Spicy Salmon Bowls with Coconut Rice

Why You’ll Love This Recipe

These bowls are a delicious mix of bold flavors and nourishing ingredients. The spicy salmon delivers a kick, the coconut rice adds a slightly sweet, creamy base, and the fresh toppings bring texture and balance. It’s a beautiful, restaurant-style dish you can make easily at home, and it’s perfect for meal prep or impressing guests.

Ingredients

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

For the salmon:
salmon fillets (skinless, cut into cubes or left whole)
sriracha or chili garlic sauce
soy sauce or tamari
honey or maple syrup
garlic (minced)
ginger (minced)
lime juice
olive oil or sesame oil

For the coconut rice:
jasmine or basmati rice
coconut milk (full fat or lite)
water
salt

For the bowls:
cucumber (sliced or diced)
carrots (shredded or julienned)
avocado (sliced)
edamame (cooked and shelled)
red cabbage (shredded)
green onions (sliced)
lime wedges
toasted sesame seeds (optional)
fresh cilantro (optional)

Directions

1. Cook the coconut rice:
   Rinse the rice until the water runs clear. 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. Fluff with a fork and set aside.
2. Marinate the salmon:
   In a bowl, whisk together sriracha, soy sauce, honey, garlic, ginger, lime juice, and oil. Add salmon and gently toss to coat. Let marinate for 15–30 minutes.
3. Cook the salmon:
   Heat a skillet over medium-high heat. Add marinated salmon and cook for 2–3 minutes per side until cooked through and lightly caramelized. Alternatively, bake at 400°F for 12–15 minutes.
4. Assemble the bowls:
   Start with a scoop of coconut rice, then top with salmon, cucumber, carrots, avocado, edamame, red cabbage, and green onions.
5. Finish and serve:
   Drizzle with extra sriracha or your favorite spicy mayo, and garnish with sesame seeds, cilantro, and a squeeze of lime.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes (plus marinating time)
Cook time: 20 minutes
Total time: 35–40 minutes

Variations

• Mild Version: Reduce or omit sriracha for a less spicy glaze.
• Low-Carb: Serve over cauliflower rice or a leafy green salad.
• Different Protein: Swap salmon for shrimp, tofu, or grilled chicken.
• Add Crunch: Top with chopped peanuts, cashews, or crispy wonton strips.
• Sauce Swap: Use spicy mayo, peanut sauce, or a creamy lime dressing instead of sriracha drizzle.

Storage/Reheating

Store all components separately in airtight containers in the refrigerator for up to 4 days. Reheat the salmon and rice in the microwave or on the stovetop. The vegetables and avocado are best added fresh when serving. The coconut rice can be frozen if needed, though fresh is best.

FAQs

Can I use canned salmon?

Fresh or frozen fillets are best for this recipe, but in a pinch, canned salmon can be flaked and tossed with the spicy glaze for a quicker option.

Is coconut milk sweetened?

Use unsweetened coconut milk for the rice. Sweetened versions will change the flavor profile.

Can I grill the salmon?

Yes, grill on medium heat for 3–4 minutes per side, depending on thickness.

What type of rice works best?

Jasmine or basmati rice both work well for coconut rice due to their aroma and fluffy texture.

Is this dish gluten-free?

Yes, if you use gluten-free tamari or soy sauce.

Can I make this bowl ahead of time?

Yes, prep all components ahead and assemble just before serving.

What can I use instead of sriracha?

Chili garlic sauce, gochujang, or sambal oelek are great substitutes with similar heat.

How do I keep the avocado fresh?

Add avocado just before serving, and toss it with lime juice to prevent browning.

Can I use brown rice instead?

Yes, just adjust the cooking time and liquid slightly for brown rice.

Is this meal good for kids?

Yes, you can tone down the spice level and serve the components separately for picky eaters.

Conclusion

Spicy Salmon Bowls with Coconut Rice are a flavorful, feel-good meal that checks all the boxes—creamy, spicy, crunchy, and fresh. With just a bit of prep, you’ll have a stunning and satisfying bowl that rivals any restaurant version. Whether for a weeknight dinner or a healthy meal prep option, this recipe is sure to become a staple in your kitchen.

Spicy Salmon Bowls with Coconut Rice

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Spicy Salmon Bowls with Coconut Rice are a flavorful, balanced meal featuring spicy marinated salmon, creamy coconut rice, and fresh vegetables. Easy to customize and perfect for meal prep or dinner, these bowls offer a delicious mix of heat, sweetness, and texture.

• Author: Laura
• Prep Time: 15 minutes (plus marinating time)
• Cook Time: 20 minutes
• Total Time: 35–40 minutes
• Yield: 4 servings
• Category: Main Course, Dinner, Bowl
• Method: Sautéed or Baked
• Cuisine: Asian-Inspired, Fusion

Ingredients

• • For the salmon:
  • 4 salmon fillets (skinless)
  • 2 tbsp sriracha or chili garlic sauce
  • 2 tbsp soy sauce or tamari
  • 1 tbsp honey or maple syrup
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp lime juice
  • 1 tbsp olive oil or sesame oil

 

• • For the coconut rice:
  • 1 cup jasmine or basmati rice
  • 1 cup coconut milk (unsweetened)
  • 3/4 cup water
  • 1/2 tsp salt

 

• For the bowls:
• 1 cucumber, sliced
• 1 cup shredded carrots
• 1 avocado, sliced
• 1 cup shelled edamame (cooked)
• 1 cup shredded red cabbage
• 2 green onions, sliced
• Lime wedges, sesame seeds, cilantro (optional)

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Instructions

1. Cook the coconut rice: Rinse rice until water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes. Fluff and set aside.
2. Marinate the salmon: In a bowl, mix sriracha, soy sauce, honey, garlic, ginger, lime juice, and oil. Add salmon and toss to coat. Marinate for 15–30 minutes.
3. Cook the salmon: Heat a skillet over medium-high heat. Cook salmon for 2–3 minutes per side until caramelized and cooked through. Or bake at 400°F (200°C) for 12–15 minutes.
4. Assemble the bowls: Add coconut rice to each bowl. Top with salmon, cucumber, carrots, avocado, edamame, cabbage, and green onions.
5. Garnish: Drizzle with extra sriracha or spicy mayo, and garnish with sesame seeds, cilantro, and a squeeze of lime.

Notes

• Use full-fat coconut milk for extra creamy rice.
• Adjust spice by adding more or less sriracha.
• To keep avocado fresh, add just before serving with a bit of lime juice.

Nutrition

• Serving Size: 1 bowl
• Calories: 540
• Sugar: 8g
• Sodium: 620mg
• Fat: 26g
• Saturated Fat: 10g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 34g
• Cholesterol: 65mg