If you’re craving a dish where tropical sweetness meets savory comfort, this Teriyaki Salmon Rice Bowl with Mango and Coconut Milk Rice Recipe is your new best friend. Imagine tender, crispy salmon glazed in a sticky teriyaki sauce, resting atop fluffy, aromatic coconut milk-infused basmati rice, while creamy avocado, juicy mango, and cooling cucumber bring vibrant freshness to every bite. This bowl is layered with bold flavors, fresh textures, and a gentle kick from sriracha mayo, making it a spectacularly satisfying meal. Whether for a special dinner or a weekend treat, this recipe promises to delight your taste buds and brighten your table.
Ingredients You’ll Need
These ingredients are straightforward but pack a punch in terms of layering flavors, textures, and visual appeal. Each element plays a crucial role, from the rich creaminess of coconut rice to the tropical burst of mango and the perfectly balanced teriyaki sauce that ties everything together.
- Full-fat coconut milk: Adds luscious creaminess and subtle sweetness to the rice, elevating it beyond the ordinary.
- Basmati rice: Its fluffy, slightly nutty grains provide the ideal base texture for soaking up all the tasty sauces.
- Salt: Enhances and balances the natural flavors in the rice and other ingredients.
- Mayonnaise: Forms the creamy base of the sriracha mayo, bringing richness that cools the spicy heat.
- Sriracha: Brings bold, zesty heat to the mayo and teriyaki sauce, adjustable to your spice preference.
- Lemon juice: Adds a bright, fresh acidity to the sriracha mayo for a perfect tangy bite.
- Garlic (finely minced): Offers aromatic depth in both the mayo and teriyaki sauce.
- Soy sauce or Tamari: The salty umami backbone of the teriyaki glaze.
- Brown sugar: Balances the salt with caramel sweetness, thickening the sauce beautifully.
- Rice vinegar: Lends a mild tanginess that keeps the teriyaki sauce bright and lively.
- Minced ginger: Infuses the sauce with a warm, spicy kick that complements the salmon perfectly.
- Toasted sesame oil: Adds a nutty richness to the sauce for extra depth.
- Salmon (cubed): The star protein, tender and flaky, soaking up every drop of flavor.
- Cornstarch: Creates a crispy coating on the salmon, sealing in moisture.
- Avocado oil: Ideal for frying, with a high smoke point and neutral flavor.
- Water: Used to thicken the teriyaki sauce for that perfect glaze consistency.
- Mango (diced): Provides juicy bursts of sweet tropical flavor that contrast beautifully with savory elements.
- English cucumber (thinly sliced): Adds refreshing crunch and a cool bite.
- Avocado (sliced): Adds creaminess and richness that harmonize the bowl’s flavors.
- Cilantro and mint (finely chopped): Fresh herbs that brighten and elevate every mouthful.
- Toasted sesame seeds (optional): A crunchy garnish for texture and a nutty flavor boost.
How to Make Teriyaki Salmon Rice Bowl with Mango and Coconut Milk Rice Recipe
Step 1: Prepare the Coconut Milk Rice
Start by giving your coconut milk a good shake so all the cream is evenly distributed. Pour it into a saucepan and bring it to a boil. Once bubbling, add rinsed basmati rice and salt. Stir, cover, and lower the heat to medium-low. Let it cook gently until tender, approximately 18-20 minutes. When done, fluff with a fork—this ensures each grain stays separate and light, ready to soak up all those delicious flavors to come.
Step 2: Whip Up the Sriracha Mayo
In a bowl, combine mayonnaise, sriracha, lemon juice, minced garlic, and a pinch of salt. Whisk everything together until smooth and creamy. The sriracha mayo provides a fantastic spicy contrast that will cut through the richness of the salmon and avocado. Pop it into the fridge to chill — this step makes the dish pop with layered heat and cooling creaminess.
Step 3: Mix the Teriyaki Sauce
In a measuring cup, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, toasted sesame oil, and optional sriracha for a spicy twist. This sauce is your magic glaze, balancing sweet, salty, tangy, and spicy notes. Set aside half the sauce for drizzling later, ensuring the salmon has maximum flavor coverage without getting soggy.
Step 4: Marinate the Salmon
Toss the cubed salmon with half the teriyaki sauce. Cover and chill in the fridge for at least 10 minutes—this brief soak ensures the salmon absorbs all those subtle layers of flavor. Remember, a good marinade is key to elevating every bite.
