Description
Vibrant bowls featuring tender salmon, creamy coconut rice, and refreshing pickled cucumbers, perfect for any occasion.
Ingredients
Scale
- 1 1/3 cup jasmine rice
- 1 cup full-fat coconut milk
- 1 lb salmon, cubed
- 2 small cucumbers
- 3 tbsp avocado oil
- 1 tbsp low sodium tamari
- Sriracha (to taste)
- Fresh avocado and chives for garnish
Instructions
- Begin by cooking the jasmine rice in a pot with the full-fat coconut milk, water, salt, and a sprinkle of coconut sugar. Bring it to a boil, then lower the heat and cover. Let it simmer for about 15 minutes until fluffy.
- While the rice cooks, make the pickled cucumbers. In a small bowl, mix together rice vinegar and sugar. Add the thinly sliced cucumbers to the vinegar mixture, and let them marinate for about 10 minutes.
- In a skillet, heat the avocado oil over medium-high heat. Add the cubed salmon, seasoning it with low sodium tamari and spices. Sauté for about 5-7 minutes until cooked through.
- To assemble your bowls, start with coconut rice. Layer on the cooked salmon, followed by the pickled cucumbers. Drizzle with a spicy mayo made from mixing mayonnaise, Sriracha, and lime juice. Garnish with sesame seeds, fresh avocado slices, and chives.
Notes
For added flavor, marinate the salmon in tamari and Sriracha for 15 minutes before cooking. Can easily be customized with different proteins or veggies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg