Spicy Salmon Bowls with Creamy Coconut Rice

You know those meals that feel fancy but actually take zero effort? This is one of them. I fell in love with spicy salmon bowls the first time I paired rich, flaky salmon with creamy coconut rice — the combo felt like a mini vacation in a bowl. If you want bold flavor, quick prep, and a dish that impresses without stress, stick around.

If you like coconut rice with a protein twist, you might also enjoy this grilled chicken bites with coconut rice recipe I tried last summer — FYI, it pairs wonderfully with crisp cucumber. Ever wondered why coconut rice makes everything taste like a treat? Let’s get into it.

 

Why You’ll Love This Recipe

• Fast and satisfying: You finish this meal in about 30 minutes if you don’t dawdle.
• Layered textures: You get tender salmon, fluffy coconut rice, crunchy cucumber, and creamy avocado in every bite.
• Balanced heat: The spice hits without stealing the show — you control the burn.
• Meal-prep friendly: Make extra rice and salmon, and you’ve got lunches for days.
• Customizable: Hate avocado? Swap it. Want extra tang? Add more lime. I won’t judge.

Ingredients You’ll Need

• 1 1/3 cup jasmine rice, rinsed & drained
• 1 cup full fat coconut milk (canned)
• 1/2 cup water, plus 2 tbsps
• 1/2 tsp kosher salt
• 1 tsp coconut sugar
• 1/4 cup rice vinegar
• 1 tsp white sugar
• 2 small cucumbers, thinly sliced
• 1 lb salmon (skin removed, cubed)
• 3 tbsps avocado oil
• 1 tbsp low sodium tamari (or soy sauce)
• 1 tsp brown sugar (or coconut sugar)
• 1 tsp garlic powder
• 3/4 tsp ginger powder
• 1 tbsp white sesame seeds
• 1 tsp nanami togarashi (optional)
• 1/3 cup mayonnaise
• 2 tsp sriracha
• 1 tsp lime juice
• Avocado (sliced)
• furikake
• fresh chives, chopped

Ingredient and Method

I like to separate ingredients and the quick method overview so you don’t panic when you open the fridge. Ingredients above list everything you need. Method goes rice first, then cucumbers, then salmon and spicy mayo — keep it simple and sequential. This structure saves time and brain capacity. IMO, simplicity makes dishes taste better because you actually execute them properly.

How to Make (Step-by-Step)

For the rice

Rinse 1 1/3 cup jasmine rice until the water runs clear. Combine rice, 1 cup full fat coconut milk, 1/2 cup water + 2 tbsps, 1/2 tsp kosher salt, and 1 tsp coconut sugar in a pot. Bring to a simmer, cover, and reduce heat to low for 15 minutes. Turn off the heat and let rice steam for 10 minutes covered. Fluff with a fork before serving.

For the cucumber

Mix 1/4 cup rice vinegar with 1 tsp white sugar until dissolved. Toss thinly sliced 2 small cucumbers in the mixture and let them rest for at least 5 minutes. This quick pickle adds a bright crunch that cuts the richness of the salmon and rice.

For the salmon

Pat 1 lb salmon (skin removed, cubed) dry. Toss with 3 tbsps avocado oil, 1 tbsp low sodium tamari, 1 tsp brown sugar, 1 tsp garlic powder, and 3/4 tsp ginger powder. Heat a skillet over medium-high heat and sear the salmon cubes for 2–3 minutes per side until they caramelize and cook through. Sprinkle 1 tbsp white sesame seeds and 1 tsp nanami togarashi (optional) while the salmon rests.

For the spicy mayo

Stir 1/3 cup mayonnaise, 2 tsp sriracha, and 1 tsp lime juice until smooth. Taste and adjust heat or acidity. This sauce adds creaminess and a tangy kick; you’ll want extra for dunking, trust me.

To assemble

Spoon coconut rice into bowls. Add quick-pickled cucumbers, seared salmon, and sliced avocado. Drizzle spicy mayo, sprinkle furikake, scatter chopped fresh chives, and finish with an extra dusting of sesame seeds. Eat immediately and revel in your genius.

Pro Tips for the Best Results

• Rinse the rice thoroughly to avoid gummy texture. Clean rice = fluffy rice.
• Use full-fat coconut milk for creamier rice; light versions dilute the flavor.
• Pat salmon dry before searing to get a better crust. Wet fish steams, and nobody likes soggy crust.
• Don’t overcrowd the pan when cooking salmon. Cook in batches if needed.
• Make spicy mayo ahead and store in the fridge; the flavors meld and get better after a bit.
• Adjust heat with sriracha to suit your tolerance; start small and add more.
• Use a rice cooker if you want no-brainer coconut rice perfection. I use mine daily; it practically runs the kitchen.

Fun Variations & Topping Ideas

Variations:

• Grilled salmon: Toss cubes on skewers and grill for smoky flavor.
• Citrus soy glaze: Replace tamari with a mix of soy and orange juice for a brighter glaze.
• Vegan swap: Use marinated tofu in place of salmon and vegan mayo for spicy mayo.

Toppings:

• Pickled ginger for extra tang.
• Crispy shallots for crunch.
• Edamame for extra protein and color.
• A fried egg on top if you want breakfast-for-dinner vibes.
• Extra lime wedges for folks who live for acidity.

Storing and Reheating

Store components separately for best results. Keep rice, salmon, and spicy mayo in airtight containers in the fridge for up to 3 days. Cucumbers lose their snap after a day, so I store them separately and assemble fresh when possible.

To reheat:

• Microwave rice with a splash of water or coconut milk for 60–90 seconds.
• Warm salmon in a skillet over medium-low heat for 3–4 minutes, turning once.
• Do not microwave the avocado or spicy mayo; add them fresh. Simple, right?

Frequently Asked Questions (FAQ)

How spicy is this dish?

I design the bowl to have moderate heat by default. You control the spice with sriracha and the optional nanami togarashi. Want it mild? Cut the sriracha in half. Want inferno? Go wild — but don’t blame me for the tears.

Can I use brown rice?

Yes, but adjust the cooking time and liquid. Brown rice needs longer and more water. I prefer jasmine for its fragrance and tenderness with coconut milk.

Is salmon safe to eat medium?

I cook salmon through by default here. If you prefer medium-rare, use sushi-grade salmon and sear quickly, but I recommend thicker pieces to avoid overcooking.

Can I freeze leftovers?

You can freeze cooked salmon and rice, but texture will change. I prefer freezing only if I plan to use the salmon in soups or casseroles later. Fresh beats frozen for this bowl, IMO.

What can I substitute for coconut milk?

Full-fat coconut milk gives creaminess and subtle sweetness. If you must substitute, use a blend of regular milk and a little cream, but expect a different flavor profile.

Conclusion

This Spicy Salmon Bowls with Coconut Rice recipe hits a sweet spot: comforting, quick, and seriously flavorful. You get the richness of coconut rice, the savory-sweet sear on salmon, and the creamy kick of spicy mayo — all in one balanced bowl. Try it on a busy weeknight or serve it to guests when you want to impress without sweating it.

If you want a slightly different take or extra tips, check out this helpful Spicy Salmon Bowls with Coconut Rice – holisticfoodie.com for inspiration and variations. Drop a comment and a rating if you make it — I live for your tweaks and triumphs. Go make this, and thank me later (or don’t, your call).