If you are searching for a vibrant and delicious meal that brings a splash of excitement to your dinner table, the Bang Bang Salmon Bowls Recipe is here to wow your taste buds. This dish combines tender, crispy salmon coated in a spicy-sweet bang bang sauce with creamy avocado, fresh veggies, and fragrant coconut milk-infused rice to create a perfectly balanced bowl. It’s colorful, comforting, and packed with flavors that feel both indulgent and nourishing, making it a fantastic option for weekday dinners or weekend entertaining.
Ingredients You’ll Need
These ingredients are simple yet incredibly important to making this recipe a hit. Each one plays a crucial role—from the creamy coconut milk enriching the rice to the zingy sauce that brings everything together in mouthwatering harmony.
- Full-fat coconut milk: Adds richness and a subtle tropical flavor to the basmati rice for a tender, fluffy base.
- Basmati rice: Chosen for its fragrant aroma and light, fluffy texture that holds up beautifully.
- Avocado oil: Perfect for high-heat cooking and adds a mild, buttery flavor to crisp the salmon.
- Soy sauce or Tamari: Provides savory umami depth to the salmon marinade and bang bang sauce alike.
- Lime juice: Brightens every component with fresh acidity that balances rich and spicy flavors.
- Fresh garlic and ginger: Finely minced to infuse the salmon with aromatic warmth.
- Salmon: Skin removed and cut into cubes for even cooking and easy serving.
- Cornstarch: Helps create a crispy crust when the salmon is pan-fried, locking in juicy tenderness.
- Mayonnaise: Forms the creamy base of the signature bang bang sauce.
- Frank’s RedHot sweet chili sauce: Brings sweet heat and a little kick to the bang bang sauce.
- Sriracha: Adds that extra layer of spicy fire to balance the sweetness.
- Shredded carrots, shelled edamame, avocado, and sliced cucumber: Bright, fresh vegetables that add texture, color, and nutrition.
- Fresh cilantro and green onions (optional): For garnish and a burst of herbal brightness.
How to Make Bang Bang Salmon Bowls Recipe
Step 1: Prepare the Coconut Milk Rice
Start by shaking the can of coconut milk to get it nicely mixed, then pour it into a medium pot and bring it to a boil. Add in the rinsed basmati rice with a pinch of salt, stir, then cover and reduce to medium-low heat. Let it cook gently for about 18 to 20 minutes until the rice is tender and infused with the creamy coconut goodness. Fluff it up with a fork once done and set aside, ready to be the perfect bed for all the exciting flavors to come.
Step 2: Marinate the Salmon
While the rice is cooking, whisk together avocado oil, soy sauce, lime juice, garlic, ginger, and salt to create a vibrant marinade. Toss the salmon cubes gently in this mixture and let them soak up all those fresh, tangy flavors for at least 15 minutes but not more than 30. This step is crucial—it ensures that your salmon is bursting with savory, aromatic goodness before it hits the pan.
Step 3: Coat with Cornstarch
Next, remove the salmon from the marinade, allowing excess to drip off, and place the pieces into a bowl. Sprinkle half the cornstarch over half the salmon, then add the remaining salmon and cornstarch and toss to coat evenly. If the coating looks a bit clumpy, simply add a little more marinade, one teaspoon at a time, until you get a smooth, glossy finish. This technique will give you that irresistible crispy crust on the salmon.
Step 4: Cook the Salmon to Crispy Perfection
Heat the last tablespoon of avocado oil in a skillet over medium heat, then add the salmon pieces in a single layer. Cook for 6 to 8 minutes, turning every couple of minutes to ensure even browning and crisp edges. Once golden and crispy, transfer the salmon to a paper towel-lined plate to drain any excess oil. This step transforms the tender cubes into irresistible bites full of texture.
Step 5: Whisk Together the Bang Bang Sauce
While the salmon cooks, mix mayonnaise, sweet chili sauce, sriracha, soy sauce, and lime juice in a bowl to create the iconic bang bang sauce. Toss half of this creamy, spicy sauce with the cooked salmon to coat every piece lovingly. Save the remaining sauce for drizzling on the final assembled bowls, ensuring every bite carries that signature zing.
