Why You’ll Love This Recipe
These bowls are bold, nourishing, and balanced. The rich coconut rice adds a luscious base, while the spicy salmon brings a punch of flavor and protein. It’s a great way to get in your omega-3s, and the customizable toppings make it easy to adapt to your tastes. Perfect for weeknight dinners or meal prep, this bowl is as easy to make as it is delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salmon:
- Salmon fillets (skin on or off)
- Olive oil or avocado oil
- Sriracha or chili garlic sauce
- Honey or maple syrup
- Soy sauce or tamari
- Garlic, minced
- Lime juice
- Salt and pepper
For the coconut rice:
- Jasmine rice or basmati rice
- Coconut milk (full-fat for creaminess)
- Water
- Salt
For the bowl toppings:
- Cucumber, thinly sliced
- Carrots, shredded or julienned
- Avocado, sliced
- Pickled red onions
- Fresh cilantro or green onions
- Sesame seeds
- Lime wedges (optional)
Directions
- Make the coconut rice:
Rinse the rice well. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes or until the liquid is absorbed. Fluff with a fork and set aside. - Prepare the spicy salmon glaze:
In a small bowl, mix sriracha, honey, soy sauce, lime juice, garlic, and a pinch of salt. - Cook the salmon:
- Skillet method: Heat oil in a pan over medium heat. Add salmon, skin-side down, and cook for 4–5 minutes per side. Brush with glaze during the last couple of minutes.
- Oven method: Preheat to 400°F (200°C). Place salmon on a lined baking sheet, brush with glaze, and bake for 12–15 minutes or until cooked through.
- Assemble the bowls:
Divide coconut rice among bowls. Top with spicy salmon, cucumbers, carrots, avocado, and pickled onions. Garnish with herbs, sesame seeds, and a squeeze of lime. - Serve immediately and enjoy.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
- Swap salmon for shrimp, tofu, or chicken.
- Use brown rice or quinoa for a different grain base.
- Make it extra spicy with chili flakes or extra sriracha in the glaze.
- Add edamame, snap peas, or sautéed greens for more veggies.
- Drizzle with spicy mayo or a coconut-lime sauce for extra richness.
Storage/Reheating
Store components separately in airtight containers in the refrigerator for up to 3 days.
Reheat the salmon and rice in the microwave or on the stovetop until warm.
Toppings like avocado and cucumber are best added fresh when serving.
The coconut rice can also be frozen and reheated gently for future use.
FAQs
Can I use canned salmon?
Fresh or frozen salmon is best for this recipe, but canned could work in a pinch—just flake and warm it with the glaze.
Is coconut rice sweet?
It has a natural creaminess and slight sweetness from the coconut milk, which balances the spicy salmon beautifully.
Can I make this gluten-free?
Yes, use tamari or coconut aminos instead of soy sauce to keep it gluten-free.
What if I don’t like spicy food?
Reduce the sriracha or use a mild chili sauce. You can also skip it entirely and use a soy-honey glaze.
Can I meal prep these bowls?
Yes! Cook the rice and salmon ahead, store the toppings separately, and assemble when ready to eat.
What type of coconut milk should I use?
Full-fat canned coconut milk gives the richest flavor and texture. Avoid coconut beverage or “light” versions for best results.
Can I bake the salmon with the glaze on it?
Yes, just brush it generously before baking. You can also broil it for the last 2 minutes for extra caramelization.
How do I know when the salmon is done?
It should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Can I add a sauce on top?
Yes, spicy mayo, coconut-lime dressing, or even a peanut sauce works great.
Are these bowls served hot or cold?
They’re best served warm, but they also taste great chilled or at room temperature for a refreshing lunch option.
Conclusion
Spicy Salmon Bowls with Coconut Rice are a flavorful and nourishing meal that’s both satisfying and easy to make. With bold, spicy-sweet salmon, creamy coconut rice, and crisp, fresh toppings, each bite offers a perfect balance of texture and flavor. Whether you’re cooking for dinner or prepping lunches for the week, this bowl is a vibrant and delicious way to enjoy healthy, feel-good food.
PrintSpicy Salmon Bowls with Coconut Rice
Spicy Salmon Bowls with Coconut Rice combine sweet-and-spicy glazed salmon with creamy coconut rice and fresh, colorful toppings. It’s a vibrant, nourishing meal perfect for dinner or meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop or Oven
- Cuisine: Fusion
- Diet: Gluten Free
Ingredients
- For the salmon:
- 4 salmon fillets (skin on or off)
- 1 tbsp olive oil or avocado oil
- 2 tbsp sriracha or chili garlic sauce
- 1 tbsp honey or maple syrup
- 1 tbsp soy sauce or tamari
- 1 clove garlic, minced
- 1 tbsp lime juice
- Salt and pepper, to taste
- For the coconut rice:
- 1 cup jasmine or basmati rice
- 1 cup full-fat coconut milk (canned)
- 3/4 cup water
- 1/4 tsp salt
- For the bowl toppings:
- 1/2 cucumber, thinly sliced
- 1/2 cup shredded or julienned carrots
- 1 avocado, sliced
- 1/3 cup pickled red onions
- 2 tbsp chopped fresh cilantro or green onions
- 1 tbsp sesame seeds (optional)
- Lime wedges (optional)
Instructions
- Make the coconut rice: Rinse rice thoroughly. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce to low, cover, and simmer for 15–18 minutes until liquid is absorbed. Fluff with a fork and set aside.
- Prepare the glaze: In a small bowl, whisk together sriracha, honey, soy sauce, garlic, lime juice, and a pinch of salt.
- Cook the salmon:
- Skillet method: Heat oil in a skillet over medium heat. Place salmon skin-side down and cook 4–5 minutes per side. Brush with glaze during final minutes of cooking.
- Oven method: Preheat oven to 400°F (200°C). Place salmon on a lined baking sheet, brush with glaze, and bake for 12–15 minutes until cooked through.
- Assemble the bowls: Divide coconut rice among four bowls. Top with salmon, cucumbers, carrots, avocado, and pickled onions.
- Garnish with herbs, sesame seeds, and lime wedges if desired. Serve warm.
Notes
- Swap salmon with shrimp, tofu, or grilled chicken.
- Use brown rice, quinoa, or cauliflower rice for variation.
- Add extra veggies like edamame, snap peas, or roasted broccoli.
- Drizzle with spicy mayo or coconut-lime dressing for extra flavor.
- Meal prep friendly—store components separately for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 8g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg
