Salmon Bowls with Coconut Rice and Avocado
Enjoy vibrant salmon bowls filled with creamy coconut rice, marinated cucumbers, and fresh avocado.
Ingredients
Main Ingredients
- 1.33 cups rice, rinsed & drained
- 1 cup coconut milk (canned)
- 0.5 cup water
- 2 tablespoons water
- 0.5 teaspoon salt
- 1 teaspoon sugar
- 0.25 cup rice vinegar
- 1 teaspoon sugar (for cucumber)
- 2 small cucumbers, thinly sliced
- 1 lb salmon (skin removed, cubed)
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 0.75 teaspoon black pepper
- 1 tablespoon white sesame seeds
- 1 teaspoon chili flakes (optional)
- 0.33 cup mayonnaise
- 2 teaspoons sriracha
- 1 teaspoon lime juice
- 1 medium Avocado, sliced for garnish
- 2 tablespoons Fresh chives, chopped for garnish
Instructions
- In a medium saucepan, combine the rice, coconut milk, water, salt, and sugar. Mix well and cover. Cook on medium heat until the rice is tender and the liquid is absorbed, about 15-20 minutes. Fluff the rice with a fork and keep warm.
- In a shallow dish, mix together the rice vinegar and sugar. Add the thinly sliced cucumbers and toss to coat. Let them marinate while you prepare the salmon.
- Preheat your oven to broil on high (550°F or 290°C). In a large bowl, combine the cubed salmon with olive oil, soy sauce, sesame oil, garlic powder, and black pepper. Toss to coat the salmon evenly.
- Transfer the salmon to a large rimmed baking sheet. Broil in the oven for 6-8 minutes, or until the salmon is slightly browned and cooked through, depending on your preference.
- While the salmon is cooking, prepare the spicy mayo. In a small bowl, mix together the mayonnaise, sriracha, and lime juice until well combined.
- Divide the warm rice into bowls. Top each bowl with the marinated cucumbers and broiled salmon. Add sliced avocado and garnish with chopped chives. Drizzle the spicy mayo over the top and season with salt if desired.
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.