Description
Enjoy a delicious Spicy Salmon Bowl with Coconut Rice, perfect for a cozy night in, showcasing the delightful flavors of homemade sushi.
Ingredients
Scale
- 1 cup rice (rinsed)
- 1 cup water
- 1 cup coconut milk
- 1 pinch salt
- 1 tablespoon sugar (optional)
- 2 portions salmon (cubed)
- 1 cucumber (thinly sliced)
- 1 avocado (sliced)
- 1/4 cup mayonnaise (for spicy mayo)
- 1 tablespoon sriracha (for spicy mayo)
- 1/2 lime juice (for spicy mayo)
- 1 tablespoon furikake (optional)
- 2 tablespoons chives (chopped)
- 1/4 cup rice vinegar
- 2 tablespoons sugar (for pickling)
Instructions
- Rinse 1 cup of rice under cold water. Combine rice with 1 cup of water, 1 cup of coconut milk, a pinch of salt, and 1 tablespoon of sugar in a rice cooker and cook.
- Thinly slice 1 cucumber and place in a shallow dish. Mix 1/4 cup of rice vinegar with 2 tablespoons of sugar, pour over the cucumbers, and let marinate for 15 minutes.
- Preheat oven’s broiler to 550°F and line a baking sheet with foil.
- Cut 2 portions of salmon into cubes, mix with 1 tablespoon of oil, salt, pepper, and preferred spices. Toss to coat.
- Spread salmon cubes on the baking sheet and broil for 6-8 minutes until browned and just cooked through.
- Mix 1/4 cup of mayonnaise with 1 tablespoon of sriracha and juice of half a lime. Stir until smooth.
- Fluff the rice and divide into bowls. Top with pickled cucumbers, broiled salmon, avocado slices, and drizzle with spicy mayo. Garnish with furikake and chives.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Broiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 60 mg