Bang Bang Salmon Bowls (12 Minutes)

Tuesday night in my small apartment kitchen, I often look for something that feels a bit special without requiring too much effort. These bang bang salmon bowls fit that perfectly. They come together quickly, offer a nice balance of flavors and textures, and it’s easy enough to adjust for what you have on hand. The crispy salmon, coated in that creamy, spicy sauce, pairs well with fresh vegetables and rice.

It’s a meal that feels both comforting and fresh. You can customize the spice level in the sauce, add different greens, or swap out the type of rice. One thing I’ve learned, though, is to be generous with the olive oil when tossing the salmon and lining the baking sheet. Sometimes, if it’s not oiled enough, the salmon can stick to the parchment paper, making the cleanup a bit more involved.

Proteins

You’ll need one pound of skinless salmon, cut into roughly one-inch cubes. A little olive oil, salt, and black pepper will season it before baking.

Sauce components

For the bang bang sauce, gather mayonnaise, sweet chili sauce, sriracha for heat, and rice vinegar to balance the flavors.

Bowl foundations

The base of these bowls includes cooked white rice, shredded red cabbage, and shredded carrots. These add texture and freshness.

Garnish and serving

Finish the bowls with chopped green onions and sesame seeds. Lime wedges on the side offer a bright, acidic counterpoint to the richness.

Instructions

Prepare the salmon

First, preheat your oven to 400°F. Line a baking sheet with parchment paper. Cut your salmon into one-inch cubes, then toss them in a medium bowl with the olive oil, salt, and black pepper until each piece is lightly coated.

Bake the fish

Spread the seasoned salmon cubes in a single layer on the prepared baking sheet. Bake for 10 to 12 minutes. The salmon should be cooked through and have a slight browning on the edges. Keep an eye on it to prevent overcooking.

Make the sauce

While the salmon is baking, prepare the bang bang sauce. In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha, and rice vinegar. Whisk these ingredients together until the mixture is smooth and uniform.

Assemble the bowls

Once the salmon is out of the oven, transfer it to a clean bowl. Gently toss the warm salmon with the prepared bang bang sauce until each piece is fully coated. Divide your cooked white rice between two serving bowls, then top with the shredded red cabbage, shredded carrots, and the sauced salmon bites. Finish with a sprinkle of chopped green onions and sesame seeds, serving immediately with a lime wedge on the side.

Notes From My Kitchen

I like keeping the vegetables for these bowls raw and crisp. Nonna Rosa always said that even in dishes not from Sicily, using the freshest produce makes all the difference. She would have approved of the crisp cabbage and carrots here.

When I’m making this for just myself, I often prep extra rice and chop the vegetables ahead of time. This makes assembling the next day’s lunch very quick. The salmon is best fresh, but if you have leftovers, a quick reheat in a skillet can bring back some texture, though it won’t be quite as crispy as straight from the oven.

Sometimes I’ll add a handful of chopped cucumber for even more crunch, or a few slices of avocado if I have one ripe. The lime wedge is essential, cutting through the richness of the sauce nicely.

Variations

If you prefer a different protein, chicken breast or firm tofu can be cubed and prepared in a similar way to the salmon. For those who enjoy more greens, a base of mixed spring greens or even some quickly sautéed spinach works well instead of or in addition to the rice. To adjust the spice level, simply increase or decrease the amount of sriracha in the bang bang sauce. A touch of honey can also be added to the sauce for a sweeter profile. You can also swap out the white rice for brown rice or quinoa for a different texture and nutritional profile, which I sometimes do when I have those grains already cooked and ready to go.

Storage

Leftovers from these bang bang salmon bites bowls can be stored in an airtight container in the refrigerator for up to two days. Keep the salmon and sauce separate from the rice and vegetables if you plan to reheat the salmon, as it tends to get a bit soft when stored with moisture. When reheating, a quick sauté in a pan is better than the microwave for the salmon to help it regain some texture. For meal prepping, store components separately and assemble just before serving.

FAQ

Can I make these bowls less spicy? Yes, reduce the sriracha or omit it entirely from the bang bang sauce. Sweet chili sauce provides a mild heat on its own. For alternative cooking, you can pan-sear the salmon cubes in a skillet with a little olive oil until cooked through and slightly browned. This method works well on my GE electric range.

What if I don’t have rice vinegar? You can substitute with apple cider vinegar or even a squeeze of fresh lime juice in the sauce for a similar bright acidity. Ensure you taste and adjust as needed.

Nutritional Information

The nutritional values provided are estimates based on the ingredients listed and will vary depending on specific brands and portion sizes. For instance, the sodium content can shift based on the type of broth used or if you add extra salt. Using a FoodSaver vacuum sealer for storage won’t change the initial nutritional content, but it can help maintain freshness if you’re tracking intake over several days. For more recipe ideas, check out our Pinterest page.

Bang Bang Salmon Bowls (12 Minutes)

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• Author: Melissa
• Total Time: 27 minutes
• Yield: 2 servings

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Description

This recipe features crispy salmon bites coated in a creamy, spicy sauce, served over rice with fresh vegetables.

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Ingredients

• 1 lb salmon, skin removed, cut into 1-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tbsp sriracha (or more to taste)
• 1 tsp rice vinegar
• 1 cup cooked white rice
• 1/2 cup shredded red cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds for garnish
• Lime wedges for serving

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, toss the salmon cubes with olive oil, salt, and black pepper.
3. Spread the salmon in a single layer on the prepared baking sheet. Bake for 10-12 minutes, or until cooked through and lightly browned.
4. While the salmon bakes, prepare the bang bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth.
5. Once the salmon is cooked, transfer it to a clean bowl and gently toss with the bang bang sauce until all pieces are coated.
6. Assemble the bowls: Divide the cooked rice among two serving bowls. Top with red cabbage, carrots, and the bang bang salmon bites.
7. Garnish with chopped green onions and sesame seeds. Serve immediately with lime wedges.

Notes

• Adjust the amount of sriracha to your preferred spice level.
• For extra crispiness, broil the salmon for the last 1-2 minutes, watching carefully to prevent burning.
• Other vegetables like cucumber, edamame, or avocado can be added to the bowls.
• Cooked quinoa or brown rice can be used instead of white rice.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Asian Fusion