I stumbled upon the idea for this Mango Rice Bowl one day when I was looking for a Sushi Recipe. At the time, I wasn’t really into rice bowls, so this became my first rice bowl experiment. After a few item swaps, I came up with this beauty. This fresh Mango Rice Bowl seriously hits the spot. It has a great set of flavors that pop next to each other. The dressing combos are soy sauce, chili-garlic mayo, and a vinegar dressing. These three flavors mixed with mangos will give you a rice bowl that you won’t be able to resist. I sure can’t!
How to Prepare the Rice
Whenever you plan to cook rice, make sure that you rinse the rice before cooking it. You can use a strainer or colander to rinse the rice. Rinsing the rice helps remove surface starch from the rice grains. The surface starch can make the rice gummier and less fluffy. You can soak your rice before cooking, and it can help your rice to absorb water better. This technique helps to have a better texture that doesn’t dry out in the middle of the rice while being cooked.
There are a few options when it comes to cooking your rice. You can use a rice cooker, a pot on the stove, or even a pressure cooker.
For the stovetop, make sure that you monitor your rice while you cook it. Most rice packages recommend a 1 cup of rice to 2 cups of water ratio. You can add 1/4 tsp of salt to bring it to a boil. Once the rice comes to a boil, stir it and then cover the saucepan. After that, reduce the heat to a low setting and cook until the liquid is fully absorbed. When the liquid is absorbed, remove the covered pot from the heat until you are ready to serve.
How to prepare the Mango
It seems like there are many options for cutting a mango. I’ve tried many different options, but my favorite way to cut a mango now is to start by peeling off the skin. You need to peel off the skin first because it makes it easier to get the most generous amount of mango flesh to add to your dish. After you remove the mango skin, cut the mango flesh away from the pit, and then you can carefully dice it.
Dressings and Mixtures
Here are a few pictures of the brands that we use for the flavorings.
Mango Rice Bowl
4
servings30
minutes5
minutesIngredients
- Mango Bowl Items
1 cup Jasmin Rice
1 (2 Inch) piece of ginger root
1 Mango, cubed
2 Cups edamame
1 English cucumber
1 Bunch Radish
(Optional) 1-2 avocados
- Cucumber and Radish Mixture
2 TBSP Rice Vinegar
2 TSP Brown Sugar
2 TSP Sesame Seeds
1/4 TSP salt
- Mango Bowl Flavorings
2 TSP Chili Garlic Sauce or Siracha Sauce
1/4 Cup Vegan Mayo
Soy Sauce (to taste)
Directions
- Prepare 1 cup Jasmine rice as directed on the package, but add the 2 inch piece of ginger root chopped finely mixed along with the boiling rice. Once the rice is done and the water is absorbed, remove the rice from the heat, covered until ready.
- Prepare the cucumber and radish mixture by whisking 2 tbsp rice vinegar, 2 tsp brown sugar, 2 tsp sesame seeds and 1/4 tsp salt in a medium bowl.
Wash and chop the cucumber and radishes into thin rounds and then mix them in the vinegar mixture bowl. - Peel the mango skin, cut around the pit, dice and set aside.
Heat up the edamame, drain, set aside.
Medium Dice the avocado if you decided to use it. - Combine 2 tsp chili garlic sauce with 1/4 cup vegan mayo in a small bowl and set aside.
- Divide ginger jasmine rice, edamame, mango, (avocado) and the cucumber radish mixture between bowls. Top with the Chili garlic mayo and soy sauce to taste. Enjoy!
I hope you love this recipe as much as I do and that you make it often! Let me know what you would add or change? Don’t forget to tag me in your food photo when you make this dish on Instagram! @cometothe_plantside
Thanks for coming to the plant side one mango at a time!
