Ingredients
Scale
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tbsp soy sauce (or tamari for a gluten-free option)
- 2 tbsp honey (or maple syrup for a vegan glaze)
- 1 tbsp sriracha (adjust for desired spice level)
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
For the Coconut Rice:
- 1 ½ cups jasmine rice
- 1 ¾ cups coconut milk (full-fat for extra creaminess)
- 1 ¼ cups water
- ½ tsp salt
- 1 tsp sugar (optional, for slightly sweeter rice)
Toppings and Add-Ins:
- 1 avocado, sliced
- 1 cucumber, thinly sliced or julienned
- 1 carrot, shredded or ribboned
- 1 cup red cabbage, thinly sliced
- 2 green onions, chopped
- 1 tbsp sesame seeds (white or black)
- Lime wedges (for serving)
Optional Extras:
- Sriracha or chili oil (for drizzling)
- Pickled ginger
- Fresh cilantro
Instructions
1. Prepare the Coconut Rice
- Rinse the Rice: Place the jasmine rice in a fine mesh strainer and rinse under cold water until the water runs clear. This step removes excess starch and keeps the rice fluffy.
- Cook the Rice: In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar. Stir well.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the rice simmer for about 15-20 minutes, or until the liquid is absorbed.
- Fluff and Rest: Remove the rice from the heat and let it sit, covered, for another 5 minutes. Fluff with a fork before serving.
Pro Tip: For extra flavor, add a crushed lemongrass stalk or a few kaffir lime leaves to the pot while the rice cooks.
2. Marinate and Cook the Salmon
- Prepare the Glaze: In a small bowl, whisk together soy sauce, honey, sriracha, sesame oil, garlic, and ginger.
- Coat the Salmon: Place the salmon fillets on a lined baking sheet or a shallow dish. Brush the glaze generously over each fillet, reserving a small amount for serving.
- Cook the Salmon:
- Oven Method: Preheat the oven to 400°F (200°C). Bake the salmon for 10-12 minutes, or until it flakes easily with a fork. For a caramelized finish, broil for the last 2 minutes.
- Pan-Seared Method: Heat a non-stick skillet over medium-high heat. Add a small amount of oil and sear the salmon, skin-side down, for 4-5 minutes. Flip and cook for another 3-4 minutes, basting with the glaze as it cooks.
3. Prep the Toppings
- While the salmon cooks, prepare the toppings. Slice the avocado, cucumber, and carrot. Thinly shred the red cabbage and chop the green onions. Arrange everything on a platter for easy assembly.
4. Assemble the Bowls
- Start with a generous scoop of coconut rice as the base.
- Add a salmon fillet on top of the rice.
- Arrange the toppings around the salmon—cucumber, carrot, cabbage, and avocado.
- Drizzle the reserved glaze over the salmon and toppings. Sprinkle with sesame seeds and green onions. Serve with lime wedges for a zesty finish.
- Prep Time: 10
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 600
- Fat: 25g
- Carbohydrates: 50g
- Protein: 30g