Forbidden Rice Bowl
with Spicy Mango Sauce
Serves 4
This vibrant and nourishing bowl features nutty forbidden rice, perfectly baked salmon or tofu, a bright mango-ginger-sesame sauce, and lightly sautéed vegetables, topped with fresh cilantro and furikake. It’s a balanced meal full of flavor, texture, and color. This is a variation of a mango sauce I used to make in my kitchen and customers loved the tropical-zingy sauce with a spicy kick!
Let’s go!
Ingredients:
Base:
1 cup forbidden (black) rice
2 cups water
½ tsp salt
Protein:
Option 1: 4 salmon fillets (4-5 oz each), skin-on or skinless
Option 2: 1 block (14 oz) extra-firm tofu, pressed and cut into 1/4” slices
1 tbsp sesame oil
1 tbsp soy sauce or tamari
1 tsp grated ginger
Mango-Ginger-Sesame Sauce:
1 ripe mango, peeled and diced
1-inch piece fresh ginger, grated
1 clove garlic, minced
few slices jalapeno or 1-2 tsp chili garlic sauce
1 tbsp toasted sesame oil
1 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tsp honey or maple syrup
1 tbsp lime juice
2-3 tbsp water (for consistency)
Vegetables:
1 tbsp sesame oil
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 cup shredded red cabbage
2 cloves garlic, minced
Salt & pepper to taste
Toppings:
¼ cup fresh cilantro, chopped
2 tbsp furikake seasoning
1 tbsp toasted sesame seeds (optional)
Directions:
1. Cook the Forbidden Rice
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water and ½ tsp salt to a boil. Add the rice, reduce to a simmer, cover, and cook for 25-30 minutes or until tender.
Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
2. Prepare & Bake the Salmon (or Tofu)
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
For salmon: Pat dry the fillets and place them on the baking sheet. Brush with sesame oil, soy sauce, and grated ginger.
Bake for 13-15 minutes until flaky (or longer for well-done).
For tofu: Cut pressed tofu into 4 slabs, coat with sesame oil, soy sauce, and ginger, and place on the baking sheet.
Bake for 20-25 minutes, flipping halfway through, until golden and slightly crisp.
3. Make the Mango-Ginger-Sesame Sauce
Add all ingredients to the blender or food processor
Blend until smooth, adding water if needed for a pourable consistency.
4. Sauté the Vegetables
I cook these all in the same large frying pan but keep them separated by item so I can plate beautifully!
Heat 1 tbsp sesame oil in a large skillet or wok over medium heat.
Add the broccoli and sauté for 2-3 minutes.
Add in the red bell pepper in another section of pan and cook for another 2 minutes.
Add the shredded red cabbage and minced garlic, cooking for another minute until just softened. Season with salt and pepper.
If the broccoli is still crunchy, add a little water to the pan and cover so it steams on low for 1-2 minutes.
5. Assemble the Bowls
Divide the forbidden rice among four bowls.
Top each bowl with baked salmon or tofu.
Add the sautéed vegetables.
Drizzle generously with the mango-ginger-sesame sauce.
Garnish with chopped cilantro, furikake, and toasted sesame seeds.
Serving Suggestions:
Add sliced avocado or a soft-boiled egg for extra richness.
Serve with a side of kimchi for a probiotic boost.
Swap salmon for shrimp or grilled chicken for variety.
Enjoy this nutritious, flavor-packed meal! Let me know if you want any adjustments! 😊
Did you hear the news? I’m launching a mini Cookbook called Cooking For One that will be live shortly! It’s recipes are scaled for one or two servings and has the full menu of what I made for myself for the week I spent at home on Lesvos by myself! Easy, fresh, nutritious recipes. Sound good? Get on the mailing list to be the first to know when it’s out!
