Pin it
These Spicy Salmon Coconut Rice Bowls offer a vibrant mix of flavors that's perfect for a well-rounded dinner or meal prep. The combo of tender spicy salmon with creamy coconut rice and fresh veggies makes a dish that's comforting and looks stunning on your plate.
What Makes This Dish Irresistible
This meal blends sweet, spicy and creamy flavors into something that's both satisfying and nutritious. You can whip it up in just 30 minutes, making it perfect for busy weeknights. The bright, fresh ingredients pack loads of nutrients into every bite.
Bowl Components
- Salmon fillets: 4 pieces, thawed or fresh
- Soy sauce: 2 tablespoons, swap with tamari for gluten-free option
- Sriracha: 1 tablespoon, adds heat
- Honey: 1 teaspoon, balances the spiciness
- Sesame oil: 1 teaspoon, gives a nutty flavor
- Garlic powder: 1 teaspoon
- Jasmine rice: 200g, creates an aromatic base
- Coconut milk: 25cl, makes the rice creamy and smooth
- Veggies: Avocado, cucumber, shredded carrots, green onions
- Lime juice: 1 tablespoon, adds brightness
- Toppings: Sesame seeds and fresh cilantro
Simple Step-by-Step Guide
- Coconut Rice
- Wash rice until water runs clear. Mix with coconut milk, 12cl water and a pinch of salt in a pot. Bring to a boil, turn down heat, cover and cook for 15 minutes. Let it sit for 5 minutes then fluff with fork.
- Salmon Marinade
- Combine soy sauce, sriracha, honey, sesame oil, garlic powder and pepper in a bowl. Cover salmon fillets completely and let them sit for 10 minutes.
- Cooking The Salmon
- Heat some oil in a pan over medium-high heat. Cook salmon for 4-5 minutes on each side until it flakes easily with a fork.
- Assembly
- Divide rice between four bowls. Add a salmon fillet, avocado slices, cucumber, shredded carrots and green onions to each. Sprinkle with sesame seeds, cilantro and squeeze lime juice over the top before serving.
Tips For Bowl Perfection
You can adjust the sriracha amount depending on how spicy you like it. Don't skip rinsing the rice if you want it fluffy. Go for the freshest, most colorful veggies for extra crunch and flavor. To save time, prep all components ahead and just put them together when you're ready to eat.
Pin it
Mix It Up Ideas
Serve your bowls with extra lime wedges or your favorite hot sauce on the side. Try swapping the rice for quinoa, or replace salmon with grilled shrimp or tofu instead. Throw in some roasted veggies or drizzle with peanut sauce for something different.
Frequently Asked Questions
- → What's the trick for perfect coconut rice?
- Rinse the rice well to remove extra starch. Use the right liquid ratios and let it sit covered after cooking for fluffier results.
- → Can I prep parts of this early?
- You can make the rice a day ahead and reheat it. Chop your veggies in advance and store cold. The salmon tastes best cooked fresh.
- → How can I tone down the spice?
- Use less sriracha to start and add more later if needed. You can also keep the hot sauce on the side so everyone can adjust as they like.
- → What are the best vegetarian swaps?
- Firm tofu soaked in the same marinade works great. Grilled mushrooms or falafel are also tasty high-protein alternatives.
- → What’s the best way to store leftovers?
- Separate each part into airtight containers and refrigerate for up to 2 days. Heat the rice and salmon gently, and add fresh veggies right before serving.