Description
These spicy salmon bowls feature broiled salmon, creamy coconut rice, quick pickled cucumber, avocado, and spicy mayo for a balanced, flavorful meal.
Ingredients
Scale
- 1 1/3 cups jasmine rice
- 1 cup canned coconut milk
- 1/2 cup water plus 2 tablespoons
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup rice vinegar
- 1 teaspoon white sugar
- 2 small cucumbers, thinly sliced
- 1 pound salmon, skin removed and cubed
- 3 tablespoons avocado oil
- 1 tablespoon tamari or soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- 3/4 teaspoon chili flakes
- 1 tablespoon white sesame seeds
- 1 teaspoon sesame oil optional
- 1/3 cup mayonnaise
- 2 teaspoons sriracha
- 1 teaspoon lime juice
- 1 ripe avocado, sliced
- Fresh chives, chopped
Instructions
- Rinse and drain the rice, then combine with coconut milk, water, salt, and sugar and cook until tender.
- Mix vinegar and sugar, add cucumbers, and let sit.
- Preheat oven to broil on high.
- Toss salmon with oil, tamari, brown sugar, garlic powder, chili flakes, sesame seeds, and sesame oil.
- Broil salmon for 6 to 8 minutes until cooked through.
- Mix mayonnaise, sriracha, and lime juice.
- Assemble bowls with rice, cucumber, salmon, avocado, chives, and spicy mayo.
Notes
- Use full-fat coconut milk for the best texture.
- Watch the salmon closely while broiling to avoid overcooking.
- Store components separately for easy leftovers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Broiling
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 8g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg