Spicy salmon bowls with coconut rice bring together tender broiled salmon, creamy coconut-infused jasmine rice, and tangy quick-pickled cucumbers for a weeknight dinner that feels like a treat. Growing up in the Midwest, I never imagined I’d fall in love with a dish like this, but after my granddaughter returned from her travels and made these bowls in my kitchen one Sunday afternoon, I was hooked. The way that rich coconut rice soaks up the spicy mayo, how the cool cucumber cuts through the warmth of the salmon – it reminded me that good food doesn’t need to come from any one tradition to feel like home.
Now I make these spicy salmon bowls at least twice a month, especially when I want something nourishing but don’t have hours to spend in the kitchen. The salmon broils in just minutes, the rice cooks itself, and those quick-pickled cucumbers add the perfect bright crunch. It’s become one of those recipes I reach for when my grandkids visit – they love building their own bowls and adding extra spicy mayo. There’s something wonderful about a meal that’s both wholesome and exciting, where everyone can make it their own. Time to get your rice cooker ready!
What Makes These Spicy Salmon Bowls So Special
I’ve tested plenty of salmon recipes over the years, but these bowls have earned a permanent spot in my weekly rotation. The combination of protein-rich salmon with creamy coconut rice creates a satisfying meal that actually keeps you full, and the customizable toppings mean everyone at the table stays happy. Here’s why this recipe works so beautifully:
- Ready in just 55 minutes with most of that time being hands-off rice cooking
- Packs 25-30 grams of protein per serving thanks to quality salmon
- Uses accessible ingredients you can find at any grocery store
- Requires minimal active cooking since the salmon simply broils while you prep toppings
- Adapts to your spice preference by adjusting the sriracha in the mayo
- Scales perfectly for meal prep or feeding a crowd
The beauty of these spicy salmon bowls with coconut rice lies in their flexibility. Some nights I add edamame for extra protein, other times I throw in some seaweed salad I picked up from the store. My son prefers his without the togarashi spice, while my granddaughter doubles it – and that’s exactly how home cooking should work.
Ingredient Spotlight
Jasmine rice forms the foundation of these bowls, and I always rinse it thoroughly before cooking to remove excess starch and achieve that perfect fluffy texture.
Full-fat coconut milk is what transforms ordinary rice into something special – the creaminess it adds makes the rice taste almost indulgent while complementing the salmon beautifully.
Fresh salmon should have firm flesh and a mild ocean smell, never fishy; I ask my butcher to remove the skin so I can cube it easily for even broiling.
Rice vinegar creates those tangy quick-pickled cucumbers that cut through the richness of the bowl, providing a refreshing contrast in every bite.
Avocado oil has a high smoke point that makes it perfect for broiling the salmon without burning, plus it keeps the fish moist and tender.
Low-sodium tamari delivers that savory umami flavor to the salmon marinade while letting you control the salt level in your finished dish.
Nanami togarashi is a Japanese seven-spice blend that adds complex heat and depth – I keep it optional since not everyone in my family enjoys spicy food.
Sriracha brings the signature heat to the spicy mayo, and I’ve learned that starting with 2 teaspoons gives you a nice kick without overwhelming the other flavors.
Furikake is a Japanese rice seasoning that adds a wonderful savory, slightly nutty finish to the bowls – I discovered it through my granddaughter and now keep it stocked in my pantry.
How to Make Spicy Salmon Bowls with Coconut Rice
Step 1. I always start by getting the rice going since it takes the longest – combine the jasmine rice, coconut milk, water, salt, and coconut sugar in your rice cooker, give it a stir, and let it cook while you handle everything else.
Step 2. While the rice cooks, mix your rice vinegar and white sugar in a shallow bowl until the sugar dissolves, then add your thinly sliced cucumbers and toss them to coat – Betty’s tip: these need at least 15 minutes to develop their tangy flavor.
Step 3. Preheat your oven to broil on high (550°F) and position your rack about 6 inches from the heating element for even cooking without burning.
Step 4. In a large bowl, toss your cubed salmon with avocado oil, tamari, brown sugar, garlic powder, ginger powder, sesame seeds, and togarashi if you’re using it – I’ve learned that coating every piece evenly ensures consistent flavor in every bite.
Step 5. Spread the marinated salmon on a large rimmed baking sheet in a single layer, making sure the pieces aren’t touching so they broil rather than steam.
Step 6. Broil the salmon for 6 to 8 minutes, watching carefully in the last few minutes – after years of making this, I’ve found that 7 minutes gives you salmon that’s slightly browned on the outside but still moist inside.
Step 7. While the salmon broils, whisk together your mayonnaise, sriracha, and lime juice for the spicy mayo – my family prefers when I make extra because everyone wants more drizzled on top.
Step 8. Once your rice is done, fluff it gently with a fork to separate the grains and keep it warm until you’re ready to assemble your bowls.
Step 9. Divide the coconut rice among your serving bowls, then top with the pickled cucumbers, broiled salmon pieces, and sliced avocado – the key I discovered is building layers so every spoonful has a bit of everything.
Step 10. Finish each bowl with a generous drizzle of spicy mayo, a sprinkle of furikake, and chopped fresh chives, then taste and add a pinch of salt if needed.
Keeping These Salmon Bowls Fresh
I typically store the components of these spicy salmon bowls separately in airtight containers in the refrigerator, where they’ll stay fresh for up to 3 days. The coconut rice holds up beautifully, the pickled cucumbers actually get better as they sit, and the salmon stays moist when properly covered. Betty’s storage method works well because keeping everything separate means you can reheat just what you need and the textures don’t get muddled together.
These bowls don’t freeze particularly well because the cucumber and avocado don’t handle freezing, though I have frozen just the cooked salmon and rice before when I made too much. If you do freeze the salmon, wrap individual portions tightly in plastic wrap and then place them in a freezer bag – they’ll keep for about a month this way.
For the best texture, I reheat the salmon gently in a 300°F oven for about 5 minutes until just warmed through, which prevents it from drying out. The rice reheats beautifully in the microwave with a splash of water and a damp paper towel covering the bowl. I always add fresh avocado, furikake, and a new drizzle of spicy mayo when I’m eating leftovers – those fresh elements make all the difference in transforming yesterday’s dinner into something that tastes just as good as the first time.
Perfect Partners for Spicy Salmon Bowls
Simple Asian slaw with shredded cabbage, carrots, and a sesame-ginger dressing adds extra crunch and freshness that complements the richness of the coconut rice perfectly.
Miso soup makes a wonderful starter that warms you up and echoes the Japanese flavors in the bowl – I often make a quick version with miso paste, tofu, and green onions.
Steamed edamame sprinkled with coarse sea salt provides additional protein and gives everyone something to nibble on while you’re finishing the bowls.
Cucumber and seaweed salad doubles down on the refreshing elements and adds interesting texture – my local Asian market sells pre-seasoned seaweed salad that makes this effortless.
If you’re looking for more high-protein bowl inspiration, my street corn chicken rice bowls are another family favorite that comes together quickly. For seafood lovers, these crispy salmon bowls offer a different texture while keeping that satisfying bowl format.
Crispy wontons or rice crackers on the side satisfy that craving for something crunchy and are especially popular with my grandkids who love dipping them in the extra spicy mayo.
Fresh fruit like mango or pineapple chunks served after the meal provides a sweet, tropical finish that cleanses your palate beautifully – similar to how I serve fruit with my Hawaiian chicken sheet pan dinner.
Frequently Asked Questions
I recommend sticking with jasmine rice because its slightly sweet flavor pairs beautifully with the coconut milk, but I’ve successfully used short-grain white rice when that’s what I had on hand – just adjust the water ratio according to your rice’s package directions.
To prevent losing that signature creamy coconut flavor, you could use a combination of regular milk with a tablespoon of coconut oil stirred in, though the result won’t be quite as rich – many home cooks find success with this substitution when coconut milk isn’t available.
Betty’s solution is to cook all the components on Sunday and store them separately, then assemble fresh bowls throughout the week – the salmon reheats well, and adding fresh avocado and spicy mayo each time keeps everything tasting vibrant.
Spicy Salmon Bowls with Coconut Rice
Ingredients
Equipment
Method
- In a rice cooker, combine the jasmine rice, coconut milk, water, salt, and coconut sugar. Mix to combine, cover, and set to cook. Once cooked, fluff the rice with a fork and keep warm until ready to assemble bowls.
- Mix together the rice vinegar and white sugar in a shallow dish or bowl until sugar dissolves. Add the thinly sliced cucumber and toss to coat. Let it sit for at least 15 minutes while you prepare the salmon.
- Preheat the oven to broil on high (550°F). Position the rack about 6 inches from the heating element.
- Place the cubed salmon in a large bowl and add the avocado oil, tamari, brown sugar, garlic powder, ginger powder, sesame seeds, and nanami togarashi (if using). Toss to coat every piece evenly.
- Transfer the marinated salmon to a large rimmed baking sheet, spreading pieces in a single layer without touching. Place in the oven and broil for 6 to 8 minutes, until slightly browned on the outside and cooked through but still moist inside.
- While the salmon is cooking, make the spicy mayo. In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth.
- To assemble, divide the fluffy coconut rice into serving bowls. Top with pickled cucumbers, broiled salmon, and sliced avocado.
- Drizzle the spicy mayo generously over each bowl, then garnish with furikake and chopped fresh chives. Taste and season with additional salt if needed. Serve immediately while salmon is warm.
