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
Scale
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.
