Description
Zesty salmon meets coconut rice in this Pacific Northwest-inspired culinary adventure. Fresh ingredients and bold flavors combine for a nourishing meal you’ll crave again and again.
Ingredients
Scale
- 1 lb (454 g) salmon (skin removed, cubed)
- 1 ⅓ cups (315 ml) jasmine rice, rinsed and drained
- 1 cup (240 ml) full-fat coconut milk (canned)
- ½ cup (120 ml) water, plus 2 tbsps (30 ml)
- ⅓ cup (80 ml) mayonnaise
- ¼ cup (60 ml) rice vinegar
- 3 tbsps (45 ml) avocado oil
- 2 tsps sriracha
- 2 small cucumbers, thinly sliced
- 1 tbsp white sesame seeds
- 1 tbsp low-sodium tamari (or soy sauce)
- 1 tsp coconut sugar
- 1 tsp white sugar
- 1 tsp brown sugar (or coconut sugar)
- 1 tsp garlic powder
- 1 tsp lime juice
- 1 tsp nanami togarashi (optional)
- ¾ tsp ginger powder
- ½ tsp kosher salt
- Avocado (sliced)
- Furikake
- Fresh chives, chopped
Instructions
- Rice Preparation: Simmer jasmine rice in coconut milk, creating a luxurious and aromatic foundation for the salmon bowl, stirring occasionally to prevent sticking.
- Salmon Seasoning and Cooking: Generously coat salmon fillet with salt, black pepper, and garlic powder, then grill or pan-sear for 3-4 minutes per side until achieving a golden-brown crust and medium doneness.
- Vegetable Preparation: Slice cucumber into uniform thin rounds and fan out avocado slices with precision, ensuring visual and textural harmony across the bowl.
- Assembly and Garnishing: Break salmon into delicate morsels, distribute evenly over coconut rice, and liberally sprinkle furikake seasoning to enhance umami depth.
- Sauce Creation and Finishing: Whisk spicy mayo by combining mayonnaise, sriracha, and fresh lime juice, then artfully drizzle in zigzag patterns. Garnish with finely chopped chives and adjust seasoning with additional kosher salt or furikake for a complex flavor profile.
Notes
- Optimize Rice Texture: Use a 1:1 ratio of coconut milk to water for perfectly fluffy, fragrant coconut rice without being overly soggy.
- Master Salmon Cooking: Watch the fish closely while grilling to prevent overcooking, aiming for a golden-brown exterior and moist, tender interior.
- Customize Spice Level: Adjust sriracha quantity in the mayo to control heat intensity, starting with small amounts and tasting progressively.
- Freshness Matters: Select sushi-grade salmon and use ingredients at peak ripeness to elevate the overall flavor and quality of the bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Blending
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 600
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg