Introduction
Looking for a restaurant-quality dinner that's ready in under 30 minutes? These bang bang salmon bowls deliver crispy, tender salmon coated in a lusciously creamy, spicy sauce that's absolutely addictive. This spicy salmon bowl combines protein-rich fish with fresh vegetables and fluffy rice for a balanced, nutrient-dense meal that satisfies every craving.
The beauty of this rice bowl recipe lies in its versatility and simplicity. You'll love how the signature bang bang sauce transforms ordinary salmon into something extraordinary, with its perfect balance of sweet, spicy, and tangy flavors. Whether you're meal prepping for the week or need a quick weeknight dinner, these easy dinner bowls are about to become your new favorite go-to recipe.
Why You'll Love This Recipe
This bang bang salmon recipe checks all the boxes for modern healthy eating. The salmon provides omega-3 fatty acids and high-quality protein, while the colorful vegetables add fiber, vitamins, and satisfying crunch. Unlike takeout versions loaded with excess sugar and unhealthy oils, this homemade version uses clean ingredients you can feel good about.
The bang bang sauce is the real star here. It's incredibly flavorful without being overwhelmingly spicy, and you can easily adjust the heat level to your preference. The sauce clings beautifully to the crispy salmon pieces, creating that irresistible combination of textures that makes these salmon bowls so crave-worthy.
Best of all, this recipe is highly customizable. Swap the vegetables based on what's in season, use different grains instead of rice, or adjust the sauce ingredients to match your taste preferences. It's a flexible framework that works for various dietary needs and preferences.
Ingredients You'll Need
For the Salmon:
- 1.5 pounds fresh salmon fillets, skin removed and cut into 1-inch cubes
- 2 tablespoons avocado oil or olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon arrowroot starch or cornstarch (for crispiness)
For the Bang Bang Sauce:
- 1/2 cup plain Greek yogurt (or mayo for richer flavor)
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon raw honey or maple syrup
- 1 tablespoon fresh lime juice
- 1 teaspoon rice vinegar
- 1 clove garlic, minced
- Pinch of sea salt
For the Bowls:
- 3 cups cooked brown rice, white rice, or cauliflower rice
- 2 cups shredded purple cabbage
- 1 large cucumber, diced
- 1 cup shredded carrots
- 1 avocado, sliced
- 2 green onions, sliced
- Sesame seeds for garnish
- Fresh cilantro for garnish (optional)
Ingredient Notes and Substitutions
Salmon: Wild-caught salmon offers superior omega-3 content and flavor. Look for fresh, firm fillets with a bright color. If using frozen, thaw completely and pat very dry before cooking.
Greek Yogurt vs. Mayo: Greek yogurt creates a lighter, protein-rich sauce with tanginess, while mayo provides traditional richness. You can also use half of each for a balanced approach.
Sriracha: This provides the signature heat and flavor. For less spice, start with 1 tablespoon and add more to taste. Alternatively, use a milder hot sauce or even a pinch of cayenne pepper.
Rice Options: Brown rice adds fiber and nutrients, white rice is traditional and fluffy, while cauliflower rice keeps the dish low-carb and adds extra vegetables.
Arrowroot Starch: This helps create a crispy exterior on the salmon. Cornstarch works identically, or you can skip it for a softer texture.
Step-by-Step Instructions
Prepare the Bang Bang Sauce
Start by whisking together all sauce ingredients in a small bowl until completely smooth. The Greek yogurt, sriracha, honey, lime juice, rice vinegar, and minced garlic should blend into a creamy, pale orange sauce. Taste and adjust the sriracha level according to your heat preference. Set aside in the refrigerator while you prepare the salmon. The flavors will meld beautifully as it sits.
Prepare the Salmon
Pat the salmon cubes completely dry with paper towels. This step is crucial for achieving that coveted crispy exterior. In a medium bowl, toss the salmon pieces with garlic powder, sea salt, black pepper, and arrowroot starch until evenly coated. The light coating will create a beautiful golden crust when cooked.
Cook the Salmon
Heat the avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, add the salmon cubes in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes without moving them, allowing a golden crust to form on the bottom. Flip each piece and cook for another 2-3 minutes until the salmon is cooked through but still tender inside. The internal temperature should reach 145°F.
Remove the skillet from heat and immediately drizzle about half of the bang bang sauce over the hot salmon. Gently toss to coat each piece. The residual heat will warm the sauce and help it adhere to the salmon beautifully.
