Easy Spicy Salmon Rice (Print Version)

# Ingredients:

→ Coconut Rice

01 - 1 teaspoon coconut sugar
02 - 1/2 teaspoon kosher salt
03 - 1 cup canned coconut milk
04 - 1/2 cup plus 2 tablespoons water
05 - 1 1/3 cup jasmine rice, rinsed

→ Quick Pickled Cucumber

06 - 2 small cucumbers, thinly sliced
07 - 1 teaspoon white sugar
08 - 1/4 cup rice vinegar

→ Spiced Salmon

09 - 1 tablespoon white sesame seeds
10 - 1 pound salmon, skin removed and cubed
11 - 1 tablespoon low sodium tamari
12 - 1 teaspoon nanami togarashi (optional)
13 - 1 teaspoon garlic powder
14 - 1 teaspoon brown sugar
15 - 3/4 teaspoon ginger powder
16 - 3 tablespoons avocado oil

→ Spicy Mayo & Garnish

17 - Furikake to taste
18 - Fresh chives, chopped
19 - 1 avocado, sliced
20 - 1 teaspoon lime juice
21 - 2 teaspoons sriracha
22 - 1/3 cup mayonnaise

# Instructions:

01 - Toss the rice, coconut milk, sugar, salt, and water into a rice cooker. Once done, fluff it up.
02 - Whisk sugar and vinegar in a bowl. Add cucumber slices and let them soak up the flavor.
03 - Mix the salmon chunks with oil and all seasonings. Broil at 550°F for about 6-8 minutes.
04 - Stir together mayo, lime juice, and sriracha for a creamy spicy kick.
05 - Set up bowls with rice, pickled cucumbers, and salmon. Add sliced avocado, furikake, chives, and a drizzle of the spicy mayo.

# Notes:

01 - Rice can also be made on the stovetop.
02 - Spicy mayo can be adjusted to your heat preference.
03 - You can prep some parts in advance.

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