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Spicy Salmon Bowls with Coconut Rice – Easy & Flavorful Recipe

  • Author: Chef Mia

Description

Hello, food enthusiasts! If you’re looking for a vibrant and delicious meal that combines the savory goodness of salmon with a hint of tropical flair, look no further. ThisSpicy Salmon Bowls with Coconut Ricerecipe is a perfect choice for a quick weeknight dinner or a hearty lunch. Combining spicy, savory, and sweet flavors, this dish will surely become a favorite in your weekly meal rotation!

Ingredients

Scale
  • 1 1/3 cupsjasmine rice, rinsed and drained
  • 1 cupfull-fat coconut milk (canned)
  • 1/2 cupwater, plus 2 tablespoons
  • 1/2 teaspoonkosher salt
  • 1 teaspooncoconut sugar
  • 1/4 cuprice vinegar
  • 1 teaspoonwhite sugar
  • 2small cucumbers, thinly sliced
  • 1lbsalmon, skin removed and cubed
  • 3 tablespoonsavocado oil
  • 1 tablespoonlow-sodium tamari (or soy sauce)
  • 1 teaspoonbrown sugar (or coconut sugar)
  • 1 teaspoongarlic powder
  • 3/4 teaspoonginger powder
  • 1 tablespoonwhite sesame seeds
  • 1 teaspoonnanami togarashi (optional)
  • 1/3 cupmayonnaise
  • 2 teaspoonssriracha
  • 1 teaspoonlime juice
  • Avocado slices
  • Furikake seasoning
  • Fresh chives, chopped

Instructions

  1. Combine the rinsed jasmine rice, coconut milk, water, salt, and coconut sugar in a rice cooker.
  2. Cover and set the rice cooker to cook. Once finished, fluff the rice and keep it warm until ready to assemble the bowls.
  3. In a shallow dish, mix the rice vinegar and white sugar until the sugar is dissolved.
  4. Add the thinly sliced cucumbers and toss to coat evenly.
  5. Let it sit while you prepare the salmon, ensuring it absorbs the flavors for at least 15 minutes.
  6. Preheat the oven to broil on high (550°F).
  7. In a large bowl, combine the cubed salmon, avocado oil, tamari, brown sugar, garlic powder, ginger powder, sesame seeds, and nanami togarashi. Toss to coat thoroughly.
  8. Transfer the salmon to a large, rimmed baking sheet.
  9. Broil for 6–8 minutes, depending on your preferred doneness. The salmon should be slightly browned and cooked through.
  10. In a small bowl, whisk together mayonnaise, sriracha, and lime juice.
  11. Adjust the sriracha amount to your preferred spice level.
  12. Divide the coconut rice into four bowls.
  13. Top with pickled cucumbers, broiled salmon, and sliced avocado.
  14. Drizzle the spicy mayo over the salmon.
  15. Garnish with furikake seasoning and chopped chives.
  16. Serve immediately and enjoy!

Find it online: https://exorecipes.com/spicy-salmon-bowls-with-coconut-rice-a-flavor-pack/