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Spicy Salmon Bowls with Coconut Rice

Spicy Salmon Bowls with Coconut Rice for a Tasty Twist

Enjoy a delightful fusion of flavors with Spicy Salmon Bowls featuring creamy coconut rice, making dinner healthy and comforting.
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Prep Time 15 minutes
Cook Time 20 minutes
Pickling Time 10 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American, Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coconut Rice
  • 1 cup Jasmine or Basmati Rice Fragrant rice varieties
  • 1 can Coconut Milk Consider using coconut cream for richness
  • 1 pinch Salt Enhances overall flavor
  • 1 tablespoon Sugar Balances the savory elements
For the Pickled Cucumbers
  • 1 medium Cucumber Adds refreshing crunch
  • ½ cup Rice Vinegar Brings brightness and acidity
  • 1 tablespoon Sugar Creates a sweet tang
For the Salmon
  • 1 pound Salmon (cubed) Rich in flavor
  • 1 tablespoon Olive Oil For tossing before broiling
  • 1 to taste Seasonings Ensure to use salt and pepper
For the Spicy Mayo
  • ½ cup Mayonnaise Creamy base for sauce
  • 2 tablespoons Sriracha For heat and flavor
  • 1 tablespoon Lime Juice Bright addition
For the Toppings
  • 1 medium Avocado Adds creaminess
  • to taste Furikake Japanese seasoning
  • to taste Chives Chopped for garnish

Equipment

  • Rice cooker
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • small bowl

Method
 

Step-by-Step Instructions
  1. In a rice cooker, combine the rice, water, coconut milk, salt, and sugar. Cook according to manufacturer's instructions for 15-20 minutes.
  2. In a mixing bowl, whisk together rice vinegar and sugar. Add sliced cucumber and toss. Allow to sit for at least 10 minutes.
  3. Preheat broiler to 550°F (290°C). Toss salmon with olive oil, salt, and pepper. Spread on a baking sheet and broil for 6-8 minutes until flaky.
  4. In a small bowl, combine mayonnaise, sriracha, and lime juice. Stir until smooth and adjust sriracha for heat preference.
  5. To serve, divide coconut rice into bowls. Top with salmon, pickled cucumbers, avocado, and drizzle spicy mayo.
  6. Garnish with furikake and chives, serve immediately while everything is warm.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 25gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Store leftover bowls in an airtight container for up to 3 days. Components can be kept separate for freshness.

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