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.

Spicy Salmon Bowls with Coconut Rice – Easy Salmon Rice Bowl Recipe

Name: Spicy Salmon Bowls with Coconut Rice – The Ultimate Salmon Rice Bowl Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
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

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

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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