Step 6: Assemble Your Bang Bang Salmon Bowls
Divide the fragrant coconut rice among four bowls, then layer on the sauced salmon cubes. Surround this gorgeous centerpiece with colorful shredded carrots, nutty shelled edamame, creamy avocado slices, and crisp cucumber rounds. Finish by drizzling the reserved bang bang sauce on top and sprinkle with cilantro and green onions if you’re feeling fancy. This bowl isn’t just a meal; it’s a celebration of fresh, bold flavors and textures.
How to Serve Bang Bang Salmon Bowls Recipe
Garnishes
Fresh herbs and a little crunch elevate the experience. Sprinkle finely chopped cilantro and green onions over your bowls to add brightness and a subtle onion-y kick. For an extra touch, a few thin slices of red chili or a wedge of lime bring visual appeal and a burst of zest at the table.
Side Dishes
This dish brilliantly stands on its own, but for a fuller feast, serve it alongside crunchy Asian slaw or a light miso soup. Crisp edamame pods or steamed broccoli also make great companions, enhancing both the nutrition and the color palette of your meal.
Creative Ways to Present
If you want to impress guests, serve these bowls family-style on a large platter, letting everyone scoop their own portions. For a casual gathering, assemble individual bowls and place mini sauce bottles nearby for extra bang bang sauce. Garnishing with edible flowers or toasted sesame seeds adds a playful and elegant touch that elevates your presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your bang bang salmon bowls, store any leftovers in airtight containers in the refrigerator. Keep the salmon, rice, and sauce separately if possible to preserve texture and freshness. Properly stored, everything should keep well for 2 to 3 days, ready for a quick and flavorful meal the next day.
Freezing
While you can freeze cooked salmon and rice separately, the bang bang sauce and fresh veggies don’t freeze well. For best results, freeze only the plain cooked salmon and rice in portioned containers. Thaw overnight in the refrigerator and reheat gently, adding fresh veggies and sauce after warming for the best flavor and texture.
Reheating
Reheat the salmon and rice in a skillet over medium heat to crispen the salmon again and warm the rice evenly. Avoid microwaving if possible since it may soften the crispy coating. Once heated through, assemble your bowls fresh with the reserved bang bang sauce and crunchy vegetables for that signature contrast.
FAQs
Can I use other types of fish for the Bang Bang Salmon Bowls Recipe?
Absolutely! While salmon shines in this recipe because of its rich flavor, you can swap in firm fish like cod, halibut, or even shrimp. Just adjust cooking times accordingly to avoid overcooking.
Is there a vegetarian version of this Bang Bang Salmon Bowls Recipe?
Yes! Replace the salmon with crispy tofu or tempeh, which also soak up the marinade beautifully. The sauce and sides remain the same, making for a delicious plant-based alternative.
How spicy is the bang bang sauce in this recipe?
The sauce has a balanced kick from the sriracha and sweet chili sauce, but it’s not overwhelmingly spicy. You can always adjust the sriracha quantity up or down depending on your heat preference.
Can I prepare parts of the recipe ahead of time?
Definitely! You can cook the coconut milk rice and marinate the salmon in advance. Even the bang bang sauce can be made a day earlier. Just combine and cook the salmon fresh for the best texture before assembling the bowls.
What do I do if I don’t have avocado oil?
Neutral oils with a high smoke point, like grapeseed or refined canola oil, work well as substitutes. Avoid olive oil since it can change the flavor and doesn’t handle high heat as well.
Final Thoughts
There is truly nothing quite like the irresistible charm of the Bang Bang Salmon Bowls Recipe. From the creamy coconut rice foundation to the spicy, crispy salmon and fresh veggie companions, each bite feels like a lovingly crafted adventure of flavor and texture. Whether you’re cooking for family, friends, or just treating yourself, this recipe offers a stunning and satisfying meal that will surely become a favorite in your kitchen. Grab your ingredients and get ready to savor something truly special—you won’t regret it!
