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Spicy Salmon Bowls with Coconut Rice Recipe

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★★★★

3.9 from 57 reviews

These Spicy Salmon Bowls with Coconut Rice offer a flavorful and balanced meal featuring tender, broiled salmon paired with fragrant coconut-infused jasmine rice. Accompanied by pickled cucumbers, creamy spicy mayo, and fresh avocado, this recipe delivers a perfect harmony of spicy, tangy, and creamy elements for a satisfying and nutritious dinner.

Ingredients

Scale

Rice

  • 1 1/3 cup jasmine rice, rinsed & drained
  • 1 cup full fat coconut milk (canned)
  • 1/2 cup water, plus 2 tbsps
  • 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

Garnishes

  • Avocado (sliced)
  • furikake
  • fresh chives, chopped

Instructions

  1. Cook the Rice: In a rice cooker, combine rinsed jasmine rice, coconut milk, 1/2 cup water, kosher salt, and coconut sugar. Mix well, cover, and set to cook. Once done, fluff the rice with a fork and keep warm until serving.
  2. Pickle the Cucumbers: In a shallow dish or bowl, whisk together rice vinegar, white sugar, and 2 tablespoons water. Add thinly sliced cucumbers and toss to coat. Let them marinate while preparing the salmon.
  3. Prepare the Salmon: Preheat your oven’s broiler to high (approximately 550°F). In a large bowl, combine cubed salmon, avocado oil, tamari, brown sugar, garlic powder, ginger powder, white sesame seeds, and nanami togarashi if using. Toss to evenly coat the salmon cubes.
  4. Broil the Salmon: Spread the salmon evenly on a large rimmed baking sheet. Place under the preheated broiler and cook for 6 to 8 minutes, or until the salmon is slightly browned on top and cooked through to your liking.
  5. Make the Spicy Mayo: While the salmon cooks, mix mayonnaise, sriracha, and lime juice in a small bowl until smooth and well combined.
  6. Assemble the Bowls: Divide the fluffy coconut rice among four bowls. Top each with pickled cucumbers, broiled salmon cubes, and sliced avocado. Garnish with furikake and chopped fresh chives. Drizzle the spicy mayo over the salmon, season with salt if desired, and serve immediately.

Notes

  • You can substitute the jasmine rice with basmati or sushi rice for variation.
  • Nanami togarashi is optional but adds a unique Japanese spice blend flavor; omit if unavailable or if you prefer a milder spice.
  • Salmon can be substituted with other firm fish like trout or tuna if desired.
  • Make sure to watch the salmon closely while broiling to prevent overcooking or burning.
  • Leftover salmon bowls can be refrigerated for up to 2 days but are best enjoyed fresh.

Keywords: spicy salmon bowls, coconut rice, broiled salmon, pickled cucumber, spicy mayo, Japanese-inspired, healthy dinner, easy salmon recipe

Find it online: https://foodiecara.com/spicy-salmon-bowls-with-coconut-rice-recipe/