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Teriyaki Salmon and Mango Rice Bowl

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  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Fish
  • Method: Broiling
  • Cuisine: Gluten Free
  • Diet: Kosher


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.


  • Serving Size:
  • Calories: 377
  • Sugar: 9.1 g
  • Sodium: 308.5 mg
  • Fat: 19.2 g
  • Carbohydrates: 28.1 g
  • Protein: 24.6 g
  • Cholesterol: 49.7 mg
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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.