Description
This Teriyaki Salmon Rice Bowl with Mango brings together succulent teriyaki-glazed salmon, fluffy coconut milk-infused rice, and layers of fresh toppings like sweet mango, creamy avocado, crisp cucumber, and a spicy sriracha mayo. Finished with fragrant herbs and toasted sesame seeds, this balanced, flavor-packed bowl delivers a satisfying meal perfect for lunch or dinner.
Ingredients
Units
Scale
Coconut Milk Rice
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup basmati rice, rinsed
- 1/2 teaspoon salt
Sriracha Mayo
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (plus more to taste)
- 1 teaspoon lemon juice (from 1 lemon)
- 1 clove garlic, finely minced
- Pinch of salt
Teriyaki Salmon
- 1/4 cup soy sauce or tamari
- 3 tablespoons packed brown sugar
- 1 tablespoon rice vinegar
- 2 garlic cloves, finely minced
- 1 teaspoon minced ginger
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha (optional)
- 1 pound salmon, skin removed, cut into 1-inch cubes
- 3 tablespoons cornstarch, divided
- 2 tablespoons avocado oil
- 1/4 cup water
For Serving
- 1 mango, peeled, pitted, diced
- 1 English cucumber, thinly sliced
- 1 large avocado, pitted, peeled, and sliced
- Cilantro, finely chopped
- Mint leaves, finely chopped
- Toasted sesame seeds (optional)
Instructions
- Prepare the Coconut Milk Rice: Shake the can of coconut milk well, then pour it into a medium saucepan and bring to a boil over high heat. Add rinsed basmati rice and salt, stir, and bring back to a boil. Cover and reduce the heat to medium-low. Cook until the rice is tender, about 18–20 minutes, then fluff with a fork.
- Make the Sriracha Mayo: Combine mayonnaise, sriracha, lemon juice, garlic, and a pinch of salt in a medium bowl. Whisk until smooth, scraping the bottom of the bowl to incorporate all ingredients. Refrigerate until ready to serve.
- Prepare the Teriyaki Sauce: In a measuring cup, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and sriracha. Set aside.
- Marinate the Salmon: Add the cubed salmon to a large bowl and pour in half the teriyaki sauce. Toss to coat well and marinate in the refrigerator for at least 10 minutes. Reserve the remaining sauce for later.
- Coat the Salmon: Remove salmon from marinade, allowing excess to drip off. In a separate bowl, toss salmon cubes with 2 tablespoons of cornstarch until coated evenly and a paste-like texture forms.
- Cook the Salmon: Heat avocado oil in a large nonstick skillet over medium heat. Add the coated salmon in a single layer and cook for 2–3 minutes per side, or until the outside is crisp and golden and the salmon flakes easily with a fork. Transfer cooked salmon to a plate.
- Thicken the Teriyaki Sauce: Lower the heat to low, then pour the reserved teriyaki sauce into the skillet. In a small bowl, whisk the remaining 1 tablespoon cornstarch with 1/4 cup water. Pour the slurry into the skillet, whisking constantly for 1–2 minutes until the sauce thickens. Remove from heat.
- Assemble the Bowls: Add coconut rice to bowls, top with crispy teriyaki salmon and drizzle with thickened teriyaki sauce. Garnish with diced mango, sliced cucumber, avocado, a drizzle of sriracha mayo, chopped cilantro, mint, and toasted sesame seeds if desired. Serve immediately.
Notes
- For a gluten free version, use tamari instead of soy sauce.
- Adjust sriracha in both mayo and sauce for your preferred spice level.
- For best texture, serve salmon immediately after cooking.
- Substitute brown sugar with coconut sugar for a refined-sugar free option.
- Leftovers are best stored with toppings and sauces separate to retain texture.
- You can swap basmati rice for jasmine or any preferred variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 14g
- Sodium: 1120mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 62mg
