Salmon Coconut Mango Rice Bowl

Name: Salmon Coconut Mango Rice Bowl
Cuisine: Asian
Ingredients: 2 lbs fresh or thawed frozen salmon, cut into 1-inch cubes; 2 Tbsp soy sauce; 1 tsp smoked paprika; 1 tsp Chipotle chili powder; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ginger powder; 1 tsp brown sugar; 1/2 tsp pepper; - 1 Tbsp olive oil; - Mayonnaise; - Sriracha; - Honey; 2 mangos, chopped into cubes; - 1 1/2 cups red cabbage; - 1 1/2 cups green cabbage; - 1 large carrot, julienned; 1/2 cup medium red onion, thinly sliced; 1/2 tsp Salt; 1/2 tsp pepper; - 1/4 cup cilantro, chopped; Juice of lime; - 1 Tbsp honey; 2 cups jasmine rice (washed and rinsed); - 14 oz coconut milk; - 1/2 cup water; - 1/2 tsp salt; - 1 bay leaf (optional); 3 Avocadoes, sliced; Cucumber slices

8 steps

Updated at: Mon, 17 Feb 2025 05:54:16 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories833 kcal (42%)

Total Fat38 g (54%)

Carbs83.6 g (32%)

Sugars22.2 g (25%)

Protein36.6 g (73%)

Sodium1351.8 mg (68%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Instructions

Salmon

Step 1

In a bowl, mix marinade ingredients thoroughly. Add salmon cubes, and let marinate for 1 hour.

Spicy Mayo

Step 2

In a bowl, mix together mayonnaise, sriracha, and honey until well combined.

Step 3

Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Coconut Rice

Step 4

Add jasmine rice to a rice cooker, rinse thoroughly until water runs clear, and drain excess water.

Step 5

Add coconut milk, water, bay leaf, and salt, then cook on normal setting until the rice is done and fluffy, about 30 minutes.

Mango Salsa

Step 6

Combine all ingredients in a bowl. Mix well and adjust seasoning if needed. Store in the fridge until ready to use.

Assembly

Step 7

Arrange salmon cubes on lined baking sheet and bake at 400°F for 8-10 mins until cooked through and tender.

Step 8

Add coconut rice to each bowl, top with salmon cubes, salsa, and sliced avocado. Garnish with cilantro, cucumber, sesame seeds, optional toasted shredded coconut, then drizzle with spicy mayo sauce.