Spicy Salmon Rice Bowl
A vibrant, one-bowl meal featuring coconut-infused jasmine rice, quick-pickled cucumbers, and broiled, spice-rubbed salmon, all topped with creamy spicy mayo and fresh avocado. Bursting with sweet, tangy, and umami notes, this easy recipe satisfies sushi-bowl cravings in under 30 minutes.
Ingredients
For the Rice:
- 1⅓ cups jasmine rice rinsed and drained
- 1 cup full-fat coconut milk
- ½ cup water + 2 tablespoons
- ½ teaspoon kosher salt
- 1 teaspoon coconut sugar
For the Cucumber:
- ¼ cup rice vinegar
- 1 teaspoon white sugar
- 2 small cucumbers thinly sliced
For the Salmon:
- 1 lb salmon skin removed, cubed
- 3 tablespoons avocado oil
- 1 tablespoon low-sodium tamari or soy sauce
- 1 teaspoon brown sugar or coconut sugar
- 1 teaspoon garlic powder
- ¾ teaspoon ginger powder
- 1 tablespoon white sesame seeds
- 1 teaspoon nanami togarashi optional
For the Spicy Mayo:
- ⅓ cup mayonnaise
- 2 teaspoons sriracha
- 1 teaspoon lime juice
Instructions
- Combine rice, coconut milk, water, salt, and sugar in a rice cooker. Cook and fluff.
- Mix vinegar and sugar, then toss with cucumber slices. Let sit.
- Toss salmon with oil, seasonings, sesame, and togarashi.
- Broil salmon on a baking sheet until browned and cooked through.
- Mix mayonnaise, sriracha, and lime juice for the sauce.
- See full steps with tips & photos → https://mischacrossing.com/spicy-salmon-rice-bowl/
Notes
- Rice Cooker Swap: If you don’t have a rice cooker, simmer rice and liquids in a covered pot; reduce heat to low and cook 15 minutes.
- Vegetarian Option: Replace salmon with pan-seared tofu cubes and use tamari-only seasoning.
- Make-Ahead: Pickle the cucumbers and mix spicy mayo up to a day ahead; store covered in the fridge.