Teriyaki Salmon Rice Bowl with Mango
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
690 kcal
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Course
Main Course
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Cuisine
Asian
Teriyaki Salmon Rice Bowl with Mango
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Teriyaki Salmon Rice Bowls are loaded with juicy mango, cucumber, avocado, fresh mint and cilantro on a bed of coconut rice and then finished with a spicy sriracha sauce.
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Ingredients
Coconut Milk 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 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
For Serving
- 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
- For the Coconut Milk Rice: Shake the can of coconut milk well to ensure it is thoroughly mixed. Add the coconut milk to a medium saucepan. Bring to a boil over high heat. Once boiling, add the rice and salt. Stir and return to a boil. Cover and reduce heat to medium-low. Cook until the rice is tender, about 18-20 minutes. Fluff with a fork before serving.
- For the Sriracha Mayo: Add the mayonnaise, sriracha, lemon juice, garlic, and salt to a medium bowl. Whisk until well combined, taking care to scrape the ingredients from the bottom of the bowl. Refrigerate until ready to use.
- For the Teriyaki Salmon: In a measuring cup, combine the soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and sriracha, if using. Whisk until well combined.
- Add the salmon to a large bowl and pour half of the sauce over it. Toss until well combined. Allow the mixture to marinate, covered in the fridge, for at least 10 minutes. Set remaining sauce aside for serving.
- Remove the salmon from the bowl, letting any excess marinade drip off. Toss the salmon with 2 tablespoons of the cornstarch in a separate large bowl until a thick, paste-like coating forms.
- Heat the avocado oil in a large nonstick skillet over medium heat. Once the oil is shimmering, add the salmon in a single layer and cook 2-3 minutes per side, or until it flakes easily with a fork and the coating is crisp and golden.
- Remove the cooked salmon from the skillet and reduce the heat to low. Pour in the reserved teriyaki sauce.
- In a small bowl or measuring cup, whisk the remaining 1 tablespoon cornstarch with the water. Pour the mixture into the saucepan. Whisk constantly for 1-2 minutes, or until the sauce thickens. Remove from the heat.
- To Assemble the Bowls: Serve crispy salmon over coconut rice with the reserved teriyaki sauce drizzled on top. Add diced mango, cucumbers, avocado, Sriracha Mayo, cilantro, mint, and toasted sesame seeds, if desired.
Notes
- Rice. You can switch for a regular long-grain white rice if needed.
- Starch. If you diet requires it, go with tapioca starch instead of corn starch.
- Liquid. Coconut milk is a must for this rice.
- Storage. If you have leftovers, keep everything in an airtight container in the fridge for up to 3 to 4 days. Freezing is not recommended.
Nutrition Information
Show Details
Calories
690kcal
(35%)
Carbohydrates
68g
(23%)
Protein
30g
(60%)
Fat
34g
(52%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
12g
Monounsaturated Fat
15g
Trans Fat
0.03g
Cholesterol
68mg
(23%)
Sodium
1364mg
(57%)
Potassium
1115mg
(32%)
Fiber
5g
(20%)
Sugar
18g
(36%)
Vitamin A
774IU
(15%)
Vitamin C
30mg
(33%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 690 kcal
% Daily Value*
| Calories | 690kcal | 35% |
| Carbohydrates | 68g | 23% |
| Protein | 30g | 60% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 68mg | 23% |
| Sodium | 1364mg | 57% |
| Potassium | 1115mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 774IU | 15% |
| Vitamin C | 30mg | 33% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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