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
Scale
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.
