Bang Bang Salmon Bowls Recipe

Original Post: https://www.evolvingtable.com/bang-bang-salmon-bowls/

Bang bang salmon bowls are on a wooden serving board with cilantro and limes around it.

5 from 2 votes

Bang Bang Salmon Bowls Recipe

Flaky salmon bites, crisp veggies, and a 2-ingredient coconut rice all get drizzled with a sweet and spicy sauce to make the best Bang Bang Salmon Bowls! Perfect for picky eaters who get to mix and match as they please, and they also make an amazing meal prep recipe for busy weeks.

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Main Course, main dish

Cuisine: Asian

Servings: bowls

Author: London Brazil

Equipment

Fish spatula

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

Get Recipe Ingredients

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

Video

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