If you are craving a dish that bursts with incredible flavors and colors, look no further than this Teriyaki Salmon Rice Bowl with Mango and Coconut Rice Recipe. It’s a vibrant and satisfying meal that perfectly balances the luscious sweetness of mango and creamy coconut rice with the savory, sticky goodness of teriyaki salmon. Whether you want a quick weeknight dinner or an impressive meal to share with friends, this recipe is truly a delightful culinary adventure waiting to happen.
Ingredients You’ll Need
Simple, fresh ingredients come together in this recipe to create such a magical combination. Each adds its own unique touch—whether it’s the creaminess of coconut milk in the rice or the tangy heat from sriracha mayo—that makes this Teriyaki Salmon Rice Bowl with Mango and Coconut Rice Recipe sing.
- Full-fat coconut milk: Adds richness and fragrant creaminess to the basmati rice, making it extra tasty and tender.
- Basmati rice: Its fragrant, fluffy texture perfectly soaks up the coconut milk for a luscious base.
- Salt: Enhances all the flavors in the coconut rice and throughout the dish.
- Mayonnaise: Creates the creamy base for the spicy and tangy sriracha mayo sauce.
- Sriracha: Adds a perfect kick of heat to both the mayo sauce and the teriyaki marinade if desired.
- Lemon juice: Brightens the sriracha mayo with fresh acidity.
- Garlic (finely minced): Provides aromatic depth in both the mayo and teriyaki sauce.
- Soy sauce or tamari: The salty, umami backbone of the teriyaki marinade.
- Brown sugar: Brings a subtle sweetness that balances the tangy and salty flavors beautifully.
- Rice vinegar: Adds a gentle acidic contrast essential in the teriyaki sauce.
- Minced ginger: Offers bright, zesty warmth in the marinade.
- Toasted sesame oil: Infuses the teriyaki salmon with a deep, nutty aroma.
- Salmon (skin removed and cubed): The star protein, tender and full of healthy omega-3s.
- Cornstarch: Used to create a crispy coating on the salmon and thicken the teriyaki sauce.
- Avocado oil: Perfect for cooking salmon thanks to its high smoke point and mild flavor.
- Water: Helps to thicken the teriyaki sauce when combined with cornstarch.
- Mango (diced): Brings juicy sweetness and tropical flair to the bowl.
- English cucumber (thinly sliced): Adds refreshing crunch and cool contrast.
- Avocado (sliced): Creamy texture that complements the crispy salmon.
- Cilantro (finely chopped): Imparts bright herbal notes and a fresh finish.
- Mint leaves (finely chopped): Adds a surprising, cooling lift to each bite.
- Toasted sesame seeds (optional): Sprinkle for an extra nutty crunch and visual appeal.
How to Make Teriyaki Salmon Rice Bowl with Mango and Coconut Rice Recipe
Step 1: Prepare the Coconut Milk Rice
Start by shaking the coconut milk can really well to blend the cream and liquid. Bring the coconut milk to a boil in a saucepan, then add the rinsed basmati rice with salt. Once boiling again, reduce the heat to low, cover, and simmer until the rice is tender and fluffy, about 18-20 minutes. Fluff it up with a fork for the perfect coconut-infused base that sets the tone for this bowl.
Step 2: Whisk Up the Sriracha Mayo
In a bowl, combine mayonnaise, sriracha, freshly squeezed lemon juice, minced garlic, and a pinch of salt. Whisk everything thoroughly until smooth and creamy. This spicy, tangy mayo will add a luscious pop of flavor against the other textures and tastes, so keep it chilled until serving.
Step 3: Make the Teriyaki Sauce
In a measuring cup, blend the soy sauce, brown sugar, rice vinegar, minced garlic, ginger, toasted sesame oil, and optional sriracha, whisking until the sugar dissolves and the sauce is silky. This homemade teriyaki gives such a fresh and vibrant punch, far beyond anything store-bought.
Step 4: Marinate the Salmon
Place the cubed salmon in a large bowl and pour half the teriyaki sauce over it. Toss the salmon gently to coat every piece, then cover and refrigerate for at least 10 minutes. This brief marination lets the flavors soak in beautifully without overcooking the delicate fish.
Step 5: Coat the Salmon with Cornstarch
Remove the salmon from the marinade, letting the excess drip off, and transfer to another bowl. Toss the cubes with 2 tablespoons of cornstarch until coated in a paste-like layer. This step is key to achieving a delightfully crispy crust once cooked.
Step 6: Cook the Salmon
Heat avocado oil in a nonstick skillet over medium heat. When the oil shimmers, add salmon cubes in a single layer, avoiding crowding. Cook each side 2-3 minutes until golden, crispy, and flake easily. The contrast between crisp outside and tender inside is what makes this salmon irresistible.
Step 7: Make the Teriyaki Glaze
Remove cooked salmon and lower heat. Pour the remaining teriyaki sauce into the skillet. In a small bowl, whisk the last tablespoon of cornstarch with water, then add this mixture to the skillet. Keep whisking for 1-2 minutes until thickened into a glossy glaze. This sauce will perfectly coat the salmon in the final assembly.
Step 8: Assemble Your Teriyaki Salmon Rice Bowl with Mango and Coconut Rice Recipe
Build your bowls starting with a generous scoop of coconut rice. Layer on the crispy salmon cubes, drizzle the thick teriyaki glaze, then add diced mango, cool cucumber slices, creamy avocado, and a drizzle of the spicy sriracha mayo. Finish with a sprinkle of fresh cilantro, mint, and toasted sesame seeds for burst of freshness and texture.
How to Serve Teriyaki Salmon Rice Bowl with Mango and Coconut Rice Recipe
Garnishes
Fresh herbs like cilantro and mint shine here, lending brightness that lifts every bite. Toasted sesame seeds add a lovely nutty crunch that complements the soft salmon and creamy avocado perfectly. Feel free to add extra sriracha mayo for heat or a lime wedge for a zesty finish.
Side Dishes
This bowl is wonderfully satisfying on its own, but if you want to make it a feast, pairing it with a crisp Asian cucumber salad or light steamed greens works beautifully. Pickles or kimchi also add a lovely fermented tang contrast without overpowering the main flavors.
Creative Ways to Present
Layer your ingredients artistically in wide, shallow bowls for a vibrant visual experience. Arrange salmon cubes, mango, and avocado in neat sections over the rice or gently toss everything together for a casual, family-style presentation. Using colorful bowls or wooden platters enhances the tropical vibe!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in airtight containers in the refrigerator for up to two days. Keep the salmon separate from the rice and sauces if possible to maintain the texture of the crispy salmon. This way, reheated salmon stays more enjoyable and the rice stays fresh.
Freezing
While freezing cooked salmon can sometimes affect texture, you can freeze the coconut rice and teriyaki sauce separately for up to a month. Thaw in the fridge before reheating and add fresh salmon when ready to serve for best results.
Reheating
Reheat the rice gently in the microwave or on the stove with a splash of water to restore moisture. Warm the teriyaki sauce in a small pan over low heat. For the salmon, reheat briefly in a hot skillet to regain a bit of crispness or enjoy it cold in a salad bowl for a different twist.
FAQs
Can I use a different type of rice?
Basmati rice is recommended for its fragrant and fluffy texture, but jasmine rice can be a delicious alternative. Avoid very sticky rices as they may alter the dish’s light coconut rice texture.
Is this recipe good for meal prep?
Absolutely! The components can be made ahead and assembled quickly when you’re ready to eat. Prepare the rice and sauce in advance and marinate the salmon just before cooking for freshness.
Can I substitute the salmon with another protein?
Yes, chunks of chicken or firm tofu work well with the teriyaki marinade and keep the dish just as flavorful and satisfying.
How spicy is the dish?
It has a nice, gentle heat thanks to the sriracha, but you can adjust the amount in both the mayo and teriyaki sauce to suit your heat preference, from mild to fiery.