Print
Bang Bang Salmon Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion
Description
This vibrant Bang Bang Salmon Bowls recipe features crispy marinated salmon served over creamy coconut milk basmati rice, topped with fresh veggies and a spicy, tangy Bang Bang sauce. Quick to prepare and full of flavor, this dish balances crunchy textures with creamy avocado and a flavorful homemade sauce perfect for a satisfying weeknight meal.
Ingredients
For the Coconut Milk Rice
- 1 15-ounce can full-fat coconut milk
- 1 cup basmati rice (rinsed and drained)
- ½ teaspoon salt
For the Crispy Salmon
- 3 tablespoons avocado oil (divided)
- 2 tablespoons soy sauce or Tamari
- 1 tablespoon lime juice (from 1 lime)
- 2 garlic cloves (finely minced)
- 1 teaspoon finely minced fresh ginger
- ¼ teaspoon salt
- 1 pound salmon (skin removed, cut into 1-inch cubes)
- ¼ cup cornstarch
For the Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup Frank’s RedHot sweet chili sauce
- 2–3 teaspoons sriracha
- 2 teaspoons soy sauce or Tamari
- 2 teaspoons lime juice (from ½ lime)
For the Bowl Assembly
- 1 cup shredded carrots
- 1 cup shelled edamame
- 1 large avocado (peeled, pitted, sliced)
- 1 cup sliced cucumber
- Finely chopped fresh cilantro (optional)
- Chopped green onions (green parts only, optional)
Instructions
- Make the rice: Shake the can of coconut milk well to mix thoroughly. Pour the coconut milk into a medium pot and bring to a boil over high heat. Add the rinsed and drained basmati rice and salt, stir, then reduce the heat to medium-low. Cover and cook for 18-20 minutes until the rice is tender. Fluff with a fork and set aside to keep warm.
- Marinate the salmon: In a large bowl, whisk together 2 tablespoons of avocado oil, soy sauce, lime juice, minced garlic, minced ginger, and salt. Add the cubed salmon and toss to coat evenly. Let it marinate for at least 15 minutes, but no longer than 30 minutes to ensure a fresh flavor.
- Toss with cornstarch: Remove the salmon from the marinade, allowing excess to drip off. Place half the salmon in a large bowl and sprinkle half of the cornstarch over it, then add the remaining salmon and cornstarch. Toss gently until all salmon pieces are evenly coated. If the cornstarch coating appears clumpy, add a teaspoon of the marinade at a time until smooth and glossy.
- Cook the salmon: Heat the remaining 1 tablespoon of avocado oil in a large skillet over medium heat. Add the salmon cubes in a single layer, cooking for about 6-8 minutes total. Turn the salmon every 1-2 minutes to ensure all sides become golden and crispy. Transfer the cooked salmon to a paper towel-lined plate to drain excess oil, then move it to a large bowl.
- Make the Bang Bang sauce: In a small bowl, whisk together mayonnaise, Frank’s RedHot sweet chili sauce, sriracha, soy sauce, and lime juice until smooth. Add half of this sauce to the cooked salmon and toss until the salmon is evenly coated. Reserve the remaining sauce for serving.
- Build the bowls: Divide the fluffy coconut milk rice among four bowls. Top each with an equal portion of the sauced salmon. Add shredded carrots, shelled edamame, sliced avocado, and sliced cucumber. Drizzle each bowl with the reserved Bang Bang sauce. Garnish with cilantro and chopped green onions if desired. Serve immediately and enjoy your wholesome, flavorful meal.
Notes
- Use fresh salmon for the best flavor and texture; wild-caught is preferable but not mandatory.
- If you prefer less heat, reduce or omit the sriracha from the Bang Bang sauce.
- The coconut milk rice adds a rich creaminess but can be substituted with plain rice if preferred.
- Marinating salmon too long can affect the texture; stick to the recommended 15-30 minutes.
- For a gluten-free version, use tamari instead of soy sauce.
- Leftover Bang Bang sauce can be refrigerated for up to 3 days and used as a dip or dressing.
