This spicy salmon rice bowl is packed with flavor, easy to make, and perfect for a quick family dinner! The crispy, spicy salmon pairs perfectly with creamy coconut rice, fresh veggies, and a drizzle of spicy mayo. If your family loves poke bowls or sushi flavors, this will be a new favorite! Plus, you can customize it with different toppings to make everyone happy.
What You’ll Need
For the Salmon:
- 2 salmon fillets, skin removed, cut into bite-sized cubes
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp honey
- 1 tsp sesame oil
- ½ tsp garlic powder
- ½ tsp ginger powder
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk (full-fat)
- ½ cup water
- ½ tsp salt
For the Toppings:
- ½ avocado, sliced
- ½ cup shredded carrots
- ½ cup thinly sliced cucumber
- 2 tbsp chopped green onions
- 1 tsp sesame seeds
For the Spicy Mayo:
- ¼ cup mayo
- 1 tbsp sriracha
- 1 tsp soy sauce
- ½ tsp lime juice
Pro Tips
- Pat the salmon dry before marinating so it gets extra crispy when cooked.
- Rinse your rice until the water runs clear—this keeps it fluffy and not too sticky.
- Adjust the spice level by adding more or less sriracha to the salmon and mayo.
- Use a non-stick pan for the salmon to get the best crispy texture without sticking.
- Let the rice sit for 5 minutes after cooking—it helps absorb any extra liquid for perfect texture.
Tools You’ll Need
- Medium saucepan with lid
- Non-stick skillet
- Mixing bowls
- Knife & cutting board
- Measuring cups & spoons
- Spatula
Substitutions & Variations
- Protein Swap: Use shrimp, tofu, or chicken instead of salmon.
- Rice Options: Brown rice or cauliflower rice work if you prefer a lighter option.
- Spice Level: Reduce sriracha or swap it for sweet chili sauce for a milder taste.
- Extra Crunch: Add crispy seaweed, crushed peanuts, or fried onions on top.
Make-Ahead Tips
- The spicy mayo can be made a day in advance and stored in the fridge.
- Cook the rice ahead of time and reheat before serving.
How to Make It
1. Make the Coconut Rice
In a saucepan, combine jasmine rice, coconut milk, water, and salt. Stir well and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
2. Marinate the Salmon
In a bowl, mix soy sauce, sriracha, honey, sesame oil, garlic powder, and ginger powder. Add the salmon cubes and toss to coat. Let it marinate for 10 minutes.
3. Cook the Salmon
Heat a non-stick skillet over medium-high heat. Add the marinated salmon cubes in a single layer. Cook for 2-3 minutes per side until crispy and caramelized.
4. Make the Spicy Mayo
In a small bowl, whisk together mayo, sriracha, soy sauce, and lime juice until smooth.
5. Assemble the Bowls
Scoop the fluffy coconut rice into bowls. Top with crispy salmon, sliced avocado, shredded carrots, and cucumber. Drizzle with spicy mayo, then sprinkle sesame seeds and green onions on top.
Leftovers & Storage
- Store leftovers in separate airtight containers in the fridge for up to 2 days.
- Reheat salmon in a skillet over low heat for a few minutes to keep it crispy.
- Rice can be microwaved with a splash of water to keep it fluffy.
Final Thoughts
This spicy salmon rice bowl is a delicious, restaurant-quality meal you can make at home! It’s easy, flavorful, and totally customizable for your family’s tastes. Try it out and let me know how you liked it in the comments—did you add any fun toppings? Got any questions? I’d love to hear from you! 😊🍚🐟