Description
This easy salmon rice bowl features perfectly cooked, flakey salmon coated in a honey garlic sauce on top of coconut rice with a fresh cucumber avocado salad.
Ingredients
Scale
- 2 cups basmati or long grain white rice
- 1 can full fat coconut milk
- 1 1/4 cups water
- 1 teaspoon kosher salt
- 1/3 cup tamari or coconut aminos
- 3 tablespoons honey
- 2 tablespoons sesame oil
- 1 teaspoon fresh grated ginger
- 1 teaspoon sriracha
- 1 teaspoon salt
- 6 cloves minced garlic
- 2–3 tablespoons olive oil or avocado oil
- 4 (4-6 ounce) skin on salmon filet, cut into 1-inch cubes
- 2 avocados, diced
- 1 english cucumber, sliced into half moons
- 1/4 cup thinly sliced red onion
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- Green onion, sesame seeds, and spicy mayo for topping
Instructions
- Step: Add the rice to a bowl and fill with water and drain to rinse it.
- Step: Combine the water, salt and coconut milk in a pot over high heat and bring to a boil. Add the rice and stir once then reduce the heat too medium-low and cook, covered, for 20 minutes.
- Step: In a medium bowl, toss together the avocado, cucumber, red onion, lime juice and cilantro and refrigerate.
- Step: Pat the salmon dry with a paper towel then cut the salmon into bite sized pieces. In a large bowl, whisk together the tamari, honey, sesame oil, ginger, sriracha and salt and set aside.
- Step: Add the olive or avocado oil to a large skillet over medium-high heat. Once the oil is hot, add the cubed salmon, skin-side-up, and cook for 2-3 minutes, until it crisps. Use tongs to carefully flip the salmon over. Add the minced garlic and cook for 1-2 minutes then add the sauce and continue cooking for 2 more minutes, or until the internal temperature of the salmon reaches 135°F.
- Step: Remove the salmon to a clean cutting board, plate or bowl. Turn the heat down to medium-low and add 1-2 tablespoons of water to the sauce and whisk well to bring the sauce back together. Allow it to simmer for 3-4 more minutes to thicken.
- Step: Assemble the bowls with the cooked rice, salmon, garlic sauce, avocado salad, and optional sriracha mayo.
Notes
Sriracha Mayo: 1/2 cup japanese mayo, 2 Tablespoons sriracha, 1 teaspoon honey. For a thicker sauce, mix 2 teaspoons of cornstarch with water and simmer. Use cauliflower rice for a low carb option.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 708 kcal
- Sugar: 14 g
- Sodium: 1419 mg
- Fat: 41.9 g
- Saturated Fat: 18 g
- Unsaturated Fat: 23.9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 30.7 g
- Cholesterol: 57.9 mg