Name: Spicy Salmon Bowls with Coconut Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired / Pacific Fusion
Ingredients: Chili-Rubbed Salmon; 4 salmon fillets (5–6 oz / 140–170 g each), skin removed if desired; 1 Tbsp olive oil; 1 tsp chili powder; ½ tsp smoked paprika; 1 tsp light brown sugar; ¾ tsp kosher salt; ¼ tsp freshly ground black pepper; Coconut Rice; 1 cup (185 g) jasmine rice, rinsed; 1 can (13.5 oz / 400 ml) full-fat coconut milk, well shaken; ½ cup (120 ml) water; ¼ tsp kosher salt; Sriracha-Lime Sauce; ⅓ cup mayonnaise or Greek yogurt; 1–2 Tbsp sriracha (to taste); 1 Tbsp fresh lime juice; 1 tsp honey (optional, for balance); Bowl Toppings; 1 cup shredded red cabbage; 1 cup julienned carrots; 1 small cucumber, thinly sliced or 1 avocado, sliced; 2 Tbsp chopped fresh cilantro; Lime wedges, for serving

Why You’ll Love This Recipe

I love how this meal balances sweet, spicy, creamy, and fresh all in one bowl. The coconut milk infuses the rice with subtle sweetness, the salmon cooks in under ten minutes, and the toppings are customizable—making it perfect for quick weeknight dinners or meal-prep lunches.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon & spice rub
- Salmon fillets, skin removed if desired
- Olive oil
- Chili powder
- Smoked paprika
- Brown sugar
- Salt & freshly ground black pepper
Coconut rice
- Jasmine rice, rinsed
- Full-fat coconut milk (shake the can)
- Water
- Salt
Bowls & toppings
- Shredded red cabbage
- Julienned carrots
- Sliced cucumber or avocado
- Fresh cilantro, chopped
- Lime wedges
Sriracha-lime sauce
- Mayonnaise (or Greek yogurt)
- Sriracha
- Fresh lime juice
- Honey (optional, for balance)

directions

Cook the coconut rice
I combine rinsed jasmine rice, coconut milk, water, and salt in a saucepan, bring it to a simmer, cover, and cook 15 minutes. I rest it 5 minutes, then fluff with a fork.
Season the salmon
I pat the fillets dry, rub them with olive oil, then coat with chili powder, smoked paprika, brown sugar, salt, and pepper.
Sear and finish
I heat a skillet over medium-high, add a touch of oil, and sear salmon 3–4 minutes per side until charred outside and just opaque inside. I set them aside to rest.
Whisk the sauce
I stir mayonnaise, sriracha, lime juice, and a little honey until smooth and taste for spice.
Assemble bowls
I spoon coconut rice into bowls, top with salmon, arrange cabbage, carrots, and cucumber around the edges, drizzle sauce over everything, scatter cilantro, and serve with lime wedges for squeezing.

Servings and timing

This recipe makes 4 bowls. Hands-on prep takes about 10 minutes, cook time 20 minutes, so dinner is ready in 30 minutes flat.

Variations

I swap salmon for shrimp or tofu cubes and cook them the same way.
For extra crunch, I sprinkle toasted coconut flakes or roasted peanuts on top.
A mango or pineapple salsa in place of the veggies adds tropical sweetness.
I stir a teaspoon of grated ginger into the rice for extra warmth.

storage/reheating

I store components separately up to 3 days. To reheat, I warm the salmon and rice gently in the microwave; the veggies and sauce stay fresh straight from the fridge.

FAQs

How spicy is the rub?

I find it medium-spicy. I reduce chili powder or skip sriracha in the sauce for a milder bowl.

Can I use light coconut milk?

Yes—light coconut milk works; the rice will be slightly less creamy but still flavorful.

Does the salmon need marinating time?

No. The spice rub flavors the fillets instantly, so I season right before searing.

Can I cook salmon in the oven instead?

Absolutely—I bake at 400 °F (200 °C) for 12–14 minutes, depending on thickness.

Is jasmine rice required?

Any white rice—or brown rice for extra fiber—cooks well in coconut milk; just follow package liquid ratios.

Conclusion

These Spicy Salmon Bowls with Coconut Rice pack restaurant-worthy flavor into a speedy one-pan fish supper. Creamy rice, bold salmon, and zippy sauce make every bite exciting. Once I tried them, they became a weeknight staple—and I’m sure they’ll earn a spot in your rotation, too.