Teriyaki Salmon Rice Bowls are perfect on busy weeknights or for meal prepping
5
45 Minutes
Rice
Mango
Garlic
Avocado
Rice Vinegar
Cornstarch
Cook the rice in the coconut milk. Combine all the teriyaki sauce ingredients except for the cornstarch and water.
1
Remove the cooked salmon from the skillet. Pour in the reserved teriyaki sauce. Thicken with a cornstarch slurry.
2
Whisk together mayonnaise, sriracha, minced garlic clove, and lemon juice in a small bowl until combined.
3
Add a scoop of coconut rice to a bowl, then top with the crispy salmon and a drizzle of teriyaki sauce.
4
Add diced mango, cucumbers, avocados, sriracha mayo, and optional toppings.
5
Can I use frozen salmon?
You can use frozen salmon, just be sure to let it completely thaw and drain any excess moisture before marinating.