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Spicy Salmon Bowls with Coconut Rice

Unforgettable Spicy Salmon Bowls with Creamy Coconut Rice

These Spicy Salmon Bowls with Coconut Rice are a quick and flavorful dinner option, blending the rich essence of sushi with delightful toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Coconut Rice
  • 1 cup Rice Substitution Note: For a lighter version, use cauliflower rice.
  • 1 can Coconut Milk Substitution Note: Use light coconut milk or vegetable broth for a lower-fat option.
  • 1/2 teaspoon Salt Use kosher salt for best taste.
  • 1 tablespoon Sugar Can substitute with honey or agave syrup.
Toppings
  • 1 cup Cucumber Substitution Note: Any mild vegetable like radishes or carrots can replace cucumber.
  • 1 pound Salmon Substitution Note: Tuna or a firm white fish can be used as alternatives.
Spicy Mayo
  • 1/2 cup Mayonnaise Use vegan mayo for a plant-based option.
  • 2 tablespoons Sriracha Any hot sauce can be used for similar heat.
  • 1 tablespoon Lime Juice Lemon juice can be a good alternative.
Final Touches
  • 1 tablespoon Furikake Substitution Note: Crushed seaweed or sesame seeds can be used as alternatives.
  • 2 tablespoons Chives Substitution Note: Green onions work well too.

Equipment

  • rice cooker
  • Mixing bowl
  • Baking sheet
  • Parchment paper

Method
 

Preparation Steps
  1. In a rice cooker, combine white rice, creamy coconut milk, 1 cup of water, salt, and sugar. Cook until the rice is fluffy and the liquid is absorbed, about 15–20 minutes.
  2. While the rice is cooking, mix together vinegar and sugar in a bowl. Add sliced cucumber and let pickle for about 10 minutes.
  3. Preheat oven to broil at 550°F. Toss cubed salmon with oil, salt, and optional nanami togarashi. Spread on a baking sheet and broil for 6-8 minutes.
  4. In a bowl, combine mayonnaise, sriracha, and lime juice. Stir until blended and creamy.
  5. To assemble, add coconut rice to each bowl, top with pickled cucumbers, broiled salmon, avocado, and drizzle with spicy mayo. Sprinkle with furikake and chives.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Assemble the Spicy Salmon Bowls fresh just before serving for optimal texture. Leftovers can be stored separately for up to 3 days.

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