Spicy Salmon Bowls with Coconut Rice

If you’re looking for a quick and delicious dinner that feels like a warm hug, then these Spicy Salmon Bowls with Coconut Rice are just what you need! This recipe has become a staple in my home, and I can’t wait to share it with you. The combination of fluffy coconut rice, tender salmon, and zesty toppings creates a delightful meal that is perfect for busy weeknights or family gatherings.

What makes this dish so special is not only its incredible flavor but also how easy it is to prepare. With just a few simple ingredients, you can whip up something truly satisfying. Plus, everyone loves a good bowl meal — it’s fun to customize each serving just the way you like it!

Why You’ll Love This Recipe

• Quick to make: In under an hour, you can have a wholesome meal ready to serve. Perfect for those hectic evenings!
• Family-friendly: The flavors are approachable yet exciting, making it suitable for both kids and adults.
• Customizable toppings: Everyone can add their favorites! From avocado slices to spicy mayo, the options are endless.
• Healthy and nutritious: Packed with protein from the salmon and wholesome carbs from the coconut rice, this meal checks all the boxes.
• Meal prep friendly: Make extra servings for lunch the next day — they taste even better after the flavors meld!

Ingredients You’ll Need

You’ll find that these ingredients are simple and wholesome, making your cooking experience enjoyable. Gather them up, and let’s get started on creating something wonderful!

For the Coconut Rice

• 1 1/3 cup jasmine rice, rinsed & drained
• 1 cup full fat coconut milk (canned)
• 1/2 cup water, plus 2 tbsps
• 1/2 tsp kosher salt
• 1 tsp coconut sugar

For the Quick Pickled Cucumbers

• 1/4 cup rice vinegar
• 1 tsp white sugar
• 2 small cucumbers, thinly sliced

For the Spicy 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)

For the Spicy Mayo

• 1/3 cup mayonnaise
• 2 tsp sriracha
• 1 tsp lime juice

To Serve

• Avocado, sliced
• Furikake
• Fresh chives, chopped

Variations

This recipe is wonderfully flexible! Feel free to mix things up based on what you have at hand or your personal preferences.

• Swap the protein: Use shrimp or tofu instead of salmon for a different flavor profile.
• Add more veggies: Toss in some steamed broccoli or snap peas for added crunch and nutrition.
• Change up the grains: Quinoa or brown rice can be great alternatives if you’re looking for something different.
• Spice it up: Add more sriracha or jalapeños if you love extra heat!

How to Make Spicy Salmon Bowls with Coconut Rice

Step 1: Cook the Coconut Rice

Start by combining the rinsed jasmine rice with coconut milk, water, kosher salt, and coconut sugar in a medium pot. Bring this mixture to a gentle boil over medium heat. Once boiling, reduce to low heat and cover. Cooking it slowly allows the rice to absorb all that creamy coconut goodness while keeping it fluffy.

Step 2: Prepare Quick Pickled Cucumbers

While your rice cooks, mix together rice vinegar and white sugar in a bowl until dissolved. Add in your thinly sliced cucumbers and let them marinate while everything else cooks. This quick pickling adds refreshing tanginess that balances out the dish beautifully.

Step 3: Cook the Salmon

In a large skillet over medium-high heat, add avocado oil. Once hot, place your cubed salmon in the pan. Season with tamari (or soy sauce), brown sugar, garlic powder, ginger powder, and sesame seeds. Cook until golden brown on all sides — about 8-10 minutes. This step is crucial as it brings out rich flavors in every bite!

Step 4: Make the Spicy Mayo

In a small bowl, combine mayonnaise, sriracha, and lime juice. Stir until smooth and adjust spiciness to your liking. This creamy sauce is what ties everything together!

Step 5: Assemble Your Bowls

Now comes the fun part! Spoon some of that fluffy coconut rice into bowls as your base layer. Top with cooked salmon cubes, pickled cucumbers, fresh avocado slices, and drizzle with spicy mayo. Sprinkle furikake and chopped chives on top for garnish.

And there you have it — vibrant Spicy Salmon Bowls with Coconut Rice ready to enjoy! Whether it’s dinner time or meal prep day, this recipe is sure to become one of your favorites too!

Pro Tips for Making Spicy Salmon Bowls with Coconut Rice

Creating a delicious and satisfying meal is easier than you think! Here are some helpful tips to elevate your spicy salmon bowls.

