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Coconut rice salmon

Featured in Simple seafood recipes you'll love.

This meal pairs tender, spicy-sweet salmon with flavorful coconut rice. Topped with fresh veggies, it’s a well-rounded dish with Asian-inspired flavors.
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Maria from tastyhush
Updated on Wed, 19 Mar 2025 15:22:42 GMT
Bowl with grilled salmon, avocado, carrots, cucumbers, and green onion garnish. Pin it
Bowl with grilled salmon, avocado, carrots, cucumbers, and green onion garnish. | tastyhush.com

These Spicy Salmon Coconut Rice Bowls are a vibrant, tasty treat that's perfect for a balanced dinner or meal prep. The combo of tender, spicy salmon with creamy coconut rice and fresh veggies makes a dish that's both comforting and pretty on your plate.

What makes this dish irresistible

This dish blends sweet, spicy and creamy flavors into a filling, nutritious meal. Ready in just 30 minutes, it's great for busy weeknights. The bright, fresh ingredients pack tons of nutrients into every bite.

Bowl ingredients

  • Salmon fillets: 4 pieces, fresh or thawed
  • Soy sauce: 2 tablespoons, swap with tamari if you need gluten-free
  • Sriracha: 1 tablespoon, adds heat
  • Honey: 1 teaspoon, balances the spiciness
  • Sesame oil: 1 teaspoon, gives a nutty flavor
  • Garlic powder: 1 teaspoon
  • Jasmine rice: 200g, creates an aromatic base
  • Coconut milk: 25cl, makes the rice smooth and rich
  • Veggies: Avocado, cucumber, shredded carrots, green onions
  • Lime juice: 1 tablespoon, adds brightness
  • Toppings: Sesame seeds and fresh cilantro

Step-by-step cooking guide

Coconut rice
Wash the rice until water runs clear. Mix with coconut milk, 12cl water and a pinch of salt in a pot. Bring to a boil, turn heat down, cover and cook for 15 minutes. Let sit 5 minutes then fluff.
Salmon marinade
In a bowl, mix soy sauce, sriracha, honey, sesame oil, garlic powder and pepper. Coat salmon fillets and let them sit for 10 minutes.
Cooking the salmon
Heat some oil in a pan over medium-high heat. Cook salmon 4-5 minutes per side until it flakes easily.
Serving
Divide rice between four bowls. Top with a salmon fillet, avocado slices, cucumber, shredded carrots and green onions. Sprinkle with sesame seeds, cilantro and a squeeze of lime before serving.

Tips for perfect bowls

Adjust the sriracha based on how spicy you like things. Rinsing the rice is key for fluffy results. Pick super fresh, colorful veggies for extra crunch and flavor. To save time, prep components ahead and throw them together just before eating.

A colorful bowl filled with rice, grilled salmon, avocado, shredded carrots and cucumber slices, topped with green onions and sesame seeds. Pin it
A colorful bowl filled with rice, grilled salmon, avocado, shredded carrots and cucumber slices, topped with green onions and sesame seeds. | tastyhush.com

Tasty alternatives

Enjoy these bowls with extra lime wedges or your favorite hot sauce. You can switch the rice for quinoa, or replace salmon with grilled shrimp or tofu. Try adding roasted veggies or a drizzle of peanut sauce for something different.

Frequently Asked Questions

→ How do I get perfect coconut rice?
The trick is rinsing the rice well to remove extra starch. Use the right liquid ratio and let it rest with the lid on after cooking for fluffiness.
→ Can I prep parts of this dish beforehand?
You can cook the rice a day ahead and warm it up. Chop the veggies in advance and store them chilled. Make the salmon fresh just before eating.
→ What’s the best way to control the spice level?
Start with a small amount of sriracha and add more as needed. You can also serve the spicy sauce on the side so everyone can adjust to taste.
→ What are good vegetarian substitutes?
Firm tofu marinated the same way works great. Grilled mushrooms or falafels are also good protein-packed vegetarian options.
→ How should I store leftovers?
Keep each component separate in the fridge for up to 2 days. Reheat the rice and salmon gently and add fresh veggies when serving.

Spicy salmon bowl

Enjoy tender salmon in a spicy marinade served over creamy coconut rice, topped with crunchy fresh veggies for a perfect meal.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Maria

Category: Seafood

Difficulty: Intermediate

Cuisine: Asian-fusion

Yield: 4 Servings (4 bowls)

Dietary: Dairy-Free

Ingredients

01 4 salmon fillets.
02 2 tablespoons soy sauce.
03 1 tablespoon sriracha.
04 1 teaspoon honey.
05 1 teaspoon sesame oil.
06 1 teaspoon garlic powder.
07 1/2 teaspoon black pepper.
08 1 cup jasmine rice.
09 1 cup coconut milk.
10 1/2 cup water.
11 1/2 teaspoon salt.
12 1 avocado.
13 1 cup sliced cucumbers.
14 1 cup shredded carrots.
15 1/4 cup chopped green onions.
16 Lime wedges.
17 Sesame seeds.
18 Fresh cilantro.

Instructions

Step 01

Wash the jasmine rice in cold water. Combine it with the coconut milk, salt, and water in a pot. Let it simmer on low for 15 minutes.

Step 02

Stir together the soy sauce, honey, garlic powder, sriracha, sesame oil, and pepper. Pour it over the salmon and let it soak for 10 minutes.

Step 03

Cook the salmon for 4-5 minutes on each side in a skillet over medium-high heat.

Step 04

Cut the avocado and cucumber into slices, shred the carrots, and chop up the green onions.

Step 05

Layer some rice, then add the salmon and veggies. Top it all with sesame seeds, cilantro, and lime wedges.

Notes

  1. Swap soy sauce for tamari if you need it gluten-free.
  2. Adjust the spice level to match what you like.
  3. To make it vegetarian, you can replace the salmon with tofu.

Tools You'll Need

  • Pot.
  • Skillet.
  • Grater.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Fish (salmon).
  • Soy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 500
  • Total Fat: 28 g
  • Total Carbohydrate: 45 g
  • Protein: 32 g