Do Share Recipe

I love anything spicy and flavorful, so making this Spicy Salmon Bowls with Coconut Rice Recipe quickly became one of my favorite weeknight meals. Honestly, I’m not a sushi pro, and rolling sushi at home always feels intimidating.

That’s why I adore this recipe—it gives all the bold flavors of a spicy salmon roll without the fuss. The salmon cooks beautifully in the oven, and the coconut rice adds that creamy, slightly sweet base that balances the heat perfectly. It’s fast, satisfying, and honestly, I can’t get enough of it!

Ingredients

Here’s everything you’ll need to make these bowls full of flavor:

jasmine rice – the perfect base, fluffy and aromatic for coconut rice
full-fat coconut milk – adds creaminess and subtle sweetness
kosher salt – enhances all the flavors naturally
coconut sugar – balances the tangy and spicy components
rice vinegar – for a light pickling effect with the cucumber
cucumber – fresh and crisp, thinly sliced
salmon, skin removed and cubed – the star protein, fresh is best
avocado oil – ideal for high-heat cooking and adds subtle richness
low sodium tamari or soy sauce – brings umami without overwhelming saltiness
garlic powder – gives a gentle aromatic flavor
ginger powder – adds warmth and a slight zing
white sesame seeds – for a nutty crunch
nanami togarashi (optional) – a Japanese spice blend to elevate heat and flavor
mayonnaise – creamy base for spicy mayo
sriracha – brings bold heat
lime – brightens the mayo and balances flavors
avocado – creamy topping to mellow spice
furikake (optional) – flavorful garnish with seaweed and sesame
fresh chives – for freshness and visual appeal

Note: Serves several depending on bowl size.

Variations

Use cauliflower rice instead of jasmine rice for a lower-carb version.
Swap mayonnaise for a vegan mayo to make it dairy-free.
Add pickled carrots or radishes for extra crunch and color.
Use smoked paprika or chili flakes if nanami togarashi isn’t available.
If you enjoy hearty comfort-style dinners, you may also like this recipe ground-beef-and-potatoes-skillet-recipe.
For another flavorful baked dish idea, you can explore:
buffalo-chicken-roasted-potato-bake-recipe.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

rice cooker – cooks coconut rice perfectly without monitoring
large rimmed baking sheet – broils salmon evenly
mixing bowls – for seasoning salmon and cucumbers
small bowl – to prepare spicy mayo
knife and cutting board – for slicing vegetables and cubing salmon

How to Make Spicy Salmon Bowls with Coconut Rice

Cook the Coconut Rice

Start by combining jasmine rice, coconut milk, water, salt, and sugar in a rice cooker or on the stovetop. Let it cook until fluffy and creamy. Fluff with a fork before serving to keep it light.

Prepare Quick Pickled Cucumber

Mix rice vinegar and a pinch of sugar in a bowl. Toss thin cucumber slices and let them sit while you cook the salmon. This adds a crisp, tangy contrast to the rich salmon.

Season and Broil the Salmon

Preheat the oven to high broil (around 550°F). Toss salmon cubes with avocado oil, tamari, garlic powder, ginger powder, sesame seeds, and optional nanami togarashi. Spread on a baking sheet and broil 6–8 minutes until just cooked and lightly browned.

Make Spicy Mayo

In a small bowl, combine mayonnaise, sriracha, and lime juice. Adjust the heat to your liking. This adds creaminess and a zesty kick to your bowl.

Assemble the Bowls

Divide coconut rice among bowls. Top with pickled cucumber, broiled salmon, and avocado slices. Garnish with furikake and chopped chives. Drizzle spicy mayo on top and enjoy immediately.

Additional Tips for Making this Recipe Better

I always cook the rice fresh; it tastes best when warm and fluffy.
Marinate salmon for a few hours if possible—it makes a big flavor difference.
I prefer light-colored baking sheets to avoid burning the fish under high broil.
Use a rice cooker if you have one; it saves time and ensures perfectly cooked rice every time.

How to Serve Spicy Salmon Bowls with Coconut Rice

Serve immediately for the best texture and flavor. Arrange avocado and cucumber slices neatly to make the bowl visually appealing. Sprinkle sesame seeds, furikake, or chives on top for a pop of color. I like serving these with lime wedges on the side for an extra zing.

Nutritional Information

Here’s a rough breakdown per serving:

Calories: 450–500 kcal – rich but balanced meal
Protein: 28–30 g – from fresh salmon
Carbohydrates: 45–50 g – mainly from jasmine rice and coconut milk
Fat: 20–22 g – healthy fats from salmon, avocado, and coconut

Make Ahead and Storage

Storing: Keep leftover rice and salmon in airtight containers in the fridge for up to 2 days.

Freezing: I don’t recommend freezing avocado, but cooked salmon and rice can be frozen separately for up to 1 month.

Reheating: Warm rice gently in a pan or microwave. Reheat salmon in a low oven or pan to prevent overcooking. Add fresh toppings after reheating.

Why You’ll Love This Recipe

Here’s why I always make this recipe:

Quick and easy: Perfect for weeknight dinners without stress.
Versatile: Swap proteins or rice to suit your diet.
Bold flavors: Spicy, tangy, creamy, and savory all in one bowl.
Nutrient-packed: A healthy balance of protein, fats, and carbs.
Customizable: Adjust heat, toppings, and sauces to your preference.

Ben Carraoli