These spicy salmon bowls are a fun way to enjoy a delicious meal! The tender salmon is coated in a zesty mix that brings the heat, paired perfectly with creamy coconut rice.
Honestly, the combination of flavors in this dish is just the best! I love how the rice balances out the spice, making every bite a tasty adventure. Yum!
Key Ingredients & Substitutions
Salmon: Fresh salmon is the highlight here, bringing rich flavor and healthy fats. If you’re on a budget, consider using canned salmon. It’s still tasty but be cautious of the cooking time!
Soy Sauce: This adds a great umami flavor. For a gluten-free option, use tamari. If you want a lighter version, try coconut aminos instead.
Sriracha: Adjust the amount based on how spicy you like! If sriracha isn’t available, you can substitute another hot sauce or even use a pinch of cayenne for heat.
Coconut Milk: This makes the rice creamy and flavorful. If you’re dairy-free or looking for fewer calories, light coconut milk or a mix of water and coconut extract could work.
Vegetable Oil: I use this for cooking the salmon, but you could swap it with olive oil or avocado oil for a slightly different flavor profile.
How Do I Achieve the Perfect Texture for Coconut Rice?
Cooking coconut rice just right can make a huge difference. Start by rinsing the jasmine rice to remove excess starch; this helps the rice stay fluffy! Here’s how to get that delicious coconut flavor and perfect texture:
- Combine the rinsed rice, coconut milk, water, and salt in a saucepan.
- Bring to a boil on medium-high heat, then reduce to low and cover tightly.
- Let it simmer for 15 minutes without lifting the lid. This keeps the steam in.
- After cooking, let it sit covered for 5 more minutes; this helps the rice firm up a bit.
Fluff the rice gently with a fork before serving to keep it light and airy!
What’s the Best Way to Cook Salmon for This Dish?
Cooking salmon skin-side down helps it get crispy while keeping the fish juicy. Here’s a quick process:
- Heat your skillet on medium-high and add a little vegetable oil.
- Remove the salmon from the marinade and place it, skin-side down, in the skillet.
- Cook for 4-5 minutes without moving it around for the best caramelization.
- Carefully flip the salmon and cook for an additional 3-4 minutes until it’s just cooked through.
Don’t worry if it’s a little undercooked in the middle; it will continue to cook after you take it off the heat!
How to Make Spicy Salmon Bowls with Coconut Rice
Ingredients You’ll Need:
For the Spicy Salmon:
- 2 salmon fillets (about 6 ounces each)
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce (adjust for spice level)
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 1 tablespoon vegetable oil (for cooking)
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
For the Toppings:
- 1 avocado, sliced
- 1 small cucumber, thinly sliced
- 2 green onions, chopped
- Sesame seeds, for garnish
- Sriracha mayo (optional: mix sriracha with mayonnaise)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and about 20 minutes to cook. You’ll need a total of around 35 minutes to enjoy your tasty Spicy Salmon Bowls with Coconut Rice!
Step-by-Step Instructions:
1. Prepare the Coconut Rice:
In a medium saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring this mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. You want the rice to be tender and all the liquid absorbed. After cooking, remove it from heat and let it sit, covered, for an additional 5 minutes to finish the cooking process.
2. Make the Spicy Salmon Marinade:
While the rice is cooking, grab a bowl and whisk together the soy sauce, sriracha, honey (or maple syrup), sesame oil, minced garlic, and grated ginger. This will be your marinade. Place the salmon fillets into the marinade and let them soak up the flavors for at least 15 minutes. For an extra flavor boost, you can let them marinate in the refrigerator for up to 1 hour.
3. Cook the Salmon:
Heat the vegetable oil in a skillet over medium-high heat. Once the oil is hot, take the salmon out of the marinade and place it skin-side down in the skillet. Cook for about 4-5 minutes before carefully flipping the salmon over. Cook for another 3-4 minutes, or until the salmon is fully cooked through and has a lovely caramelized surface.
4. Assemble the Bowls:
Once your coconut rice is ready, fluff it up with a fork and divide it into serving bowls. Top each bowl with a portion of the cooked salmon, along with slices of avocado, cucumber, and chopped green onions.
5. Garnish and Serve:
For the finishing touch, drizzle some sriracha mayo over the bowls (if you’re using it) and sprinkle sesame seeds on top. Serve right away and enjoy the burst of flavors in your homemade Spicy Salmon Bowls!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it properly in the fridge overnight or place it in a sealed bag and submerge it in cold water for quicker thawing. Once thawed, pat it dry with paper towels before marinating to ensure it absorbs the flavors well.
Can I Substitute the Jasmine Rice?
Absolutely! If you don’t have jasmine rice, you can use basmati or even brown rice, though cooking times may vary. If using brown rice, be sure to adjust the water-to-rice ratio and add about 10-15 minutes to the cooking time for best results.
How Do I Store Leftover Coconut Rice and Salmon?
To store leftovers, let the salmon and coconut rice cool completely, then place them in airtight containers. The salmon can be refrigerated for up to 2 days, while the coconut rice can last up to 4 days. Reheat the rice with a splash of water to help restore its texture and warm the salmon gently in a skillet or microwave.
Can I Make This Dish Less Spicy?
Yes, you can easily adjust the spice level! To make it milder, simply reduce the amount of sriracha in both the marinade and the optional sriracha mayo. You can also omit the sriracha mayo altogether and replace it with a simple mayo for a creamier, gentler topping.
