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
Scale
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.
