Spicy Salmon Bowls with Coconut Rice Recipe
A vibrant and flavorful Spicy Salmon Bowl featuring tender cubed salmon glazed with a spicy, sweet marinade, served over creamy coconut jasmine rice and crisp cucumber slices. This balanced dish combines the richness of coconut milk-infused rice with a tangy rice vinegar dressing and a mix of warm spices to create a nutritious and satisfying meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
Scale
Coconut Rice
- 1 1/3 cup jasmine rice, rinsed & drained
- 1 cup full fat coconut milk (canned)
- 1/2 cup water
- 2 tablespoons water
- 1/2 teaspoon kosher salt
- 1 teaspoon coconut sugar
Salmon Marinade & Cooking
- 1 pound salmon (skin removed, cubed)
- 3 tablespoons avocado oil
- 1 tablespoon low sodium tamari (or soy sauce)
- 1 teaspoon brown sugar (or coconut sugar)
- 1 teaspoon garlic powder
- 3/4 teaspoon ginger powder
Additional Ingredients
- 1/4 cup rice vinegar
- 1 teaspoon white sugar
- 2 small cucumbers, thinly sliced
- 1 tablespoon white sesame seeds
Instructions
- Prepare the Coconut Rice: Rinse the jasmine rice thoroughly until the water runs clear, then drain. In a medium saucepan, combine the rinsed rice, 1 cup of full-fat coconut milk, 1/2 cup water, 2 tablespoons water, kosher salt, and coconut sugar. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently until the rice is tender and liquid is absorbed, about 15-20 minutes. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
- Make the Cucumber Dressing: While the rice cooks, combine the rice vinegar and white sugar in a small bowl. Stir until the sugar dissolves. Toss the thinly sliced cucumbers in this dressing and set aside to marinate lightly, which adds a crisp, tangy contrast to the dish.
- Marinate the Salmon: In a mixing bowl, whisk together avocado oil, low sodium tamari, brown sugar, garlic powder, and ginger powder to create a flavorful glaze. Add the cubed salmon to the marinade, stirring gently to coat all pieces evenly. Let it sit for 10-15 minutes to absorb the flavors.
- Cook the Salmon: Heat a non-stick skillet over medium-high heat. Add the marinated salmon pieces in a single layer. Cook for about 2-3 minutes on each side, or until the salmon is cooked through and slightly caramelized on the edges. Remove from heat.
- Assemble the Bowls: Divide the coconut rice evenly between serving bowls. Top with the cooked spicy salmon and the marinated cucumber slices. Sprinkle white sesame seeds over the top for added texture and nutty flavor. Serve immediately to enjoy the mixture of warm, creamy rice and spicy salmon with refreshing cucumbers.
Notes
- Use fresh, skinless salmon for the best texture and flavor.
- Adjust the amount of brown sugar or coconut sugar in the marinade to control the sweetness and balance the spice level.
- For a hotter variation, add chili flakes or a dash of sriracha to the salmon marinade.
- Make sure to fluff the rice gently to avoid mushing the grains.
- This dish can be served with a side of steamed vegetables or a light salad for a complete meal.
Keywords: Spicy Salmon Bowl, Coconut Rice, Jasmine Rice, Easy Dinner, Asian Inspired, Gluten Free Option, Healthy Salmon Recipe
