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Spicy Salmon Bowls with Coconut Rice

Spicy salmon bowls with coconut rice feature tender baked salmon glazed in a garlic-ginger sriracha marinade, served over creamy coconut jasmine rice. Crisp carrots and cucumber, creamy avocado, and a cool spicy mayo drizzle make every bite feel vibrant and balanced.
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Prep Time 20 minutes
Cook Time 25 minutes
resting 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Coconut Rice
  • 1 cup jasmine rice
  • 1 cup canned coconut milk
  • 1 cup water
  • 0.5 tsp salt
Salmon
  • 1.5 lb salmon fillets
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 2 tsp sesame oil
  • 2 garlic cloves
  • 1 tsp fresh ginger
  • 0.5 tsp smoked paprika
Bowl Toppings
  • 1 cup shredded carrots
  • 1 cup cucumber
  • 1 avocado
  • 1 cup shelled edamame
  • 2 tbsp green onions
  • 1 tbsp sesame seeds
Spicy Mayo
  • 0.25 cup mayonnaise
  • 1 tbsp sriracha
  • 1 tsp lime juice

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the coconut rice
  1. Rinse the jasmine rice until the water runs clear.
  2. Add the rice, canned coconut milk, water, and salt to a saucepan and bring to a boil over high heat.
  3. Cover and simmer for 15 minutes.
  4. Turn off the heat and let the rice rest for 10 minutes, still covered.
Marinate the salmon
  1. Whisk together soy sauce, sriracha, honey, sesame oil, garlic cloves, fresh ginger, and smoked paprika to make the marinade.
  2. Toss the salmon fillets with the marinade until well coated.
Bake the salmon
  1. Bake the salmon at 400°F (200°C) for 10–12 minutes, until the salmon flakes easily with a fork.
Make the spicy mayo
  1. Stir together mayonnaise, sriracha, and lime juice until smooth.
Assemble the bowls
  1. Divide the coconut rice among serving bowls.
  2. Top each bowl with salmon, shredded carrots, cucumber, avocado, and shelled edamame.
  3. Drizzle with spicy mayo and garnish with sesame seeds and green onions.

Notes

For best texture, cool the rice 5 minutes before assembling so the toppings stay crisp. Refrigerate leftovers in separate containers for up to 3 days; reheat salmon gently in the microwave to avoid drying. Freezing is not recommended for the coconut rice and fresh toppings, but you can freeze cooked salmon for up to 2 months. For a lower-calorie option, swap mayonnaise for light mayo and use no-sugar-added sriracha.