Description
These Spicy Salmon Bowls with Coconut Rice are a flavorful and healthy meal combining tender, seared salmon marinated in a zesty sriracha-soy sauce with fragrant coconut jasmine rice and fresh, crunchy vegetables. Perfect for a quick dinner, the recipe balances spice, sweetness, and creaminess for a satisfying Asian-inspired dish.
Ingredients
Scale
Salmon and Marinade
- 1 pound skinless salmon fillets, cut into bite-sized chunks
- 2 tablespoons sriracha
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 tablespoon olive oil (for searing)
Coconut Rice
- 1 cup jasmine rice
- 1 cup full-fat coconut milk
- 1 cup water
- 1/2 teaspoon salt
Toppings and Garnishes
- 1 cup shredded red cabbage
- 1 avocado, sliced
- 1 small cucumber, sliced
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Lime wedges, for serving
- Fresh cilantro, optional for garnish
Instructions
- Prepare the Marinade and Salmon: In a small bowl, whisk together sriracha, soy sauce, honey, lime juice, and sesame oil. Add the salmon chunks and toss to coat evenly. Cover and refrigerate for at least 15 minutes to marinate, allowing the flavors to infuse.
- Cook the Coconut Rice: In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot and simmer for 15 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let it rest covered for 5 minutes to finish steaming.
- Sear the Salmon: Heat olive oil in a skillet over medium-high heat. Add the marinated salmon pieces and cook for 2 to 3 minutes on each side until salmon is cooked through, slightly crispy on the edges, and opaque in the center.
- Assemble the Bowls: Divide the coconut rice evenly among 4 bowls. Top each bowl with the seared salmon, shredded red cabbage, sliced avocado, sliced cucumber, and green onions. Sprinkle sesame seeds over the top and garnish with lime wedges and fresh cilantro, if desired. Serve immediately.
Notes
- You can substitute salmon with tofu or shrimp for a different protein option.
- Adjust the amount of sriracha to suit your preferred spice level.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- For a gluten-free option, use tamari instead of soy sauce.
- Full-fat coconut milk contributes to the creamy texture of the rice; light coconut milk can be used but may change the flavor and texture slightly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
