Spicy Salmon Bowls with Coconut Rice 

These Spicy Salmon Bowls feature broiled salmon cubes nestled atop fluffy coconut rice, creating a weeknight-friendly twist on sushi bowl flavors. A quick pickled cucumber adds freshness and brightness, while avocado brings creamy richness. Drizzle it all with a zesty, spicy mayo and sprinkle sesame or furikake for added texture and umami depth. Easy to pull together in under an hour, this bowl offers vibrant flavor contrast—rich fish, tangy pickles, creamy avocado, and spicy sauce—making it perfect for meal prep, casual dinners, or when you crave sushi flavors without the fuss of rolling.

Ingredients (serves 4)

For the coconut rice

• 1⅓ cups jasmine rice, rinsed & drained

• 1 cup full-fat coconut milk

• ½ cup water (+2 tbsp extra water)

• ½ tsp kosher salt

• 1 tsp coconut sugar

For the quick-pickled cucumbers

• ¼ cup rice vinegar

• 1 tsp white sugar

• 2 small cucumbers, thinly sliced

For the salmon

• 1 lb salmon, skin removed, cut into cubes

• 3 tbsp avocado oil

• 1 tbsp low-sodium tamari (or soy sauce)

• 1 tsp brown or coconut sugar

• 1 tsp garlic powder

• ¾ tsp ginger powder

• 1 tbsp white sesame seeds

• 1 tsp nanami togarashi (optional) 

For the spicy mayo

• ⅓ cup mayonnaise

• 2 tsp sriracha

• 1 tsp lime juice

Garnishes

• Avocado slices

• Furikake (optional)

• Fresh chives, chopped 

Directions

1. Cook the coconut rice
   In a rice cooker (or pot), combine rice, coconut milk, water, salt, and sugar; cook per appliance instructions. Once done, fluff and keep warm. 

2. Quick-pickle cucumbers
   Toss sliced cucumbers with rice vinegar and sugar; let sit while preparing other components.

3. Broil the salmon
   Preheat oven to high broil (~550 °F). Mix cubed salmon with oil, tamari, sugar, garlic and ginger powders, sesame seeds, and togarashi (if using). Spread on a rimmed baking sheet and broil for 6–8 minutes, until edges brown and salmon is cooked. 

4. Make spicy mayo
   Whisk together mayonnaise, sriracha, and lime juice until smooth. 

5. Assemble bowls
   Divide rice among four bowls. Top with pickled cucumber, broiled salmon, avocado slices. Garnish with furikake and chives, and drizzle with spicy mayo. Season to taste and serve immediately. 

Estimated Nutrition (per serving)

• Calories: ~650 kcal

• Total Fat: ~35 g

• Protein: ~35 g

• Carbohydrates: ~55 g (includes coconut rice and cucumber)

• Fiber: ~4 g

• Sugar: ~8 g