Equipment
Ingredients
Base and Aromatics
- 15 g coconut oil
- 50 g thai green curry paste
- 300 g sushi rice, rinsed until water runs clear
- 400 ml full-fat coconut milk, shaken well
- 200 ml water
Proteins and Produce
- 450 g salmon fillet, skinless, cut into 3cm cubes
- 100 g baby spinach, roughly chopped
- 40 g scallion, thinly sliced
- 15 g cilantro, roughly chopped, stems included
- 15 ml lime juice, freshly squeezed
Nutrition (per serving)
Method
Place the sushi rice in a fine mesh sieve and rinse under cold running water until the water runs completely clear. Set aside to drain well.
Using a clean cutting board and chef knife, cut the skinless salmon fillets into 3cm cubes. Immediately wash your hands, the knife, and the board with hot soapy water to prevent cross-contamination.
Heat the coconut oil in a Dutch oven over medium heat. Add the Thai green curry paste and cook for 1 to 2 minutes until highly fragrant and the oils begin to separate slightly.
Add the rinsed sushi rice to the Dutch oven, stirring with a spatula to coat the grains entirely in the curry paste. Pour in the full-fat coconut milk and water. Stir well to combine and bring the mixture to a gentle boil.
Once boiling, reduce the heat to the lowest setting, cover the Dutch oven with a tight-fitting lid, and let it simmer undisturbed for 12 minutes to allow the rice to absorb most of the liquid.
Remove the lid and carefully arrange the raw salmon cubes in an even layer on top of the partially cooked rice. Replace the lid and continue to cook on low heat for 5 to 7 minutes until the salmon is fully opaque and reaches a safe internal temperature of 63C/145F.
Remove the Dutch oven from the heat. Carefully add the chopped baby spinach, sliced scallions, chopped cilantro, and fresh lime juice. Gently fold the greens into the hot rice and salmon mixture. The residual heat will wilt the spinach and warm the herbs without overcooking them.
Divide the vibrant, creamy green curry salmon and rice among four warm shallow bowls and serve immediately.
Chef's Notes
- Always rinse sushi rice thoroughly to remove excess surface starch. Skipping this step will result in an unpleasantly gummy and dense final texture.
- Sushi rice is a short-grain variety that absorbs liquid differently than long-grain varieties like jasmine or basmati. If substituting with jasmine rice, reduce the total liquid by about 50ml to prevent a mushy outcome.
- When handling raw salmon, always utilize a dedicated cutting board and immediately sanitize your hands, knives, and prep surfaces to eliminate any risk of cross-contamination.
- Full-fat coconut milk is essential for this recipe. The fat content coats the rice grains, prevents sticking, and perfectly buffers the sharp, aromatic heat of the green curry paste.
Storage
Refrigerator: 3 days — Store in an airtight container. The rice will continue to absorb liquid and may thicken.
Freezer: 1 month — Freezing is possible but may slightly degrade the texture of the salmon and spinach.
Reheating: Microwave gently with a splash of water to rehydrate the rice, or warm in a saucepan over medium-low heat.
