Easy Spicy Salmon Bowls (Printable Recipe Version)
Zesty salmon gets broiled and served with coconut rice, fast-pickled cukes, and a good drizzle of spicy mayo.
# Ingredients You’ll Need:
→ Coconut Rice
01 -
1 teaspoon coconut sugar
02 -
1/2 teaspoon kosher salt
03 -
1/2 cup plus 2 tablespoons water
04 -
1 cup canned coconut milk
05 -
1 1/3 cup jasmine rice, rinsed
→ Quick Pickled Cucumber
06 -
2 small cucumbers, thinly sliced
07 -
1 teaspoon white sugar
08 -
1/4 cup rice vinegar
→ Spiced Salmon
09 -
1 teaspoon nanami togarashi (optional)
10 -
1 tablespoon white sesame seeds
11 -
3/4 teaspoon ginger powder
12 -
1 teaspoon garlic powder
13 -
1 teaspoon brown sugar
14 -
1 tablespoon low sodium tamari
15 -
3 tablespoons avocado oil
16 -
1 pound salmon, skin removed and cubed
→ Spicy Mayo & Garnish
17 -
Fresh chives, chopped
18 -
Furikake to taste
19 -
1 avocado, sliced
20 -
1 teaspoon lime juice
21 -
2 teaspoons sriracha
22 -
1/3 cup mayonnaise
# Steps to Make It:
01 -
Spoon in rice, then toss in pickled cucumbers and salmon chunks. Top with avocado, sprinkle furikake, add chives, and spoon over spicy mayo.
02 -
Just stir together mayo, sriracha, and a good squeeze of lime juice. There’s your spicy mayo.
03 -
Drizzle oil onto salmon cubes. Shake on the rest of the seasonings, then broil for about 6–8 minutes at 550°F.
04 -
Toss sliced cucumbers in a bowl with sugar and vinegar. Let those chill and soak up some flavor.
05 -
Pop rice, coconut milk, water, salt, and coconut sugar into your rice cooker. Let it cook, then fluff it up.
# Extra Information:
01 -
Rice can also be cooked on the stove if you want
02 -
Want less or more heat? Tweak how much sriracha’s in your mayo
03 -
You can prep the different parts ahead of time