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Soy Salmon Coconut Rice Bowl

by Herman
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Soy Salmon Coconut Rice in a Bowl
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Looking for a quick, flavorful dinner that feels like a cozy hug because this Soy Salmon Coconut Rice Bowl is a game-changer! Juicy, tender salmon tossed in a savory-sweet marinade sits perfectly on top of fluffy coconut rice, with a drizzle of spicy mayo that brings it all together. It’s satisfying, simple to make, and seriously delicious.

What is a Soy Salmon Coconut Rice Bowl?

This recipe is a perfect harmony of flavors—savory, sweet, and a little spicy—featuring marinated salmon cubes cooked to perfection in an air fryer and paired with rich, fragrant coconut rice. Topped with avocado and a spicy mayo drizzle, this bowl is a complete meal that’s both indulgent and balanced.

Why You’ll Love This Recipe

  • Easy and Quick: Perfect for busy nights, it’s ready in about 30 minutes with minimal effort.
  • Incredible Flavor: Juicy salmon, creamy coconut rice, and a hint of spice from the sriracha mayo make each bite irresistible.
  • Healthy and Satisfying: Loaded with protein, healthy fats, and carbs for a well-rounded meal.
  • Air Fryer Friendly: Cooking the salmon in the air fryer keeps it tender, crispy, and less oily.
  • Customizable: Swap out toppings like avocado, jalapeños, or even add veggies like steamed broccoli or edamame.

Ingredients

For the Coconut Rice:

  • Jasmine Rice: This fragrant rice is the perfect base for absorbing the rich coconut milk flavors.
  • Coconut Milk: Adds a creamy, slightly sweet richness to the rice that pairs beautifully with the salmon.
  • Water: Helps balance the coconut milk for perfectly fluffy rice.
  • Sugar: A touch of sweetness that enhances the coconut flavor.
  • Salt: Brings out the natural flavors of the rice and coconut milk.
  • Toasted Shredded Coconut: Optional garnish for extra texture and a nutty finish.

For the Soy Salmon:

  • Salmon: Use fresh or thawed salmon cubes for juicy, tender bites of protein.
  • Salt: Seasoning to highlight the salmon’s natural flavor.
  • Smoked Paprika: Adds a subtle smoky depth to the salmon.
  • Garlic and Ginger: Fresh aromatics that bring warmth and complexity to the marinade.
  • Soy Sauce: A salty, umami-rich base for the marinade.
  • Brown Sugar: Balances the saltiness of soy sauce with a hint of sweetness.
  • Sriracha Sauce: Adds just the right amount of heat to spice things up.
  • Jalapeño: Optional for those who love an extra spicy kick.

For the Spicy Mayo Sauce:

  • Kewpie Mayo: Creamy, tangy, and slightly sweet, this Japanese mayo is perfect for the sauce.
  • Lime Juice: Adds brightness to balance out the richness of the mayo.
  • Sriracha Sauce: More heat for that spicy mayo kick.

How to Make Soy Salmon Coconut Rice Bowl

Make the Coconut Rice

Rinse 2 cups of jasmine rice thoroughly until the water runs clear. Drain well. In a rice cooker, combine the rinsed rice, 1 cup of coconut milk, 1 cup of water, 1 tablespoon of sugar, and a pinch of salt. Turn on the rice cooker to the normal setting and let it cook until the rice is fluffy and fragrant.

Cook the Soy Salmon

Cut 1 pound of salmon into 1-inch cubes and place in a bowl. Add 1/2 teaspoon of salt, 1/2 teaspoon smoked paprika, 3 cloves of minced garlic, 2 teaspoons of minced ginger, 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, and 1-2 teaspoons of sriracha. Mix well to coat. Let the salmon marinate for 10 minutes.

Add the salmon cubes to an air fryer and cook at 400°F for 8-10 minutes, shaking halfway through, until tender and cooked through.

Make the Spicy Mayo Sauce

In a small bowl, mix 1/4 cup of kewpie mayo, 1-2 teaspoons of lime juice, and 1-2 teaspoons of sriracha. Adjust the sriracha for your desired level of heat.

Assemble the Bowl

Add a scoop of coconut rice to a bowl and garnish with toasted shredded coconut if desired. Top with the cooked salmon cubes and sliced avocado. Drizzle generously with the spicy mayo sauce and garnish with jalapeño slices if you like an extra kick.

Storage

This dish is best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave.

Tips

  • Marinate for Flavor: Even just 10 minutes of marinating the salmon will make a huge difference in flavor. If you have time, marinate for up to 30 minutes.
  • Perfect Rice Texture: Rinse the rice thoroughly to prevent it from being too sticky and ensure light, fluffy coconut rice.
  • Air Fryer Tip: Avoid overcrowding the salmon in the air fryer. Cook in batches if needed to ensure even crisping.
Soy Salmon Coconut Rice in a Bowl

Soy Salmon Coconut Rice Bowl

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Coconut Rice

  • 2 cups jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • 1 Tbsp sugar
  • Pinch of salt
  • Toasted shredded coconut (garnish)

Soy Salmon

  • 1 pound fresh or thawed frozen salmon, cut into 1-inch cubes
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 3 cloves garlic, minced
  • 2 tsp ginger, minced
  • 2 Tbsp soy sauce
  • 1 Tbsp brown sugar
  • 1-2 tsp sriracha sauce
  • 1 avocado, sliced

Spicy Mayo Sauce

  • 1/4 cup kewpie mayo
  • 1-2 tsp lime juice
  • 1-2 tsp sriracha sauce

Instructions

  1. Add jasmine rice to a rice cooker, rinse thoroughly until water runs clear, and drain excess water. Add coconut milk, water, sugar, and salt then turn on the rice cooker using the normal cook setting until the rice is done and fluffy.
  2. In a bowl, add salmon cubes, salt, paprika, garlic, ginger, soy sauce, brown sugar, and sriracha sauce and mix well. Let marinate for 10 minutes. Add salmon cubes to an air fryer and cook at 400F for 8-10 mins until cooked through and tender.
  3. To assemble, add coconut rice to a bowl, garnish with optional toasted shredded coconut, then add salmon cubes and sliced avocado. Drizzle with a spicy mayo sauce.