I love a good salmon bowl that doesn’t require sushi-making skills or a million ingredients. These spicy salmon bowls have become my weeknight lifesaver, and I make them at least twice a month because they’re that easy and satisfying.
I still remember the first time I attempted to make sushi rolls at home. What a disaster that was – rice everywhere, uneven cuts, and a kitchen that looked like a food fight zone. But these bowls? They give you all those incredible flavors without any of the hassle. The combination of creamy coconut rice, quick-pickled cucumbers, and perfectly broiled salmon creates a restaurant-quality meal in about 35 minutes. My kids actually request these for dinner, which is saying something. The spicy mayo drizzle ties everything together beautifully, and you can easily adjust the heat level to suit your family’s preferences. The kitchen smells incredible when the salmon is broiling – that sesame-ginger aroma is absolutely irresistible.
Table of Contents
Ingredients for Spicy Salmon Bowls
I always use fresh salmon for this recipe because it makes such a difference in texture and flavor. My go-to is wild-caught salmon from the seafood counter, and I ask them to remove the skin to save time at home. I usually start the rice first, then prep everything else while it cooks, which keeps the whole process flowing smoothly.
- 1 1/3 cups jasmine rice (rinsed and drained)
- 1 cup full-fat coconut milk (canned) – I recommend shaking the can well before opening to mix the cream
- 1/2 cup plus 2 tablespoons water
- 1/2 teaspoon kosher salt
- 1 teaspoon coconut sugar
- 1/4 cup rice vinegar
- 1 teaspoon white sugar
- 2 small cucumbers (about 6 inches each, thinly sliced into rounds)
- 1 lb salmon (skin removed, cut into 1-inch cubes) – My preference is cutting them evenly for consistent cooking
- 3 tablespoons avocado oil – In my experience, this oil handles high heat better than olive oil
- 1 tablespoon low-sodium tamari or soy sauce
- 1 teaspoon brown sugar or coconut sugar
- 1 teaspoon garlic powder
- 3/4 teaspoon ginger powder
- 1 tablespoon white sesame seeds
- 1 teaspoon nanami togarashi (optional for extra spice)
- 1/3 cup mayonnaise
- 2 teaspoons sriracha – I usually start with less and add more to taste
- 1 teaspoon lime juice
- 1 avocado (sliced)
- Furikake (optional garnish)
- Fresh chives (chopped)
Step-by-Step Instructions
I recommend prepping all your ingredients before you start cooking since this recipe moves quickly once you begin. Having everything measured and ready makes the process stress-free.
Step 1: Combine the rinsed jasmine rice, coconut milk, water, salt, and coconut sugar in your rice cooker. Stir everything together and set it to cook. If you don’t have a rice cooker, bring the mixture to a boil in a covered pot, then reduce heat to low and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.
Step 2: While the rice cooks, mix the rice vinegar and white sugar in a shallow bowl until the sugar dissolves completely. Add your thinly sliced cucumbers and toss to coat. Set this aside to quick-pickle – the cucumbers will soften and absorb the tangy flavor in just 10-15 minutes.
Step 3: Position your oven rack about 6 inches from the broiler element, then preheat the oven to broil on high (550°F). In a large bowl, toss the cubed salmon with avocado oil, tamari, brown sugar, garlic powder, ginger powder, sesame seeds, and nanami togarashi if using. Make sure every piece is well coated with the marinade.
Step 4: Transfer the salmon to a light-colored rimmed baking sheet in a single layer – avoid parchment paper as it will burn under the broiler. Broil for 6-8 minutes, watching carefully. The pieces should turn golden brown on top and be just cooked through. The salmon should flake easily with a fork and reach 145°F internal temperature. I usually check at 6 minutes and adjust based on how I like my salmon – slightly less cooked in the center or fully opaque throughout.
Step 5: While the salmon broils, whisk together the mayonnaise, sriracha, and lime juice in a small bowl. Taste and adjust the spice level to your preference. This spicy mayo can be made up to 3 days ahead and stored in the refrigerator.
Step 6: Fluff the cooked coconut rice and divide it among serving bowls. Top each bowl with the pickled cucumbers (drain them first), broiled salmon, and fresh avocado slices. Drizzle generously with spicy mayo and finish with a sprinkle of furikake and chopped chives.
Perfect Pairings for Spicy Salmon Bowls
These bowls are incredibly satisfying on their own, but certain sides can round out the meal beautifully and add extra nutrients.
