These Spicy Salmon Bowls with Coconut Rice combine tender baked salmon, creamy coconut jasmine rice, crisp vegetables, and a bold spicy mayo drizzle. This salmon rice bowl recipe delivers balanced flavor, satisfying texture, and simple preparation for an easy weeknight meal.
Table of Contents
Introduction
Spicy Salmon Bowls with Coconut Rice bring together bold heat, creamy richness, and fresh crunch in one balanced meal. If you’ve been searching for how to make salmon rice bowl recipes that feel fresh yet comforting, this guide walks you through every step.
This salmon rice bowl recipe pairs perfectly cooked jasmine coconut rice with flaky salmon coated in warm spices and topped with a creamy sriracha mayo. Whether you’re looking for salmon rice bowl ideas for meal prep or a fast dinner, this dish delivers strong flavor and reliable results every time.
The combination of full-fat coconut milk, tender salmon, crisp cucumbers, and creamy avocado creates a satisfying bowl that feels restaurant-quality but comes together easily in your own kitchen.
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Spicy Salmon Bowls with Coconut Rice – The Ultimate Salmon Rice Bowl Recipe
- Total Time: 30 mins
- Yield: 4 bowls
- Diet: Gluten Free
Description
A bold and nourishing spicy salmon bowl with creamy coconut rice, fresh avocado, cucumber, and a drizzle of sriracha mayo.
Ingredients
1 lb salmon
3 tbsp avocado oil
1 tsp garlic powder
3/4 tsp ginger powder
1 tsp brown sugar
1 tsp coconut sugar
1/2 tsp kosher salt
1 tsp nanami togarashi (optional)
1 1/3 cup jasmine rice
1 cup full-fat coconut milk
1/2 cup water
1 tsp white sugar
1/4 cup rice vinegar
1/3 cup mayonnaise
2 tsp sriracha
1 tsp lime juice
1 tbsp tamari
1 avocado
2 small cucumbers
1 tbsp sesame seeds
Furikake and fresh chives to taste
Instructions
1. Rinse jasmine rice and cook with coconut milk, water, sugar, and salt. Simmer 15 minutes and rest 10 minutes. Stir in rice vinegar.
2. Preheat oven to 400°F.
3. Brush salmon with avocado oil and season with spices.
4. Bake 10–12 minutes until flaky.
5. Whisk mayonnaise, sriracha, lime juice, and tamari.
6. Assemble bowls with rice, salmon, toppings, and sauce.
Notes
Use full-fat coconut milk for best texture.
Store components separately for meal prep up to 3 days.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Fusion
Ingredients
Below is the complete ingredient list for making Spicy Salmon Bowls with Coconut Rice.
Coconut Rice
| Ingredient | Amount |
|---|---|
| Jasmine rice | 1 1/3 cups |
| Coconut milk (full fat) | 1 cup |
| Water | 1/2 cup |
| Rice vinegar | 1/4 cup |
| White sugar | 1 tsp |
| Coconut sugar | 1 tsp |
| Kosher salt | 1/2 tsp |
Spicy Salmon
| Ingredient | Amount |
|---|---|
| Salmon | 1 lb |
| Avocado oil | 3 tbsp |
| Garlic powder | 1 tsp |
| Ground ginger | 3/4 tsp |
| Brown sugar | 1 tsp |
| Tamari (low sodium) | 1 tbsp |
| Lime juice | 1 tsp |
| Nanami togarashi (optional) | 1 tsp |
Spicy Mayo
| Ingredient | Amount |
|---|---|
| Mayonnaise | 1/3 cup |
| Sriracha | 2 tsp |
Toppings
| Ingredient | Amount |
|---|---|
| Avocado | 1 |
| Small cucumbers | 2 |
| Fresh chives | 1 bunch |
| Furikake | To taste |
| White sesame seeds | 1 tbsp |
Step-by-Step Instructions
- 1. Prepare the Coconut Rice
Rinse jasmine rice thoroughly until water runs clear. In a saucepan, combine rice, coconut milk, and water. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork and stir in rice vinegar, sugars, and salt. - 2. Season the Salmon
Preheat oven to 400°F. Pat salmon dry. Brush with avocado oil and coat evenly with garlic powder, ginger, brown sugar, tamari, lime juice, and optional nanami togarashi. - 3. Bake the Salmon
Place salmon on a lined baking sheet. Bake for 12–15 minutes until flaky and opaque. Let rest briefly, then flake into chunks. - 4. Make the Spicy Mayo
In a small bowl, whisk mayonnaise and sriracha until smooth. Adjust spice level as desired. - 5. Assemble the Salmon Rice Bowl
Add coconut rice to bowls. Top with salmon, sliced cucumbers, avocado, chopped chives, sesame seeds, and furikake. Drizzle with spicy mayo.
Helpful Tips
- Use skin-off salmon for easier flaking.
- Full-fat coconut milk creates richer rice texture.
- Chill rice slightly for meal prep bowls.
- Add pickled carrots for additional texture.
- Swap salmon with baked tofu for variation.
Conclusion
Spicy Salmon Bowls with Coconut Rice offer a balanced combination of creamy, spicy, and fresh flavors. This salmon rice bowl recipe works for busy weeknights, entertaining, or weekly meal prep. With simple ingredients and clear steps, you can confidently prepare a flavorful bowl every time.
FAQ
How to make salmon rice bowl ahead of time?
Store cooked salmon and coconut rice separately in airtight containers for up to 3 days. Assemble before serving.
Can I use frozen salmon for this salmon rice bowl recipe?
Yes. Thaw completely and pat dry before seasoning and baking.
What rice works best for salmon bowl with coconut rice?
Jasmine rice works best because it absorbs coconut milk well and stays fluffy.
How spicy are Spicy Salmon Bowls with Coconut Rice?
The spice level is moderate. Adjust sriracha to control heat.