If you’re craving a meal that’s as beautiful to behold as it is delicious to eat, the Teriyaki Salmon Rice Bowl with Mango Recipe absolutely fits the bill. This stunning bowl marries savory, caramelized salmon with sweet tropical mango, creamy avocado, and crunchy cucumber, all nestled over tender rice and drizzled with homemade teriyaki sauce. With its bold flavors, vibrant colors, and outrageously satisfying textures, you’ll want to make this showstopper dinner again and again. Not only is it simple enough for a weeknight, but it also feels a bit like a treat you’d order out—except you made it yourself (and you get all the credit!).

Teriyaki Salmon Rice Bowl with Mango Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing too fancy or complicated here, just a handful of essentials that each play an important role in building layers of flavor and contrast. Every ingredient shines—don’t skip a thing if you want that perfect Teriyaki Salmon Rice Bowl with Mango Recipe experience!

Salmon fillets: Choose fresh, skinless fillets for best texture and flavor—the star protein of the bowl.
Olive oil: Adds richness and gives the salmon a golden, crisp sear.
Salt and black pepper: Just a pinch enhances every other ingredient—season your salmon generously!
Cooked white or brown rice: A hearty base that soaks up all the saucy goodness—use freshly cooked or leftovers.
Ripe mango: Sweet, juicy mango brings tropical flair and a pop of color.
Cucumber: Crisp and refreshing, it’s the secret to a cool, crunchy bite.
Avocado: Buttery and creamy, avocado balances the bright flavors and offers luxurious texture.
Green onions: Thinly sliced for freshness and a subtle onion kick.
Sesame seeds and lime wedges: For garnish—sesame seeds add a nutty finish, and a squeeze of lime brightens the whole bowl.
Low-sodium soy sauce: The savory backbone of your homemade teriyaki sauce.
Honey or maple syrup: For just-right sweetness that caramelizes perfectly on the salmon.
Rice vinegar: Lends tang and balances out the sweet and salty elements.
Sesame oil: A little goes a long way to deepen flavor and bring authentic Asian-inspired aroma.
Cornstarch slurry: Thickens the teriyaki sauce, making it luscious and glossy.
Garlic and fresh ginger: These aromatics build big-time flavor in the sauce—don’t skimp!

How to Make Teriyaki Salmon Rice Bowl with Mango Recipe

Step 1: Mix Up the Teriyaki Sauce

Start by making your own irresistible teriyaki sauce—it takes just minutes, and trust me, homemade is so worth it! In a small saucepan over medium heat, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and ginger. Once it starts to bubble, stir in your cornstarch slurry. The sauce will thicken up quickly and turn glossy and rich. Set it aside but try not to sneak too many spoonfuls (it’s tempting, I know!).

Step 2: Sear the Salmon

Pat your salmon fillets dry, then season them on both sides with salt and black pepper. Get your skillet hot over medium-high heat and add the olive oil. Once it’s shimmering, cook the salmon fillets for 4 to 5 minutes per side—they should be golden, just cooked through, and flaky. Right before you take the salmon out, brush it generously with your homemade teriyaki sauce for that mouthwatering glaze.

Step 3: Prepare the Fresh Toppings

While the salmon cooks, prep your toppings. Dice the mango into juicy cubes, slice the cucumber thin for crunch, cut the avocado into creamy slices, and chop up your green onions. Getting everything ready now makes assembly quick and easy once the salmon is done.

Step 4: Assemble Your Bowls

Divide the warm rice among four bowls. Layer on your teriyaki-glazed salmon fillets, then scatter the mango, cucumber, avocado, and green onions artfully around each bowl. Drizzle with any extra teriyaki sauce left in the pan—don’t be shy, that’s the good stuff!

Step 5: Garnish and Serve

Finish your Teriyaki Salmon Rice Bowl with Mango Recipe with a generous sprinkle of sesame seeds and a fresh lime wedge for squeezing over top. Take a moment to admire your handiwork—then dig in while it’s warm and freshly assembled!

How to Serve Teriyaki Salmon Rice Bowl with Mango Recipe

Garnishes

This bowl is all about bold, fresh flavors, so amp up the flair with plenty of sesame seeds scattered on top and a few big sprigs of cilantro if you love extra greenery. A squeeze of lime over everything brightens each bite and brings out every savory, sweet, and tangy note in your Teriyaki Salmon Rice Bowl with Mango Recipe.

Side Dishes

This bowl truly stands alone, but if you want to make it a feast, serve it alongside steamed edamame, a simple miso soup, or a bright Asian-style slaw. Quick-pickled radishes or a side of seaweed salad also add a great tangy crunch without overshadowing the main event.

Creative Ways to Present

Food this pretty deserves an extra pop! Serve the ingredients deconstructed on a platter and let everyone build their own. Or, for a party, present smaller portions in glasses or jars as a vibrant appetizer. You can even arrange the toppings in artistic rows or “rainbow” stripes across the bowl to let the colors really shine.

Make Ahead and Storage

Storing Leftovers

Leftover Teriyaki Salmon Rice Bowl with Mango Recipe components store beautifully if kept separate. Place cooled salmon, rice, and toppings in airtight containers and refrigerate for up to two days. To keep your vegetables and herbs crisp, store them separately from the rice and salmon whenever possible.

Freezing

While most toppings are best fresh, you can freeze cooked, sauced salmon and plain rice for up to two months. Defrost overnight in the refrigerator before reheating. Mangos, cucumbers, and avocados don’t freeze well, so always use fresh when assembling leftovers.

Reheating

To reheat, gently warm salmon and rice in the microwave or a skillet until heated through. For the best experience, add your fresh toppings and garnishes only after reheating, and drizzle with reserved teriyaki sauce. The contrast of warm and chilled ingredients is part of the magic!

FAQs

Can I use frozen salmon for this recipe?

Yes, you can! Just thaw your frozen salmon thoroughly in the refrigerator before cooking, then pat dry and proceed as instructed. Thawed salmon works perfectly in the Teriyaki Salmon Rice Bowl with Mango Recipe and still delivers beautiful flavor and texture.

What can I substitute for mango?

If you can’t find mango, pineapple is a wonderful swap—it brings similar sweetness and juiciness. You can also try thinly sliced peaches or even a handful of pomegranate seeds for a twist!

Is there a way to make this recipe gluten-free?

Absolutely. Swap the soy sauce for gluten-free tamari or coconut aminos, and double-check your cornstarch and other condiments. With this easy swap, your Teriyaki Salmon Rice Bowl with Mango Recipe becomes totally gluten-free and just as tasty.

Can I cook the salmon in the oven or on the grill?

Definitely! For baking, heat your oven to 400°F, brush salmon with olive oil and bake for 10–12 minutes. For grilling, oil the grill grates, cook the salmon skin-side down, and glaze with teriyaki sauce in the last minute of cooking.

Can I make the teriyaki sauce ahead of time?

Yes, you can prepare the teriyaki sauce up to a week in advance. Store it in a sealed jar in the refrigerator, and simply warm it up before glazing your salmon or drizzling over your bowl.

Final Thoughts

This Teriyaki Salmon Rice Bowl with Mango Recipe is my go-to whenever I want to treat myself and anyone lucky enough to join for dinner. It’s vibrant, nourishing, and fun to make—and the homemade teriyaki sauce makes everything taste gourmet. Go on, give it a try; you’ll be amazed by how quickly it disappears!

Teriyaki Salmon Rice Bowl with Mango Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Enjoy a taste of the tropics with this flavorful Teriyaki Salmon Rice Bowl with Mango. Succulent salmon fillets glazed with homemade teriyaki sauce, served over a bed of rice and topped with fresh mango, cucumber, avocado, and green onions.

Ingredients

Scale

Salmon:

4 salmon fillets (about 6 oz each), skin removed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Teriyaki Sauce:

1/4 cup low-sodium soy sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water
1 clove garlic, minced
1/2 teaspoon grated fresh ginger

Additional Ingredients:

2 cups cooked white or brown rice
1 ripe mango, diced
1/2 cucumber, sliced
1/2 avocado, sliced
2 green onions, thinly sliced
Sesame seeds and lime wedges for garnish

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Instructions

Prepare Teriyaki Sauce: In a small saucepan over medium heat, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1–2 minutes until thickened. Set aside.
Cook Salmon: Pat salmon dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the salmon for 4–5 minutes per side, or until golden and cooked through. Brush generously with teriyaki sauce and remove from heat.
Assemble Bowls: Divide cooked rice among four bowls. Top with salmon, diced mango, cucumber, avocado, and green onions. Drizzle with extra teriyaki sauce and garnish with sesame seeds and lime wedges. Serve warm.