Description
This Honey Garlic Salmon Rice Bowl combines flaky salmon cubes cooked in a flavorful honey garlic sauce, served atop fluffy coconut-infused basmati rice, and topped with a fresh cucumber avocado salad. The bowl is garnished with green onions, sesame seeds, and an optional spicy mayo for added creaminess and heat. A perfect balanced meal ready in under 30 minutes, offering a delightful combination of sweet, savory, and fresh flavors.
Ingredients
Scale
For the Coconut Rice
- 2 cups basmati or long grain white rice
- 1 can full fat coconut milk (13.5 oz)
- 1 1/4 cups water
- 1 teaspoon kosher salt
For the Honey Garlic Sauce and Salmon
- 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
- 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
- Green onion, sliced
- Sesame seeds
- Spicy mayo (optional, see notes)
Instructions
- Rinse the Rice: Add the rice to a bowl and fill with water, then drain to rinse it. This step removes excess starch, which helps make the rice fluffier after cooking.
- Cook the Coconut Rice: In a pot over high heat, combine the coconut milk, water, and kosher salt and bring to a boil. Add the rinsed rice, stir once, then reduce heat to medium-low and cover. Cook for 20 minutes, until all the liquid is absorbed and the rice is tender. Remove from heat and fluff with a fork.
- Prepare the Cucumber Avocado Salad: In a medium bowl, gently toss together diced avocado, sliced cucumber, red onion, lime juice, and chopped cilantro. Cover and refrigerate until ready to serve, allowing flavors to meld.
- Cube and Season the Salmon: Pat the salmon filets dry with a paper towel and cut into 1-inch bite-sized cubes. In a large bowl, whisk together tamari, honey, sesame oil, grated ginger, sriracha, and salt to create the sauce mixture. Set 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. Flip the salmon pieces and cook for another minute or until the salmon releases easily from the pan.
- Add Garlic and Sauce: Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Pour in the prepared honey garlic sauce mixture and cook for an additional 2 minutes, or until the salmon reaches an internal temperature of 135°F (medium doneness).
- Thicken the Sauce: Remove the cooked salmon to a plate. Lower heat to medium-low, add 1-2 tablespoons water to the skillet, and whisk to combine with the sauce. Simmer for 3-4 minutes to thicken. For a thicker sauce, add a cornstarch slurry made with 2 teaspoons cornstarch mixed with a little water and cook until desired consistency is reached.
- Assemble the Bowls: Layer each serving bowl with coconut rice, top with the honey garlic salmon and sauce, spoon on the cucumber avocado salad, and finish by garnishing with sliced green onions, sesame seeds, and optional spicy mayo for extra flavor.
Notes
- Rinsing rice before cooking is essential for fluffy, non-sticky rice.
- Using full fat coconut milk adds creaminess and richness to the rice.
- You can substitute tamari with coconut aminos for a soy-free option.
- Adjust the amount of sriracha to control the level of spice.
- Salmon should be cooked to an internal temperature of 135°F for moist, medium doneness; use a meat thermometer for best results.
- For a thicker sauce, use the cornstarch slurry as described in the instructions.
- Spicy mayo is optional but adds a delicious creamy heat to the bowls; mix mayo with sriracha to taste.
- This dish can be served warm or at room temperature, making it versatile for meal prep.
