This Spicy Salmon Rice Bowl brings together everything I love in one bite—tender broiled salmon, creamy coconut rice, tangy cucumber, and a spicy mayo drizzle.

It’s comforting yet refreshing, bold yet balanced. Whether it’s a meal-prep favorite or a weeknight dinner, this dish always delivers satisfaction.

Why I Love This Recipe

Flavor-packed layers – From the coconut rice to the chili-lime mayo, every bite hits differently.

Quick and versatile – Cooks fast, and every element is easily customizable.

Healthy and satisfying – Protein, carbs, fats, and veggies all in one bowl.

Meal-prep friendly – Each component stores well.

Great balance – Creamy, spicy, sweet, salty, and tangy.

What You’ll Need (Ingredient Highlights)

For the Coconut Rice

Jasmine rice – Light and fluffy base.

Coconut milk – Adds richness and creaminess.

Coconut sugar & salt – Balanced flavor with a subtle sweetness.

For the Cucumber

Rice vinegar & sugar – Creates a quick pickle to cut through the richness.

Cucumber – Brings freshness and crunch.

For the Salmon

Salmon fillet – Cubed for fast broiling and great texture.

Avocado oil – Neutral and high-heat safe.

Tamari or soy sauce – Adds umami.

Garlic & ginger powder – Easy, flavorful aromatics.

Sesame seeds & togarashi – Nutty and spicy finishing touch.

For the Spicy Mayo

Mayonnaise – Creamy base.

Sriracha & lime juice – Brings the heat and brightness.

Pro Tips Before You Start

Rinse the rice – Helps create fluffy, non-sticky grains.

Use full-fat coconut milk – For best flavor and texture.

Slice cucumbers thin – So they absorb the pickle quickly.

Don’t overcook the salmon – A quick broil keeps it juicy.

Build the bowl fresh – Assemble just before serving for best results.

How to Make a Spicy Salmon Rice Bowl

Step 1: Cook the Rice
In a rice cooker, combine rice with coconut milk, water, salt, and sugar.

Cook and keep warm.

Step 2: Make the Cucumber Pickle
Toss sliced cucumbers with rice vinegar and sugar in a shallow dish.

Let sit and absorb while prepping the rest.

Step 3: Season the Salmon
Cube the salmon and toss with oil, tamari, sugar, garlic, ginger, sesame seeds, and togarashi if using.

Step 4: Broil the Salmon
Spread the salmon on a baking sheet and broil until cooked through and slightly browned.

Step 5: Mix the Spicy Mayo
Combine mayonnaise, sriracha, and lime juice in a small bowl.

Stir until smooth.

Step 6: Assemble the Bowl
Scoop rice into bowls, top with cucumber and salmon, then drizzle with spicy mayo.

Garnish with avocado, furikake, and chopped chives.

What to Serve It With

Miso soup or edamame – A cozy side or snack.

Pickled radish or kimchi – Adds extra zing.

Roasted seaweed snacks – For a crispy contrast.

Green tea or yuzu soda – Refreshing beverage pairing.

Extra lime wedges – Brighten the bowl to your liking.

Variations / Substitutions

Use tofu or shrimp – Great protein swaps.

Brown rice or quinoa – For a whole grain option.

Make it low-spice – Reduce sriracha or skip togarashi.

Add fresh mango or pineapple – For a tropical twist.

Swap herbs – Add cilantro, green onion, or Thai basil for variety.

Storage & Leftovers

Fridge – Store components separately in airtight containers for 3–4 days.

Reheat rice and salmon gently – Microwave or warm in a pan.

Keep mayo chilled – Use a clean spoon and seal well.

Cucumber pickles – Stay crisp up to 3 days.

Avoid freezing – Salmon and coconut rice texture won’t hold up.

FAQs

Can I use pre-cooked salmon?
Yes, just skip broiling and warm it gently or serve cold for a poke-style bowl.

What if I don’t have a rice cooker?
You can cook the coconut rice in a pot—bring to boil, cover, simmer, then rest.

Is the mayo spicy?
Moderately—adjust sriracha to your taste. You can also mix in plain yogurt to mellow it out.

Can I use regular soy sauce instead of tamari?
Absolutely. Tamari is gluten-free, but soy sauce works just as well in flavor.

What’s nanami togarashi?
It’s a Japanese chili spice blend that adds a touch of citrus and heat. Optional but amazing.

Can I prepare this ahead of time?
Yes, prep all components and assemble just before eating for best texture.

Is this bowl healthy?
Yes—rich in protein, healthy fats, and balanced carbs, with room to customize for dietary needs.

Final Thoughts

This spicy salmon bowl is one of those recipes that feels like takeout but better—and made entirely by you.

The coconut rice brings a subtle sweetness, the salmon is perfectly seasoned and broiled, and that creamy sriracha mayo pulls it all together.

It’s a fresh, colorful meal that hits every note, and I guarantee it’ll become a regular in your rotation.