Table of Contents
- Key Takeaways
- Why This Easy Recipes Coconut Rice Salmon Bowl Works
- Behind the Bowl: A Flavorful Journey with Patricia
- Simple Ingredients, Gourmet Results
- Perfect for Weeknights and Meal Prep
- How to Customize This Easy Dinner Recipe
- Serving Ideas for a Complete Meal
- Notes & Tips
Key Takeaways
This easy recipes coconut rice salmon bowl is a quick, nutritious, and flavor-packed meal you can whip up in under 40 minutes. It’s perfect for busy weeknights, meal prep, or when you want something light yet satisfying. Packed with wholesome ingredients and drizzled with a zesty spicy mayo, it’s a hit for all ages.
Why This Easy Recipes Coconut Rice Salmon Bowl Works
There’s something magical about easy recipes that deliver both comfort and nutrition. This coconut rice salmon bowl fits that bill perfectly. With a base of creamy coconut-infused rice and tender salmon, it’s everything you love in one bowl. On Patricia Universe, I’m all about flavor and simplicity—and this bowl delivers just that.
Behind the Bowl: A Flavorful Journey with Patricia
Hi, I’m Patricia—welcome to my kitchen at Patricia Universe! As someone who juggles a busy life and a love for delicious food, I’ve found that the best dinner recipes are the ones that nourish both body and soul. This coconut rice salmon bowl has become a staple in my home because it combines clean, fresh ingredients with bold, satisfying flavors. And it’s one of those food receipt easy recipes you’ll come back to again and again.
Simple Ingredients, Gourmet Results
This recipe makes you feel like you’re dining at a cozy restaurant—without the stress. While it looks fancy, the ingredients are accessible, making it one of those quick and easy recipes you can throw together without a second thought. Whether you’re new to cooking or a seasoned home chef, it’s an easy win.
Perfect for Weeknights and Meal Prep
If your evenings are packed, this bowl checks all the boxes. It’s one of those recipes for dinner that feels elevated but takes minimal effort. The coconut rice can be made ahead, the salmon cooks in minutes, and the toppings are customizable. Plus, it reheats beautifully, making it ideal for lunch leftovers or weekday meal planning.
How to Customize This Easy Dinner Recipe
One of the things I love most about this dish is how flexible it is. Swap out the salmon for shrimp or tofu if you’re leaning more plant-based. Add mango for a fruity twist, or toss in some edamame for a protein punch. The spicy mayo ties everything together, no matter what direction you take. This makes it one of those sweet easy recipes you can truly make your own.
Serving Ideas for a Complete Meal
Serve this bowl with a refreshing iced tea or a citrusy spritzer to complement the creamy, spicy flavors. It also pairs beautifully with roasted veggies or a tangy side salad. When looking for dinner recipes that feel special but don’t require a dozen dishes, this one hits the mark.
Notes & Tips
Use full-fat coconut milk for a richer flavor and creamier rice. Let the salmon come to room temperature before cooking to ensure even doneness. If you’re short on time, pre-shredded veggies make prep a breeze. Want it spicier? Add more sriracha to your mayo mix!
Easy Recipes Coconut Rice Salmon Bowl
Ingredients
- 1 cup jasmine rice
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup water
- 1 tsp kosher salt
- 4 (6 oz) skin-on salmon fillets
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1 tbsp olive oil
- 1/2 cup mayonnaise
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp sesame oil
- 2 tsp soy sauce
- 2 cups shredded purple cabbage
- 1 English cucumber, thinly sliced
- 1 avocado, sliced
- 2 green onions, thinly sliced
- 2 tbsp sesame seeds
Instructions
- Rinse the rice until the water runs clear. In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- While the rice cooks, pat the salmon dry and season with sea salt and black pepper.
- Heat olive oil in a large nonstick skillet over medium heat. Add the salmon, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook another 3-4 minutes or until the salmon is cooked through.
- In a small bowl, whisk together mayonnaise, sriracha, rice vinegar, sugar, sesame oil, and soy sauce to make the spicy mayo.
- To assemble the bowls, divide the coconut rice into four bowls. Top with shredded cabbage, cucumber, avocado, and salmon.
- Drizzle with spicy mayo, then garnish with green onions and sesame seeds. Serve immediately.
Leave a Comment