Spicy Salmon Bowl with Coconut Rice, Cucumber & Avocado
This bowl combines the richness of salmon, the light sweetness of coconut rice, crisp cucumbers, and buttery avocado. The spicy sauce ties everything together with a bright, zesty kick. A balanced and nourishing bowl that feels fresh, filling, and flavorful.
⏱️ Time
Prep: 15 minutes
Cook: 15–18 minutes
Total: 30–33 minutes
Ingredients
For Spicy Salmon
2 salmon fillets (150–180g each), skin removed
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp hot honey (or 1 tsp honey + 1 tsp chili sauce)
1 tsp sriracha (or any chili garlic sauce)
½ tsp paprika
¼ tsp black pepper
¼ tsp garlic powder
Pinch of salt
Juice of ½ lime
For Coconut Rice
1 cup basmati or jasmine rice
1 cup coconut milk (full-fat for creaminess)
¾ cup water
½ tsp salt
1 tsp sugar (optional but enhances flavor)
For Bowl Veggies
1 cucumber, sliced or diced
1 avocado, sliced
½ cup shredded purple cabbage (optional)
1 tbsp toasted sesame seeds (optional)
Fresh cilantro or green onions (optional)
Spicy Drizzle Sauce
2 tbsp mayonnaise (or Greek yogurt)
1 tbsp sriracha
1 tsp lime juice
½ tsp soy sauce
½ tsp honey
Instructions
1. Cook the Coconut Rice
1. Rinse rice until water runs clear.
2. Add rice to a pot with:
- Coconut milk
- Water
- Salt
- Sugar
3. Bring to a boil, then cover and reduce heat to low.
4. Cook 12–15 minutes until fluffy.
5. Turn off heat and keep covered 5 minutes.
The rice should be creamy, slightly sticky, and fragrant.
2. Prepare the Spicy Salmon
1. Cut salmon into bite-sized cubes.
2. Mix in a bowl:
- Olive oil
- Soy sauce
- Hot honey
- Sriracha
- Garlic powder
- Paprika
- Lime juice
- Salt & pepper
3. Toss salmon to coat well.
Cooking Options:
Pan-sear (best flavor):
Heat a pan with a little oil.
Cook salmon 5–7 minutes, gently flipping until cooked and caramelized.
Air fry:
200°C for 7–9 minutes.
Oven bake:
200°C for 12 minutes.
3. Make the Spicy Drizzle
Whisk together:
- Mayonnaise
- Sriracha
- Honey
- Soy sauce
- Lime juice
Makes a creamy, tangy, spicy topping.
4. Assemble the Bowl
In each bowl:
1. Scoop warm coconut rice.
2. Add spicy salmon pieces.
3. Add:
- Fresh cucumber
- Avocado slices
- Shredded cabbage (optional)
4. Drizzle spicy mayo sauce on top.
5. Garnish with sesame seeds or cilantro.
️ Tips & Notes
Use low sodium soy sauce is needed — the sauce is already flavorful.
Add mango cubes for a tropical twist.
Swap salmon with shrimp or tofu for variety.
Add extra lime for tanginess.
❓ Frequently asked questions FAQ
Can I make it less spicy?
Yes — reduce sriracha and use more honey or mayo.
Can I meal prep it?
Yes! Store rice + salmon together and add fresh veggies later.
Can I use brown rice?
Absolutely — cook slightly longer with more water.
Nutritional Information
Calories: 620–680
Protein: 36–42 g
Carbs: 52–58 g
Fat: 30–34 g
Fiber: 6–8 g