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

Scale

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

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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