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Teriyaki Salmon Rice Bowl with Mango and Coconut Milk Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 49 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian Fusion

Description

This Teriyaki Salmon Rice Bowl with Mango is a vibrant and flavorful dish combining tender, marinated salmon cooked to crispy perfection with fragrant coconut milk-infused basmati rice. Topped with fresh mango, cucumber, avocado, and a spicy sriracha mayo, this recipe blends sweet, savory, and spicy elements for a deliciously balanced meal perfect for a wholesome dinner.

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)
  • ¼ teaspoon salt

Teriyaki Salmon and Sauce

  • 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 and 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)

Instructions

  1. Make the Coconut Rice: Shake the can of coconut milk well to mix it thoroughly. In a medium saucepan, bring the coconut milk to a boil over high heat. Once boiling, add the rinsed basmati rice and salt. Stir to combine, return to a boil, then cover the pot and reduce heat to medium-low. Cook for about 18-20 minutes until the rice is tender and liquid absorbed. Fluff with a fork before serving.
  2. Prepare Sriracha Mayo: In a medium bowl, whisk together mayonnaise, sriracha, lemon juice, minced garlic, and salt until smooth and well combined. Scrape down the sides to ensure even mixing. Refrigerate until ready to use to let flavors meld.
  3. Make Teriyaki Marinade: In a measuring cup, combine soy sauce or tamari, brown sugar, rice vinegar, minced garlic, ginger, toasted sesame oil, and sriracha if using. Whisk until the sugar dissolves and marinade is fully blended.
  4. Marinate the Salmon: Place salmon cubes in a large bowl and pour half of the teriyaki marinade over them. Toss gently to coat all pieces evenly. Cover and refrigerate for at least 10 minutes to allow flavors to penetrate. Reserve the remaining marinade for later use.
  5. Dredge the Salmon: Remove salmon from the marinade letting excess drip off. Place salmon in another large bowl and toss with 2 tablespoons of cornstarch until each piece is thickly coated, forming a paste-like layer.
  6. Cook the Salmon: Heat avocado oil in a large nonstick skillet over medium heat until shimmering. Arrange salmon pieces in a single layer and cook 2-3 minutes per side, turning carefully, until salmon flakes easily and coating is golden and crisp.
  7. Warm and Thicken Sauce: Remove cooked salmon from skillet and reduce heat to low. Pour reserved teriyaki sauce into the skillet. In a small bowl, whisk remaining 1 tablespoon cornstarch with water to make a slurry. Slowly add slurry to the skillet sauce while whisking constantly. Cook for 1-2 minutes until sauce thickens. Remove from heat.
  8. Assemble the Bowls: Place a serving of coconut rice in each bowl. Arrange crispy teriyaki salmon cubes on top. Drizzle with thickened teriyaki sauce. Top with diced mango, thin cucumber slices, avocado slices, a dollop of sriracha mayo, chopped cilantro and mint, and sprinkle toasted sesame seeds if desired. Serve immediately.

Notes

  • Be sure to rinse basmati rice well to remove excess starch for fluffier coconut rice.
  • Adjust sriracha quantity in the mayo and marinade to control spiciness to your preference.
  • Marinate salmon for a minimum of 10 minutes; longer marinating can deepen the flavor but do not exceed 30 minutes to avoid texture changes.
  • Make sure the skillet and oil are hot before adding salmon to get a crisp crust without sticking.
  • Use gluten-free tamari soy sauce if gluten sensitivity is a concern.
  • For dairy-free, ensure mayonnaise is egg-free or use an alternative vegan mayo.

Find it online: https://yumbara.com/teriyaki-salmon-rice-bowl-with-mango-and-coconut-milk-rice-recipe/