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Bang Bang Salmon Bowls With Rice

These Bang Bang Salmon Bowls With Rice are a quick and flavorful meal made with crispy seasoned salmon, fluffy rice, fresh vegetables, and a creamy spicy bang bang sauce. A perfect restaurant-style bowl you can make at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Salmon
  • 1 lb salmon fillet cut into cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp soy sauce
  • Bang Bang Sauce
  • ½ cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha adjust to taste
  • 1 tsp honey
  • 1 tsp rice vinegar
  • Bowl Base
  • 2 cups cooked jasmine or sushi rice
  • 1 cup shredded cabbage
  • 1 cucumber sliced
  • 1 carrot shredded
  • 1 avocado sliced
  • 2 tbsp green onions chopped
  • Optional Toppings
  • Sesame seeds
  • Lime wedges
  • Seaweed strips
  • Pickled ginger

Method
 

  1. Cook rice according to package directions and keep warm.
  2. In a bowl, toss salmon with olive oil, garlic powder, paprika, salt, pepper, and soy sauce.
  3. Cook salmon using one method:
  4. Pan-sear for 3–4 minutes per side
  5. Bake at 400°F (200°C) for 12–15 minutes
  6. Air fry at 375°F (190°C) for 8–10 minutes
  7. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar to make bang bang sauce.
  8. Assemble bowls with rice as the base.
  9. Add cabbage, cucumber, carrot, and avocado.
  10. Top with cooked salmon.
  11. Drizzle generously with bang bang sauce.
  12. Garnish with green onions, sesame seeds, and lime juice.

Notes

  • Do not overcook salmon to keep it tender and juicy.
  • Adjust spice level by adding more or less sriracha.
  • Sushi rice gives the most authentic bowl texture.
  • Best served fresh but can be meal prepped (store sauce separately).
  • Leftovers keep in the fridge for up to 2 days.