I couldn’t wait to share this Spicy Salmon Bowls with Coconut Rice Recipe after making it so many times myself — it’s become a weeknight staple in my kitchen. From the creamy coconut-infused rice to the fiery, oven-broiled salmon, every bite feels like a restaurant-quality meal. I first made these bowls craving spicy salmon rolls but wanted a simpler way to get those big flavors without the sushi-rolling fuss.
It’s totally satisfying, lighter than takeout, and comes together faster than you’d expect — trust me, you’re going to love it! If you enjoy hearty protein-based meals, you might also like this recipe beef-tenderloin-recipe-with-garlic-and-herbs.
Ingredients
Here are all the ingredients you’ll need (serves about 4):
- 1 ⅓ cup jasmine rice, rinsed and drained – Rinsing removes excess starch and keeps the rice fluffy.
- 1 cup full-fat coconut milk – Adds rich creaminess and subtle sweetness.
- ½ cup water + 2 tablespoons – Helps achieve the perfect rice texture.
- ½ teaspoon kosher salt – Balances and enhances flavor.
- 1 teaspoon coconut sugar – Deepens the coconut flavor.
- ¼ cup rice vinegar – Creates bright, tangy quick pickles.
- 1 teaspoon white sugar – Balances the vinegar.
- 2 small cucumbers, thinly sliced – Adds freshness and crunch.
- 1 pound salmon, skin removed and cubed – The main protein source.
- 3 tablespoons avocado oil – High smoke point, perfect for broiling.
- 1 tablespoon low-sodium tamari (or soy sauce) – Adds savory depth.
- 1 teaspoon brown or coconut sugar – Helps caramelize the salmon.
- 1 teaspoon garlic powder – Provides bold flavor.
- ¾ teaspoon ginger powder – Adds warmth and balance.
- 1 tablespoon white sesame seeds – Adds nutty texture.
- 1 teaspoon nanami togarashi (optional) – Brings extra spice.
- ⅓ cup mayonnaise – Creamy base for spicy sauce.
- 2 teaspoons sriracha – Adds heat and tang.
- 1 teaspoon lime juice – Brightens the sauce.
- Avocado, sliced – Creamy topping.
- Furikake (optional) – Adds umami flavor.
- Fresh chives, chopped – Fresh finishing touch.
Note: This recipe serves approximately 4 bowls.
Variations
- Dairy-free option: The recipe is naturally dairy-free as written.
- Lower spice: Reduce or omit sriracha and togarashi.
- Extra vegetables: Add shredded carrots, edamame, or radish.
- Lower sugar: Skip added sugar in the salmon or sauce.
- Grain swap: Use brown rice, quinoa, or cauliflower rice.
- For another flavorful poultry option, you can try this recipe as well oven-baked-greek-chicken-breast-recipe.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
Equipment You Need
- Rice cooker – Makes coconut rice perfectly tender.
- Large mixing bowl – For coating salmon with seasoning.
- Rimmed baking sheet – Ensures even broiling.
- Small bowl – For mixing spicy mayo.
- Measuring cups and spoons – For accurate ingredient portions.
How to Make Spicy Salmon Bowls with Coconut Rice
Prepare the Coconut Rice
Start by rinsing the jasmine rice until the water runs clear. This step keeps the grains separate and fluffy. Add rice, coconut milk, water, salt, and coconut sugar to a rice cooker. Cook according to instructions, then fluff and keep warm.
Make the Quick Pickled Cucumbers
In a bowl, mix rice vinegar and white sugar until dissolved. Add thin cucumber slices and let them sit while you prepare the salmon. They will become lightly tangy and refreshing.
Broil the Salmon
Preheat oven to high broil (about 550°F). Toss cubed salmon with avocado oil, tamari, sugar, garlic powder, ginger, sesame seeds, and optional spice. Spread on a baking sheet and broil for 6–8 minutes until browned and cooked through.
Prepare the Spicy Mayo
Combine mayonnaise, sriracha, and lime juice in a small bowl. Stir until smooth and creamy. Adjust spice level to taste.
Assemble the Bowls
Divide coconut rice into bowls. Top with salmon, pickled cucumbers, avocado slices, and furikake. Drizzle with spicy mayo and garnish with chives before serving.
Additional Tips for Making This Recipe Better
- I always rinse the rice thoroughly — it improves texture.
- I let the salmon sit with seasoning for a few minutes before broiling for deeper flavor.
- I toast sesame seeds briefly in a pan to enhance aroma.
- I add extra lime juice at the end for freshness.
- I serve immediately for the best texture contrast.
How to Serve Spicy Salmon Bowls with Coconut Rice
Serve these bowls fresh and warm. Arrange toppings separately so everyone can customize their bowl. Drizzle extra spicy mayo on top for presentation. Add extra lime wedges for brightness. These bowls pair well with a light salad or simple soup.
Nutritional Information
Approximate per serving:
- Calories: 550–650
- Protein: 30–35g
- Carbohydrates: 60–70g
- Fat: 25–30g
Make Ahead and Storage
Refrigerating
Store salmon and rice separately in airtight containers.
Keep refrigerated for up to 3 days.
Add fresh toppings just before serving.
Freezing
Rice and salmon can be frozen, though texture may soften slightly.
Store in freezer-safe containers.
Best used within 1 month.
Reheating
Reheat rice in the microwave with a damp paper towel.
Warm salmon gently in the oven or stovetop.
Avoid overheating to maintain moisture.
Why You’ll Love This Recipe
This recipe is easy, flavorful, and customizable.
- Quick to prepare – Perfect for busy weeknights.
- Bold flavors – Sweet coconut rice balances spicy salmon.
- Highly customizable – Adjust heat and toppings easily.
- Nutritious and balanced – Contains protein, healthy fats, and carbs.
- Meal-prep friendly – Great for leftovers.
Spicy Salmon Bowls with Coconut Rice Recipe
Ingredients
Method
- Start by rinsing the jasmine rice until the water runs clear. This step keeps the grains separate and fluffy. Add rice, coconut milk, water, salt, and coconut sugar to a rice cooker. Cook according to instructions, then fluff and keep warm.
- In a bowl, mix rice vinegar and white sugar until dissolved. Add thin cucumber slices and let them sit while you prepare the salmon. They will become lightly tangy and refreshing.
- Preheat oven to high broil (about 550°F). Toss cubed salmon with avocado oil, tamari, sugar, garlic powder, ginger, sesame seeds, and optional spice. Spread on a baking sheet and broil for 6–8 minutes until browned and cooked through.
- Combine mayonnaise, sriracha, and lime juice in a small bowl. Stir until smooth and creamy. Adjust spice level to taste.
- Divide coconut rice into bowls. Top with salmon, pickled cucumbers, avocado slices, and furikake. Drizzle with spicy mayo and garnish with chives before serving.
Notes
- I always rinse the rice thoroughly — it improves texture.
- I let the salmon sit with seasoning for a few minutes before broiling for deeper flavor.
- I toast sesame seeds briefly in a pan to enhance aroma.
- I add extra lime juice at the end for freshness.
- I serve immediately for the best texture contrast.
