If you’re craving a dish that bursts with lively flavors, satisfying textures, and beautiful colors, you’re going to fall head over heels for this Bang Bang Salmon Bowls Recipe. It’s a perfect balance of crispy, creamy, tangy, and fresh components all coming together in one vibrant, wholesome bowl. Whether you’re cooking for friends, family, or just treating yourself, this recipe transforms simple ingredients into something extraordinary and memorable.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze, and each one plays a vital role in creating the perfect harmony of flavor and texture. From the creamy coconut milk rice to the crisp edamame and avocado, every item is chosen to make each bite exciting and delicious.
- Full-fat coconut milk: Adds rich creaminess and subtle sweetness to the rice, elevating the base of the bowl.
- Basmati rice: Its fluffy, aromatic grains hold up well to the moist coconut milk and toppings.
- Avocado oil: Used for cooking salmon, it has a neutral taste and high smoke point, perfect for crisping the fish.
- Soy sauce or Tamari: Provides savory umami notes that enhance both the marinade and sauce.
- Lime juice: Brings bright acidity to balance the richness of salmon and sauces.
- Garlic and fresh ginger: Infuse the salmon with warm, fragrant depth.
- Salmon fillet: The star protein here, cubed for quick cooking and tender, flaky bites.
- Cornstarch: Creates a light, crispy crust on the salmon when cooked.
- Mayonnaise, Frank’s RedHot sweet chili sauce, and sriracha: Combined to form the spicy, creamy Bang Bang Sauce that ties the whole dish together.
- Shredded carrots, shelled edamame, sliced cucumber, avocado: These fresh vegetables add crunch, color, and freshness.
- Fresh cilantro and chopped green onions (optional): Garnishes that add herbal brightness and a pop of green.
How to Make Bang Bang Salmon Bowls Recipe
Step 1: Prepare Coconut Milk Rice
Start by shaking your coconut milk can well, then bring the coconut milk to a boil in a medium pot. Add the rinsed basmati rice and salt, turn the heat down to medium-low, cover, and let it simmer gently for about 18-20 minutes. This method infuses the rice with luxurious creaminess and a touch of sweetness, providing a sumptuous foundation for your bowls.
Step 2: Marinate the Salmon
Whisk together avocado oil, soy sauce, lime juice, minced garlic, ginger, and salt in a large bowl. Toss the cubed salmon in this fragrant marinade, coating each piece evenly. Marinate for at least 15 minutes but no more than 30 to allow the flavors to penetrate without compromising the fish’s texture.
Step 3: Coat the Salmon with Cornstarch
Remove the salmon from the marinade letting any excess drip off, then sprinkle half the cornstarch over half of the salmon cubes, followed by the remaining salmon and cornstarch. Toss everything together, adding small amounts of marinade if needed to make the coating glossy and smooth. This step ensures that when cooked, the salmon gets that perfect crispy exterior that contrasts beautifully with its tender inside.
Step 4: Cook the Salmon
Heat the remaining avocado oil in a skillet over medium heat. Lay out the salmon cubes in a single layer and cook, turning every couple of minutes, for approximately 6 to 8 minutes until golden and delightfully crispy. Transfer the cooked salmon to a paper towel-lined plate to drain excess oil, then place it in a bowl, ready for saucing.
Step 5: Whip Up the Bang Bang Sauce
In a small bowl, whisk mayonnaise, sweet chili sauce, sriracha, soy sauce, and lime juice into a velvety, spicy sauce. Toss half of this sauce with your warm salmon to coat every morsel in that signature sweet heat. Save the rest to drizzle over your assembled bowls for that extra punch of flavor.
Step 6: Assemble the Bang Bang Salmon Bowls
This is where everything comes together in a gorgeous, satisfying bowl. Divide the coconut milk rice into four bowls, add salmon atop the rice, then scatter shredded carrots, edamame, avocado slices, and cucumber around for freshness and crunch. Drizzle with the reserved Bang Bang Sauce, and finish with a sprinkle of cilantro and green onions if you like. This assembly combines textures and tastes in every bite—a true delight.
How to Serve Bang Bang Salmon Bowls Recipe
Garnishes
Fresh cilantro and chopped green onions are ideal garnishes because they add a lively pop of herbaceous flavor that cuts through the richness. You might also throw on some toasted sesame seeds for a nutty crunch to elevate the presentation and taste.
Side Dishes
This Bang Bang Salmon Bowls Recipe packs plenty of nourishment on its own but pairs beautifully with a light Asian cucumber salad or a simple miso soup to keep the meal balanced and satisfying without overpowering the main bowl.
Creative Ways to Present
Try serving the components deconstructed on a large platter alongside small bowls of sauce and toppings, allowing guests to build their own bowls. Or layer the ingredients in clear glass jars for an elegant, portable lunch option that looks as beautiful as it tastes.
