Quick Spicy Salmon Bowls

Got a hankering for those tasty spicy salmon rolls from your go-to sushi place but wanna make them at home? These colorful salmon bowls mix well-seasoned fish on top of aromatic coconut rice, finished with crunchy quick-pickled cucumbers and a creamy spicy mayo drizzle. After spending way too much on delivery, I found that making these bowls myself is way more satisfying than the restaurant ones, and I can load up my portions and tweak everything just how I like it.

When I made these bowls for friends who came over last weekend, nobody thought I'd made them myself. Everyone wanted more because the mix of textures and tastes was so good, which just goes to show that easy recipes often turn out the most impressive dishes.

What You'll Need

• Salmon fillets: Pick bright, sturdy pieces that smell like the ocean. Wild-caught tastes best, but good farm-raised works fine too
• Jasmine rice: This fragrant grain makes the perfect base with its light flowery smell and soft, fluffy feel
• Coconut milk: Go for the full-fat stuff in cans to get the tastiest, creamiest rice
• Persian cucumbers: They stay extra crisp and don't need peeling, making them perfect for quick pickles
• Ripe avocado: Find ones that give just a little when you squeeze them
• Japanese mayo: Makes a much tastier spicy sauce than regular mayo does
• Chopped herbs: Green onions and cilantro add freshness and make it look pretty

I grew up near the coast and learned early on how to pick good fish. My dad, who loved cooking, always said that with fish dishes, you'll only get out what you put in. This dish really stands out when you spring for good salmon.

Making Your Bowl

The Rice Base:

Wash your jasmine rice several times until the water looks clear. Mix it with thick coconut milk and a bit of salt. Cook it however you usually do until it's soft and smells amazing.

Quick Pickles:

Cut your cucumbers into thin, even slices. Mix up some rice vinegar, sugar, and salt for the pickling liquid. Let the cucumbers sit in this while you work on everything else.

Cooking the Salmon:

Cut salmon into big chunks and coat with a tasty spice mix. Put them under the broiler so they get golden edges but stay soft in the middle.

Putting It All Together:

Start with a scoop of coconut rice at the bottom. Add your salmon pieces on top. Place your pickled cucumbers and avocado around the sides. Pour sauce over everything and sprinkle with herbs.

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After making this dish tons of times, I've found that getting the timing right really matters. The rice needs to sit a bit, but the salmon should be eaten right after cooking. My kids love when I make extra pickled cucumbers since they stay crunchy for days in the fridge.

Great Side Options

Make your salmon bowl even better with a glass of cold green tea or a light Asian beer. You might want to start with a small cup of miso soup too. When I have friends over, I often make a simple seaweed salad on the side, which adds another authentic taste to the meal.

Ways To Switch It Up

Play around with what's in season. In summer, throw in some fresh mango or pineapple for a sweet twist. During winter, try adding roasted mushrooms or crispy Brussels sprouts instead. If you want more protein, toss in some edamame or tofu chunks. Each change keeps the main flavors but gives you something different to enjoy.

Storing Leftovers

Keep all parts in separate containers with tight lids. The rice stays good for three days in the fridge. You can warm up leftover salmon in a pan with a splash of water and a lid, though I actually like eating it cold the next day. The pickled cucumbers will stay crunchy up to five days if you keep them in their liquid.

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I've tweaked this recipe for years and found that what makes it so good is how flexible it is and how you can make it your own. Every time I cook these bowls, I try something new that makes them even tastier. Whether you're just feeding yourself or having company over, this dish will make everyone happy and let you get creative.

This has become one of my favorite recipes, good for both quick weeknight dinners and when I want to impress guests. It mixes healthy stuff with rich flavors in a way that's not too hard to make, which is what makes it so special. Just remember, cooking should be fun and this recipe gives you lots of chances to find your own style.

Frequently Asked Questions

→ No rice cooker?

Just cook the rice on your stovetop.

→ Too spicy?

Cut back on the sriracha in the mayo.

→ Can I prepare ahead?

Keep each part separate, mix when serving.

→ Which salmon works best?

Go for fresh, skinless pieces cut into chunks.

→ Don’t have togarashi?

Leave it out or try red pepper flakes.