Description
This vibrant Teriyaki Salmon Rice Bowl with Mango combines tender coconut milk-infused basmati rice with crispy teriyaki-glazed salmon cubes, fresh mango, cucumber, avocado, and a spicy sriracha mayo drizzle. This balanced and colorful dish blends savory, sweet, and tangy flavors with a hint of heat, creating a delicious and nutritious meal perfect for a satisfying lunch or dinner.
Ingredients
Scale
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 Sauce
- 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)
Salmon
- 1 pound salmon, skin removed, cut into 1-inch cubes
- 3 tablespoons cornstarch, divided
- 2 tablespoons avocado oil
- 1/4 cup water
Garnishes and Vegetables
- 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 the rinsed basmati rice and salt, stir to combine, and bring back to a boil. Cover, reduce heat to medium-low, and cook until the rice is tender, about 18–20 minutes. Fluff with a fork once done.
- Make the Sriracha Mayo: In a medium bowl, combine mayonnaise, sriracha, lemon juice, minced garlic, and a pinch of salt. Whisk the mixture until smooth, scraping the bottom to incorporate all ingredients. Refrigerate until ready to serve.
- Prepare the Teriyaki Sauce: Whisk together soy sauce, brown sugar, rice vinegar, minced garlic, ginger, toasted sesame oil, and sriracha (if using) in a measuring cup or bowl. Set aside.
- Marinate the Salmon: Place the cubed salmon into a large bowl and pour in half of the teriyaki sauce. Toss gently to coat all pieces well. Cover and refrigerate for at least 10 minutes to marinate. Reserve the remaining teriyaki sauce for later use.
- Coat the Salmon: Remove the salmon from the marinade, letting any excess drip off. In a separate bowl, toss the salmon cubes with 2 tablespoons of cornstarch until they are coated evenly and a paste-like texture forms.
- Cook the Salmon: Heat avocado oil in a large nonstick skillet over medium heat. Arrange the coated salmon pieces in a single layer and cook for 2 to 3 minutes on each side until the outside is crisp, golden, and the salmon flakes easily with a fork. Transfer the cooked salmon to a plate.
- Thicken the Teriyaki Sauce: Reduce the heat to low and pour the reserved teriyaki sauce into the same skillet. In a small bowl, whisk the remaining 1 tablespoon of cornstarch with 1/4 cup water to create a slurry. Pour this slurry into the skillet while whisking constantly for 1 to 2 minutes until the sauce thickens. Remove from heat.
- Assemble the Bowls: Divide the coconut rice among serving bowls. Top each with the crispy teriyaki salmon, then drizzle with the thickened teriyaki sauce. Garnish with diced mango, thinly sliced cucumber, sliced avocado, a drizzle of the prepared sriracha mayo, chopped cilantro, mint leaves, and toasted sesame seeds if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute tamari for soy sauce to make this recipe gluten-free.
- If you prefer less heat, adjust the amount of sriracha or omit it in the teriyaki sauce.
- Make sure to shake the coconut milk can well before use to mix the cream and liquid.
- Use fresh ginger and garlic for the best flavor in the teriyaki sauce.
- The cornstarch coating helps create a crispy crust on the salmon when pan-fried.
- Leftover rice and salmon can be refrigerated separately and reheated gently.
