Description
Spicy salmon bowls with coconut rice combine bold flavors, creamy coconut rice, and fresh vegetables for a balanced, nourishing meal. Customizable, easy to make, and perfect for meal prep, this dish is a must-try!
Ingredients
Scale
For the Salmon:
- 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
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 tsp salt
For the Toppings:
- 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
For the Spicy Sauce:
- 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
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, sriracha, honey, garlic, ginger, lime juice, and sesame oil. Place salmon fillets in a dish or zip-top bag and pour the marinade over them. Refrigerate for at least 30 minutes.
- Cook the Coconut Rice: Rinse jasmine rice under cold water. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let rest for 5 minutes before fluffing with a fork.
- Cook the Salmon: Preheat oven to 400°F (200°C) or heat a skillet over medium-high heat.
- Baking: Place salmon on a lined baking sheet and bake for 12-15 minutes.
- Pan-searing: Sear salmon skin-side down for 3-4 minutes, flip, and cook for another 3-5 minutes.
- Prepare the Toppings: Slice cucumber, julienne carrots, slice avocado, and chop green onions and cilantro. Steam edamame if using.
- Make the Spicy Sauce: In a bowl, mix mayonnaise, sriracha, rice vinegar, sugar, chili flakes, and black pepper. Adjust spice level to taste.
- Assemble the Bowls: Divide coconut rice among bowls. Top with cooked salmon, sliced vegetables, and edamame. Drizzle with spicy sauce and garnish with sesame seeds, green onions, and cilantro.
Notes
- Mild Version: Reduce sriracha in marinade and sauce.
- Grilled Salmon: Grill instead of baking or pan-searing.
- Low-Carb Option: Use cauliflower rice or leafy greens.
- Different Proteins: Substitute tofu, shrimp, or chicken.
- Extra Crunch: Add crushed peanuts or crispy fried onions.
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm salmon in a skillet over low heat or microwave at 50% power. Reheat rice with a splash of water or coconut milk.
- Freezing: Freeze cooked salmon for up to 2 months. Thaw in the fridge before reheating.
- Prep Time: 15 minutes
- marination time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, Pan-Searing
- Cuisine: Asian-Inspired
Keywords: spicy salmon bowl, coconut rice, Asian-inspired salmon, healthy salmon recipe, easy meal prep