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. We’ve got a simple trick that makes the salmon oh-so-crispy, too! Perfect on busy weeknights or for meal prepping—you’ll be the envy of all of your coworkers in the lunchroom!
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What started as a slight, who am I kidding, very obvious obsession with this 2-Ingredient Coconut Milk Rice recipe, then evolved into a myriad of recipes I could conveniently pair with it. Of which, these Teriyaki Salmon & Mango Rice Bowls were by far the winner of our unspoken competition.
The salmon has a TON of flavor by soaking it in a homemade teriyaki marinade. (That also doubles as a sauce!) It then gets ultra crispy with a quick toss in some starch and a light fry in the pan.
The cubes are then loaded onto a bed of coconut milk rice with juicy mango, cucumbers, avocados, and LOTS of fresh cilantro and mint.
As if the teriyaki sauce wasn’t enough, it then gets finished with a drizzle of spicy sriracha mayo to counteract the subtle sweetness of the mango.
Change up all of the toppings to completely customize it to your liking, too!
One More Reason to Love This Recipe
If you’re not salivating already, I’ll give you one more reason to love this recipe: it makes the most EPIC meal prep dish. It’s one of those meals that will have everyone at work looking over your shoulder and asking “what’d YOU bring for lunch?”
Ingredients for Teriyaki Salmon Bowls
Notes about the ingredients needed for this Teriyaki Salmon Rice Bowls recipe are below. Jump to recipe for the exact measurements.
- Salmon. There are so many options for salmon at the store! My favorite is Verlasso. Pay attention to farm raised versus wild caught, as farm raised will be a bit fattier usually. For this recipe, skin removed works best.
- Cornstarch. This is the secret to making the salmon so crispy! You’ll need some both as a coating and to thicken the sauce.
- Teriyaki Sauce. Whip up your own healthier teriyaki sauce with only soy sauce, brown sugar, rice vinegar, minced garlic, minced ginger, toasted sesame oil, and Sriracha, if you’d like.
- Sriracha Mayo. It’s surprisingly simple to make this perfectly creamy yet tangy sauce for a topping. Simply whisk together mayonnaise, Sriracha (or chili garlic paste), minced garlic, and fresh lemon juice.
- Coconut Milk Rice. While you can make any old white rice, this irresistible coconut rice is just as easy to make and has so much more flavor. Grab some basmati rice, canned full-fat coconut milk, and salt and you’re good to go.
- Veggies and Herbs. Finish this bowl off with some diced mango, diced avocado, an English cucumber, chopped cilantro, mint, and sesame seeds.
How to Make Teriyaki Salmon Rice Bowls
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for printable instructions.
1. Make the coconut milk rice.
Be sure to shake the can of coconut milk well! You want it completely mixed together.
Add the shaken coconut milk to a saucepan and bring it to a boil over high heat. When it’s boiling, stir in the rinsed rice and ½ teaspoon salt. Stir the mixture while it comes to a boil again.
Cover the pot and reduce the heat to medium-low. Cook for about 18 to 20 minutes, until the rice is tender. Fluff it with a fork.
2. Marinate salmon in teriyaki sauce.
In a large measuring cup, combine the soy sauce, brown sugar, rice vinegar, minced garlic, minced ginger, toasted sesame oil, and Sriracha, if you’re using it. Whisk it well.
Add the salmon to a large bowl or Ziploc bag. Pour half of the sauce over the fish and toss to combine. Save the rest of the sauce for later.
Let the salmon marinate in the fridge for at least 10 minutes.
3. Toss salmon in starch and cook until crispy.
After it’s marinated, grab the salmon from the fridge. Carefully remove the salmon from the marinade, letting any extra sauce drip off. Toss the salmon with 2 tablespoons of cornstarch until a thick, paste-like coating starts to form.
Add 1 tablespoon of avocado oil to a large skillet over medium heat. Carefully place the salmon pieces in the heated pan and cook for 2 to 3 minutes per side. They should flake easily with a fork and be a beautiful golden color. Remove the cooked salmon from the skillet.
4. Thicken the Sauce
Reduce the heat to low and pour the reserved teriyaki sauce into the skillet. In a small bowl, whisk together the remaining 1 tablespoon of sauce with the warm water. Pour the slurry into the skillet with the sauce.
Whisk constantly for 1 to 2 minutes, or until it’s to your desired thickness. Remove from the heat.
Combine the mayonnaise, Sriracha, minced garlic, and lemon juice in a small bowl. Whisk until no clumps remain.
Add a scoop of coconut rice to a bowl, then top with the crispy salmon and a drizzle of teriyaki sauce. Finish with your favorite toppings, like diced mango, cucumbers, and avocado along with fresh herbs like cilantro and mint, toasted sesame seeds and the Sriracha mayo.
More Topping Options
If you are looking to get super creative, try these other topping ideas:
- Edamame
- Carrots or Pickled Carrots
- Red Onions or Pickled Red Onions
- Pickled Jalapeños
Can I make this dish ahead of time for meal prep?
This is the perfect meal to prep ahead of time! You can make everything before hand, or have most of the pieces cooked or chopped and simply finish it off the day of.
FAQs
You can use frozen salmon, just be sure to let it completely thaw and drain any excess moisture before marinating.
My personal favorite is basmati rice for these salmon bowls. However, you can also opt for jasmine rice, plain white rice, or even cauliflower rice.
Absolutely! Get as creative as you’d like! Add some spice with additional peppers, or try other veggies to increase the nutritional value.
More Easy Bowl Recipes
You will love the flavor and simplicity of each of these recipes that can be devoured from a single bowl.
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Teriyaki Salmon Rice Bowl with Mango
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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
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.1 cup basmati rice, ½ teaspoon salt, 1 13.5-ounce can full-fat coconut milk
- 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.¼ cup mayonnaise, 1 tablespoon sriracha, 1 clove garlic, 1 teaspoon lemon juice
- 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.¼ cup soy sauce or tamari, 3 tablespoons packed brown sugar, 1 tablespoon rice vinegar, 2 garlic cloves, 1 teaspoon minced ginger, 1 teaspoon toasted sesame oil, 1 teaspoon sriracha
- 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.1 pound salmon
- 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.3 tablespoons cornstarch
- 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.2 tablespoons avocado oil
- 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.¼ cup water, 3 tablespoons cornstarch
- 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.1 mango, 1 large avocado, 1 English cucumber, Cilantro, Mint leaves, Toasted sesame seeds
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
