Go Back

Spicy Salmon Bowls

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Coconut Rice
  • For the Spicy Salmon
  • For the Bowl
  • Optional Drizzle
  • 1 cup jasmine rice, rinsed until water runs mostly clear
  • 1 cup full-fat coconut milk shake the can
  • 3/4 cup water
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon sugar optional, enhances coconut aroma
  • 1 to 1.25 pounds salmon fillet, skin-on, cut into 4 portions
  • 1 tablespoon neutral oil avocado or canola
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sriracha more if you like chaos
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar or lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon toasted sesame oil
  • Pinch red pepper flakes optional
  • 1 cup cucumber, thinly sliced
  • 1 cup shredded carrots
  • 1 avocado, sliced
  • 2 green onions, sliced
  • Fresh cilantro or mint, roughly chopped
  • Lime wedges
  • Sesame seeds, for garnish
  • 2 tablespoons mayo
  • 1 teaspoon sriracha
  • 1 teaspoon lime juice
  • Pinch salt

Method
 

  1. Start the rice. In a saucepan, combine rinsed jasmine rice, coconut milk, water, salt, and sugar. Bring to a gentle boil, stir once, then cover and reduce to low. Cook 12–15 minutes until liquid is absorbed. Rest 10 minutes off heat, covered. Fluff with a fork.
  2. Heat the oven. Preheat to 425°F (220°C). Line a sheet pan with foil or parchment for easy cleanup. Because yes, you deserve easy cleanup.
  3. Make the sauce. Whisk soy sauce, sriracha, honey, rice vinegar, ginger, garlic, and sesame oil. Taste and adjust heat or sweetness. If you want extra gloss, double the sauce for drizzling.
  4. Prep the salmon. Pat salmon dry. Rub with neutral oil and a pinch of salt. Place skin-side down on the sheet pan. Spoon most of the sauce over the tops, reserving 1–2 tablespoons.
  5. Roast. Bake 8–12 minutes depending on thickness, until the salmon just flakes and the glaze looks sticky. For caramelized edges, broil 1 minute at the end—watch closely.
  6. Mix the drizzle. Stir mayo, sriracha, lime juice, and salt until smooth. This is the not-so-secret sauce that makes it restaurant-y.
  7. Build the bowls. Add a scoop of coconut rice. Top with salmon, cucumbers, carrots, avocado, green onion, and herbs. Drizzle reserved sauce and spicy mayo. Finish with sesame seeds and a squeeze of lime.
  8. Taste and adjust. Need more heat? Extra sriracha. More brightness? Lime. More salt? A splash of soy. You're the boss.