Description
Spicy salmon bowls with coconut rice deliver a Pacific Northwest culinary adventure packed with bold flavors. Succulent salmon nestles on creamy coconut rice, complemented by zesty Asian-inspired seasonings that dance across your palate.
Ingredients
Scale
Proteins:
- 1 lb salmon (skin removed, cubed)
Rice and Liquid Base:
- 1 ⅓ cup jasmine rice, rinsed and drained
- 1 cup full-fat coconut milk (canned)
- ½ cup water, plus 2 tablespoons
Seasoning and Condiments:
- ½ teaspoon kosher salt
- 1 teaspoon coconut sugar
- ¼ cup rice vinegar
- 1 teaspoon white sugar
- 3 tablespoons avocado oil
- 1 tablespoon low-sodium tamari (or soy sauce)
- 1 teaspoon brown sugar (or coconut sugar)
- 1 teaspoon garlic powder
- ¾ teaspoon ginger powder
- 1 tablespoon white sesame seeds
- 1 teaspoon nanami togarashi (optional)
- ⅓ cup mayonnaise
- 2 teaspoons sriracha
- 1 teaspoon lime juice
Additional Ingredients:
- 2 small cucumbers, thinly sliced
- Avocado (sliced)
- Furikake
- Fresh chives, chopped
Instructions
- Prepare the coconut rice by cooking jasmine rice in coconut milk, creating a creamy and fragrant base for the salmon bowl.
- While the rice simmers, season the salmon fillet with salt, black pepper, and a touch of garlic powder.
- Grill or pan-sear the salmon for 3-4 minutes on each side until it reaches a golden-brown exterior and is cooked to medium doneness.
- Slice the cucumber into thin, crisp rounds, ensuring uniform thickness for a consistent texture in the bowl.
- Cut the ripe avocado into smooth, fan-like slices, spreading them gently across the rice to create visual appeal.
- Carefully break the cooked salmon into tender, bite-sized pieces that will distribute evenly throughout the bowl.
- Generously sprinkle furikake seasoning over the salmon and rice, adding a savory umami flavor profile.
- Create the spicy mayo by whisking together mayonnaise, sriracha sauce, and a squeeze of fresh lime juice for a tangy kick.
- Finely chop fresh chives, using their delicate green color as a vibrant garnish that adds a mild onion-like essence.
- Drizzle the spicy mayo in an artistic zigzag pattern across the bowl, ensuring each bite will have a balanced heat level.
- Optional: Adjust seasoning with a pinch of kosher salt or additional furikake to enhance the overall flavor complexity.
Notes
- Customize your bowl by adjusting spice levels with extra sriracha or chili flakes for heat lovers.
- Prepare rice and salmon ahead of time to create a quick weeknight meal that feels restaurant-worthy.
- Store leftover components separately in airtight containers to maintain freshness and prevent soggy textures.
- Explore protein alternatives like tofu or shredded chicken if salmon isn’t your preferred protein option.
- Select sushi-grade salmon for the best raw or lightly seared experience, ensuring top-quality taste and safety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Blending
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 60 mg