If you are craving a vibrant, fresh meal that’s bursting with flavor and a perfect balance of sweet, savory, and spicy, the Teriyaki Salmon Rice Bowl with Mango Recipe is your new best friend. This dish brings together tender cubes of salmon glazed with a luscious teriyaki sauce, paired with creamy avocado, crisp cucumber, and juicy mango, all nestled over fluffy coconut-infused basmati rice. Every bite feels like a tropical getaway, and the combination of textures makes it as fun to eat as it is delicious. Whether you’re cooking for family or hosting friends, this bowl is sure to impress with its beautiful colors and lively flavors.
Ingredients You’ll Need
To make this Teriyaki Salmon Rice Bowl with Mango Recipe come alive, you’ll rely on a handful of simple yet essential ingredients that each play their role beautifully. From the creamy coconut milk enriching the rice to the bright mango adding sweet contrast, every component contributes to the overall harmony and texture of the dish.
- Full-fat coconut milk: Adds a rich, creamy base to the basmati rice, making it fluffy and aromatic.
- Basmati rice: A fragrant, long-grain rice that absorbs coconut milk perfectly for the best texture.
- Mayonnaise and sriracha: Combined into a spicy, creamy drizzle that brings a touch of heat and richness.
- Fresh lemon juice: Lends a bright, tangy note to balance the creamy mayo sauce.
- Garlic and ginger: Fresh aromatics that infuse the teriyaki sauce with depth and warmth.
- Soy sauce or tamari: The salty, umami backbone of the teriyaki marinade.
- Brown sugar: Provides natural sweetness to the sauce, complementing the savory elements.
- Rice vinegar: Adds a subtle acidity that brightens the teriyaki glaze.
- Avocado oil: Perfect for pan-searing the salmon without overpowering its delicate flavor.
- Salmon fillet, skin removed, cubed: The star protein, tender and richly flavored.
- Cornstarch: Helps create a crispy crust on the salmon and thickens the teriyaki sauce.
- Mango, cucumber, avocado: Fresh toppings that add sweet, crisp, and creamy textures.
- Cilantro and mint: Fresh herbs that bring vibrant, aromatic freshness.
- Toasted sesame seeds (optional): For a lovely nutty crunch to finish off the bowl.
How to Make Teriyaki Salmon Rice Bowl with Mango Recipe
Step 1: Prepare the Coconut Rice
Start by shaking the coconut milk can well to mix the creamy top back into the milk. Pour it into a saucepan and bring to a boil over high heat. Add the rinsed basmati rice and a pinch of salt, then bring back to a boil. Cover the pot, reduce heat to medium-low, and let the rice cook gently until tender, about 18 to 20 minutes. Once done, fluff it with a fork to keep it light and airy—this coconut rice will be the perfect fragrant base for your bowl.
Step 2: Make the Spicy Mayo Drizzle
While the rice cooks, whip up the spicy mayo by combining mayonnaise, sriracha, lemon juice, minced garlic, and a pinch of salt in a bowl. Whisk thoroughly until smooth, scraping the sides and bottom so all the flavors come together perfectly. Pop it in the fridge to chill and meld while you focus on the salmon and sauce.
Step 3: Whisk Together the Teriyaki Sauce
In a measuring cup, mix soy sauce or tamari, brown sugar, rice vinegar, minced garlic, grated ginger, toasted sesame oil, and a little sriracha if you like some heat. This sauce is a total game-changer—its sweet and savory notes will bring the salmon to life. Set this mixture aside while you prepare the fish.
Step 4: Marinate the Salmon
Place your cubed salmon into a large bowl and pour half of the teriyaki sauce over it. Gently toss to coat every piece, then cover and refrigerate for at least 10 minutes. This quick marinade helps the flavors sink into the salmon, ensuring juicy, flavorful bites packed with that signature teriyaki zing.
Step 5: Coat the Salmon for Crispy Perfection
Remove the salmon cubes from the marinade, letting any excess drip off. Toss them in a bowl with 2 tablespoons of cornstarch. This coating forms a delicate crust when cooked, giving you that delightful crispy exterior that contrasts beautifully with the tender fish inside.
