Description
A flavorful bowl of Spicy Salmon served over creamy coconut rice, topped with fresh cucumbers and spicy mayo.
Ingredients
- 1 1/3 cup jasmine rice, rinsed and drained
- 1 cup full-fat coconut milk (canned)
- ½ cup water, plus 2 tablespoons
- ½ teaspoon kosher salt
- 1 teaspoon coconut sugar
- ¼ cup rice vinegar
- 1 teaspoon white sugar
- 2 small cucumbers, thinly sliced
- 1 lb salmon (skin removed, cubed)
- 3 tablespoons avocado oil
- 1 tablespoon low-sodium tamari (or soy sauce)
- 1 teaspoon brown sugar (or coconut sugar)
- 1 teaspoon garlic powder
- ¾ teaspoon ginger powder
- 1 tablespoon white sesame seeds
- 1 teaspoon nanami togarashi (optional)
- ⅓ cup mayonnaise
- 2 teaspoons sriracha
- 1 teaspoon lime juice
- Avocado (sliced)
- Furikake
- Fresh chives, chopped
Instructions
- Combine the jasmine rice, coconut milk, ½ cup of water, kosher salt, and coconut sugar in a saucepan. Bring to a boil, then cover and simmer until the rice absorbs the liquid.
- In a bowl, mix the cubed salmon with avocado oil, tamari, garlic powder, ginger powder, and brown sugar. Coat everything evenly.
- Prepare the spicy mayo by combining the mayonnaise, sriracha, and lime juice in another bowl.
- Once the rice finishes cooking, fluff it with a fork to enhance its texture.
- Heat a non-stick skillet over medium heat, add the salmon, and cook until golden brown for about 5-7 minutes.
- To assemble, layer the coconut rice in a bowl, top it with cooked salmon, cucumber slices, sliced avocado, and drizzle with spicy mayo. Finish the dish with sesame seeds, furikake, and fresh chives.
Notes
Rinse jasmine rice until water runs clear for a fluffier texture. Adjust cooking time for salmon if needed.