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Spicy Salmon Bowls with Coconut Rice Recipe
Ben Carraoli

Spicy Salmon Bowls with Coconut Rice Recipe

I love anything spicy and flavorful, so making these Spicy Salmon Bowls with Coconut Rice 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.
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Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.