Spicy Salmon Bowl with Coconut Rice
This Spicy Salmon Bowl with Coconut Rice is a flavorful, well-balanced meal with a mix of spicy, sweet, and umami flavors. The tender, spicy-glazed salmon is served over creamy coconut rice and topped with fresh veggies and a tangy sriracha mayo drizzle. It’s a restaurant-quality dish that’s easy to make at home!
Prep Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Salmon:
4 (4-6 oz) salmon fillets, skin-on or skinless
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon honey (or maple syrup)
1 tablespoon sriracha (adjust to spice preference)
1 tablespoon sesame oil (or olive oil)
1 teaspoon rice vinegar
1 teaspoon grated ginger
1 clove garlic, minced
½ teaspoon black pepper
For the Coconut Rice:
1 ½ cups jasmine rice (or basmati)
1 (13.5 oz) can coconut milk (full-fat or light)
1 cup water
½ teaspoon salt
1 teaspoon sugar (optional, for slight sweetness)
For the Toppings:
1 avocado, sliced
1 cup shredded carrots
½ cup cucumber, sliced
½ cup edamame (cooked and shelled)
1 tablespoon sesame seeds
2 green onions, sliced
1 small jalapeno, sliced (optional, for extra heat)
For the Sriracha Mayo:
¼ cup mayonnaise (or Greek yogurt for a lighter option)
1 tablespoon sriracha
1 teaspoon lemon or lime juice
Instructions
Step 1: Make the Coconut Rice
1. Rinse the rice under cold water until the water runs clear.
2. In a medium pot, combine rice, coconut milk, water, salt, and sugar.
3. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
4. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
Step 2: Marinate and Cook the Salmon
1. In a small bowl, whisk together soy sauce, honey, sriracha, sesame oil, rice vinegar, ginger, garlic, and black pepper.
2. Place salmon fillets in the marinade and let sit for at least 10 minutes (or up to 30 minutes for more flavor).
3. Heat a non-stick skillet over medium heat. Add a little oil and cook salmon for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 125-130°F for medium).
Step 3: Make the Sriracha Mayo
1. In a small bowl, mix together mayonnaise, sriracha, and lemon/lime juice until smooth.
Step 4: Assemble the Bowls
1. Divide the coconut rice into bowls.
2. Top with cooked salmon, shredded carrots, cucumbers, edamame, avocado, and jalapeno.
3. Drizzle with sriracha mayo and sprinkle with sesame seeds and green onions.
Nutritional Information
Calories: ~620
Protein: ~40g
Carbohydrates: ~50g
Fiber: ~5g
Sugar: ~6g
Fat: ~30g
Saturated Fat: ~12g
Sodium: ~550mg
Nutritional values may vary based on ingredient brands and portion sizes.
Recipe Notes & Variations
Make It Healthier: Use cauliflower rice instead of coconut rice for a lower-carb option.
Extra Crunch: Add chopped peanuts or crispy fried onions on top.
Mild Version: Reduce the sriracha in the marinade and sauce for a less spicy dish.
Baked Salmon Option: Bake salmon at 400°F for 12-15 minutes instead of pan-searing.
Gluten-Free: Use tamari instead of soy sauce.
Meal Prep Friendly: Store salmon, rice, and toppings separately in the fridge for up to 3 days.
This Spicy Salmon Bowl with Coconut Rice is a satisfying, flavorful dish perfect for a weeknight dinner or meal prep. Let me know if you’d like any modifications!