Easy Spicy Salmon Rice Bowls

Want those kicky salmon rolls you always order out, but right at home? Toss together these bold salmon bowls—think silky fish on creamy coconut rice, snappy pickled cukes, and a dreamy spicy mayo drizzled on top. After way too many delivery bills, I learned that making this myself is way more fun. You get heaping portions and can switch things up for whatever you’re craving that day.

Just last week I whipped up these bowls for a low-key hang with friends, and nobody could believe they weren’t from the corner sushi joint. That mix of crunch, cream, and spice got everyone grabbing seconds. Seriously, simple sometimes just wins.

Must-Try Ingredients

• Fresh salmon: Grab bright, springy pieces that don’t smell fishy—wild catches more flavor, but good farmed works
• Jasmine rice: Fluffy and a little floral, makes a cozy base
• Coconut milk: Go for full-fat canned stuff so your rice is extra rich
• Persian cucumbers: Super crunchy and thin-skinned for no-fuss pickling
• Avocado: You want a gentle squeeze to tell it’s just soft enough
• Japanese mayo: Way creamier and tastier in spicy sauce than your everyday stuff
• Herbs: Try cilantro or sliced green onions for color and zing

Growing up near the water taught me good seafood makes a dish. My dad, the family chef, drilled home that what you put in is what you get out. This dish truly pops if you grab top-notch salmon—don’t skimp if you can help it!

How to Put Yours Together

Rice Base:

Give your jasmine rice a serious wash in cool water until it clears up. Stir it together with coconut milk and just a bit of salt. Cook how you like—once the rice is fluffy and steamy, you’re set.

Pickling the Cucumbers:

Use a sharp knife to slice those cucumbers thin and even. Mix up rice vinegar with sugar and salt, toss the slices in, and let them hang out while you prep the rest.

Getting the Salmon Ready:

Mix up your favorite spices and rub all over the salmon cubes. Broil them on a tray so the edges get toasty but the middle stays soft and juicy.

Building the Bowl:

Scoop coconut rice in first. Scatter salmon over it. Pile on pickled cukes and avocado. Drizzle your spicy sauce over everything and throw on some chopped herbs to finish.

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After loads of trial and error, I found that planning out the timing really matters here. Let the rice sit a bit, but serve the salmon right away. My family always asks for extra pickles—they’re still snappy after a few days in the fridge.

Awesome Pairings

To really make the bowl pop, sip on cold green tea or your favorite crisp lager. A cup of miso soup up front is always a hit. If I’ve got a crowd, simple seaweed salad goes great on the side, adding a little something extra.

Fun Twists

Try swapping in fruit when it’s hot out—mango or pineapple are perfect for a summer vibe. When it’s cold, roasted mushrooms or Brussels sprouts totally work. Want more protein? Tofu or edamame fit right in. However you mix it up, the main flavors always shine through.

Stay Fresh Tips

Store everything apart in tight containers. Rice keeps in the fridge up to three days. Warm leftover salmon gently with a splash of water, or eat it cold (not bad, actually). Quick cucumber pickles stay tasty for nearly a week when they hang out in the brine.

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After making loads of versions over the years, I love how you can tweak this for whatever you’re feeling. Every time is a bit different, and honestly, that’s what keeps it fun. Whether it’s lunch for one or you’re feeding a crew, you’ll get loads of smiles (and probably a request for the secret sauce).

This meal is a total staple at my place—weeknight lifesaver and a crowd-pleaser when people drop by. Healthy stuff, big flavors, but totally doable. Seriously, just keep playing with your food. This one’s the perfect excuse to try new things and get creative in the kitchen.

Common Recipe Questions

→ No rice cooker?

You can make your rice right on the stove instead.

→ Adjust spice level?

Dial up or down the sriracha in the mayo as much as you want.

→ Make ahead?

Keep the parts separate in the fridge, then throw them together when it's time to eat.

→ Best salmon?

Go for fresh salmon without skin, cut evenly so it cooks the same.

→ Substitute togarashi?

Leave it out or grab red pepper flakes instead.