• Use fresh ingredients: Fresh vegetables and quality salmon can make a big difference in flavor. Opt for fresh cucumbers and ripe avocados to enhance the overall taste and texture of your dish.

• Adjust spice levels: If you prefer a milder flavor, start with less sriracha in the spicy mayo. You can always add more to suit your taste as you mix it into your bowl.

• Let the rice rest: Allowing the coconut rice to sit for a few minutes after cooking will help it achieve a fluffier texture. This resting period allows the flavors to meld beautifully.

• Make ahead for meal prep: Prepare the components of the bowl in advance—like the coconut rice and pickled cucumbers—so you can assemble them quickly during busy weeknights.

• Experiment with toppings: Don’t hesitate to add your favorite toppings like sliced radishes or chopped cilantro. Personalizing each bowl can make it even more enjoyable!

How to Serve Spicy Salmon Bowls with Coconut Rice

Serving these spicy salmon bowls is just as fun as making them! You can present this dish in various ways that not only look appealing but also enhance the dining experience.

Garnishes

• Chopped green onions: Sprinkle some fresh green onions on top for a burst of color and an oniony crunch.
• Nori strips: Thinly slice nori (seaweed) sheets into strips and add them for an umami flavor boost.
• Toasted sesame seeds: A sprinkle of toasted sesame seeds will add a delightful crunch and nutty taste.

Side Dishes

• Edamame: Steamed edamame pods lightly sprinkled with sea salt make a nutritious side that complements the flavors of the main dish.
• Miso soup: A warm bowl of miso soup served alongside your spicy salmon bowls provides comforting warmth and balances out the meal.
• Seaweed salad: A tangy seaweed salad adds an exciting textural contrast, while its refreshing taste perfectly pairs with rich salmon.
• Grilled vegetables: Lightly season some grilled zucchini, bell peppers, or asparagus for a healthy side that adds vibrant colors to your plate.

These serving suggestions will surely impress your family or guests while making mealtime even more delightful! Enjoy creating these delicious spicy salmon bowls with coconut rice—you won’t be disappointed!

Make Ahead and Storage

These Spicy Salmon Bowls with Coconut Rice are not just delicious; they’re also perfect for meal prep. You can easily make them ahead of time, ensuring that you have a healthy, flavorful meal ready to go during your busy week.

Storing Leftovers

• Store any leftover salmon, rice, and toppings in separate airtight containers.
• The cooked coconut rice can be stored for up to 4 days in the refrigerator.
• The salmon should ideally be consumed within 2 days for the best flavor and texture.

Freezing

• While it’s best to enjoy this dish fresh, you can freeze the coconut rice for up to 3 months.
• If you choose to freeze the salmon, do so before cooking. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag.
• Be sure to label your containers with the date to keep track of freshness.

Reheating

• For reheating the coconut rice, sprinkle a little water over it and microwave in 30-second intervals until heated through.
• If you’re reheating cooked salmon, do so gently in a skillet over low heat or in the microwave at reduced power to prevent drying out.
• Serve with fresh toppings like avocado and pickled cucumbers after reheating for the best taste!

FAQs

Here are some common questions about making Spicy Salmon Bowls with Coconut Rice:

Can I make Spicy Salmon Bowls with Coconut Rice without using fish?

Absolutely! You can substitute salmon with grilled tofu or tempeh for a plant-based option that still delivers on flavor.

How do I ensure my Spicy Salmon Bowls with Coconut Rice are spicy enough?

Adjust the amount of sriracha in the spicy mayo according to your taste preference. You can also add more nanami togarashi for an extra kick!

What is the best way to serve Spicy Salmon Bowls with Coconut Rice?

These bowls are best served fresh, topped with avocado slices and quick-pickled cucumbers. A sprinkle of furikake adds an umami touch!

Can I prepare the spicy mayo ahead of time?

Yes! You can mix the mayonnaise, sriracha, and lime juice together and store it in an airtight container in the fridge for up to a week.

Final Thoughts

I hope you find joy in creating these Spicy Salmon Bowls with Coconut Rice! This recipe brings together vibrant flavors and textures that will surely brighten your dinner table. Whether you’re hosting friends or enjoying a cozy night in, these bowls are sure to impress. Happy cooking, and I can’t wait for you to try them!