If you are craving a vibrant and delicious meal that brings a perfect harmony of flavors and textures, you will absolutely love this Teriyaki Salmon Rice Bowl with Mango Recipe. This dish delivers tender, crispy salmon glazed in a rich teriyaki sauce, resting on a fluffy bed of fragrant coconut milk basmati rice, and topped with sweet mango, creamy avocado, and refreshing cucumber. Every bite bursts with a wonderful balance of savory, sweet, and spicy notes, guaranteed to become one of your favorite go-to meals for lunch or dinner.
Ingredients You’ll Need
The magic of this Teriyaki Salmon Rice Bowl with Mango Recipe comes from a handful of simple, well-chosen ingredients that bring fantastic taste, texture, and color to the plate. Each element plays a crucial role, whether it’s the creamy coconut milk making the rice luxuriously soft, the spicy sriracha mayo adding a kick, or the fresh mango lending a juicy sweetness that brightens the whole bowl.
- Full-fat coconut milk: Creates a fragrant, creamy base for cooking basmati rice that’s moist and flavorful.
- Basmati rice: A long-grain rice with a delicate aroma and fluffy texture perfect for soaking up sauce.
- Mayonnaise: The creamy foundation for the spicy sriracha mayo that adds richness and a subtle tang.
- Sriracha: Adds heat and complexity, both in the mayo and the teriyaki sauce.
- Lemon juice: Balances richness in sauces with a fresh, zesty pop.
- Garlic and ginger: Provide warm, aromatic depth to the teriyaki sauce.
- Soy sauce or tamari: The savory backbone of the teriyaki glaze, adding umami and saltiness.
- Brown sugar: Sweetens the sauce for that classic teriyaki glaze.
- Rice vinegar: Brightens up the teriyaki sauce with acidity.
- Toasted sesame oil: Adds a nutty aroma that ties all the flavors together beautifully.
- Salmon fillet: Rich, omega-3-packed fish cut into cubes for crispy, flavorful bites.
- Cornstarch: Helps to create a crispy coating on the salmon when cooked.
- Avocado oil: A neutral oil that withstands medium-high heat, perfect for pan-frying the salmon.
- Mango: Sweet and juicy fruit diced for refreshing contrast and a burst of color.
- English cucumber: Thinly sliced to add crunch and a cooling element.
- Avocado: Creamy slices that complement the salmon and add richness.
- Cilantro and mint: Fresh herbs to brighten and lift the overall flavor profile.
- Toasted sesame seeds (optional): Provide a delightful crunch and subtle nutty flavor as garnish.
How to Make Teriyaki Salmon Rice Bowl with Mango Recipe
Step 1: Prepare the Coconut Milk Rice
Start by shaking the coconut milk can well for an even consistency. Pour it into a saucepan and bring to a boil over high heat. Add your rinsed basmati rice and salt, stirring before covering the pot and reducing the heat. Let the rice cook gently for about 18 to 20 minutes until tender and perfectly fluffy. This coconut-infused rice base is what sets this dish apart with its subtle creaminess and aromatic flavor.
Step 2: Make the Sriracha Mayo
While the rice cooks, whip up the spicy sriracha mayo by combining mayonnaise, sriracha, lemon juice, minced garlic, and a pinch of salt. Whisk everything until smooth and creamy. This sauce will add a luscious, spicy drizzle over your bowl later, so be sure to taste and adjust the sriracha to your preferred heat level. Then, set it aside in the fridge to chill.
Step 3: Prepare the Teriyaki Sauce
In a measuring cup, mix together soy sauce or tamari, packed brown sugar, rice vinegar, minced garlic, grated ginger, toasted sesame oil, and optional sriracha. This blend becomes the sweet, salty, and savory teriyaki glaze that will coat your salmon perfectly.
Step 4: Marinate the Salmon
Place your cubed salmon into a large bowl and add half of the teriyaki sauce. Toss the salmon gently to coat every piece and let it marinate in the refrigerator for at least 10 minutes. Marinating infuses the fish with the savory-sweet goodness of the sauce, making each bite succulent and flavorful.
Step 5: Coat and Cook the Salmon
Remove the salmon cubes from the marinade, letting the excess drip off. Toss them in 2 tablespoons of cornstarch until well coated, forming a light paste that will crisp up beautifully in the pan. Heat avocado oil in a nonstick skillet over medium heat, then place the salmon in a single layer. Cook for about 2 to 3 minutes on each side until golden and flaky but still tender inside. Transfer the cooked salmon to a plate and keep warm.
Step 6: Thicken the Teriyaki Sauce
Lower the skillet’s heat to low and pour in the remaining teriyaki sauce. In a small bowl, whisk the last tablespoon of cornstarch with 1/4 cup water to make a slurry, then add it to the skillet. Whisk constantly until the sauce thickens to a glossy glaze, then remove it from the heat. This luscious glaze will elevate the salmon and tie the whole dish together.
