Quick Spicy Salmon Bowls (Print Version)
# Ingredients:
→ For the Rice
01 -
1 1/3 cup jasmine rice, rinsed & drained
02 -
1 cup full fat coconut milk (canned)
03 -
1/2 cup water, plus 2 tbsps
04 -
1/2 tsp kosher salt
05 -
1 tsp coconut sugar
→ For the Cucumber
06 -
1/4 cup rice vinegar
07 -
1 tsp white sugar
08 -
2 small cucumbers, thinly sliced
→ For the Salmon
09 -
1 lb salmon (skin removed, cubed)
10 -
3 tbsps avocado oil
11 -
1 tbsp low sodium tamari (or soy sauce)
12 -
1 tsp brown sugar (or coconut sugar)
13 -
1 tsp garlic powder
14 -
3/4 tsp ginger powder
15 -
1 tbsp white sesame seeds
16 -
1 tsp nanami togarashi (optional)
→ For the Spicy Mayo
17 -
1/3 cup mayonnaise
18 -
2 tsp sriracha
19 -
1 tsp lime juice
→ For Garnish
20 -
1 avocado, sliced
21 -
furikake to taste
22 -
fresh chives, chopped
# Instructions:
01 -
In a rice cooker, combine the rice, coconut milk, water, salt and sugar and mix to combine. Cover and set to cook. Once cooked, fluff the rice and keep warm until ready to assemble.
02 -
Mix together the vinegar and sugar in a shallow dish or bowl. Add the cucumber and toss to coat. Let it sit while you prepare the salmon.
03 -
Preheat the oven to broil on high (550°F). Place the cubed salmon in a large bowl and add the oil, tamari, sugar, garlic powder, ginger powder, sesame seeds, and togarashi. Toss to combine.
04 -
Transfer the salmon to a large rimmed baking sheet. Place in the oven and broil for six to eight minutes, until slightly browned and cooked through.
05 -
While the salmon is cooking, mix together the mayonnaise, sriracha and lime juice in a small bowl.
06 -
Divide the rice into bowls and top with cucumber and salmon. Add the avocado and garnish with furikake and chives. Drizzle the spicy mayo over the salmon and season with salt if needed.
# Notes:
01 -
Rice can be made on stovetop if you don't have a rice cooker
02 -
Adjust spice level by modifying sriracha amount in mayo
03 -
Components can be prepped ahead for easy assembly