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
Scale
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.
