If you are craving a dish that bursts with vibrant flavors and satisfying textures, then the Bang Bang Salmon Bowls Recipe is just what you need. This colorful bowl combines tender, crispy salmon coated in a zingy, creamy bang bang sauce with fragrant coconut milk rice and fresh crunchy veggies. It’s not only a feast for the eyes but also a complete meal that brings together sweet, spicy, savory, and fresh elements in every bite. Whether you’re cooking for a casual weeknight dinner or impressing friends with a healthy twist on takeout, this recipe is a guaranteed crowd-pleaser that’s easy to make and truly unforgettable.
Ingredients You’ll Need
Gathering the right ingredients for the Bang Bang Salmon Bowls Recipe is simple but essential to achieve those dynamic flavors and textures. Each element, from the creamy coconut milk to the zingy lime juice, plays a crucial role in making this dish pop with taste and color.
- Full-fat coconut milk: Adds a rich creaminess to the rice, enhancing both flavor and texture.
- Basmati rice: This fragrant, fluffy rice serves as the perfect base for soaking up sauces.
- Avocado oil: Great for cooking salmon due to its high smoke point and mild flavor.
- Soy sauce or Tamari: Provides a salty umami edge in the marinade and sauce.
- Fresh lime juice: Offers bright acidity that balances the rich flavors beautifully.
- Garlic and fresh ginger: Bring a fragrant warmth and subtle spice to the marinade.
- Fresh salmon fillet: The star protein, delivering tender, flaky bites after crisping up.
- Cornstarch: Essential for giving the salmon a crispy coating when cooked.
- Mayonnaise: Forms the creamy base of the iconic bang bang sauce.
- Frank’s RedHot sweet chili sauce: Adds sweetness and heat, vital to authentic bang bang flavor.
- Sriracha: Brings a fiery kick to the sauce.
- Shredded carrots, shelled edamame, avocado, cucumber: Fresh vegetables that add crunch and color.
- Cilantro and green onions (optional): Provide fresh herbal accents for garnish.
How to Make Bang Bang Salmon Bowls Recipe
Step 1: Prepare the Coconut Milk Rice
Start by bringing the coconut milk to a boil in a medium pot to infuse the rice with that luscious, creamy flavor. Once boiling, add the rinsed basmati rice and salt, then reduce the heat and cover it to simmer gently. This method ensures every grain turns tender and fragrant, forming the perfect base to soak up the beautiful sauces later on.
Step 2: Marinate the Salmon
Whisk together avocado oil, soy sauce, lime juice, garlic, ginger, and a dash of salt. Toss your cubed salmon gently in this vibrant marinade, letting it soak up the aromatic blend. Marinating for 15 to 30 minutes gives the salmon a deliciously seasoned core that complements the crispy exterior you’ll create next.
Step 3: Coat the Salmon with Cornstarch
Remove the salmon from the marinade, allowing the excess to drip off, then divide it into two batches to evenly dust with cornstarch. Toss well until each piece wears a glossy, smooth coating. This step is crucial because it helps the salmon crisp up beautifully in the pan.
Step 4: Cook the Crispy Salmon
Heat the remaining avocado oil in a skillet over medium heat. Cook the salmon cubes in a single layer, turning them frequently for 6 to 8 minutes until they’re golden and crunchy on all sides. Transfer them to a paper-towel-lined plate to drain, locking in that satisfying texture.
Step 5: Whip Up the Bang Bang Sauce
In a small bowl, whisk together mayonnaise, Frank’s RedHot sweet chili sauce, sriracha, soy sauce, and lime juice. This creamy, spicy, tangy sauce is what makes the Bang Bang Salmon Bowls Recipe so addictively delicious. Toss half of the sauce with the salmon to coat every morsel perfectly.
Step 6: Assemble the Bowls
Divide the fluffy coconut rice evenly among four bowls. Top each with a quarter of the sauced salmon, then pile on shredded carrots, edamame, sliced avocado, and cucumber. Drizzle the reserved bang bang sauce over the top and finish with fresh cilantro and green onions if you like for that herbaceous punch.
How to Serve Bang Bang Salmon Bowls Recipe
Garnishes
The secret to taking your Bang Bang Salmon Bowls Recipe from excellent to extraordinary is in the garnishes. Freshly chopped cilantro and green onions add a lively brightness and a slight crunch that contrast wonderfully with the creamy sauce and tender salmon. Try adding a sprinkle of toasted sesame seeds or a squeeze of extra lime for an extra layer of flavor.
Side Dishes
This bowl is a complete meal on its own, but pairing it with a light, crisp side like an Asian-style slaw or a simple cucumber salad can elevate the whole experience. A bowl of miso soup or steamed edamame also complements the flavors beautifully if you want a heartier spread.
