Spicy Salmon Bowls with Coconut Rice

Why You’ll Love This Recipe

This dish combines rich, omega-3-packed salmon with the tropical creaminess of coconut rice and zesty spicy flavors. It’s easy to prepare, perfect for meal prep, and customizable with your favorite veggies and toppings for a wholesome, satisfying meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Spicy Salmon:

• 4 salmon fillets (about 6 oz each)

• 2 tablespoons soy sauce or tamari

• 1 tablespoon sriracha or chili garlic sauce

• 1 tablespoon honey or maple syrup

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

For the Coconut Rice:

• 1 cup jasmine rice

• 1 cup coconut milk

• 1 cup water

• 1/2 teaspoon salt

For the Bowls:

• 1 cup shredded carrots

• 1 cup cucumber, sliced

• 1 avocado, sliced

• 1/4 cup chopped fresh cilantro

• Lime wedges, for serving

• Optional: sesame seeds or sliced green onions for garnish

directions

1. Preheat oven to 400°F (200°C).

2. In a small bowl, whisk together soy sauce, sriracha, honey, garlic, and ginger.

3. Place salmon fillets on a baking sheet lined with parchment paper and brush with the spicy glaze. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily.

4. While salmon bakes, rinse jasmine rice and combine it with coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid absorbed. Fluff with a fork.

5. Assemble bowls by dividing coconut rice, then topping with spicy salmon, shredded carrots, cucumber slices, avocado, and cilantro.

6. Garnish with lime wedges, sesame seeds, and green onions as desired. Serve immediately.

Servings and timing

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Total time: 35 minutes

Variations

• Use brown rice or cauliflower rice for different textures or lower carbs.

• Swap salmon for shrimp or tofu for variety.

• Add pickled vegetables or kimchi for extra flavor.

• Drizzle with extra spicy sauce or a creamy dressing like tzatziki.

• Include edamame or steamed broccoli for more veggies.

storage/reheating

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and salmon gently in the microwave or oven; add fresh toppings after reheating.

FAQs

Can I grill the salmon instead of baking?

Yes, grilling adds a smoky flavor and cooks quickly.

Is this recipe gluten-free?

Use tamari or gluten-free soy sauce to keep it gluten-free.

Can I make coconut rice ahead?

Yes, prepare rice in advance and reheat before serving.

How spicy is the dish?

Adjust sriracha quantity to your preferred heat level.

Can I freeze leftovers?

Freeze cooked salmon and rice separately for up to 1 month.

Can I use canned salmon?

Fresh salmon is best for texture and flavor.

Are these bowls kid-friendly?

Yes, reduce spice levels for kids.

Can I add nuts or seeds?

Yes, toasted sesame seeds or chopped peanuts add crunch.

How do I keep avocado from browning?

Add avocado just before serving and squeeze with lime juice.

Can I use other types of rice?

Yes, basmati or short-grain rice also work well.

Conclusion

Spicy Salmon Bowls with Coconut Rice are a delicious, balanced meal that brings together bold flavors and wholesome ingredients. Quick to prepare and packed with nutrients, this dish is perfect for a satisfying lunch or dinner that feels fresh and exciting.