Description
A vibrant bowl featuring spicy salmon cubes glazed with a sesame sauce, creamy avocado, quick-pickled cucumbers, and luscious coconut jasmine rice.
Ingredients
- 1 1/3 cups jasmine rice, rinsed and drained
- 1 cup full-fat canned coconut milk
- 1/2 cup water plus 2 tablespoons (total 5/8 cup)
- 1/2 teaspoon kosher salt
- 1 teaspoon coconut sugar
- 1/4 cup rice vinegar
- 1 teaspoon white sugar
- 2 small cucumbers, thinly sliced
- 1 lb salmon, skin removed and cubed
- 3 tablespoons avocado oil
- 1 tablespoon low-sodium tamari or soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- 3/4 teaspoon ground ginger
- 1 tablespoon white sesame seeds
- 1 teaspoon nanami togarashi (optional)
- 1/3 cup mayonnaise
- 2 teaspoons sriracha
- 1 teaspoon lime juice
- 1 avocado, sliced
- Furikake and chopped fresh chives for garnish
Instructions
- In a medium saucepan combine rinsed jasmine rice, coconut milk, 1/2 cup water, kosher salt, and coconut sugar. Bring to a gentle boil over medium-high heat, reduce heat to low, cover, and simmer for 12–15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.
- While the rice cooks, whisk rice vinegar and white sugar in a bowl. Add cucumber slices and toss to coat. Let sit for 5–10 minutes, then drain slightly.
- Toss cubed salmon with avocado oil, tamari, brown sugar, garlic powder, and ginger until coated. If using, sprinkle sesame seeds and nanami togarashi on top and toss gently.
- Heat a skillet over medium-high heat. Add salmon cubes in a single layer and sear for 2–3 minutes per side until golden and opaque at the edges.
- Whisk together mayonnaise, sriracha, and lime juice. Taste and adjust sriracha for desired heat.
- Divide coconut rice between bowls. Top with pickled cucumbers, seared salmon cubes, and sliced avocado. Drizzle spicy mayo and finish with furikake and chives. Serve immediately.
Notes
Store components separately in airtight containers for best texture. For vegan bowls, substitute salmon with cubed tofu and mayo with vegan mayo.