Description
Bright, bold, and slightly addictive, these bowls combine creamy coconut rice with savory salmon and a kick of sriracha mayo for a perfect weeknight meal.
Ingredients
- 1 1/3 cup jasmine rice, rinsed & drained
- 1 cup full fat coconut milk (canned)
- 1/2 cup water plus 2 tablespoons
- 1/2 tsp kosher salt
- 1 tsp coconut sugar
- 1/4 cup rice vinegar
- 1 tsp white sugar
- 2 small cucumbers, thinly sliced
- 1 lb salmon (skin removed, cubed)
- 3 tbsps avocado oil
- 1 tbsp low sodium tamari (or soy sauce)
- 1 tsp brown sugar (or coconut sugar)
- 1 tsp garlic powder
- 3/4 tsp ginger powder
- 1 tbsp white sesame seeds
- 1 tsp nanami togarashi (optional)
- 1/3 cup mayonnaise
- 2 tsp sriracha
- 1 tsp lime juice
- Avocado, sliced
- Furikake
- Fresh chives, chopped
Instructions
- Combine jasmine rice, coconut milk, water, salt, and coconut sugar in a medium pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes. Let rest for 10 minutes and fluff with a fork.
- Whisk rice vinegar and white sugar until dissolved. Toss cucumbers in the mixture and let sit for 10–15 minutes.
- Toss salmon cubes with tamari, brown sugar, garlic powder, ginger powder, and sesame seeds until evenly coated.
- Heat avocado oil in a skillet over medium-high heat. Sear salmon cubes until caramelized and cooked through, about 3–5 minutes total. Turn gently so each side gets color.
- Whisk together mayonnaise, sriracha, and lime juice until smooth. Taste and adjust heat by adding more sriracha if desired.
- Assemble bowls with coconut rice, top with salmon, pickled cucumbers, and avocado slices. Drizzle with spicy mayo, sprinkle with furikake and chives.
Notes
Dry the salmon cubes to achieve better caramelization. Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese