Ingredients
Equipment
Method
- Prepare the Coconut Rice: In a rice cooker, combine the rinsed jasmine rice, coconut milk, water, salt, and sugar. Mix well to combine, then cover and set to cook. Once the cycle is finished, fluff the rice with a fork and keep it warm until you are ready to assemble the bowls.1 1/3 cups jasmine rice, 1 cup canned coconut milk, 1/2 cup water, 1/2 teaspoon kosher salt, 1 teaspoon sugar
- Pickle the Cucumbers: In a shallow bowl, whisk together the rice vinegar and white sugar until the sugar dissolves. Add the thinly sliced cucumbers and toss to coat thoroughly. Let the cucumbers sit and marinate while you prepare the salmon.1/4 cup rice vinegar, 1 teaspoon white sugar, 2 small cucumbers
- Season the Salmon: Preheat your oven to broil on the high setting (550°F). In a large mixing bowl, place the cubed salmon and add the avocado oil, tamari, brown sugar, sriracha, lime juice, sesame seeds, and nanami togarashi. Toss gently to ensure every piece of salmon is coated.1 pound salmon, 1 tablespoon avocado oil, 3 tablespoons tamari or soy sauce, 1 teaspoon brown sugar or maple syrup, 1 teaspoon sriracha, 3/4 teaspoon lime juice, 1 tablespoon white sesame seeds, 1 teaspoon nanami togarashi
- Broil the Salmon: Transfer the seasoned salmon cubes to a large rimmed baking sheet, spreading them out in a single layer. Place the tray in the oven and broil for 6 to 8 minutes. The salmon should be slightly browned on the edges and cooked through to your preference.
- Whisk the Spicy Mayo: While the salmon is in the oven, combine the mayonnaise, sriracha, and lime juice in a small bowl. Stir until smooth and creamy.1/3 cup mayonnaise, 2 teaspoons sriracha, 1 teaspoon lime juice
- Assemble the Bowls: Portion the warm coconut rice into individual bowls. Top each serving with a generous portion of broiled salmon and the pickled cucumbers. Add fresh avocado slices and garnish with furikake and chopped chives. Drizzle the spicy mayo over the top and serve immediately.1 avocado, Furikake, Fresh chives
Notes
To achieve the best results, always cook your coconut rice fresh; the texture is significantly better when served immediately after fluffing. When broiling the salmon, avoid using parchment paper as the high heat of a 550°F broiler can cause it to scorch or catch fire.