Step 6: Pan-Sear the Salmon
Heat avocado oil in a nonstick skillet over medium heat. Add the salmon cubes in a single layer and cook for about 2 to 3 minutes per side. Aim for a golden crust that flakes easily with a fork. Once cooked, transfer the salmon to a plate and set aside while you prepare the sauce glaze.
Step 7: Thicken the Teriyaki Sauce
Lower the heat to low and pour the reserved teriyaki sauce into the same skillet. In a small bowl, whisk the remaining tablespoon of cornstarch with 1/4 cup water to make a slurry. Slowly pour this into the skillet while whisking constantly, allowing the sauce to thicken and become glossy, about 1 to 2 minutes. Remove from heat once perfect.
Step 8: Assemble Your Teriyaki Salmon Rice Bowl with Mango Recipe
Fill your bowls with the luscious coconut rice, nestle the crispy teriyaki salmon cubes on top, and drizzle generously with the thickened teriyaki glaze. Garnish with diced sweet mango, cool cucumber slices, creamy avocado, a swirl of spicy sriracha mayo, and sprinkle chopped cilantro, mint, and toasted sesame seeds if you like. This final assembly not only looks spectacular but layers flavors and textures that make every spoonful a delight.
How to Serve Teriyaki Salmon Rice Bowl with Mango Recipe
Garnishes
Fresh herbs like cilantro and mint provide an aromatic punch that brightens up the entire bowl, while toasted sesame seeds add a subtle nutty crunch that elevates each bite. The spicy mayo drizzle brings a creamy heat that ties all the ingredients together beautifully. You can’t go wrong with these garnishes—they bring color, texture, and the extra pop your Teriyaki Salmon Rice Bowl with Mango Recipe deserves.
Side Dishes
To round out your meal, consider light sides like an Asian cucumber salad or a simple miso soup. These sides complement the richness of the salmon and coconut rice without overwhelming the palate. Fresh edamame sprinkled with sea salt is another delightful and easy option. Choose sides that keep the meal balanced, fresh, and vibrant.
Creative Ways to Present
For a fun twist, serve this dish in pineapple bowls for a tropical touch that impresses at dinner parties. Alternatively, layering everything in a glass jar creates a stunning parfait-style presentation perfect for meal prep or packed lunches. Play with colors by adding shredded purple cabbage or pickled radish on the side for contrast. These creative presentations will make your Teriyaki Salmon Rice Bowl with Mango Recipe feel extra special.
Make Ahead and Storage
Storing Leftovers
You can store leftover Teriyaki Salmon Rice Bowl with Mango Recipe components separately in airtight containers in the refrigerator for up to 3 days. Keeping the rice, salmon, sauces, and fresh toppings apart preserves texture and freshness for the next meal.
Freezing
The cooked salmon and coconut rice can be frozen individually in freezer-safe containers for up to 2 months. However, avoid freezing the fresh mango, avocado, or the spicy mayo as they don’t thaw well and lose their best texture and flavor.
Reheating
Reheat the salmon and rice gently in a skillet or microwave until warmed through. Reheat the teriyaki sauce separately to avoid overcooking the fish. After reheating, add fresh toppings and drizzle spicy mayo just before serving to keep everything vibrant and delicious.
FAQs
Can I use a different type of rice?
Absolutely! While basmati rice is recommended for its fragrance and fluffy texture, jasmine or long-grain white rice can also work well. Just adjust the cooking time according to the rice type.
Is it possible to make this recipe gluten-free?
Yes! Use tamari or a gluten-free soy sauce alternative in the teriyaki sauce, and double-check all condiments for gluten content to keep this dish safe for a gluten-free diet.
Can I substitute the salmon for another protein?
Definitely. Firm white fish, chicken breast cubes, or tofu make great alternatives. Just adjust cooking times to ensure the protein is cooked perfectly.
How spicy is the dish?
The spice level is adjustable based on your preference. The sriracha in the mayo and teriyaki sauce adds a mild heat that you can reduce or increase as you like.
Can I prepare parts of this recipe in advance?
For sure! The teriyaki sauce and spicy mayo can be made ahead and stored in the fridge. You can also cook the coconut rice early and refrigerate it for quick assembly later.
