Description
This vibrant Spicy Salmon Bowl with Coconut Rice combines the rich, creamy flavor of coconut-infused jasmine rice with tender, spicy salmon cubes. Fresh avocado, shredded carrots, crisp cucumber, and green onions add a refreshing crunch, all tied together with a drizzle of zesty lime and a sprinkle of sesame seeds. Perfect for a nutritious and flavorful weeknight dinner that’s easy to prepare.
Ingredients
Scale
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup water
- 1 cup canned coconut milk (full-fat)
- 1/2 teaspoon salt
For the Spicy Salmon:
- 1 lb salmon fillet (skin removed, cut into cubes)
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (grated)
- 1/2 teaspoon chili flakes (optional)
For the Bowls:
- 1 avocado (sliced)
- 1 cup shredded carrots
- 1 cup cucumber (thinly sliced)
- 2 green onions (sliced)
- 1 tablespoon sesame seeds
- lime wedges
- fresh cilantro for garnish (optional)
Instructions
- Cook the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a saucepan, combine the rinsed rice, water, coconut milk, and salt. Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer gently for 15–18 minutes or until all the liquid is absorbed. Remove from heat and let the rice sit, covered, for 5 minutes to steam. Finally, fluff the rice with a fork to separate the grains.
- Marinate the Salmon: While the rice cooks, prepare the spicy salmon. In a medium bowl, whisk together soy sauce, sriracha, honey, sesame oil, minced garlic, grated ginger, and optional chili flakes until well combined. Add the salmon cubes to this marinade and toss gently to coat them evenly. Allow the salmon to marinate for at least 10 minutes to absorb the flavors.
- Cook the Salmon: Heat a nonstick skillet over medium-high heat. Once hot, add the marinated salmon pieces in a single layer. Cook for 5–7 minutes, turning occasionally, until the salmon is cooked through and has a nice caramelized surface. The salmon should flake easily with a fork and have a slightly crispy exterior.
- Assemble the Bowls: Divide the prepared coconut rice evenly between four serving bowls. Top each bowl with the cooked spicy salmon cubes. Arrange sliced avocado, shredded carrots, thinly sliced cucumber, and green onions around or on top of the salmon for freshness and texture. Sprinkle sesame seeds over each bowl and garnish with fresh cilantro if desired. Serve with lime wedges to squeeze over the bowl for a vibrant finish.
Notes
- To make this recipe gluten-free, replace soy sauce with tamari sauce.
- If you prefer not to pan-fry the salmon, bake it at 400°F (200°C) for 10–12 minutes until cooked through.
- Feel free to customize your bowls with additional veggies like edamame, radishes, or pickled onions for extra flavor and crunch.
- Full-fat canned coconut milk provides the best creaminess for the rice, but you can use light coconut milk to reduce calories.
