If you’re craving a vibrant, nourishing meal that bursts with flavor and color, this Spicy Salmon Bowls with Coconut Rice and Fresh Toppings Recipe is going to be your new go-to. Imagine tender cubes of salmon perfectly seasoned and broiled to a delicate crisp, resting on a bed of fragrant coconut-infused jasmine rice. Accompanied by refreshing cucumber slices, creamy avocado, and a spicy mayo drizzle, every bite is a delightful dance of textures and tastes. This dish not only feeds your hunger but also your soul with its harmonious blend of heat, creaminess, and tropical sweetness.
Ingredients You’ll Need
These ingredients are delightfully straightforward yet essential to creating the perfect balance in this dish. Each one contributes something special—whether that’s the creaminess of coconut milk in the rice or the lively kick from the sriracha-spiced mayo.
- 1 1/3 cup jasmine rice, rinsed & drained: The fluffy base that soaks up coconut milk beautifully.
- 1 cup full fat coconut milk (canned): Adds a rich, silky texture and subtle sweetness to the rice.
- 1/2 cup water, plus 2 tbsps: Helps cook the rice to perfection without overpowering the coconut flavor.
- 1/2 tsp kosher salt: Enhances all the other flavors in the rice and salmon.
- 1 tsp coconut sugar: A natural sweetener that balances savory and spicy elements.
- 1/4 cup rice vinegar: Gives cucumbers a refreshing zing for contrast.
- 1 tsp white sugar: Softens the vinegar’s sharpness for a balanced pickle.
- 2 small cucumbers, thinly sliced: Provide a cool crunch to brighten each bite.
- 1 lb salmon (skin removed, cubed): The star protein, tender and flavorful when broiled.
- 3 tbsps avocado oil: Adds a mild, buttery flavor and helps salmon crisp up nicely.
- 1 tbsp low sodium tamari (or soy sauce): Delivers umami depth and saltiness that complements the fish.
- 1 tsp brown sugar (or coconut sugar): Caramelizes salmon edges for a hint of sweetness.
- 1 tsp garlic powder: Brings warm, aromatic notes to the salmon marinade.
- 3/4 tsp ginger powder: Adds a subtle spicy earthiness that pairs perfectly with fish.
- 1 tbsp white sesame seeds: Provide a nutty crunch that finishes the salmon beautifully.
- 1 tsp nanami togarashi (optional): A Japanese spice blend that gives an extra pop of heat and complexity.
- 1/3 cup mayonnaise: Creamy base for the spicy mayo sauce.
- 2 tsp sriracha: Kicks up the heat with its vibrant chili flavor.
- 1 tsp lime juice: Injects a fresh tang that cuts through the richness perfectly.
- Avocado (sliced): Adds buttery softness and beautiful color to the bowl.
- Furikake: A Japanese seasoning sprinkle that brings savory crunch and umami.
- Fresh chives, chopped: Bright, oniony garnish to finish everything off.
How to Make Spicy Salmon Bowls with Coconut Rice and Fresh Toppings Recipe
Step 1: Prepare the Rice
Start by combining the rinsed jasmine rice with coconut milk, water, kosher salt, and coconut sugar in a rice cooker. This mixture infuses the rice with a creamy, slightly sweet flavor and a beautiful aroma. Cook until the rice is perfectly tender, then fluff it gently to keep it light and airy. Keeping the rice warm will ensure the dish comes together seamlessly.
Step 2: Pickle the Cucumbers
While the rice cooks, whisk together rice vinegar and white sugar to create a quick pickling liquid. Toss the thinly sliced cucumbers in this mixture and let them sit aside. This simple step adds a crisp, tangy contrast that will brighten the richness of the salmon and coconut rice.
Step 3: Broil the Salmon
In a mixing bowl, combine cubed salmon with avocado oil, tamari, brown sugar, garlic powder, ginger powder, white sesame seeds, and optional nanami togarashi. Toss everything until the salmon is evenly coated with this flavorful marinade. Spread the salmon cubes evenly on a baking sheet and broil just until cooked through, creating a tender yet slightly caramelized bite with a hint of spice.
Step 4: Make the Spicy Mayo Sauce
Whisk together mayonnaise, sriracha, and lime juice until you have a creamy, spicy sauce. This sauce is the perfect finishing touch, adding a cool heat and citrus brightness that ties all the flavors together wonderfully.
Step 5: Assemble Your Bowls
Divide the coconut rice between four bowls as a base. Layer on pickled cucumbers, broiled salmon, sliced avocado, a sprinkle of furikake, and freshly chopped chives. Finish by drizzling the spicy mayo generously on top and seasoning with a little salt if needed. Each bowl is now bursting with flavor and ready to devour.
How to Serve Spicy Salmon Bowls with Coconut Rice and Fresh Toppings Recipe
Garnishes
Garnishing is where this dish really shines. Fresh chives provide a subtle oniony aroma, furikake adds a satisfying crunch and umami boost, and a slice or two of creamy avocado introduces a cooling element. These simple toppings elevate the visual appeal and the flavor profile, making each bite even more exciting.
Side Dishes
Because the Spicy Salmon Bowls with Coconut Rice and Fresh Toppings Recipe is so well-rounded, side dishes can be kept light and fresh. Consider serving with a crisp seaweed salad or steamed edamame for extra green goodness. A simple miso soup also pairs beautifully, adding warmth without overwhelming the palate.
Creative Ways to Present
Looking to impress guests or just make your weeknight dinner special? Present the bowls with individual lime wedges for squeezing, sprinkle a little extra nanami togarashi for those who enjoy more heat, or offer a side of pickled ginger for a palate cleanser. Serving everything in rustic bowls with chopsticks and a small spoon to scoop up sauces makes eating an interactive and fun experience.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Salmon Bowls with Coconut Rice and Fresh Toppings Recipe store wonderfully in airtight containers in the refrigerator for up to two days. Keep the spicy mayo separate until ready to serve to maintain its fresh texture. When ready to eat, assemble the bowls quickly to preserve crunch and freshness.
Freezing
While the salmon and rice freeze well individually, the fresh toppings like cucumber and avocado do not hold up as nicely. It’s best to freeze cooked salmon cubes and coconut rice in separate containers if you want to prepare ahead. Thaw in the fridge overnight before reheating.
Reheating
Reheat the rice and salmon gently in the microwave or in a skillet over low heat, covering to keep moisture in. Avoid overheating to preserve the salmon’s tenderness. After reheating, add fresh cucumber, avocado, and your spicy mayo just before serving for the best texture and flavor.
FAQs
Can I use other types of rice for this recipe?
Absolutely! While jasmine rice gives a fragrant, slightly sticky texture that pairs well with coconut milk, you can also use basmati or even sushi rice if you prefer. Just adjust cooking times and liquid ratios as needed for best results.
What can I substitute for tamari if I don’t have it?
Low sodium soy sauce is a perfect substitute for tamari in this recipe. It will provide the same savory depth and umami without being overwhelmingly salty. Just watch the overall salt content in your dish.
Is nanami togarashi necessary?
Not at all! Nanami togarashi adds a unique spicy and citrusy kick typical of Japanese flavors, but if you can’t find it, simply omit it or add a small pinch of red pepper flakes to mimic the heat.
Can this recipe be made vegan or vegetarian?
To enjoy a vegan or vegetarian version, swap the salmon for tofu or tempeh cubes marinated the same way and oven-broiled. Use vegan mayonnaise for the spicy sauce, and the coconut rice and fresh toppings stay the same.
How spicy is the dish?
The heat level can be easily adjusted by controlling the amount of sriracha in the mayo and whether you include nanami togarashi. It’s balanced by the creamy avocado and cooling coconut rice, so even moderate spice lovers will enjoy it.
Final Thoughts
This Spicy Salmon Bowls with Coconut Rice and Fresh Toppings Recipe is a fantastic meal that feels special without requiring complicated steps or ingredients. The combination of spicy, sweet, creamy, and fresh will satisfy every craving and brighten up your dinner rotation. I can’t wait for you to try it and see how this bowl becomes a cherished favorite in your kitchen as it has in mine!
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Spicy Salmon Bowls with Coconut Rice and Fresh Toppings Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This vibrant Spicy Salmon Bowls recipe features perfectly cooked jasmine rice infused with coconut milk, tender broiled salmon seasoned with Asian spices, and fresh cucumber pickled in rice vinegar. Topped with creamy sriracha mayo, sliced avocado, furikake, and fresh chives, this bowl delivers a perfect balance of spicy, tangy, and savory flavors in a wholesome, satisfying meal.
Ingredients
Rice
- 1 1/3 cup jasmine rice, rinsed & drained
- 1 cup full fat coconut milk (canned)
- 1/2 cup water
- 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
To Serve
- Avocado (sliced)
- furikake (Japanese seasoning)
- fresh chives, chopped
Instructions
- Cook the Rice: In a rice cooker, combine the rinsed jasmine rice, full fat coconut milk, 1/2 cup water, kosher salt, and coconut sugar. Cook the rice according to your rice cooker’s instructions. Once done, fluff the rice with a fork and keep it warm until assembly.
- Prepare the Cucumber Pickle: In a bowl, mix the rice vinegar and white sugar until the sugar dissolves. Add the thinly sliced cucumbers and toss to coat evenly. Set aside to allow the cucumbers to pickle slightly while you prepare the other components.
- Season the Salmon: Preheat your oven broiler to high. In a mixing bowl, toss the cubed, skinless salmon with avocado oil, low sodium tamari, brown sugar, garlic powder, ginger powder, white sesame seeds, and nanami togarashi if using. Ensure the salmon is evenly coated with the seasoning mixture.
- Broil the Salmon: Spread the seasoned salmon cubes evenly on a broiler-safe pan or baking sheet. Place under the broiler and cook for about 6 to 8 minutes, or until the salmon is cooked through and slightly caramelized on the edges. Keep a close eye to prevent burning.
- Make the Spicy Mayo: In a small bowl, combine mayonnaise, sriracha, and lime juice. Mix until smooth and set aside.
- Assemble the Bowls: Divide the coconut jasmine rice evenly among four bowls. Top each bowl with a generous serving of the pickled cucumbers, the broiled salmon cubes, sliced avocado, a sprinkle of furikake seasoning, and chopped fresh chives. Drizzle the spicy mayo over each bowl, season with a pinch of salt to taste, and serve immediately.
Notes
- Rinsing the jasmine rice removes excess starch and helps achieve fluffy rice.
- If you don’t have a rice cooker, cook the rice on the stovetop using the same liquid ratios and covered pot method.
- Nanami togarashi is a Japanese chili spice blend; omit or substitute with crushed red pepper flakes if unavailable.
- Broiling cooks the salmon quickly and creates a caramelized exterior—watch carefully to avoid burning.
- Feel free to adjust the sriracha quantity in the mayo to your preferred spice level.
- This bowl is best enjoyed fresh but leftover components can be refrigerated separately for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: Japanese-inspired
