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A vibrant bowl of seared spicy salmon cubes, sliced avocado, and cucumber over fluffy coconut rice.
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Spicy Salmon Bowls with Coconut Rice

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 645kcal

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.