Is it necessary to remove the salmon skin?
Removing the skin helps the salmon coat evenly with cornstarch and achieve that perfect crispy crunch, so it is recommended for the best texture in this recipe.
Final Thoughts
Cooking the Teriyaki Salmon Rice Bowl with Mango and Coconut Rice Recipe is like inviting a bright, tropical celebration right to your kitchen table. With every bite, you get layers of flavor and texture that are simply unforgettable. I can’t wait for you to try it and make it your own special favorite!
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Teriyaki Salmon Rice Bowl with Mango and Coconut Rice Recipe
- Prep Time: 30 minutes
- Cook Time: 15 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 marinated in a homemade teriyaki sauce, pan-seared for a crispy coating, served over creamy coconut milk-infused basmati rice. Garnished with fresh mango, cucumber, avocado, and a spicy sriracha mayo, this bowl balances sweet, spicy, and savory notes for a delicious and satisfying meal.
Ingredients
Coconut Milk Rice
- 1 13.5-ounce can full-fat coconut milk
- 1 cup basmati rice (rinsed)
- ½ teaspoon salt
Sriracha Mayo
- ¼ cup mayonnaise
- 1 tablespoon sriracha (plus more to taste)
- 1 teaspoon lemon juice (from 1 lemon)
- 1 clove garlic (finely minced)
- ¼ teaspoon salt
Teriyaki Salmon
- ¼ 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
- ¼ cup water
Toppings & Garnishes
- 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 Coconut Milk Rice: Shake the can of coconut milk well and pour into a medium saucepan. Bring to a boil over high heat, then add rinsed basmati rice and salt. Stir, return to a boil, cover, and reduce heat to medium-low. Simmer until rice is tender, about 18-20 minutes. Fluff with a fork before serving.
- Make Sriracha Mayo: In a medium bowl, combine mayonnaise, sriracha, lemon juice, minced garlic, and salt. Whisk thoroughly until smooth, scraping the bowl sides. Refrigerate until serving.
- Make Teriyaki Sauce: In a measuring cup, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, ginger, toasted sesame oil, and optional sriracha until well combined.
- Marinate Salmon: Place salmon cubes in a large bowl and pour half of the teriyaki sauce over them. Toss to coat evenly. Cover and refrigerate for at least 10 minutes to marinate. Reserve the remaining sauce for later use.
- Coat Salmon with Cornstarch: Remove salmon from marinade letting excess drip off. Toss salmon with 2 tablespoons cornstarch in a separate large bowl until coated in a thick, paste-like layer.
- Cook Salmon: Heat avocado oil in a large nonstick skillet over medium heat until shimmering. Add salmon pieces in a single layer. Cook 2-3 minutes per side, or until salmon flakes easily and coating is crisp and golden brown. Remove from skillet.
- Prepare Teriyaki Glaze: Lower heat to low and pour reserved teriyaki sauce into the skillet. In a small bowl, whisk remaining 1 tablespoon cornstarch with ¼ cup water until smooth. Pour into skillet and whisk constantly for 1-2 minutes until sauce thickens. Remove from heat.
- Assemble Bowls: In serving bowls, layer coconut milk rice, then top with crispy salmon pieces. Drizzle thickened teriyaki glaze over salmon. Garnish with diced mango, sliced cucumber, avocado slices, a dollop of sriracha mayo, chopped cilantro, mint, and toasted sesame seeds if desired. Serve immediately.
Notes
- For best flavor, use fresh ginger and garlic in the teriyaki sauce.
- Adjust sriracha amounts in both the mayo and teriyaki sauce to your preferred spice level.
- Ensure salmon pieces are cut uniformly to allow even cooking.
- To keep salmon crispy, do not overcrowd the skillet when cooking.
- If you prefer, substitute soy sauce with tamari to make the dish gluten-free.
- The coconut rice adds a subtle sweetness that balances the spicy and tangy elements of the bowl.
