Description
These Spicy Salmon Bowls are a delightful combination of flavors and textures, featuring tender salmon cubes marinated in a savory blend of spices, served over fragrant coconut rice and topped with refreshing cucumbers, creamy avocado, and a zesty spicy mayo.
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
- For the rice: In a rice cooker, combine the rice, coconut milk, water, salt, and sugar. Cook until done, then fluff and keep warm.
- For the cucumber: Mix vinegar and sugar, add cucumber, and toss to coat. Set aside.
- For the salmon: Preheat broil. Toss salmon with oil, tamari, sugar, spices, and sesame seeds. Broil until cooked through.
- For the spicy mayo: Mix mayo, sriracha, and lime juice.
- To assemble: Divide rice into bowls, top with cucumber, salmon, avocado, furikake, chives, and spicy mayo. Season and enjoy!
Notes
- For added crunch, sprinkle some crispy fried shallots over the bowls before serving.
- You can customize the spice level of the mayo by adjusting the amount of sriracha to your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 590mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg
