Name: Spicy Salmon Bowls with Coconut Rice
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Asian-Inspired
Ingredients: 4 salmon fillets; 3 tbsp soy sauce; 2 tbsp sriracha; 1 tbsp honey; 2 cloves garlic, minced; 1 tsp ginger, grated; 1 tbsp lime juice; 1 tbsp sesame oil; 1 cup jasmine rice; 1 cup coconut milk; 1 cup water; 1/2 tsp salt; 1/2 cucumber, thinly sliced; 1 carrot, julienned; 1 avocado, sliced; 1/2 cup edamame, steamed; 2 green onions, chopped; 1 tbsp sesame seeds; 1/4 cup cilantro, chopped; 1/4 cup mayonnaise; 1 tbsp sriracha; 1 tsp rice vinegar; 1/2 tsp sugar; 1/4 tsp chili flakes; 1/4 tsp black pepper

inesboulila plate of rice and chicken and avocado and cucumber bc31e6b4 a474 4632 9eda 769629a0fa8e

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Spicy salmon bowls with coconut rice are a perfect blend of bold flavors, vibrant colors, and nourishing ingredients. The rich, buttery salmon is infused with a spicy marinade that delivers just the right amount of heat, while the coconut rice provides a creamy, slightly sweet contrast. The combination of fresh vegetables and a zesty sauce ties everything together, making this dish a well-rounded, satisfying meal. Plus, it’s easy to customize with different toppings and spice levels to suit individual preferences.

Ingredients

Salmon fillets
Soy sauce
Sriracha
Honey
Garlic
Ginger
Lime juice
Sesame oil
Jasmine rice
Coconut milk
Water
Salt
Cucumber
Carrots
Avocado
Edamame
Green onions
Sesame seeds
Cilantro
Mayonnaise
Rice vinegar
Chili flakes
Sugar
Black pepper

Directions

Step 1: Prepare the Marinade

In a small bowl, whisk together soy sauce, sriracha, honey, minced garlic, grated ginger, lime juice, and sesame oil. Place the salmon fillets in a shallow dish or zip-top bag and pour the marinade over them. Let them marinate for at least 30 minutes in the refrigerator.

Step 2: Cook the Coconut Rice

Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes. Turn off the heat and let the rice rest for another 5 minutes before fluffing with a fork.

Step 3: Cook the Salmon

Preheat the oven to 400°F (200°C) or heat a skillet over medium-high heat. If baking, place the marinated salmon on a lined baking sheet and bake for 12-15 minutes until cooked through. If using a skillet, sear the salmon skin-side down first for 3-4 minutes, then flip and cook for another 3-5 minutes until it reaches your preferred doneness.

Step 4: Prepare the Toppings

While the salmon is cooking, thinly slice the cucumber, julienne the carrots, slice the avocado, and chop the green onions and cilantro. If using edamame, lightly steam them.

Step 5: Make the Spicy Sauce

In a small bowl, mix mayonnaise with sriracha, a splash of rice vinegar, a pinch of sugar, and chili flakes for an extra kick. Adjust the spice level to taste.

Step 6: Assemble the Bowls

Divide the coconut rice among serving bowls. Top with the cooked salmon fillets, sliced vegetables, edamame, and avocado. Drizzle with the spicy sauce and garnish with sesame seeds, green onions, and cilantro.

Variations

Mild Version: Reduce the amount of sriracha in the marinade and sauce for a milder flavor.
Grilled Salmon: Instead of baking or pan-searing, grill the salmon for a smoky taste.
Low-Carb Option: Swap out coconut rice for cauliflower rice or a bed of leafy greens.
Different Proteins: Use tofu, shrimp, or chicken as an alternative to salmon.
Extra Crunch: Add crushed roasted peanuts or crispy fried onions for texture.

Servings and Timing

Prep Time: 15 minutes
Marinating Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 4

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Gently reheat the salmon in a skillet over low heat or in the microwave at 50% power to avoid drying it out. The coconut rice can be reheated in the microwave with a splash of water or coconut milk to retain moisture.
Freezing: The cooked salmon can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

How can I make this dish spicier?

Increase the sriracha in the marinade and sauce or add red pepper flakes and a dash of hot sauce.

Can I use brown rice instead of jasmine rice?

Yes, but brown rice takes longer to cook. Adjust the cooking time accordingly.

What can I use instead of coconut milk in the rice?

You can use regular water or chicken broth for a lighter alternative.

Is this recipe gluten-free?

Use tamari instead of soy sauce to make it gluten-free.

Can I meal prep this dish?

Yes! Cook everything in advance and store in separate containers to assemble fresh before serving.

What vegetables work well in this bowl?

Other great options include bell peppers, radishes, red cabbage, and snap peas.

How do I know when the salmon is fully cooked?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Can I air-fry the salmon?

Yes! Air-fry at 375°F (190°C) for about 10 minutes, flipping halfway through.

What can I serve with this bowl?

Miso soup, seaweed salad, or a side of roasted vegetables pair well with this dish.

Can I use frozen salmon?

Absolutely. Just thaw it completely before marinating and cooking.

Conclusion

Spicy salmon bowls with coconut rice offer the perfect combination of heat, creaminess, and fresh flavors, making them an excellent choice for a quick yet delicious meal. With the versatility to customize toppings and spice levels, this dish is sure to be a favorite in any kitchen. Try it today and enjoy a restaurant-quality meal right at home!

Print