Bang Bang Salmon Rice Bowls
Crispy baked salmon bites tossed in a sweet and spicy bang bang sauce, served over fluffy rice with fresh veggies for an easy, restaurant-worthy dinner in 30 minutes.
Why You Will Love These Bang Bang Salmon Rice Bowls
If you are searching for the best salmon recipes for dinner that do not require a ton of effort, this is the one to bookmark. Crispy, cornstarch coated salmon bites get baked until golden, then drenched in a sweet, spicy, creamy bang bang sauce that clings to every piece. Pile it over warm rice with crunchy vegetables and you have a salmon bowl easy enough for a weeknight but impressive enough for guests.
This recipe belongs on any list of the best salads with salmon or salmon meal ideas healthy, because it is endlessly adaptable. Swap in shrimp, change up the veggies, or spoon it over greens instead of rice. It is also one of the cheap fish meals that never feels like you are cutting corners.
Before we get cooking, the right tools and ingredients make a real difference here. A rimmed baking sheet with good airflow helps the salmon crisp up instead of steaming, and a reliable whisk makes quick work of the bang bang sauce. Using a true sriracha and a good quality sweet chili sauce also keeps the flavor balanced instead of overly sweet or one note.
The Secret to Crispy Baked Salmon
Most baked salmon bowl recipes skip the crisping step entirely, but that light cornstarch coating is what separates this dish from an ordinary fish bowl. The starch forms a thin, crackly crust in the hot oven, giving you texture without deep frying.
A few tips to get it right:
- Pat the salmon dry before tossing it in cornstarch. Extra moisture prevents crisping.
- Do not crowd the pan. Give each piece space so the edges can brown.
- Use a hot oven. 425 degrees F is the sweet spot for crispy outsides and tender, flaky insides.
Chef's Tip: For even more crunch, finish the salmon under the broiler for the last 1 to 2 minutes. Watch it closely so it does not burn.
That Irresistible Bang Bang Sauce
The bang bang sauce is really what makes these bang bang bowls so craveable. It is a simple mix of mayonnaise, sweet chili sauce, sriracha, and a touch of honey, whisked together in minutes. The result is creamy with just enough heat to keep things interesting, and sweet enough to balance the spice.
If you like things milder, start with less sriracha and add more to taste. If you love heat, a extra spoonful will not hurt anyone. This sauce also happens to be fantastic on a shrimp and salmon bowl if you want to double up on seafood for a special occasion dinner.
Ready to make it? Here is the full step by step recipe:
Bang Bang Salmon Rice Bowls
Crispy baked salmon bites tossed in a sweet and spicy bang bang sauce, served over fluffy rice with fresh veggies for an easy, restaurant-worthy dinner in 30 minutes.
Ingredients
- 1 1/2 lb salmon fillets, skin removed, cut into 1-inch cubes
- 3/8 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly cracked
- 2 tbsp olive oil, for baking sheet and drizzling
- 1/2 cup mayonnaise
- 3/8 cup sweet chili sauce
- 1 tbsp sriracha, more to taste
- 1 tsp honey
- 3 cups cooked white rice, jasmine or short grain, warm
- 1 carrot, julienned or shredded
- 1 cucumber, thinly sliced
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds, for garnish
- 1 avocado, sliced, optional
Instruction
Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper, then drizzle lightly with olive oil.
Pat the salmon cubes dry, then toss them in a bowl with cornstarch, salt, and pepper until evenly coated.
Arrange the salmon in a single layer on the baking sheet, drizzle with the remaining olive oil, and bake for 12 to 15 minutes until crispy on the edges and cooked through.
While the salmon bakes, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl to make the bang bang sauce.
Divide the warm rice among four bowls.
Top each bowl with crispy salmon, shredded carrot, cucumber slices, and avocado if using.
Drizzle generously with bang bang sauce, then finish with green onions and sesame seeds.
Serve immediately while the salmon is warm and crisp.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
Notes
Building the Perfect Bowl
Once your salmon and sauce are ready, assembly takes just a couple of minutes. Start with a base of warm rice, then layer on the crispy salmon, shredded carrot, cool cucumber, and creamy avocado if you are using it. Drizzle the bang bang sauce over everything generously, since a lot of the magic is in that sauce hitting the warm rice and crispy fish at the same time.
Finish with sliced green onions and a sprinkle of sesame seeds for color and crunch. If you want to turn this into one of your go to best salads with salmon, simply swap the rice for a bed of shredded cabbage or mixed greens.
Variations to Try
- Swap white rice for brown rice, cauliflower rice, or quinoa for a lighter bowl.
- Add pickled red onions or a squeeze of lime for extra brightness.
- Turn it into a shrimp and salmon bowl by adding a handful of sauteed shrimp alongside the salmon.
Storing and Reheating
These bowls are great for meal prep, but keep the components separate until you are ready to eat. Store the salmon, rice, sauce, and vegetables in individual airtight containers in the fridge for up to 3 days.
When you are ready to eat, reheat the salmon in the oven or air fryer at 400 degrees F for a few minutes to bring back that crispy texture. Microwaving works in a pinch, but the coating will soften, so the oven or air fryer is worth the extra few minutes.
However you serve it, this bang bang salmon rice bowl is proof that easy salmon bowl easy dinners do not have to be boring. It is fast, colorful, and packed with flavor in every single bite.
