Spicy Salmon Rice Bowls (Print Version)
Coconut rice, spicy mayo, fresh salmon, and cucumber pickles make this quick Asian-inspired meal a breeze to prepare.
# Ingredients:
→ Rice Prep
01 -
1/2 tsp of kosher salt
02 -
1 tsp coconut sugar
03 -
1/2 cup plus 2 tablespoons water
04 -
1 cup canned coconut milk, full fat
05 -
1 1/3 cup jasmine rice, washed and drained
→ Cucumber Mix
06 -
1 tsp sugar (white)
07 -
1/4 cup vinegar made from rice
08 -
2 small cucumbers, sliced thin
→ Salmon Prep
09 -
1 tbsp soy sauce or low-sodium tamari
10 -
1 tsp powdered garlic
11 -
1 tbsp sesame seeds (white)
12 -
1 tsp brown sugar or coconut sugar
13 -
1 tsp nanami togarashi (optional for heat)
14 -
3/4 tsp powdered ginger
15 -
3 tbsps avocado oil
16 -
1 lb salmon cubes (skin removed)
→ Spicy Sauce
17 -
1 tsp lime juice
18 -
2 tsp sriracha sauce
19 -
1/3 cup mayonnaise
→ Toppings
20 -
Fresh chives, chopped
21 -
Furikake, to personal taste
22 -
1 sliced avocado
# Directions:
01 -
Combine the rinsed rice with the coconut milk, water, salt, and sugar in your rice cooker. Give it a stir, cover, and start cooking. Once done, fluff and set aside, keeping it warm for assembling later.
02 -
In a shallow bowl, mix sugar with rice vinegar until dissolved. Toss the cucumber slices in the mix and let them soak while prepping the salmon.
03 -
Turn your oven's broiler to high (550°F). Add the salmon pieces to a roomy bowl. Drizzle in the avocado oil, tamari, sugar, garlic powder, ginger, sesame seeds, and togarashi. Stir it gently until the pieces are coated.
04 -
Spread the salmon cubes on a large rimmed sheet. Broil in the oven for about 6 to 8 minutes, until golden and cooked through.
05 -
While the salmon is in the oven, blend lime juice, sriracha, and mayo in a small bowl.
06 -
Scoop some rice into bowls and add cucumbers and salmon on top. Slice the avocado and layer it along with furikake and chives as garnish. Drizzle spicy mayo over everything, adding a little salt if it needs more flavor.
# Notes:
01 -
Rice can also be cooked in a pot on the stove if you don't own a cooker.
02 -
Reduce or increase sriracha to manage the spice level of the mayo.
03 -
You can pre-make parts of this meal to save time when assembling.