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Spicy Salmon Bowls with Coconut Rice

Spicy Salmon Bowls with Coconut Rice
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Enjoy easy-to-make Spicy Salmon Bowls with Coconut Rice! Quick prep time makes this dish perfect for busy weeknights—try it tonight!

Ingredients

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  • 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
  • 1/4 cup rice vinegar
  • 1 tsp white sugar
  • 2 small cucumbers, thinly sliced
  • 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)
  • 1/3 cup mayonnaise
  • 2 tsp sriracha
  • 1 tsp lime juice
  • Avocado, sliced
  • Furikake
  • Fresh chives, chopped

Instructions

  1. Cook the Jasmine rice by combining it with coconut milk, water, salt, and coconut sugar in a pot. Bring to a boil, reduce heat, cover, and simmer until fluffy.
  2. Prepare quick pickled cucumbers by mixing rice vinegar and sugar, then marinating thinly sliced cucumbers.
  3. In a skillet, heat avocado oil and cook cubed salmon seasoned with tamari, brown sugar, garlic powder, ginger powder, and sesame seeds until golden brown.
  4. Make the spicy mayo by mixing mayonnaise, sriracha, and lime juice until smooth.
  5. Assemble your bowls with coconut rice as the base, topped with salmon, pickled cucumbers, avocado slices, spicy mayo, furikake, and chives.

Nutrition

Find it online: https://cookingwhisper.com/spicy-salmon-bowls-with-coconut-rice/