Step 5: Coat the Salmon
Drain off any excess marinade, then toss the salmon cubes with two tablespoons of cornstarch until they form an even, thick coating. This will crisp up beautifully when cooked, adding that irresistible texture contrast to the tender fish inside.
Step 6: Cook the Salmon
Heat avocado oil in a nonstick skillet over medium heat until shimmering. Place the salmon cubes carefully in a single layer and cook 2-3 minutes per side. You want a golden, crispy exterior without drying the fish—when it flakes easily with a fork, it’s ready to come off the heat.
Step 7: Thicken the Teriyaki Sauce
Take the skillet off the heat and pour in the reserved teriyaki sauce. In a small bowl, whisk the remaining cornstarch with water until smooth and pour it into the sauce. Stir constantly over low heat until the sauce thickens to a shiny glaze. This final step gives the dish its signature sticky gloss.
Step 8: Assemble Your Teriyaki Salmon Rice Bowl with Mango and Coconut Milk Rice Recipe
Start with a generous scoop of the fragrant coconut milk rice as your base. Arrange crispy salmon cubes on top, drizzle the glistening teriyaki sauce, then garnish with diced mango, thin cucumber slices, creamy avocado, dollops of sriracha mayo, fresh cilantro, mint leaves, and a sprinkle of toasted sesame seeds if desired. This colorful assembly is as inviting to the eyes as it is to the palate.
How to Serve Teriyaki Salmon Rice Bowl with Mango and Coconut Milk Rice Recipe
Garnishes
Fresh herbs like cilantro and mint add a lively aroma and brightness that contrast beautifully with the richness of the salmon and rice. The addition of toasted sesame seeds contributes a nutty crunch that complements the crispy salmon coating. Don’t skip the sriracha mayo, either—its creamy heat is the final flourish that ties every bite together perfectly.
Side Dishes
This dish shines as a full meal on its own but pairs wonderfully with light and crisp sides. Consider a simple cucumber salad with a touch of rice vinegar or lightly steamed bok choy drizzled with soy and garlic for extra greens. A refreshing fruit salad or chilled edamame beans also provide a pleasant palate balance.
Creative Ways to Present
Serve your Teriyaki Salmon Rice Bowl with Mango and Coconut Milk Rice Recipe in deep bowls to hold the beautiful layers and luscious sauces. For special occasions, create individual small bowls for each guest, encouraging customization with toppings on the side. You can also turn this recipe into a vibrant bento lunch box, packing each component separately to preserve freshness and texture until mealtime.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in airtight containers and refrigerate. The coconut milk rice stays fluffy but may firm up slightly, and the salmon’s crispy coating softens over time. For best enjoyment, consume within 2 days to savor the flavors at their freshest.
Freezing
Freezing isn’t ideal for this dish due to the delicate textures of the salmon and fresh mango. If needed, freeze the cooked rice separately and reheat it later, but fresh fruits and creamy sauces should be prepared fresh for optimal flavor and texture.
Reheating
Warm the rice gently in the microwave or on the stove, avoiding overcooking. Reheat the salmon separately in a skillet to revive some of the crispy texture, then drizzle with fresh teriyaki sauce before serving. Avoid reheating the sriracha mayo; instead, add it fresh to maintain its creamy brightness.
FAQs
Can I use other types of rice for this recipe?
Absolutely! While basmati rice is preferred for its fluffy texture and aromatic qualities, jasmine rice or even sushi rice can work. Just adjust cooking times accordingly and know that the flavor profile will subtly shift depending on your choice.
What can I substitute if I don’t have avocado oil?
You can use any neutral oil with a high smoke point, such as vegetable oil or grapeseed oil. Olive oil is best avoided here because it has a lower smoke point and a stronger flavor that might clash with the teriyaki glaze.
Is it possible to make this dish vegan or vegetarian?
Definitely! Swap the salmon for tofu or tempeh cubes and prepare them the same way with cornstarch and teriyaki marinade. Use vegan mayo in the sriracha mayo and ensure your soy sauce is vegan-friendly, and you’ll have a vibrant herbaceous bowl full of flavor.
How spicy is this dish with the sriracha in the mayo and sauce?
