Teriyaki Salmon Rice Bowl with Mango Recipe

Get ready to fall in love with your new go-to dinner: the Teriyaki Salmon Rice Bowl with Mango. This dish delivers restaurant-worthy flavors in less than an hour—perfect for those evenings when you need something fast, soul-satisfying, and vibrantly fresh. Imagine crispy, caramelized salmon glazed in homemade teriyaki sauce, resting on luscious coconut rice, topped with juicy mango, cooling cucumber, creamy avocado, and finished with a spicy sriracha mayo drizzle. Every bite is an explosion of sweet, savory, spicy, and creamy textures, all layered in one ridiculously easy, beautiful bowl.

Ingredients You’ll Need

Here’s what makes these bowls unforgettably delicious. No complicated pantry runs, just flavor-packed basics:

• Basmati Rice: Soaks up coconut milk beautifully for fluffy, fragrant results.
• Full-Fat Coconut Milk: Adds creamy richness and subtle sweetness to the rice. Shake the can well before using!
• Salt: Seasons the rice for full flavor.
• Salmon Fillet (skinless): Cut in cubes, the star of the show—choose ultra-fresh, boneless salmon for the best texture.
• Soy Sauce or Tamari: Brings all the classic umami teriyaki flavor; tamari keeps it gluten-free.
• Brown Sugar: Balances the salty soy sauce and caramelizes on the salmon.
• Rice Vinegar: Needed for a gentle tang in the teriyaki glaze.
• Garlic and Ginger: Essential aromatics; don’t skimp!
• Toasted Sesame Oil: Adds unmistakable nutty depth.
• Sriracha: Optional in the marinade and the mayo, for those who enjoy a bit of heat.
• Cornstarch: Key for crisping up the salmon and thickening the sauce.
• Avocado Oil: Neutral flavor and high smoke point keep the salmon perfectly browned.
• Mango: Infuses sweet, tropical freshness—make sure it’s ripe!
• English Cucumber: A cool, crisp contrast to the warm ingredients.
• Avocado: Creamy richness in every bite.
• Fresh Cilantro & Mint: Chop these herbs for a burst of green brightness.
• Toasted Sesame Seeds: Optional, but they add crunch and a lovely finish.
• Sriracha Mayo: Just mayo, sriracha, lemon juice, garlic, and salt—a good drizzle ties everything together.

Tip: Use whatever you have on hand and don’t be afraid to get creative!

Variations

• Switch Up the Protein: Try cubed tofu or chicken for an easy swap that’s equally tasty.
• More Veggies: Shredded carrots, edamame, or snap peas work brilliantly here.
• Grain Choices: Jasmine rice, brown rice, or even quinoa can step in for the basmati.
• No Coconut?: Swap for regular water or stock in the rice, though coconut milk gives luxurious results.
• Reduce the Heat: Skip or reduce the sriracha if spicy isn’t your thing—it’s still delicious.
• Go Nutty: Top with chopped roasted peanuts or cashews for extra crunch.

How to Make the Teriyaki Salmon Rice Bowl with Mango

Step 1: Make the Coconut Rice

Shake your coconut milk to combine, then pour it into a saucepan. Bring to a boil, add rice and salt, and let it simmer under a lid until fluffy—around 18-20 minutes. Fluff it up right before serving for the softest, most aromatic rice.

Step 2: Prepare the Sriracha Mayo

Mix mayonnaise, sriracha, fresh lemon juice, minced garlic, and a bit of salt in a small bowl. Whisk it until creamy and set aside (store in the fridge while you work on the rest).

Step 3: Marinate and Coat the Salmon

Whisk together the teriyaki sauce ingredients: soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and sriracha (if using). Marinate your cubed salmon in half this sauce—ten minutes is plenty. Drain excess, then toss the salmon cubes with cornstarch to form a thin, sticky coating.

Step 4: Cook the Salmon

Heat avocado oil in a large nonstick skillet. Add salmon in a single layer—it’ll crisp up beautifully in just 2-3 minutes per side. Remove to a plate when golden and cooked through.

Step 5: Thicken the Teriyaki Sauce

Lower the heat and add the reserved teriyaki sauce to the pan. Whisk cornstarch with a splash of water, add to the pan, and stir until the sauce thickens—you’re going for a glossy, pourable glaze.

Step 6: Assemble the Bowls

Mound coconut rice in each bowl, and top with crispy salmon. Drizzle with warm teriyaki sauce. Add cubes of mango, slices of cucumber and avocado, a flourish of cilantro and mint, a swoosh of sriracha mayo, and a sprinkling of toasted sesame seeds for the grand finale.

How to Serve

The beauty of this bowl is in the contrast—creamy, crispy, sweet, and spicy all piled together. Pair it simply: a squeeze of lime brightens everything, and a cup of green tea makes a calming companion. If you want to stretch the meal for guests, crispy wonton chips or a fresh Asian slaw on the side work wonders.

Make Ahead and Storage

Storing Leftovers

Store each component separately in airtight containers for up to 2 days. Rice, salmon, and sauce keep particularly well. Leave herbs and avocado fresh for serving!

Freezing

The teriyaki salmon can be frozen—just cool it first, store in layers with parchment between, and thaw overnight in the fridge. The coconut rice can also be frozen, but keep mango and veggies fresh.

Reheating

Reheat rice and salmon in the microwave or gently in a skillet. Add a splash of water to rice to fluff it up. Assemble fresh toppings right before eating for best texture and flavor.

FAQs

Final Thoughts

This Teriyaki Salmon Rice Bowl with Mango packs all the vibrant flavors of your favorite takeout into a nourishing, easy-to-make dinner. Whether you’re craving something special after a long day or dazzling friends on a weeknight, this bowl is endlessly inviting, adaptable, and—most importantly—delicious. Try it once, and it just might become your signature dish!

Print