Spicy Salmon Bowls with Coconut Rice and Quick-Pickled Cucumber
By Liam Carter
Prep
15 min
Cook
40 min
Total
55 min
Servings
4
Level
Easy
High broiler temperatures allow seasoned salmon cubes to brown quickly while limiting their cooking time․ Spicy salmon bowls contain salmon cubes and other toppings‚ including coconut rice‚ quick-pickled cucumber‚ avocado‚ and sriracha-lime mayonnaise․
Coconut milk‚ water‚ kosher salt‚ and coconut sugar are cooked with rinsed jasmine rice to prepare the base of the bowl․ Rice vinegar and white sugar are used to marinate sliced cucumbers while preparing the salmon․ Avocado oil‚ tamari or soy sauce‚ brown or coconut sugar‚ garlic‚ ginger‚ sesame seeds‚ and optional nanami togarashi chili powder are added to the salmon before broiling․
Salmon cooks for six to eight minutes in a 550°F broiler․ The salmon should be slightly browned and cooked through․ To brown both sides evenly‚ place cubed salmon in a single layer on a rimmed baking sheet․ The main danger in broiling salmon is overcooking․ Broiling runs counter to the recipe's goals of quick‚ high-temperature cooking․
Fill bowls with hot coconut rice․ Add cucumber‚ salmon‚ avocado‚ furikake‚ chives‚ and spicy mayo to bowls․ According to the original recipe‚ using freshly cooked rice makes the recipe more flavorful․ Experiment with spicy mayo in this recipe and add salt only if needed․
Why you'll love this recipe
- High broiler temperatures give seasoned salmon cubes visible browning in six to eight minutes․ The salmon cubes are completely cooked and browned․
- Coconut milk is boiled with jasmine rice‚ water‚ salt‚ and sugar to make a simple rice dish that pairs well with the spicy ingredients over it and doesn't require another sauce․
- Quick cucumber pickling while the salmon is being prepared for the bowls will provide a fresh‚ sour flavor to the bowls without extra preparation time․
- The spicy mayo is made as part of the grilled salmon dish‚ so the mayonnaise‚ sriracha‚ and lime juice are ready for serving․
- A sheet pan with sides helps you broil salmon cubes in one layer so they don't steam rather than broil․
- The coconut rice is kept warm until assembly‚ as instructed by the recipe writer․
Ingredients
- •1 ⅓ cup jasmine rice (rinsed and drained)
- •1 cup full fat coconut milk (canned)
- •½ cup water (plus 2 tbsp)
- •½ tsp kosher salt
- •1 tsp coconut sugar
- •¼ cup rice vinegar
- •1 tsp white sugar
- •2 small cucumbers (thinly sliced)
- •1 lb salmon (skin removed, cubed)
- •3 tbsp avocado oil
- •1 tbsp low sodium tamari (or soy sauce)
- •1 tsp brown sugar (or coconut sugar)
- •1 tsp garlic powder
- •¾ tsp ginger powder
- •1 tbsp white sesame seeds
- •1 tsp nanami togarashi (optional)
- •⅓ cup mayonnaise
- •2 tsp sriracha
- •1 tsp lime juice
- •avocado (sliced, for garnish)
- •furikake (for garnish)
- •fresh chives (chopped, for garnish)
Instructions
- 1
In a rice cooker, combine the jasmine rice, coconut milk, water, kosher salt, and coconut sugar, and mix to combine.
- 2
Cover and set the rice cooker to cook.
- 3
Once cooked, fluff the rice and keep warm until ready to assemble.
- 4
Mix the rice vinegar and white sugar in a shallow dish or bowl.
- 5
Add the sliced cucumber and toss to coat.
- 6
Let the cucumber sit while preparing the salmon.
- 7
Preheat the oven to broil on high at 550°F.
- 8
Place the cubed salmon in a large bowl and add the avocado oil, tamari or soy sauce, brown or coconut sugar, garlic powder, ginger powder, sesame seeds, and nanami togarashi if using.
- 9
Toss the salmon to combine.
- 10
Transfer the salmon to a large rimmed baking sheet.
- 11
Broil for 6 to 8 minutes, depending on preference, until slightly browned and cooked through.
- 12
While the salmon is cooking, mix the mayonnaise, sriracha, and lime juice in a small bowl.
- 13
Divide the rice into bowls and top with cucumber and salmon.
- 14
Add the sliced avocado and garnish with furikake and chopped chives.
- 15
Drizzle the spicy mayo over the salmon and season with salt if needed.
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