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

Scale

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)

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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.