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
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
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.