Make Ahead and Storage
Storing Leftovers
Keep leftover Bang Bang Salmon Bowls in airtight containers in the refrigerator for up to two days. Store the rice, salmon, and vegetables separately if possible to maintain the best textures when you reheat.
Freezing
Because of the fresh vegetables and creamy avocado, freezing isn’t recommended for this dish. However, you can freeze just the cooked salmon cubes (without sauce) wrapped tightly for up to one month, then thaw and refresh with freshly made sauce and toppings.
Reheating
Reheat rice and salmon gently in a skillet or microwave until warm but avoid overheating to keep salmon tender. Add fresh vegetables and avocado on top after reheating, then drizzle with the reserved Bang Bang Sauce for freshly balanced flavor.
FAQs
Can I use another type of fish for the Bang Bang Salmon Bowls Recipe?
Absolutely! Although salmon is fantastic for its flavor and texture, you can substitute with firm fish like cod, halibut, or even shrimp for a different twist while keeping the spirit of the dish alive.
Is this recipe spicy? Can I adjust the heat level?
It has a nice kick thanks to the sriracha and sweet chili sauce, but it’s not overwhelming. You can always reduce or omit the sriracha or add extra if you like things hotter.
What if I don’t have coconut milk? Can I use something else?
If you don’t have coconut milk, you can cook the rice with water or broth for a lighter option, though you’ll lose a bit of that creamy depth the coconut milk provides.
How can I make this recipe vegan or vegetarian?
Swap the salmon for crispy tofu cubes coated and cooked similarly, and replace the mayonnaise in the Bang Bang Sauce with vegan mayo. The flavors and textures still work beautifully!
Can I prepare any steps ahead of time to speed up weeknight dinners?
Yes! The coconut milk rice and sauce can be made a day ahead and refrigerated. You can also marinate the salmon in advance but wait to coat it in cornstarch and cook right before serving for best crispiness.
Final Thoughts
This Bang Bang Salmon Bowls Recipe is a total game-changer when it comes to balanced meals that are bursting with flavor, easy to make, and irresistibly satisfying. Once you try it, you’ll wonder why more recipes don’t bring together crispy salmon, creamy sauce, and fresh veggies so harmoniously. I can’t wait for you to dive in and make this one of your favorite go-to meals!
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
Description
This Bang Bang Salmon Bowls recipe features crispy, marinated salmon cubes coated in a flavorful cornstarch crust and tossed in a spicy-sweet Bang Bang sauce. Served over creamy coconut milk-infused basmati rice and topped with fresh veggies like shredded carrots, edamame, avocado, and cucumber, these bowls are a vibrant and satisfying meal perfect for any day of the week.
Ingredients
Rice
- 1 15-ounce can full-fat coconut milk
- 1 cup basmati rice (rinsed and drained)
- ½ teaspoon salt
Salmon and Marinade
- 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 to mix thoroughly. Pour the coconut milk into a medium pot and bring to a boil over high heat. Add the rinsed basmati rice and salt, stir, then reduce the heat to medium-low. Cover and cook for 18-20 minutes, or 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, soy sauce, lime juice, minced garlic, minced ginger, and salt. Add the salmon cubes and toss to coat evenly. Let the salmon marinate for at least 15 minutes, but no longer than 30 minutes to maintain texture.
- Toss salmon with cornstarch: Remove the salmon from the marinade, letting any excess drip off. Place half the marinated salmon in a large bowl and sprinkle with half the cornstarch. Add the remaining salmon and the remaining cornstarch. Toss gently until all the salmon pieces are coated evenly in a smooth, glossy layer. If the cornstarch coating is clumpy, incorporate a bit more marinade one teaspoon at a time until the coating is uniform.
- 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 to ensure even browning and crispiness. The salmon should be golden and crispy on the outside. Transfer cooked salmon to a paper towel-lined plate to drain excess oil, then transfer 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 and well combined. Add half of this sauce to the bowl with salmon and toss gently to coat the salmon pieces evenly. Reserve the remaining sauce for drizzling over the bowls when serving.
- Build the bowls: Divide the coconut milk rice evenly among four serving bowls. Top each bowl with a quarter of the coated salmon, then add shredded carrots, shelled edamame, sliced avocado, and sliced cucumber. Drizzle with the reserved Bang Bang sauce. Garnish with chopped fresh cilantro and green onions if desired. Serve immediately for the best texture and freshness.
Notes
- Do not marinate the salmon for longer than 30 minutes to prevent it from becoming mushy.
- Use full-fat coconut milk for a creamy, rich rice texture.
- Adjust the sriracha quantity in the Bang Bang sauce based on your preferred spice level.
- The cornstarch coating is key to achieving that crispy salmon exterior without deep frying.
- Leftover Bang Bang sauce can be stored in an airtight container in the fridge for up to 3 days.
- For a gluten-free version, use tamari instead of soy sauce and ensure the chili sauce is gluten-free.
