Fabulous leftovers become even more fabulous
I don’t know about you, but after the Holidays I’m tired. Weary. Worn out.
I’ve even had some health drama…which is a discussion for another time.
So…when my awesome Social Media Guy, Adam, sent me a viral TikTok trending video I was immediately revved. In fact, I was SO revved I made the dish that night!
Emily Mariko, came up with an incredibly simple idea of adding leftover salmon to rice, then adding a few more ingredients to make a fabulous new dish.
The idea is so insanely simple, I’m completely stunned that no one ever thought of it before!
We can totally do this!
I was already making teriyaki salmon for dinner, so the next step was to gather the ingredients that were needed to make the Teriyaki Salmon and Mango Rice Bowl.
My method for making teriyaki salmon is crazy simple and crazy delicious. I basically take a piece of salmon. Place it on a greased pan, top it with (gluten free) teriyaki sauce, then convection broil it on medium for around 20 minutes. It always come out perfectly.
We happened to have a large piece of salmon in the freezer, so I defrosted that and used some of what was leftover for the recipe excitement the next day.
Adding Mango and other flavorful ingredients to make it a Teriyaki Salmon and Mango Rice Bowl
Emily Mariko warmed her dish and added a few ingredients, but I happen to really like cold teriyaki salmon. I also made healthier short grain brown rice to go with my salmon bowl, which is also pretty good cold.
I decided to add some sweet mango, shredded carrots, cucumber and avocado to the dish. I figured it would kind of be like a sushi bowl but with cooked salmon.
Drizzling a little more teriyaki sauce over the top and some ready made sriracha mayo, made my leftover Teriyaki Salmon and Mango Rice Bowl incredibly delicious.
It’s a whole new experience the second time around!
I was actually a little surprised by how amazing it was. Dear Husband and I ended up eating the rest of the salmon as the Teriyaki Salmon and Mango Rice Bowl for dinner that night.
Here’s the bottom line about Teriyaki Salmon and Mango Rice Bowls
It’s not surprising that this simple concept went viral.
Covid has worn us out. We’re tired. We want things that simplify out lives without compromising on the quality and appeal.
Instead of having a single nights dinner from our tasty teriyaki salmon, I was able to easily put together a gourmet type dish from leftovers. Huge win.
Here’s the recipe
I made this recipe using teriyaki salmon. The other super simple type of salmon we frequently eat is Lemon Pepper Salmon prepared the same way but using lemon pepper seasoning.Print
Teriyaki Salmon and Mango Rice Bowl is an amazingly delicious dish that’s a perfect way to use up last nights leftover salmon and rice. By adding a few fresh ingredients, leftovers become gourmet and new.
I also like this dish cold, but you can warm the teriyaki salmon and brown rice before adding the additional ingredients.
- 6 ounces leftover teriyaki salmon
- 1/2 cup cooked short grain brown rice
- 1/2 cup shredded carrot (around 1/2 large carrot)
- 1/2 cup diced mango
- 1/2 cup diced avocado (one medium avocado)
- 1/2 cup diced English cucumber
- Teriyaki Sauce for drizzling
- Spicy Mayonnaise for drizzling (optional)
Shred the cooked salmon with a fork. Toss in the cooked short grain brown rice.
Add the carrots, avocado, mango and cucumber. Drizzle with teriyaki sauce and spicy mayonnaise as desired.
You can use any type of leftover salmon for this recipe, modifying the vegetables according to personal preference.
I like this dish cold, but you can warm the salmon and rice before adding the rest of the ingredients.
Keywords: Salmon, Leftover Salmon, Salmon and Rice Bowl, Teriyaki Salmon and Mango Bowl
More fabulous fish recipes
- Honey Pomegranate Salmon
- Parmesan Crusted Tilapia
- Pink Lemon Pepper Salmon
- Grab and Go Salmon Quinoa Patties
- Traditional Break-Fast Fish
ARE YOU LOOKING FOR A GLUTEN FREE CHALLAH RECIPE?
I often get request for my Gluten Free Oat Challah Recipes. I developed three different recipes that can be braided, washed and benched upon.
The first is my Original Oat Challah recipe. It’s simple, not too sweet and delicious.
The second is my Honey Oat Challah Recipe. It’s a reader favorite! It’s sweet, easy to make and braid and delicious too!
The third is my Water Oat Challah Recipe. Completely plant based and vegan, you can still braid it and wash and bench. It’s lighter than the other two recipes and easy to make.
Here are the recipes:
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