Miso Soup: A warm bowl of miso soup alongside these spicy salmon bowls creates an authentic Japanese-inspired meal. The light, savory broth balances the richness of the coconut rice and salmon perfectly.
Edamame: Steamed edamame tossed with sea salt adds protein and a fun, interactive element to your meal. The mild flavor and satisfying texture complement the bold spices in the salmon without competing for attention.
Seaweed Salad: This light, slightly sweet and tangy side brings a refreshing crunch that contrasts beautifully with the creamy elements of the bowl. It also adds extra nutrients and authentic Asian flavors that tie the whole meal together.
Chicken with Mixed Vegetable Stir Fry: While this recipe features chicken, the vegetable stir fry technique works beautifully as a side for these salmon bowls. The crisp vegetables add color and textural variety.
Steamed Broccoli: Simple steamed broccoli florets with a touch of sesame oil provide a nutritious, veggie-forward addition that won’t compete with the main dish’s complex flavors. It’s an easy way to add more greens to your dinner plate.
Pickled Ginger: If you love the pickled ginger served with sushi, add a small mound to your bowl. It acts as a palate cleanser between bites and adds a zesty kick that enhances the overall experience.
Street Corn Chicken Rice Bowl: The street corn element from this recipe makes an excellent side pairing. The sweet corn with lime and cotija cheese complements the spicy Asian flavors surprisingly well.
Make-Ahead & Storage Tips
Store the components separately in airtight containers in the refrigerator for up to 3 days. I recommend keeping the rice, salmon, cucumbers, avocado, and spicy mayo in individual containers to maintain the best texture and freshness. The spicy mayo actually tastes better after sitting for a few hours as the flavors meld together.
When reheating, gently warm the salmon in the oven at 300°F for about 5 minutes, or use the microwave in 30-second intervals until just warmed through. I prefer making fresh coconut rice when possible, but leftover rice can be reheated with a splash of water or coconut milk to restore moisture. Add fresh avocado just before serving since it doesn’t store well once sliced.
These bowls are incredibly versatile for meal prep. You can prep the salmon marinade and slice all your vegetables ahead of time, then quickly cook everything when you’re ready to eat. Feel free to customize with extra toppings like shredded carrots, crispy shallots, or extra sesame seeds. The pickled cucumbers actually taste even better the next day.
FAQs
Can I use a different type of fish for this recipe?
Yes, you can substitute with firm white fish like cod, halibut, or mahi-mahi. Adjust the broiling time slightly as these fish may cook faster than salmon. The marinade works well with most fish varieties.
What if I don’t have a broiler or prefer not to use it?
You can pan-sear the salmon instead. Heat a large skillet over medium-high heat with a bit of oil and cook the marinated salmon cubes for 2-3 minutes per side until golden and cooked through. The texture will be slightly different but equally delicious.
Can I make this recipe dairy-free or gluten-free?
This recipe is naturally dairy-free since it uses coconut milk. For gluten-free, simply use tamari instead of soy sauce and ensure your other condiments (like sriracha and mayonnaise) are certified gluten-free.
Spicy Salmon Bowls with Coconut Rice
Ingredients
Equipment
Method
- Combine the rinsed jasmine rice, coconut milk, water, salt, and coconut sugar in your rice cooker. Stir everything together and set it to cook. If using a pot, bring the mixture to a boil in a covered pot, then reduce heat to low and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.
- While the rice cooks, mix the rice vinegar and white sugar in a shallow bowl until the sugar dissolves completely. Add the thinly sliced cucumbers and toss to coat. Set aside to quick-pickle for 10-15 minutes.
- Position your oven rack about 6 inches from the broiler element, then preheat the oven to broil on high (550°F). In a large bowl, toss the cubed salmon with avocado oil, tamari, brown sugar, garlic powder, ginger powder, sesame seeds, and nanami togarashi if using. Make sure every piece is well coated with the marinade.
- Transfer the salmon to a light-colored rimmed baking sheet in a single layer. Do not use parchment paper as it will burn. Broil for 6-8 minutes, watching carefully, until the salmon turns golden brown on top and is just cooked through. The salmon should flake easily with a fork and reach 145°F internal temperature.
- While the salmon broils, whisk together the mayonnaise, sriracha, and lime juice in a small bowl. Taste and adjust the spice level to your preference. This can be made up to 3 days ahead.
- Fluff the cooked coconut rice and divide it among serving bowls. Drain the pickled cucumbers and add them to the bowls along with the broiled salmon and fresh avocado slices. Drizzle generously with spicy mayo and finish with a sprinkle of furikake and chopped chives.
Notes
