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 Bowl

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Serves: 2 Prep Time: 20 Mins Cooking Time: 10 Mins 10 Mins

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.

The post Soy Salmon Coconut Rice Bowl first appeared on Herman at Home.

Imagine a crispy, golden wrapper stuffed with a creamy blend of salmon and cream cheese. It’s like a flavor explosion in every bite! And let’s be real, who can resist salmon? Now, let’s talk about that satisfying crunch. We all know fried cheese is the bomb, right? Well, Rangoon takes it to a whole new level – crispy on the outside, flavorful on the inside. It’s comfort food at its finest!

But here’s the best part: you don’t have to rely on restaurants anymore. Nope, with just a handful of ingredients and a sprinkle of kitchen magic, you can whip up these tasty treats right in your own kitchen right now. Who needs takeout when you can DIY?

What is Rangoon?

Rangoon, most popularly known for Crab Rangoon or Crab Puffs, is a popular appetizer in American Chinese cuisine. It typically consists of a filling made from cream cheese, crab meat (or sometimes other seafood like shrimp), green onions, and seasonings, which is then wrapped in wonton wrappers and deep-fried until crispy and golden brown. The crispy fried outer shell contrasts nicely with the creamy and savory filling inside, creating a delightful combination of flavors and textures. Rangoon is often served with a sweet and sour dipping sauce or other dipping sauces like sweet chili sauce or soy sauce but in my version, I’m serving it with bang bang sauce.

Why you’ll love this recipe

Salmon Rangoon with Bang Bang sauce is like a flavor explosion in every bite! Just like the traditional crab rangoon, salmon rangoon is equally delicious. The creamy salmon filling wrapped in crispy wonton wrappers is already a winner, but add in that spicy and sweet Bang Bang sauce. Whether you’re snacking with friends or hosting a laid-back gathering, this dish is sure to be a hit. It is for sure an unforgettable appetizer.

Salmon Rangoon

• Cream Cheese: Provides a creamy texture and balances out the flavors of the other ingredients. It also acts as a binding agent.
• Salmon: It’s a key protein component of this particular rangoon recipe. I used tin unsalted, boneless, skinless salmon for this recipe so I can adjust the seasoning to my liking.
• Green Onion: Adds freshness, crunch, and a mild onion flavor to the filling. It enhances the overall taste and texture.
• Garlic: Provides depth of flavor and adds a savory element to the filling. It complements the other ingredients well.
• Kewpie Mayo: Adds creaminess and richness to the filling. I prefer this Japanese version but feel free to use regular Mayo as well.
• Thai Sweet Chili Sauce: Adds sweetness and a hint of tanginess to the filling. It also contributes to the overall flavor profile with its mild heat.
• Soy Sauce: Adds depth of flavor, umami, and saltiness to the filling. It enhances the savory aspect of the dish.
• Sriracha Sauce: Provides heat and adds a spicy kick to the filling. It balances out the sweetness from other ingredients.
• Honey: Adds a touch of sweetness and balances out the flavors of the savory ingredients. It also helps to caramelize the Rangoon during cooking.
• Salt and Pepper: Seasonings that enhance the overall flavor of the filling. Make sure to season to your taste when making the filling.
• Wonton Wrappers: Serve as the outer shell or casing for the filling. These wrappers are the square version which allows you to fold into the classic rangoon shape.
• Oil: Used for frying the rangoon until they are golden brown and crispy. I like to use peanut oil but you can use vegetable or corn oil too.

Bang Bang Sauce

• Kewpie Mayo: Provides a creamy and rich base for the sauce. Kewpie mayo has a slightly different flavor profile compared to traditional mayo, with a tangier taste and creamier texture. It helps to mellow out the spiciness of other ingredients and adds a velvety texture to the sauce.
• Sweet Chili Sauce: Adds sweetness and a hint of tanginess to the sauce. It balances out the heat from the sriracha sauce and provides a slightly sweet and savory flavor.
• Sriracha Sauce: Adds heat and a distinct spicy flavor to the sauce. Sriracha is made from chili peppers, vinegar, garlic, sugar, and salt, giving it a complex flavor profile with a kick of heat. It’s a key ingredient that gives Bang Bang Sauce its signature spicy flavor.
• Honey: Adds a touch of sweetness and balances out the spiciness of the Sriracha sauce.
• Rice Vinegar: Adds acidity and a slightly tangy flavor to the sauce. It helps to brighten up the flavors and balance out the richness of the mayo and sweetness of the other ingredients.
• Salt: Enhances the flavors of the other ingredients and provides balance to the sauce. It helps to bring out the sweetness, spiciness, and tanginess of the sauce, ensuring a well-rounded flavor.

How to Make Bang Bang Salmon Rangoon

1. In a bowl, add cream cheese, salmon, green onion, garlic, mayo, sweet chili sauce, soy sauce, sriracha sauce, honey, salt and pepper and whip them together.
2. On a flat surface, fill up a bowl with water and lay out wonton wrappers and place around 1 – 1.5 tsp of filling in the center of the wrapper. Dab water and moisten all edges of the wrapper. Bring all corners to the center to get a “plus” shape in front of you. Make sure to release as much air as you can before sealing all the edges tightly. You don’t want any filling to come out when frying!
3. In a shallow pan, heat oil until ready (I use a chopstick and when inserted to hot oil, you can see tiny bubbles). Add a few wontons at a time without overcrowding. Fry for about 2-3 mins until golden brown. Drain rangoon on a paper towel lined plate. Let rest for 5 mins before serving. Repeat with other rangoon until done.

Storage

I recommend eating this as fresh as possible to ensure you get freshest bite! Otherwise, you can store in the air-tight container in the fridge for 2 days or freeze them.

Bang Bang Salmon Rangoon

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Serves: 3-4 Prep Time: 20 Mins Cooking Time: 25 Mins 25 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

Ingredients

Bang Bang Salmon Rangoon:

 

6 oz. cream cheese

2 tin cooked boneless, skinless salmon (about 10 oz)

1 green onion, thinly sliced

1 clove garlic, minced

3 Tbsp kewpie mayo

1 Tbsp Thai sweet chili sauce

2 tsp soy sauce

2 tsp Sriracha sauce

1 tsp honey

Salt and pepper to taste

20-25 wonton wrappers

Oil for frying

 

Bang Bang Sauce:

 

4 Tbsp kewpie mayo

1 tsp sweet chili sauce

1.5 Tbsp sriracha sauce

1/2 tsp honey

1/2 tsp rice vinegar

1/4 tsp salt

 

Instructions

1. In a bowl, add cream cheese, salmon, green onion, garlic, mayo, sweet chili sauce, soy sauce, sriracha sauce, honey, salt and pepper and whip them together.
2. On a flat surface, fill up a bowl with water and lay out wonton wrappers and place around 1 - 1.5 tsp of filling in the center of the wrapper. Dab water and moisten all edges of the wrapper. Bring all corners to the center to get a "plus" shape in front of you. Make sure to release as much air as you can before sealing all the edges tightly. You don't want any filling to come out when frying!
3. In a shallow pan, heat oil until ready (I use a chopstick and when inserted to hot oil, you can see tiny bubbles). Add a few wontons at a time without overcrowding. Fry for about 2-3 mins until golden brown. Drain rangoon on a paper towel lined plate. Let rest for 5 mins before serving. Repeat with other rangoon until done.

The post Bang Bang Salmon Rangoon first appeared on Herman at Home.

What is rice paper?

Rice paper are edible thin, translucent sheets made from a mixture of rice flour, water, and salt. They are popular in Asian cuisine and typically filled with anything you like. Rice paper are dried in the package and you re-hydrate them by dipping them in warm water.

Why you’ll love this recipe

This crispy rice paper recipe with salmon and jalapeno is so simple to make and you won’t be able to resist the flavors of the salmon and heat from the jalapeno. Make this for any meal or even as a snack for yourself – you won’t regret it!

Ingredients

• Salmon – this protein pairs perfectly with all of the other ingredients in this recipe but feel free to switch this up with another similar protein
• Smoked paprika – adds a bit of smokiness and a beautiful color to the salmon
• Garlic – a little goes a long way here for aroma
• Ginger – ginger is one of my favorite spices to use and shouldn’t be skipped in this recipe!
• Soy sauce – one of the key components for the marinade and adds savory, umami notes to the salmon
• Brown sugar – a bit of sweetness to balance the savory
• Crushed red pepper flakes – I like a little more heat but a little goes a long way
• Sriracha sauce – more heat and spice because why not! Feel free to adjust or skip based on your personal tolerance
• Avocados – this adds a buttery, creamy texture in the crispy rice paper
• Jalapeno – adjust the spice level here by removing the seeds based on your desire tolerance
• Rice Paper – make sure to double wrap each dumpling and be patient when pan frying to ensure it is extra crispy!
• Olive oil – I used olive oil but feel free to any other oil you have on hand. This is key to making the rice paper crispy.

How to make Jalapeno Samon Bites in Crispy Rice Paper

1. Cut salmon into 1-inch cubes and add salt and paprika. Stir to combine and set aside.
2. In a bowl, mix garlic, ginger, soy sauce, brown sugar, red pepper flakes, and sriracha sauce together to make the marinade.
3. In a separate bowl, add salmon and 3/4 of the sauce (save 1/4 of it as dipping sauce) and marinate salmon at least 4 hours (overnight preferred).
4. In a pan on medium heat, add 1 Tbsp of oil and fry salmon bites on each side until golden brown and cooked through, about 3-4 mins per side. Remove from heat.
5. In a shallow large bowl, add warm water. Dip rice paper in warm water then add two salmon cubes, one slice of jalapeno, and one small wedge of avocado. Fold both edges towards the center, then roll up to make a small package. Wrap the bite again in another piece of rice paper to double wrap it. In a medium pan over medium heat, add 2 Tbsp olive oil and wrapped bites in an even layer without overcrowding. Fry on each side for about 3-4 mins until crispy and browned.
6. Remove from pan and transfer to a plate. Enjoy immediately.

Tips

1. Double wrap the bites with two layers of rice paper so they can crisp up better and the filling doesn’t burst out
2. The rice paper hardens as it gets cold so it is best eaten fresh!

Storage

I recommend eating this as fresh as possible. However, if you’d like, you can prep each bite then wrap it in a wet towel to keep it moist and shallow fry them in a pan at a later time. Even with this method, I only recommend prepping a few hours ahead of time and not the night before.

Jalapeno Salmon Bites in Crispy Rice Paper

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Serves: 3-4 Prep Time: 5 Hours Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

1 pound fresh or thawed frozen salmon, cut into 1-inch cubes

1/2 tsp salt

1 tsp smoked paprika

3 cloves garlic, minced

2 tsp ginger, minced

1/4 cup soy sauce

2 Tbsp brown sugar

1/2 tsp crushed red pepper flakes

1 Tbsp sriracha sauce

1-2 avocados, sliced

1 jalapeno, thinly sliced

About 16 small rounds of rice paper

3 Tbsp olive oil

Instructions

1. Cut salmon into 1-inch cubes and add salt and paprika. Stir to combine and set aside.

2. In a bowl, mix garlic, ginger, soy sauce, brown sugar, red pepper flakes, and sriracha sauce together to make the marinade.

3. In a separate bowl, add salmon and 3/4 of the sauce (save 1/4 of it as dipping sauce) and marinate salmon at least 4 hours (overnight preferred).

4. In a pan on medium heat, add 1 Tbsp of oil and fry salmon bites on each side until golden brown and cooked through, about 3-4 mins per side. Remove from heat.

5. In a shallow large bowl, add warm water. Dip rice paper in warm water then add two salmon cubes, one slice of jalapeno, and one small wedge of avocado. Fold both edges towards the center, then roll up to make a small package. Wrap the bite again in another piece of rice paper to double wrap it. In a medium pan over medium heat, add 2 Tbsp olive oil and wrapped bites in an even layer without overcrowding. Fry on each side for about 3-4 mins until crispy and browned.

6. Remove from pan and transfer to a plate. Enjoy immediately.

The post Jalapeno Salmon Bites in Crispy Rice Paper first appeared on Herman at Home.