Description
This vibrant Honey Garlic Salmon Rice Bowl combines tender coconut-infused basmati rice, succulent honey garlic glazed salmon cubes, and a refreshing cucumber avocado salad. Topped with green onions, sesame seeds, and an optional spicy mayo, this dish offers a perfect balance of sweet, savory, and spicy flavors in a wholesome, nutritious bowl ready in under 30 minutes.
Ingredients
Scale
For the Coconut Rice
- 2 cups basmati or long grain white rice
- 1 can full fat coconut milk (about 13.5 oz)
- 1 1/4 cups water
- 1 teaspoon kosher salt
For the Honey Garlic Salmon Sauce
- 1/3 cup tamari or coconut aminos
- 3 tablespoons honey
- 2 tablespoons sesame oil
- 1 teaspoon fresh grated ginger
- 1 teaspoon sriracha
- 1 teaspoon salt
- 6 cloves garlic, minced
For the Salmon
- 2-3 tablespoons olive oil or avocado oil
- 4 (4-6 ounce) skin-on salmon filets, cut into 1-inch cubes
For the Cucumber Avocado Salad
- 2 avocados, diced
- 1 English cucumber, sliced into half moons
- 1/4 cup thinly sliced red onion
- 2 tablespoons lime juice (about 1/2 lime)
- 2 tablespoons chopped cilantro
For Garnish & Serving
- Green onion, sliced
- Sesame seeds
- Spicy mayo (optional)
Instructions
- Rinse the Rice: Place the rice in a bowl and fill it with water, then drain and repeat to rinse the rice thoroughly. This removes excess starch, resulting in fluffier cooked rice.
- Cook the Coconut Rice: In a pot over high heat, combine the coconut milk, water, and kosher salt. Bring this mixture to a boil. Add the rinsed rice, stir once, then reduce the heat to medium-low. Cover and cook for 20 minutes, or until all the liquid is absorbed and the rice is tender. Once cooked, fluff the rice gently with a fork and set aside.
- Prepare the Cucumber Avocado Salad: In a medium bowl, combine diced avocados, sliced cucumber half moons, thinly sliced red onion, lime juice, and chopped cilantro. Toss gently to combine, then cover and refrigerate until serving time.
- Cube and Season the Salmon: Pat each salmon filet dry with paper towels to remove moisture. Cut the skin-on salmon into 1-inch cubes. In a large bowl, whisk together tamari (or coconut aminos), honey, sesame oil, grated ginger, sriracha, and salt to create the sauce mixture. Set the sauce aside.
- Cook the Salmon: Heat olive oil or avocado oil in a large skillet over medium-high heat. Add the cubed salmon pieces skin-side-up and cook for 2-3 minutes until the skin crisps and releases from the pan. Flip the salmon pieces and cook for an additional minute or until the salmon easily releases from the skillet.
- Add Garlic and Sauce: Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Pour the prepared sauce mixture into the pan and cook for another 2 minutes, or until the salmon reaches an internal temperature of 135°F (medium doneness).
- Thicken the Sauce: Remove the salmon to a plate and lower the heat to medium-low. Add 1-2 tablespoons of water to the pan and whisk to combine with the sauce residues. Let the sauce simmer gently for 3-4 minutes to thicken. For a thicker sauce, optionally add a cornstarch slurry (2 teaspoons cornstarch mixed with a little water) and simmer until desired consistency is reached.
- Assemble the Bowls: To serve, build each bowl by layering coconut rice at the base. Top with the honey garlic salmon and spoon over the thickened sauce. Add a generous portion of the cucumber avocado salad on the side. Finish with sliced green onions, sesame seeds, and a drizzle of spicy mayo if desired. Serve immediately while warm.
Notes
- Rinsing the rice is key to preventing stickiness and achieving fluffy texture.
- Use skin-on salmon for crispy texture and added flavor.
- Adjust the sriracha amount to control the spiciness of the sauce.
- Spicy mayo is optional but adds a creamy and spicy contrast to the bowl.
- Allow the sauce to thicken for better coating on salmon pieces.
- Internal temperature of salmon at 135°F ensures medium doneness; use a thermometer for accuracy.