Creative Ways to Present
For a fun twist, try layering all the ingredients in a glass jar for a grab-and-go lunch or plate the components family-style so everyone can build their own bowls. Using colorful bowls will also highlight the fresh veggies and vibrant sauce, making your Bang Bang Salmon Bowls Recipe as visually stunning as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Bang Bang Salmon Bowls can be kept in airtight containers in the fridge for up to 2 days. Store the sauce separately to keep the salmon crispy and the vegetables fresh. When you’re ready to eat, simply reassemble or heat the salmon and rice, then add fresh toppings.
Freezing
While the rice and salmon can technically be frozen, the texture of the fresh vegetables and creamy sauce will not hold up well. For the best quality, freeze only the cooked salmon pieces without sauce if you want a longer storage option, and thaw them slowly before reheating.
Reheating
To reheat, gently warm the salmon and rice in a skillet or microwave until heated through, avoiding overcooking the salmon. Add fresh avocado slices and crisp vegetables after reheating for that fresh, vibrant crunch that makes these bowls irresistible.
FAQs
Can I use other types of fish for the Bang Bang Salmon Bowls Recipe?
Absolutely! While salmon is fantastic for its flavor and texture, you can substitute with firm white fish like cod or tuna steaks. Just adjust cooking times to ensure the fish is cooked through but still tender.
Is this recipe gluten-free?
It can be! Use Tamari instead of regular soy sauce to keep it gluten-free. Also, double-check that your sweet chili sauce contains no gluten ingredients.
Can I make the bang bang sauce less spicy?
Definitely. Simply reduce or omit the sriracha and use a mild sweet chili sauce to tone down the heat while keeping the lovely balance of sweet and tangy flavors.
How can I make the rice ahead of time without losing flavor?
Cook the coconut milk rice as directed, then cool it quickly and store it in the fridge. When ready to serve, gently reheat with a splash of water to loosen it up and revive the creamy texture.
What is the best way to get the salmon crispy?
Coating the salmon evenly with cornstarch and cooking in hot avocado oil without overcrowding the pan are the keys to perfectly crispy salmon cubes. Turn frequently and avoid moving too much to develop that golden crust.
Final Thoughts
If you haven’t tried the Bang Bang Salmon Bowls Recipe yet, you are in for a treat. This dish brings together an incredible harmony of flavors, textures, and colors that feels both indulgent and fresh. It’s a recipe that’s approachable enough for a weeknight but special enough to make any meal memorable. Dive in and enjoy every mouthwatering bite with friends and family—you’ll want to make this your new go-to for salmon nights!
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 Bang Bang Salmon Bowls recipe features tender, crispy salmon cubes coated in a spicy-sweet Bang Bang sauce, served over creamy coconut milk-infused basmati rice with fresh vegetables like shredded carrots, edamame, avocado, and cucumber. The combination of flavors and textures creates a vibrant, satisfying bowl perfect for a flavorful weeknight dinner.
Ingredients
Coconut Milk Rice
- 1 15-ounce can full-fat coconut milk
- 1 cup basmati rice (rinsed and drained)
- ½ teaspoon salt
Marinated 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
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)
Bowl Toppings
- 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, then pour it into a medium pot and bring to a boil over high heat. Add the rinsed basmati rice and ½ teaspoon 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.
- Marinate the Salmon: In a large bowl, whisk together 2 tablespoons avocado oil, 2 tablespoons soy sauce, 1 tablespoon lime juice, minced garlic, ginger, and ¼ teaspoon salt. Add the salmon cubes and toss to coat evenly. Let marinate for at least 15 minutes and no longer than 30 minutes to absorb the flavors.
- Toss with Cornstarch: Remove the salmon from the marinade letting excess drip off. Place half of the salmon in a large bowl and sprinkle with half the cornstarch, then add the remaining salmon and cornstarch. Toss gently until all pieces are evenly coated. If the cornstarch mixture looks clumpy, add small amounts of marinade (1 teaspoon at a time) until the coating is smooth and glossy.
- Cook the Salmon: Heat the remaining 1 tablespoon avocado oil in a large skillet over medium heat. Add the salmon in a single layer and cook for 6-8 minutes, turning every 1-2 minutes until all sides are golden and crispy. Transfer cooked salmon to a paper towel-lined plate to drain excess oil, then place back into a large bowl.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, soy sauce, and lime juice. Add half of this sauce to the cooked salmon and toss until each piece is evenly coated. Reserve the remaining sauce for drizzling.
- Assemble the Bowls: Divide the coconut milk rice evenly among 4 bowls. Top each bowl with a quarter of the Bang Bang salmon, then add shredded carrots, shelled edamame, sliced avocado, and cucumber. Drizzle with the remaining Bang Bang sauce. Garnish with chopped fresh cilantro and green onions if desired. Serve immediately.
Notes
- Be careful not to over-marinate the salmon as the acid in lime juice can begin to ‘cook’ the fish.
- If cornstarch forms clumps when coating salmon, add a bit of marinade gradually to smooth it out.
- For a spicier kick, increase the amount of sriracha in the sauce.
- You can substitute salmon with firm white fish or tofu for variation.
- Use gluten-free tamari for a gluten-free option.