Step 7: Assemble the Bowls
It’s time to bring everything together! Spoon warm coconut rice into serving bowls, arrange the crispy teriyaki salmon on top, and drizzle generously with the thickened teriyaki sauce. Add fresh diced mango, thin cucumber slices, and avocado alongside the salmon. Finish with a swirl of sriracha mayo, a sprinkle of finely chopped cilantro, mint leaves, and optional toasted sesame seeds. Serve immediately and watch your friends and family delight in every mouthwatering bite.
How to Serve Teriyaki Salmon Rice Bowl with Mango Recipe
Garnishes
Fresh herbs like cilantro and mint are the perfect way to brighten the dish, giving a refreshing zing that balances the richness of the salmon and creamy avocado. A sprinkle of toasted sesame seeds adds a nice crunch and extra nutty aroma, while a drizzle of sriracha mayo brings creamy heat that ties all flavors together.
Side Dishes
This bowl is a complete meal on its own but pairs wonderfully with a light, crisp side salad featuring greens and citrus or even a simple miso soup to keep the Asian flavor theme consistent and comforting. You can also add some steamed edamame or pickled vegetables to excite the palate with complementary textures and tastes.
Creative Ways to Present
Serve this Teriyaki Salmon Rice Bowl with Mango Recipe in individual bowls for a casual family dinner or elevate the presentation by layering ingredients in clear glass jars for a stunning visual effect, perfect for picnics or packed lunches. You can also offer some extra lime wedges and fresh chili slices on the side for guests to customize according to their taste buds.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the coconut milk rice, cooked salmon, and fresh toppings separately in airtight containers in the refrigerator. This helps keep textures intact and flavors fresh, so your next meal feels just as delightful as the first.
Freezing
The cooked salmon can be frozen, although the texture may change slightly after thawing. For the best results, freeze the salmon separately without the rice or fresh fruits, and consume within one month. Rice and fresh mango do not freeze well and are best fresh or refrigerated for short-term use.
Reheating
When ready to reheat, warm the rice gently in the microwave or on the stovetop with a splash of water to prevent drying out. Reheat the salmon in a hot skillet briefly to preserve its crispy texture, and add fresh toppings like mango, avocado, and herbs just before serving to maintain their vibrant freshness.
FAQs
Can I use frozen salmon instead of fresh?
Yes, frozen salmon can be used if fully thawed beforehand, but fresh salmon will yield the best texture and flavor for this recipe.
Is there a substitute for coconut milk in the rice?
You can use regular water or chicken broth instead, but coconut milk adds a uniquely rich flavor and creamy texture that makes this rice special.
Can I make this recipe vegan or vegetarian?
Replacing salmon with tofu or tempeh marinated in the same teriyaki sauce works beautifully, and you can swap mayonnaise for vegan mayo to keep it completely plant-based.
What rice is best for this recipe?
Basmati is ideal due to its fragrant aroma and fluffy texture, but jasmine rice can also be a lovely alternative if you prefer a softer, stickier grain.
How spicy is the sriracha mayo?
The heat level is mild to moderate and can be adjusted easily by adding more or less sriracha, making it customizable to your taste preferences.
Final Thoughts
This Teriyaki Salmon Rice Bowl with Mango Recipe is a joyful celebration of vibrant flavors, balanced perfectly between savory, sweet, creamy, and spicy elements. It’s a dish that feels special yet comes together surprisingly easily, making it a brilliant choice for impressing loved ones or treating yourself to a restaurant-quality meal at home. Give it a try and watch how quickly it becomes a beloved staple in your kitchen!
Print
Teriyaki Salmon Rice Bowl with Mango Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese-inspired
Description
A vibrant and flavorful Teriyaki Salmon Rice Bowl featuring tender salmon cubes in a homemade teriyaki glaze served over fragrant coconut milk-infused basmati rice. Topped with fresh mango, cucumber, avocado, and a spicy sriracha mayo, this dish balances sweet, savory, and spicy notes for a satisfying and wholesome meal perfect for weeknight dinners.
Ingredients
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
Toppings
- 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
- Rinse the basmati rice thoroughly to remove excess starch for fluffier cooked rice.
- Adjust sriracha in both the mayo and teriyaki sauce to control spiciness according to your preference.
- Ensure to remove salmon skin before cubing for easier eating and a better texture in the bowl.
- Marinating the salmon briefly enhances flavor but avoid marinating too long to prevent curing the fish.
- Use avocado oil or a neutral oil with a high smoke point for frying the salmon to achieve a crisp texture without burning.
- Leftover teriyaki sauce can be stored refrigerated for up to 3 days.
- For gluten-free option, use tamari instead of regular soy sauce.
