Description
Delicious spicy salmon bowls served over creamy coconut rice, topped with fresh cucumbers and a zesty spicy mayo.
Ingredients
- 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
- 1/4 cup rice vinegar
- 1 tsp white sugar
- 2 small cucumbers, thinly sliced
- 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)
- 1/3 cup mayonnaise
- 2 tsp sriracha
- 1 tsp lime juice
- Avocado (sliced)
- Furikake
- Fresh chives, chopped
Instructions
- In a medium pot, combine jasmine rice, coconut milk, water, kosher salt, and coconut sugar. Bring to a boil and then simmer for 15–18 minutes until liquid is absorbed.
- In a bowl, mix rice vinegar and white sugar until dissolved, then add cucumber slices and let pickle.
- Heat the avocado oil in a skillet over medium heat. Season salmon with tamari, brown sugar, garlic powder, and ginger powder. Cook for 4-5 minutes until browned and tender, then sprinkle sesame seeds and nanami togarashi.
- For spicy mayo, combine mayonnaise, sriracha, and lime juice in a bowl and mix.
- Assemble bowls: start with coconut rice, top with salmon, pickled cucumbers, and avocado. Drizzle spicy mayo and finish with furikake and chives.
Notes
Rinse the jasmine rice thoroughly for best texture. Let cucumbers pickle for maximum flavor.