The heat level is moderate and adjustable. You can scale back the sriracha in either the mayo or teriyaki sauce to suit your preference. The coolness from cilantro, mint, and avocado also balances the spice beautifully.
Can I prepare this recipe for a crowd?
Yes! Simply multiply the ingredient quantities, and for ease, cook the rice and salmon in batches. Keep the sauce and garnishes ready to assemble before serving for a stress-free gathering that impresses every time.
Final Thoughts
Sharing this Teriyaki Salmon Rice Bowl with Mango and Coconut Milk Rice Recipe feels like passing along a little culinary sunshine. The harmonious blend of sweet, savory, creamy, and spicy elements makes it an unforgettable meal perfect for any day you want to treat yourself or loved ones. Trust me, once you make this bowl, it’ll quickly become a go-to favorite in your recipe collection. So, grab these simple ingredients and get ready to savor a bowl full of vibrant, tropical delight!
Print
Teriyaki Salmon Rice Bowl with Mango and Coconut Milk Rice Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Description
This Teriyaki Salmon Rice Bowl with Mango offers a delightful fusion of flavors, featuring tender salmon glazed in a homemade teriyaki sauce, served over creamy coconut milk-infused basmati rice. The bowl is garnished with fresh mango, cucumber, avocado, and a spicy sriracha mayo, delivering a delicious balance of sweet, savory, and spicy notes perfect for a vibrant, satisfying meal.
Ingredients
Coconut 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)
Teriyaki Sauce and 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
Fresh Toppings
- 1 mango (peeled, pitted, diced)
- 1 English cucumber (thinly sliced)
- 1 large avocado (pitted, peeled, and sliced)
- Cilantro (finely chopped, to taste)
- Mint leaves (finely chopped, to taste)
- Toasted sesame seeds (optional)
Instructions
- Make Coconut Milk Rice: Shake the can of coconut milk thoroughly before opening. Pour the coconut milk into a medium saucepan and bring to a boil over high heat. Once boiling, add the rinsed basmati rice and salt. Stir and return to a boil. Cover the saucepan and reduce the heat to medium-low. Cook the rice until tender, approximately 18-20 minutes. Fluff with a fork before serving.
- Prepare Sriracha Mayo: In a medium bowl, combine mayonnaise, sriracha, lemon juice, finely minced garlic, and salt. Whisk vigorously, ensuring ingredients from the bottom of the bowl are fully incorporated. Refrigerate until ready to use to allow flavors to meld.
- Mix 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.
- Marinate Salmon: Place cubed salmon in a large bowl and pour half of the teriyaki sauce over it. Toss gently until the salmon is well coated. Cover and refrigerate for at least 10 minutes to marinate. Reserve the remaining sauce for later.
- Coat Salmon: Remove salmon from marinade allowing excess liquid to drip off. Transfer salmon to a large bowl and toss with 2 tablespoons of cornstarch until coated in a thick paste-like consistency.
- Cook Salmon: Heat avocado oil in a large nonstick skillet over medium heat until shimmering. Arrange salmon pieces in a single layer in the skillet. Cook for 2-3 minutes per side, or until the salmon flakes easily with a fork and has a crispy, golden coating.
- Prepare Teriyaki Glaze: Remove the cooked salmon from the skillet and reduce heat to low. Pour the reserved teriyaki sauce into the skillet.
- Thicken Sauce: In a small bowl or measuring cup, whisk the remaining 1 tablespoon cornstarch with ¼ cup water until smooth. Stir this mixture into the skillet with the teriyaki sauce, whisking constantly for 1-2 minutes until thickened. Remove from heat.
- Assemble Bowls: Spoon coconut rice into bowls and top with crispy teriyaki salmon. Drizzle the thickened teriyaki sauce over the salmon. Add diced mango, thinly sliced cucumber, sliced avocado, dollops of sriracha mayo, and sprinkle with chopped cilantro, mint, and toasted sesame seeds if desired. Serve immediately.
Notes
- Marinating the salmon for longer (up to 30 minutes) can deepen the flavor.
- Be careful not to overcrowd the skillet while cooking salmon to ensure a crispy coating.
- Use gluten-free tamari or soy sauce to make this recipe gluten-free.
- Adjust sriracha quantity in the mayo and sauce to control spiciness.
- The coconut milk adds a subtle creaminess to the rice, enhancing its flavor and texture.
