Description
These Spicy Salmon Bowls with Coconut Rice are a delicious and healthy meal option. Tender, flavorful salmon is marinated in a spicy-sweet sauce, then served over creamy coconut rice with a variety of fresh toppings. This Asian-inspired dish is perfect for a quick weeknight dinner or a flavorful meal prep option.
Ingredients
Scale
For the salmon:
- 1 pound salmon fillets (skin removed, cut into cubes)
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 garlic clove (minced)
- 1 teaspoon grated fresh ginger
For the coconut rice:
- 1 cup jasmine rice
- 1 cup coconut milk (full-fat)
- ¾ cup water
- ½ teaspoon salt
For the bowls:
- 1 avocado (sliced)
- 1 cup shredded carrots
- 1 cup cucumber (thinly sliced)
- 2 green onions (sliced)
- 1 tablespoon sesame seeds
- Lime wedges for serving
- Chopped cilantro (optional)
Instructions
- Make the coconut rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 15–18 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.
- Marinate the salmon: In a medium bowl, whisk together soy sauce, sriracha, honey, sesame oil, garlic, and ginger. Add the salmon cubes and toss to coat. Let marinate for 15–30 minutes.
- Cook the salmon: Heat a nonstick skillet over medium-high heat. Add the marinated salmon pieces and cook for 5–7 minutes, flipping halfway through, until the salmon is cooked through and caramelized.
- Assemble the bowls: Divide the coconut rice among bowls. Top with cooked salmon, sliced avocado, carrots, cucumber, and green onions. Sprinkle with sesame seeds and add a squeeze of lime juice. Garnish with chopped cilantro if desired.
Notes
- Adjust the heat by using more or less sriracha.
- For a crunchier bowl, add edamame or pickled red onions.
- This recipe also works well with shrimp or tofu as a protein swap.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 7g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 65mg
