Description
These Spicy Salmon Bowls are a perfect blend of flavors and textures, featuring tender salmon with a crispy exterior, fragrant coconut jasmine rice, tangy pickled cucumbers, creamy avocado, and a spicy mayo drizzle. This dish is not only delicious but also visually appealing, making it a great option for a flavorful and satisfying meal.
Ingredients
Units
Scale
Rice:
- 1 1/3 cup jasmine rice, rinsed & drained
- 1 cup full fat coconut milk (canned)
- 1/2 cup water, plus 2 tbsps
- 1/2 tsp kosher salt
- 1 tsp coconut sugar
Cucumber:
- 1/4 cup rice vinegar
- 1 tsp white sugar
- 2 small cucumbers, thinly sliced
Salmon:
- 1 lb salmon (skin removed, cubed)
- 3 tbsps avocado oil
- 1 tbsp low sodium tamari (or soy sauce)
- 1 tsp brown sugar (or coconut sugar)
- 1 tsp garlic powder
- 3/4 tsp ginger powder
- 1 tbsp white sesame seeds
- 1 tsp nanami togarashi (optional)
Spicy Mayo:
- 1/3 cup mayonnaise
- 2 tsp sriracha
- 1 tsp lime juice
Garnish:
- Avocado (sliced)
- furikake
- fresh chives, chopped
Instructions
- Rice: In a rice cooker, combine the rice, coconut milk, water, salt, and sugar. Cook until done, then fluff and keep warm.
- Cucumber: Mix vinegar and sugar, add cucumbers, and let sit.
- Salmon: Preheat broil, coat salmon with oil, tamari, sugar, garlic powder, ginger, sesame seeds, and nanami togarashi. Broil until cooked.
- Spicy Mayo: Mix mayonnaise, sriracha, and lime juice.
- Assemble: Divide rice into bowls, top with cucumber, salmon, avocado, furikake, chives, and spicy mayo. Season with salt.
Notes
- You can adjust the spiciness of the mayo by adding more or less sriracha according to your preference.
- Feel free to customize the toppings with your favorite ingredients such as edamame, radishes, or pickled ginger.
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 520 kcal
- Sugar: 8g
- Sodium: 660mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
