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)

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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.