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Spicy Salmon Bowls with Coconut Rice Recipe
Ash Tyrrell

Spicy Salmon Bowls with Coconut Rice Recipe

I couldn’t wait to share this 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
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Total Time 55 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Combine mayonnaise, sriracha, and lime juice in a small bowl. Stir until smooth and creamy. Adjust spice level to taste.
  5. 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.