Our new go-to rice bowl recipe!
When I first discovered how easy it was to make bang bang sauce at home, I was HOOKED! What started with Bang Bang Shrimp Tacos quickly evolved to include these Bang Bang Salmon Bowls – hands down our new fave rice bowl!!
What I love so much is the mix of tender fish with crisp veggies (carrots, edamame, cucumber AND avocado!), and the punch of flavor from that sweet and spicy sauce.
But the thing that really takes them over the top? Coconut milk rice. It transforms this otherwise typical rice bowl into a symphony of flavors for your tastebuds. (Sounds dramatic, I know, but report back to me when you try it!!)
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Salmon. It doesn’t matter if you buy individual filets or a larger one since these will be cut into cubes.
- Lime juice. Fresh is best here. Avoid the bottled kind at all costs. I use a citrus juicer so I can squeeze every last drop out of ’em!
- Soy sauce. Regular soy sauce works great, but I prefer Tamari. It has more flavor with slightly less sodium.
- Cornstarch. Starch is the trick to getting a light but super crispy coating on the salmon. Tapioca starch may be subbed, but I’d avoid flour as it will be too heavy.
- Sweet chili sauce. This is the key to making a classic bang bang sauce recipe. It’s spicy, has a hint of sweet, and pairs wonderfully with the mayo base. I used Frank’s RedHot when testing, but Mae Ploy, Thai Kitchen, and even Whole Foods all have great ones. (The amount of spice may vary though!)
- Garlic. I’ve said it before, but I’ll say it again- fresh cloves are a must! I use a garlic press to crush the cloves very finely so they can easily incorporate into sauces that won’t be cooked.
- Coconut Milk. A can of full-fat coconut milk is key. Lite can be used but you won’t get that same coconutty flavor and tender texture.
- Veggies. Have some fun here! I used cucumber, carrots, avocado, and edamame, but feel free to use what you have on hand.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cook the coconut rice.
Bring coconut milk to a boil. Stir in rice and salt, cover, and cook on low for 18–20 minutes until tender; fluff with a fork.
Pro Tip: Make sure you shake the coconut milk well so the fat and liquid have mixed.
Marinate the salmon.
Whisk together avocado oil, soy sauce, lime juice, garlic, ginger, and salt. Cut salmon into 1-inch cubes, then toss in the marinade and let sit for 15–30 minutes.
Pro Tip: Cut salmon pieces as close to 1-inch cubes as possible. Smaller than this and they’ll fall apart while cooking.
Cook the salmon.
Toss marinated salmon with cornstarch until evenly coated. Heat oil in a skillet over medium heat and cook for 6–8 minutes, flipping every 1–2 minutes, until crispy.
To cook in an air fryer: Place in a single layer and cook at 380°F for 7–8 minutes, flipping halfway.
Make the bang bang sauce.
Whisk together mayonnaise, sweet chili sauce, sriracha, soy sauce, and lime juice. Toss half with the salmon and save the rest for drizzling.
Pro Tip: If you’ve got some picky eaters, start with less sriracha, then add more to individual portions.
Assemble the salmon bowls.
Divide rice among 4 bowls, then top with salmon, carrots, edamame, avocado, and cucumber. Drizzle with the remaining sauce and garnish as desired.
Store for later: Keep any extra ingredients separate when refrigerating so you can reheat the rice and the salmon. (Tip: heat salmon back up in a skillet so it gets its’ crispiness back!)
What to serve with these bowls?
Wondering what to serve with your Bang Bang Salmon Rice Bowl? While it’s already a flavor-packed meal on its own, you can round it out with fresh veggies, a crunchy slaw, or a light side to balance the richness. Here are some delicious ideas!
Light & Fresh Sides:
- Asian Cucumber Salad – Cool, crisp, and lightly tangy to balance the richness.
- Cauliflower rice – A low-carb option to avoid rice.
- Steamed Edamame – Simply salted or tossed with chili flakes for extra flavor.
Crunchy & Savory Additions:
- Apple Cider Slaw – A crunchy, slightly sweet slaw to add texture.
- Sauteed Green Beans – Quick, garlicky, and delicious.
- Air Fryer Brussels Sprouts – Crispy with a drizzle of sriracha mayo.
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Bang Bang Salmon Bowls Recipe
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Ingredients
For the Coconut Milk Rice
- 1 (15-ounce) can full-fat coconut milk
- 1 cup basmati rice rinsed and drained
- ½ teaspoon salt
For the Crispy Salmon
- 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
For the 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
For the Bowls
- 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
- For the Coconut Milk 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 rice and salt, stir, and 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.1 (15-ounce) can full-fat coconut milk, 1 cup basmati rice, ½ teaspoon salt
- For the Crispy Salmon: Whisk together 2 tablespoons of the avocado oil, soy sauce, lime juice, garlic, ginger, and salt in a large bowl. Add the salmon cubes and toss to coat. Let marinate for at least 15 minutes, but no longer than 30 minutes.1 pound salmon, 2 tablespoons soy sauce or tamari, 1 tablespoon lime juice, 2 garlic cloves, 1 teaspoon finely minced fresh ginger, ¼ teaspoon salt
- Remove the salmon from the marinade, letting any excess drip off. Place half of the salmon in a large bowl, sprinkle with half of the cornstarch, then add the remaining salmon and cornstarch. Toss until evenly coated. If the cornstarch appears clumpy, mix in a little more marinade, 1 teaspoon at a time, until the coating looks smooth and glossy.¼ cup cornstarch
- Heat the remaining 1 tablespoon of 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, until golden and crispy. Meanwhile, line a large plate with a paper towel. Transfer the cooked salmon to the prepared plate to drain. Once drained, add the salmon to a large bowl.
- For the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, soy sauce, and lime juice. Add half of the sauce to the salmon and toss until evenly coated. Set aside the remaining sauce for serving.½ cup mayonnaise, ¼ cup Frank's RedHot Sweet Chili Sauce, 2-3 teaspoons sriracha
- To Assemble: Divide the rice among 4 bowls, then top each with ¼ of the salmon. Add the carrots, edamame, avocado, and cucumber, then drizzle with the reserved Bang Bang Sauce. Serve with cilantro, Thai basil, and green onions, if desired.1 cup shredded carrots, 1 cup shelled edamame, 1 large avocado, 1 cup sliced cucumber, Finely chopped fresh cilantro, Chopped green onions
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Notes
- Crispy Salmon Tip: Make sure the salmon cubes are evenly coated with cornstarch and cooked in a single layer for maximum crispiness. Also, cutting 1-inch cubes, and not smaller than this, prevents them from falling apart when cooking.
- Spice Level: Adjust the sriracha in the Bang Bang Sauce to your heat preference. Use 2 teaspoons for a milder sauce, or 3 teaspoons for extra kick.
- To Cook in the Air Fryer: Preheat an air fryer to 380°F for at least 3 minutes. Add half of the salmon in a single layer and cook for 7-8 minutes, flipping halfway through, until the salmon is golden, crispy, and flakes easily with a fork.
- Storage: Store leftover salmon, rice, and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon in a skillet to maintain crispiness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Salmon Recipes
Love salmon? Same here! If you’re looking for more delicious ways to enjoy this versatile fish, I’ve got you covered with these must-try salmon recipes.
Delish!
Yay! So happy to hear you enjoyed the recipe, Jam! Thanks so much for taking the time to leave a comment and rating!