Spicy Salmon Bowls Recipe

If you’re searching for a dinner that’s both crave-worthy and full of bold, satisfying flavors, these Spicy Salmon Bowls will deliver every single time. Creamy coconut rice, sizzling broiled salmon, punchy pickled cucumbers, and a silky spicy mayo come together for a wholesome meal that tastes just like your favorite takeout.

Ingredients You’ll Need

Don’t you just love a recipe where each ingredient truly earns its place? For these Spicy Salmon Bowls, every component—from the creamy coconut rice to the zingy cucumbers and spicy drizzle—adds a layer of flavor, texture, or beautiful color.

• Jasmine Rice: This fragrant rice stays fluffy and gently absorbs the creamy coconut flavor, giving a comforting base for the bowl.
• Canned Full Fat Coconut Milk: It turns your everyday rice into something luxuriously rich and slightly sweet, perfect with the bold salmon.
• Water: Just enough liquid to cook the rice while keeping it creamy but not sticky.
• Kosher Salt: Draws out the flavors in both the rice and the salmon marinade.
• Coconut Sugar: Adds a subtle caramel sweetness to balance heat and acidity throughout the bowl.
• Rice Vinegar: Brings brightness to the quick-pickled cucumbers without overpowering them.
• White Sugar: Softens the vinegar’s tang and helps the cucumbers develop that classic pickled flavor.
• Small Cucumbers: Crisp and refreshing, these chill slices add a needed crunch to the final bowl.
• Salmon Fillet (skin removed, cubed): Heart-healthy and mild, salmon soaks in the savory marinade and broils to tender perfection.
• Avocado Oil: Has a high smoke point—ideal for broiling and keeping the salmon juicy and rich.
• Low Sodium Tamari (or Soy Sauce): Deepens the umami in the salmon marinade; tamari keeps things gluten-free.
• Brown Sugar (or Coconut Sugar): Brings just enough sweetness to glaze the salmon as it cooks.
• Garlic Powder: Provides savory backbone without any chopping or mess.
• Ginger Powder: Gives a hint of warmth and complexity.
• White Sesame Seeds: Nutty crunch and a hint of visual pizzazz when the salmon broils.
• Nanami Togarashi (optional): A Japanese chili blend if you want extra aromatic heat and zing.
• Mayonnaise: Creamy and smooth, it’s the base for your spicy, tangy drizzle that ties every bite together.
• Sriracha: Spicy, garlicky, and just what the mayo needs to keep things exciting.
• Lime Juice: A touch of fresh lime lifts the mayo and brightens the bowl.
• Avocado: Slices of avocado add creaminess and color, creating irresistible contrast with the spicy salmon.
• Furikake: This Japanese seasoning blend brings crunch, umami, and seaweed flavor to finish the bowl.
• Fresh Chives, chopped: Adds color and a mild, oniony zip as the final fresh touch.

Variations

The best thing about Spicy Salmon Bowls is how easily you can make them your own! Don’t be afraid to swap ingredients, add extra veggies, or tweak the toppings based on what’s in your fridge or your mood tonight.

• No Salmon? No Problem: Swap the salmon for cubed firm tofu or cooked shrimp if you prefer or need a plant-based or pescatarian option.
• Low-Carb Twist: Serve everything over cauliflower rice for a lighter, lower-carb version that’s just as satisfying.
• Go Veggie Heavy: Add shredded carrots, edamame, pickled radish, or thinly sliced bell peppers for extra crunch and color.
• Dairy & Gluten Free: Keep things dairy-free by double-checking your mayo, and using tamari keeps these bowls naturally gluten-free.
• Mild or Hot: Dial the sriracha up or down, or skip the togarashi if you’re serving anyone who prefers things on the mild side.

How to Make Spicy Salmon Bowls

Step 1: Make the Coconut Rice

Rinse your jasmine rice well and combine it in your rice cooker with the coconut milk, water, salt, and coconut sugar. This simple process transforms the rice into a creamy, aromatic base that instantly elevates the whole bowl. Just set it, forget it, and fluff when done!

Step 2: Quick-Pickle the Cucumbers

While the rice is cooking, stir together the rice vinegar and a touch of white sugar in a shallow bowl, then toss in your thinly sliced cucumbers. Give them a toss to coat and let them soak up all that tangy flavor as you prep the salmon.

Step 3: Marinate & Broil the Salmon

Pat your cubed salmon dry, then toss with avocado oil, tamari or soy, a sprinkle of brown sugar, garlic and ginger powders, sesame seeds, and nanami togarashi if you like things extra spicy. Spread the marinated cubes out on a rimmed baking sheet and broil at high heat for about 6–8 minutes—the salmon will brown on top and cook through fast, staying juicy inside.

Step 4: Make the Spicy Mayo

As the salmon sizzles, quickly stir together mayonnaise, sriracha, and lime juice in a small bowl. This creamy, spicy sauce is what pulls it all together—don’t skip it! Taste and adjust the sriracha for more or less heat as you like.

Step 5: Assemble and Top It Off

Fluff the coconut rice and divide it among bowls. Top each with pickled cucumbers and hot broiled salmon. Add slices of fresh avocado, then sprinkle with furikake and chopped chives. Finally, drizzle generously with spicy mayo and season with a little salt if needed. Dig in and enjoy every single layer!

How to Serve Spicy Salmon Bowls

Garnishes

Don’t hold back with the toppings—Spicy Salmon Bowls love a sprinkle of furikake for salty crunch, fresh chives for a mild bite, and silky slices of avocado to tie everything together. Feel free to add extra sesame seeds or even a squeeze of lime for extra brightness!

Side Dishes

These bowls are a meal on their own, but you can pair them with a bright side salad (try a simple Asian slaw or seaweed salad), miso soup, or even some steamed edamame for added fun and protein.

Creative Ways to Present

Layer each component in wide, shallow bowls for dramatic effect, or set out the toppings buffet-style so everyone can build their own Spicy Salmon Bowls. You can even make chic “mini bowls” for parties or serve in bento trays for lunch prep!

Make Ahead and Storage

Storing Leftovers

Store all the components—rice, salmon, cucumbers, sauce—separately in airtight containers in the fridge for up to 2 days. Keeping everything separate will help maintain each element’s best texture and flavor for tomorrow’s lunch.

Freezing

While the pickled cucumbers and garnishes aren’t freezer friends, you can freeze the salmon in a well-sealed container for up to one month. The coconut rice also freezes well—let it cool fully before freezing, then thaw gently to avoid mushiness.

Reheating

Gently reheat the salmon and rice in the microwave, covering them with a damp towel to prevent drying. The spicy mayo and garnishes are best added fresh after reheating, and the cucumbers should remain chilled for that classic tangy crunch.

FAQs

Final Thoughts

Once you try these Spicy Salmon Bowls, you’ll understand why they’re always in my dinner rotation—they’re quick, comforting, full of flavor, and customizable for everyone at your table. I hope you’re as hooked as I am—grab those chopsticks and dig in!

Print