1 lb (450g) salmon, skin removed, cut into bite-sized pieces
2 tablespoons maple syrup
1 tablespoon sriracha
1 tablespoon soy sauce
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste
For the Coconut Rice:
1 cup jasmine rice
1 cup coconut milk
1 cup water
Pinch of salt
For the Mango Avocado Salsa:
1 ripe mango, diced
1 ripe avocado, diced
1/2 small red onion, finely diced
1 tablespoon lime juice
2 tablespoons fresh cilantro, chopped
Salt and pepper to taste
For the Chilli Mayo:
1/4 cup mayonnaise
1-2 teaspoons sriracha (adjust according to your spice level)
1 teaspoon lime juice
Instructions:
Step 1: Prepare the Coconut Rice
Rinse the jasmine rice under cold water until the water runs clear.
In a medium-sized pot, combine coconut milk, water, and a pinch of salt. Bring it to a boil.
Add the rinsed rice to the boiling liquid. Lower the heat to low, cover the pot, and simmer for 15-20 minutes until the rice is tender and all the liquid is absorbed.
Once done, fluff the rice with a fork and set it aside.
Step 2: Make the Mango Avocado Salsa
In a bowl, combine the diced mango, avocado, and red onion.
Add lime juice, cilantro, and season with salt and pepper. Toss everything together gently and set aside.
Step 3: Cook the Maple Sriracha Salmon
In a small bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, and minced garlic.
Season the salmon pieces with salt and pepper. Coat them thoroughly in the maple-sriracha glaze.
Heat a non-stick skillet over medium heat and cook the salmon for about 2-3 minutes per side, until the outside is crispy and the inside is cooked through.
Step 4: Prepare the Chilli Mayo
In a small bowl, mix together the mayonnaise, sriracha, and lime juice until smooth.
Step 5: Assemble the Bowl
Divide the coconut rice into bowls as the base.
Top with salmon bites, mango avocado salsa, and drizzle with chilli mayo.
For extra flavor, garnish with additional cilantro, sesame seeds, or a lime wedge.
