Description
A weeknight-friendly bowl featuring creamy coconut rice, tender salmon, bright pickled cucumbers, and a spicy mayo sauce.
Ingredients
- 1 1/3 cups jasmine rice, rinsed and drained
- 1 cup full-fat canned coconut milk
- 1/2 cup water plus 2 tablespoons (total 5/8 cup)
- 1/2 teaspoon kosher salt
- 1 teaspoon coconut sugar
- 1/4 cup rice vinegar
- 1 teaspoon white sugar
- 2 small cucumbers, thinly sliced (Persian or English)
- 1 lb salmon, skin removed and cubed
- 3 tablespoons avocado oil or other neutral oil
- 1 tablespoon low-sodium tamari or soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- 3/4 teaspoon ground ginger
- 1 tablespoon white sesame seeds
- 1 teaspoon nanami togarashi (optional)
- 1/3 cup mayonnaise
- 2 teaspoons sriracha (adjust to taste)
- 1 teaspoon lime juice
- 1 avocado, sliced
- Furikake and chopped fresh chives for garnish
Instructions
- Cook the coconut rice: In a medium saucepan, combine jasmine rice, coconut milk, water, kosher salt, and coconut sugar. Bring to a gentle boil, reduce heat, cover, and simmer for 12–15 minutes. Let rest, covered, for 10 minutes.
- Quick-pickle the cucumbers: Whisk rice vinegar and white sugar in a bowl until sugar dissolves. Add the thinly sliced cucumbers and toss to coat. Let sit for 5–10 minutes.
- Marinate the salmon: Toss cubed salmon with avocado oil, tamari, brown sugar, garlic powder, and ground ginger in a mixing bowl. Sprinkle with white sesame seeds and nanami togarashi if using.
- Sear the salmon: Heat a skillet over medium-high heat and add salmon cubes. Sear for about 2–3 minutes per side until golden and opaque inside.
- Make the spicy mayo: Combine mayonnaise, sriracha, and lime juice in a small bowl. Adjust sriracha to your preference.
- Assemble the bowls: Place a mound of coconut rice in serving bowls and top with pickled cucumbers, seared salmon cubes, sliced avocado, and drizzle with spicy mayo. Finish with furikake and chopped chives.
Notes
Add lime wedges at the table for an extra citrus finish. Slice avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Simmering, Skillet Searing
- Cuisine: Japanese