It is 6pm and you need a win. These Spicy Salmon Bowls are your new secret weapon.
Summer evenings call for something bright and refreshing. This meal delivers big flavor with very little effort. You will love how the creamy rice balances the heat.
Why You’ll Love This Recipe
This dish is perfect for a healthy reset after a busy weekend. It feels like a fancy restaurant meal but costs much less.
The salmon provides a massive protein boost to keep you full. You can prep the ingredients ahead of time for easy lunches. It is truly a crowd-pleasing dinner for the whole family.
Simple Method
Cooking this meal is very straightforward and stress-free. You simply simmer the rice while you glaze the salmon. The honey-sriracha marinade caramelizes beautifully in the pan.
Even if you are new to cooking fish, you can do this. Searing the cubes is faster than baking a whole fillet. You will have dinner on the table in under 40 minutes.
Simple Ingredients
Most of these items are likely already in your pantry. Using full-fat coconut milk makes the rice incredibly rich.
- 1.5 lbs salmon fillets, skin removed and cubed
- 2 cups jasmine rice
- 13.5 oz full-fat coconut milk
- 1 cup water
- 1/2 tsp kosher salt
- 2 tbsp sriracha
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tbsp olive oil
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 1/4 cup scallions, chopped
- 1 tbsp toasted sesame seeds
Step-by-Step
- Place jasmine rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
- In a large mixing bowl, whisk together sriracha, soy sauce, honey, sesame oil, garlic powder, and ground ginger.
- Add the cubed salmon to the bowl and toss gently to coat each piece thoroughly in the marinade.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Add salmon cubes to the skillet in a single layer, ensuring they are not crowded. Sear for 2-3 minutes per side until the marinade caramelizes and the salmon is cooked through.
- Fluff the coconut rice with a fork and divide among four serving bowls.
- Top each bowl with the seared spicy salmon, sliced cucumber, and avocado slices.
- Garnish with chopped scallions and toasted sesame seeds before serving.
Best Ways to Enjoy It
Serve these bowls warm for a cozy yet light summer dinner. The cool cucumber and creamy avocado are essential for balance. You can add a squeeze of fresh lime for extra brightness.
Pack the leftovers into glass containers for easy weekday lunches. Simply keep the fresh toppings separate until you are ready to eat. It is a meal you will look forward to all morning.
Storage & Reheating
Store the salmon and rice in the fridge for up to three days. Keep the avocado and cucumber in separate bags to stay fresh. To reheat, microwave the rice and salmon for about one minute. Gently reheating ensures the salmon stays tender and juicy.
Tips for Best Results
- Do not skip rinsing your rice to avoid a gummy texture.
- Use a very hot pan to get that golden brown sear on the salmon.
- Cut your salmon into even cubes so they cook at the same rate.
- Wipe the skillet between batches if the honey starts to burn.
- Add a splash of lime juice to the avocado to prevent browning.
- Try using low-sodium soy sauce if you are watching your salt intake.
- Prep the vegetables while the rice simmers to save time.
Easy Flavor Ideas
- Swap the salmon for large shrimp for a quicker protein option.
- Use cauliflower rice for a lower-carb version of this meal.
- Add pickled ginger or kimchi for a tangy flavor boost.
- Stir in some mango chunks for a sweet summer twist.
Common Questions
Can I use frozen salmon?
Yes, just ensure it is fully thawed before you start. Pat the fish dry with a paper towel before cubing it. This helps the marinade stick better.
Is this recipe very spicy?
It has a nice kick but is not overwhelming. The coconut rice cools down the heat perfectly. You can reduce the sriracha to one tablespoon for a milder flavor.
I hope these vibrant bowls bring a little sunshine to your dinner table tonight. They are so simple and satisfying to make.
— Katie Wood
Ingredients
- 1.5 lbs salmon fillets, skin removed and cubed
- 2 cups jasmine rice
- 13.5 oz full -fat coconut milk
- 1 cup wate r
- 1/2 tsp kosher salt
- 2 tbsp srirach a
- 1 tbsp soy sauce
- 1 tbsp hone y
- 1 tbsp toasted sesame oil
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tbsp olive oil
- 1 cucumber , thinly sliced
- 1 avocado , sliced
- 1/4 cup scallions , chopped
- 1 tbsp toasted sesame seeds
Instructions
- Place jasmine rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
- In a large mixing bowl, whisk together sriracha, soy sauce, honey, sesame oil, garlic powder, and ground ginger.
- Add the cubed salmon to the bowl and toss gently to coat each piece thoroughly in the marinade.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Add salmon cubes to the skillet in a single layer, ensuring they are not crowded. Sear for 2-3 minutes per side until the marinade caramelizes and the salmon is cooked through.
- Fluff the coconut rice with a fork and divide among four serving bowls.
- Top each bowl with the seared spicy salmon, sliced cucumber, and avocado slices.
- Garnish with chopped scallions and toasted sesame seeds before serving.
