute with basmati or even short-grain rice if preferred. Just adjust the cooking liquid accordingly to keep the rice fluffy and moist.
How spicy is this Spicy Salmon Bowls Recipe?
The heat level is moderate thanks to the sriracha and optional nanami togarashi, making it approachable for most spice lovers. You can easily dial up or down the heat by adding more or less sriracha in the mayo or skipping the togarashi.
Is this recipe gluten-free?
Yes! Just be sure to use gluten-free tamari instead of soy sauce to keep it safe. The rest of the ingredients are naturally gluten-free, making it a great choice for those with dietary restrictions.
Can I make this recipe vegetarian or vegan?
For a vegetarian or vegan version, swap the salmon for cubed tofu or tempeh marinated in the same spice mix and broiled similarly. Use vegan mayonnaise in the spicy mayo sauce and you’re set with a plant-based alternative that’s just as flavorful.
How do I store the spicy mayo?
Spicy mayo can be kept in an airtight container in the refrigerator for up to five days. Give it a good stir before drizzling to ensure the ingredients are well mixed and creamy every time you serve.
Final Thoughts
I hope you’re as excited as I am to try this Spicy Salmon Bowls Recipe because it truly brings together some of the best flavors and textures in a single, satisfying meal. Easy to make and packed with joy in each bite, this recipe is perfect for anyone looking to add a little spice and a lot of deliciousness to their table. Give it a go and watch it become a beloved favorite in your recipe rotation!
Print
Spicy Salmon Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Broiling
- Cuisine: Asian Fusion
Description
These Spicy Salmon Bowls feature tender broiled salmon marinated in a savory-sweet blend, served over fragrant coconut jasmine rice with refreshing pickled cucumbers, creamy avocado, and a spicy mayo drizzle. This vibrant bowl combines bold flavors and varied textures for a satisfying and wholesome meal perfect for any day of the week.
Ingredients
Rice
- 1 1/3 cup jasmine rice, rinsed & drained
- 1 cup full fat coconut milk (canned)
- 1/2 cup water, plus 2 tablespoons
- 1/2 teaspoon kosher salt
- 1 teaspoon coconut sugar
Cucumber
- 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
Garnish
- Avocado (sliced, amount as desired)
- Furikake (to taste)
- Fresh chives, chopped (to taste)
Instructions
- Cook the Rice: In a rice cooker, combine jasmine rice, full fat coconut milk, 1/2 cup water, kosher salt, and coconut sugar. Cook until the rice is tender, then fluff with a fork and keep warm until serving.
- Prepare the Cucumbers: In a bowl, whisk together rice vinegar and white sugar until dissolved. Add the thinly sliced cucumbers and toss to coat evenly. Let them marinate while you prepare the other components.
- Broil the Salmon: Preheat your oven broiler. 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 and broil them until just cooked through, about 5-7 minutes depending on thickness, turning halfway if necessary for even cooking.
- Make the Spicy Mayo: Combine mayonnaise, sriracha, and lime juice in a small bowl. Mix well to create a creamy, spicy sauce.
- Assemble the Bowls: Divide the warm coconut jasmine rice among four bowls. Top each with a portion of the pickled cucumbers, broiled salmon, and sliced avocado. Sprinkle furikake and chopped fresh chives over each bowl.
- Serve: Drizzle the spicy mayo over each assembled bowl, season with additional salt if desired, and enjoy your flavorful spicy salmon bowls!
Notes
- You can substitute tamari with low sodium soy sauce if preferred.
- Nanami togarashi is optional but adds a nice spicy, citrusy kick.
- Adjust the amount of sriracha in the mayo to match your preferred spice level.
- Use a rice cooker for perfectly cooked rice but stovetop can be an alternative.
- For a vegan variation, substitute salmon with tofu and mayonnaise with vegan mayo.