Final Thoughts
There is something so special about the way the Teriyaki Salmon Rice Bowl with Mango Recipe combines fresh, vibrant ingredients with comfort and bold flavors. It’s a dish that feels both indulgent and wholesome without requiring hours in the kitchen. I truly encourage you to give this recipe a try—whether for a weeknight dinner or your next gathering, it promises deliciousness and a little splash of sunshine in every bowl.
Print
Teriyaki Salmon Rice Bowl with Mango Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Description
This Teriyaki Salmon Rice Bowl with Mango combines tender cubes of crispy salmon coated in a sweet and savory teriyaki glaze, served over fragrant coconut-infused basmati rice. Fresh mango, cucumber, and creamy avocado provide bright, refreshing contrasts, while a spicy sriracha mayo adds the perfect touch of heat. Easy to prepare in under an hour, this vibrant dish is perfect for a flavorful weeknight dinner or impressively casual gathering.
Ingredients
For the Coconut Rice
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup basmati rice, rinsed
- 1/2 teaspoon salt
For the 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
For the Teriyaki Sauce and Salmon
- 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)
- 1 pound salmon, skin removed, cut into 1-inch cubes
- 3 tablespoons cornstarch, divided
- 2 tablespoons avocado oil
- 1/4 cup water
For the Toppings and Garnish
- 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
- Cook the Coconut Rice: Shake the can of coconut milk well before pouring it into a medium saucepan. Bring it to a boil over high heat, then add the rinsed basmati rice and salt. Stir and return to a boil. Cover the pan, reduce heat to medium-low, and cook until the rice is tender, about 18–20 minutes. Once done, fluff the rice with a fork.
- Prepare the Sriracha Mayo: In a medium bowl, combine mayonnaise, sriracha, lemon juice, minced garlic, and a pinch of salt. Whisk thoroughly until smooth, scraping the bottom of the bowl to incorporate all ingredients evenly. Refrigerate this sauce until ready to serve.
- Make the Teriyaki Sauce: In a measuring cup, whisk together soy sauce or tamari, brown sugar, rice vinegar, minced garlic, minced ginger, toasted sesame oil, and optional sriracha until well combined. Set aside.
- Marinate the Salmon: Place the cubed salmon in a large bowl and pour half of the prepared teriyaki sauce over it. Toss gently to coat all pieces evenly. Cover and refrigerate for at least 10 minutes to allow the flavors to infuse.
- Coat the Salmon: Remove the salmon cubes from the marinade, letting excess sauce drip off. In a separate bowl, toss the salmon with 2 tablespoons of cornstarch until each piece is evenly coated and achieves a paste-like texture.
- Cook the Salmon: Heat avocado oil in a large nonstick skillet over medium heat. Add the coated salmon cubes in a single layer and cook without moving for 2 to 3 minutes per side, until the exterior is crisp and golden and the salmon flakes easily with a fork. Transfer the cooked salmon to a plate.
- Thicken the Teriyaki Sauce: Reduce the skillet heat to low and pour the reserved half of the teriyaki sauce into the pan. In a small bowl, whisk the remaining 1 tablespoon cornstarch with 1/4 cup water to create a slurry. Slowly pour this mixture into the skillet while whisking continuously for 1–2 minutes until the sauce thickens. Remove from heat.
- Assemble the Bowls: Spoon coconut rice into serving bowls. Top with the crispy teriyaki salmon pieces, then drizzle the thickened teriyaki sauce over the top. Garnish with diced mango, sliced cucumber, avocado slices, a drizzle of sriracha mayo, chopped cilantro, mint leaves, and toasted sesame seeds if desired. Serve immediately for the best flavor and texture.
Notes
- For dairy-free or vegan versions, substitute mayonnaise with vegan mayo and use tofu or tempeh instead of salmon.
- Be sure to rinse the basmati rice to remove excess starch for fluffier rice.
- Adjust the amount of sriracha in both the mayo and teriyaki sauce to control heat level to your preference.
- Cooking the salmon in a single layer and not overcrowding the pan ensures crispness.
- The coconut milk adds a subtle richness and creaminess to the rice, but you can substitute with water or broth if preferred.
- This dish is best served fresh but leftovers can be refrigerated and reheated gently.
