Being a big fan of spicy salmon rolls, I always look for ways to get similar results with an easier approach, because making sushi rolls at home isn’t something I personally find easy to do. These spicy salmon bowls have all of the same flavour components, with a little more ease. For this recipe, I’m cooking the salmon in the oven over high heat to give it some colour, but not overcook it. And other than cooking the rice, this recipe comes together super quick, making it perfect for a weeknight dinner.

Ingredients

Here’s everything you’ll need to make these spicy salmon bowls.

jasmine rice
full fat coconut milk
kosher salt
coconut sugar
rice vinegar
cucumber
salmon (skin removed, cubed)
avocado oil
low sodium tamari (or soy sauce)
garlic powder
ginger powder
white sesame seeds‍
nanami togarashi (optional)
mayonnaise
sriracha
lime
avocado
furikake (optional)
fresh chives

spicy salmon bowl with rice and pickled cucumbers.

How to Make

These spicy salmon bowls are fairly easy and straightforward to make, which makes them ideal for a quick weeknight dinner. If you have a rice cooker, the rice cooks on it’s own without you having to do much, which is why I love using mine.

In a rice cooker, combine the rice, water, coconut milk, salt and sugar and mix to combine. Cover and set to cook. Once cooked, fluff the rice and keep warm until ready to assemble.

Next, it’s time to make the quick pickled cucumber and the broiled salmon.

Mix together the vinegar and sugar in a shallow dish or bowl. Add the cucumber and toss to coat. Let it sit while you prepare the salmon.

Preheat the oven to broil on high (550°F).

Place the cubed salmon in a large bowl and add the oil, through to the nanami togarashi (if using) and toss to combine.

Transfer the salmon to a large rimmed baking sheet.

Place in the oven and broil for six to eight minutes, depending on your preference, until slightly browned and cooked through.

The last minute things are to make the spicy mayo and get your toppings and garnishes ready.

While the salmon is cooking, make the spicy mayo. In a small bowl, mix together the mayonnaise, sriracha and lime juice.

Divide the rice into bowls and top with cucumber and salmon. Add the avocado and garnish with furikake and chives. Drizzle the spicy mayo over the salmon and season with salt if needed. Enjoy!

Tips

Cook the coconut rice fresh: although I love to prep things in advance, the rice should be freshly cooked for these spicy salmon bowls as it just tastes best when done so.
Marinate the salmon: if you have the time, you can prep and marinate the salmon ahead to give it more flavour. Overnight, or for a few hours is great. ‍
Choose your baking sheet wisely: I don’t use parchment paper often if I don’t need to and especially if broiling as it will burn and is not oven safe at that high of a heat. I recommend using good quality, light coloured baking sheets like these ones (I love them and own two, they are the BEST!).
No rice cooker: use this stovetop method for making coconut rice.

Ingredients & Products I Recommend:

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Avocado Oil:

I prefer using avocado oil for high heat cooking. I love using Chosen Foods avocado oil and their avocado oil spray.

Mayonnaise:

If I don’t make my own at home (you can see how I make it here), I primarily use Chosen Foods avocado oil mayonnaise, or Sir Kensington’s.

‍Low Sodium Tamari:‍

Tamari is a great option for those needing a gluten-free soy sauce. I’m not gluten-free, but still primarily use this brand. It’s not too salty and it tastes great.

Rice Cooker:

My life changed for the better when I got a rice cooker. It takes the guesswork out of cooking rice and I find it always cooks it perfectly. This is the brand I have at home and absolutely love it.

Other Salmon Recipes to try

Ready to make this? Let’s go!

If you make these spicy salmon bowls, please let me know by tagging me on Instagram, or leave a comment and/or review below!

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