Description
The first time I made these bowls, the combo of spicy salmon, rich coconut rice, and cool, tangy pickles completely won me over. It’s like a restaurant-quality dish made easy at home—warm, vibrant, and packed with flavor. Perfect for a cozy dinner or an impressive weeknight meal!
Ingredients
Coconut Rice:
1⅓ cups jasmine rice (rinsed)
1 cup full-fat coconut milk
½ cup + 2 tbsp water
½ tsp kosher salt
1 tsp coconut sugar
Quick Pickled Cucumber:
¼ cup rice vinegar
1 tsp white sugar
2 small cucumbers, thinly sliced
Spicy Salmon:
1 lb salmon, cubed (skin removed)
3 tbsp avocado oil
1 tbsp low sodium tamari (or soy sauce)
1 tsp brown sugar
1 tsp garlic powder
¾ tsp ginger powder
1 tbsp sesame seeds
1 tsp nanami togarashi (optional, for heat)
Spicy Mayo:
⅓ cup mayonnaise
2 tsp sriracha
1 tsp lime juice
Garnish:
Avocado slices
Furikake
Fresh chopped chives
Instructions
Combine rice ingredients and cook until fluffy.
Mix cucumbers with vinegar and sugar; let sit to pickle.
Toss salmon in oil, tamari, sugar, garlic, ginger, sesame, and optional togarashi. Sear until golden and cooked through.
Mix mayo, sriracha, and lime juice for spicy mayo.
Build bowls: coconut rice, salmon, cucumber, avocado, drizzle spicy mayo, and sprinkle with furikake and chives.
Notes
Cozy, bold, and crave-worthy—this is a bowl you’ll want again and again.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 570 per serving
- Sodium: 550mg per serving
- Fat: 32g per serving
- Carbohydrates: 38g per serving
- Fiber: 5g per serving
- Protein: 32g per serving