Get ready to dive into a flavorful delight with this Bang Bang Salmon Bowl Recipe that has stolen my heart and taste buds in the best way possible. Imagine perfectly baked salmon cubes coated in a spicy, creamy sauce, resting atop fluffy rice and fresh veggies that add crunch and vibrant color. This dish brings together the comfort of a bowl meal with that irresistible kick from the bang bang sauce, making it the perfect go-to for a weeknight dinner or when you want to impress friends without spending hours in the kitchen. Trust me, once you try this Bang Bang Salmon Bowl Recipe, it will quickly become one of your all-time favorites too.
Ingredients You’ll Need
The magic of this Bang Bang Salmon Bowl Recipe lies in its simple, fresh ingredients that each play a crucial role. From tender salmon cubes to the creamy, spicy sauce and crunchy vegetables, every item is thoughtfully chosen to create a perfect balance of textures and flavors.
- Salmon fillets (1 pound, cut into 1-inch cubes): Freshness is key for tender, juicy bites that soak up the sauce beautifully.
- Garlic powder (1 teaspoon): Adds warmth and a subtle punch to the salmon seasoning.
- Paprika (1 teaspoon): Brings a smoky depth and gorgeous color to the seasoning mix.
- Sea salt (1/2 teaspoon): Enhances the natural flavors without overpowering.
- Black pepper (1/2 teaspoon): Offers a subtle heat that complements the other spices.
- Kewpie mayo (1/2 cup): Creaminess with a slight tang that makes the bang bang sauce irresistible (regular mayo works too!).
- Sweet chili sauce (1/3 cup): Provides a perfect balance of sweetness and heat to the sauce.
- Sriracha (2 tablespoons): Packs the signature spicy kick essential to bang bang dishes.
- Lime juice (1 tablespoon): Adds a fresh, zesty brightness that lifts the sauce.
- Cooked rice (2 cups): The cozy base that soaks up all the delicious sauce and salmon juices.
- Cucumber (½, sliced into half moons): Adds crunch and a refreshing contrast to the richness.
- Avocado (1, diced): Creamy texture that rounds out the bowl.
- Shelled edamame (1 cup): A protein-packed pop of green and great bite.
- Green onions (3, sliced): Bright, sharp flavor and lovely garnish.
- Sesame seeds (1 teaspoon): Nutty crunch that adds visual appeal and taste.
- Furikake seasoning (optional, 1 teaspoon): An umami bomb that takes the bowl to next-level deliciousness.
How to Make Bang Bang Salmon Bowl Recipe
Step 1: Prep and Season the Salmon
Start by preheating your oven to 375 degrees F. This allows the oven to reach perfect cooking temperature while you get your salmon ready. Toss those one-inch salmon cubes in a big bowl with garlic powder, paprika, sea salt, and black pepper. This simple seasoning sets the stage for all those bold flavors that will come alive after baking and dressing with sauce.
Step 2: Prepare the Bang Bang Sauce
In a separate bowl, whisk together the kewpie mayo, sweet chili sauce, sriracha, and lime juice until velvety and combined. This mixture is where the name of the Bang Bang Salmon Bowl Recipe shines through— it’s creamy, spicy, tangy, and totally addictive. The lime juice adds much needed freshness to balance the richness.
Step 3: Marinate and Bake the Salmon
Add about half a cup of this luscious sauce to your seasoned salmon cubes and gently toss to coat every piece. Save the remaining sauce for drizzling later—it will amp up the dish’s flavor once baked. Spread the salmon out evenly on a parchment-lined sheet pan, bake for 7 minutes, then flip each piece and bake another 7 minutes. This ensures perfectly cooked salmon chunks that are tender on the inside and slightly crisp on the edges.
Step 4: Assemble the Bowl
Divide cooked rice evenly among four bowls, then carefully top each with the beautifully baked salmon. Add your cucumber half moons, diced avocado, and shelled edamame around the bowl for a fresh and colorful palette. Sprinkle sliced green onions, sesame seeds, and if you’re feeling adventurous, a dash of furikake seasoning to bring in that savory umami punch. Finally, drizzle the remaining bang bang sauce over the entire bowl for a flavor explosion in every bite.
How to Serve Bang Bang Salmon Bowl Recipe
Garnishes
Garnishing is more than just looks here; the green onions bring a zesty sharpness, while the sesame seeds add that subtle, nutty crunch that you can’t miss. Furikake seasoning, if you choose to add it, highlights the dish with a seaweed and sesame blend that tangibly elevates the umami factor. These finishing touches make each bite exciting and layered with flavor.
Side Dishes
The Bang Bang Salmon Bowl Recipe is hearty enough to stand alone, but if you want to round out your meal, consider a light Asian-inspired cucumber salad or a simple miso soup. Both sides complement the freshness and spice of the bowl while keeping the meal balanced and satisfying.
Creative Ways to Present
Looking to impress at your next gathering? Serve the bang bang salmon over sushi rice or mixed baby greens for a twist. You can also customize your bowl with pickled ginger, shredded carrots, or radishes to add more color and texture. Using a bamboo bowl or rustic wooden bowl will add to the aesthetic and make it feel like a special treat every time.
Make Ahead and Storage
Storing Leftovers
Store leftover salmon, rice, and veggies separately in airtight containers to maintain the best texture and flavor. The bang bang sauce should be kept in its own container to prevent sogginess. Refrigerate all components and use within 2 days for optimal freshness.
Freezing
Because of the fresh veggies and avocado, freezing the entire bang bang salmon bowl isn’t ideal. However, you can freeze the cooked salmon cubes on a tray before transferring to a sealed freezer bag. Thaw them overnight in the fridge before reheating. Avoid freezing the sauce or fresh vegetables to preserve taste and texture.
Reheating
Reheat salmon gently in a 300-degree F oven for about 5-7 minutes to avoid drying it out. Warm the rice separately in the microwave or on a stove stovetop with a splash of water. Fresh ingredients like cucumber and avocado are best added fresh when assembling after reheating.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw it completely and pat dry before seasoning and baking to ensure the same great texture and flavor.
Is there a dairy-free version of the bang bang sauce?
Yes, substituting kewpie mayo with a vegan mayo or a creamy avocado base works well for a dairy-free bang bang sauce that stays rich and tasty.
Can I make this recipe spicier or milder?
Definitely adjust the sriracha and sweet chili sauce amounts to suit your heat preference. For less heat, reduce or leave out sriracha; for more, add extra sriracha or even a pinch of cayenne pepper.
What rice works best with the Bang Bang Salmon Bowl Recipe?
Sushi rice or jasmine rice are great choices because they’re slightly sticky and soak up the sauce beautifully. But any cooked white rice will do in a pinch.
Can I use other proteins besides salmon?
Sure! Shrimp, tofu, or even chicken can be delicious when prepared with the same bang bang sauce and topped with fresh veggies to keep that awesome flavor profile.
Final Thoughts
Honestly, the Bang Bang Salmon Bowl Recipe is a total game changer for anyone looking for a quick, vibrant, and deeply satisfying meal. Its combination of spicy, creamy sauce with succulent salmon and fresh veggies feels like a warm hug in food form. I can’t recommend enough giving this recipe a try—it’s bound to become a staple you crave again and again. Whip up a batch, share it with friends, and watch it become their new favorite too!
Print
Bang Bang Salmon Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Description
A flavorful and easy Bang Bang Salmon Bowl featuring tender baked salmon cubes tossed in a spicy mayo-chili sauce, served over rice with fresh cucumber, avocado, edamame, and garnished with green onions, sesame seeds, and optional furikake seasoning. Perfect for a quick and nutritious weeknight meal.
Ingredients
Salmon and Seasoning
- 1 pound salmon fillets (cut into 1-inch cubes)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Sauce
- 1/2 cup kewpie mayo (or regular mayonnaise)
- 1/3 cup sweet chili sauce
- 2 tablespoons sriracha
- 1 tablespoon lime juice
Bowl Ingredients
- 2 cups cooked rice
- ½ cucumber (sliced into half moons)
- 1 avocado (diced)
- 1 cup shelled edamame
- 3 green onions (sliced)
- 1 teaspoon sesame seeds
- 1 teaspoon furikake seasoning (optional)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the salmon cubes.
- Season Salmon: In a large bowl, toss the salmon cubes with garlic powder, paprika, sea salt, and black pepper ensuring the pieces are evenly coated.
- Make Sauce: In a separate bowl, mix together the kewpie mayo, sweet chili sauce, sriracha, and lime juice until fully combined to create the spicy bang bang sauce.
- Coat Salmon: Add about half a cup of the prepared sauce to the salmon cubes and toss gently until the pieces are well coated. Reserve the remaining sauce for drizzling later.
- Bake Salmon: Arrange the salmon cubes in a single layer on a parchment-lined baking sheet. Bake for 7 minutes, then remove from oven, flip each cube, and bake for another 7 minutes until cooked through and slightly caramelized.
- Assemble Bowls: Divide cooked rice evenly among four bowls. Top with baked salmon cubes, cucumber slices, diced avocado, and shelled edamame. Sprinkle sliced green onions, sesame seeds, and furikake (if using) over each bowl.
- Drizzle Sauce: Finish by drizzling the reserved bang bang sauce over the bowls for extra flavor. Serve immediately and enjoy.
Notes
- Use fresh or thawed salmon for best texture and flavor.
- Kewpie mayo adds extra richness, but regular mayonnaise works fine as a substitute.
- Adjust sriracha quantity to control the spiciness of the sauce.
- Furikake is a Japanese seasoning that adds umami flavor; it is optional but recommended.
- For a low carb version, substitute the rice with cauliflower rice.
- Ensure salmon is cut into uniform cubes for even baking.