Assemble the Bowls
Divide the cooked rice among four bowls. Arrange the shredded cabbage, diced cucumber, shredded carrots, and avocado slices in sections around each bowl for a beautiful presentation. Place the bang bang salmon in the center of each bowl.
Drizzle the remaining sauce over the vegetables and salmon. Garnish generously with sliced green onions, sesame seeds, and fresh cilantro if using. Serve immediately while the salmon is still warm and crispy.
Serving Suggestions
These spicy salmon bowls are a complete meal on their own, but you can enhance the experience with a few thoughtful additions. Serve with a side of miso soup or a light Asian-inspired cucumber salad for a fuller meal. Crispy seaweed snacks make an excellent crunchy accompaniment that adds minerals and umami flavor.
For gatherings, set up a DIY bowl bar where guests can customize their own bowls with various toppings like edamame, pickled ginger, kimchi, or extra vegetables. This interactive approach makes weeknight dinners more fun and accommodates different taste preferences.
Pair these bowls with chilled green tea or sparkling water with fresh lime for a refreshing beverage that complements the spicy, creamy flavors without overwhelming them.
Variations and Customizations
Protein Swaps: While salmon is nutritionally superior, you can use this same method with cubed chicken breast, shrimp, or even crispy tofu for a plant-based version. Adjust cooking times accordingly.
Grain Alternatives: Quinoa, farro, or sushi rice all work beautifully in these bowls. For a low-carb option, cauliflower rice or shirataki rice keeps the meal light while maintaining the satisfying bowl format.
Vegetable Options: Swap in edamame, snap peas, bell peppers, radishes, or steamed broccoli based on what you have available. The key is maintaining a variety of colors and textures.
Sauce Variations: Add a teaspoon of sesame oil for nuttiness, use gochujang instead of sriracha for Korean-inspired heat, or blend in fresh ginger for extra zing.
Air Fryer Method: For an even crispier result, cook the seasoned salmon cubes in an air fryer at 400°F for 8-10 minutes, shaking halfway through. Toss with sauce after cooking.
Meal Prep and Storage Tips
These bang bang salmon bowls are excellent for meal prep with a few strategic adjustments. Cook the salmon and prepare all components separately, storing them in airtight containers in the refrigerator.
Storage Guidelines:
- Cooked salmon: 3-4 days in the refrigerator
- Bang bang sauce: 5-7 days in the refrigerator
- Cooked rice: 4-5 days in the refrigerator
- Chopped vegetables: 3-4 days in the refrigerator
- Avocado: Add fresh when serving to prevent browning
Meal Prep Strategy: Portion rice into four containers, add the vegetables (except avocado), and store the salmon separately. Pack the sauce in small containers. When ready to eat, reheat the rice and salmon separately, then assemble with fresh avocado and sauce.
Reheating: Warm the salmon gently in a skillet over medium heat for 2-3 minutes to restore some crispiness, or use an air fryer at 350°F for 3-4 minutes. Avoid microwaving if possible, as it can make the salmon rubbery.
Nutrition Highlights
This recipe delivers impressive nutritional benefits that support overall health and wellness. Salmon is one of the best sources of omega-3 fatty acids, which support heart health, brain function, and reduce inflammation. A single serving provides approximately 35-40 grams of high-quality protein, making these bowls exceptionally satisfying.
The colorful vegetables contribute fiber, vitamins A and C, and various antioxidants. Purple cabbage contains anthocyanins, powerful compounds that support cellular health. Avocado adds healthy monounsaturated fats and additional fiber.
By using Greek yogurt in the sauce instead of traditional mayonnaise, you boost the protein content while reducing overall calories and adding beneficial probiotics. The minimal added sugar keeps these bowls blood-sugar friendly while still delivering that signature sweet-spicy flavor balance.
Each bowl provides a balanced macronutrient profile with healthy fats, quality protein, and complex carbohydrates, making this an ideal post-workout meal or satisfying dinner that will keep you full for hours.
Tips for Success
Choose Quality Salmon: The flavor of your bowls depends heavily on salmon quality. Look for bright, firm flesh without any fishy odor. Wild-caught varieties offer superior flavor and nutrition.
Don't Skip the Drying Step: Moisture is the enemy of crispiness. Thoroughly pat the salmon dry before seasoning and coating with starch.
Control the Heat: Medium-high heat creates the perfect crust without overcooking the interior. If your salmon is cooking too quickly on the outside, reduce the heat slightly.
Taste and Adjust: The bang bang sauce should balance sweet, spicy, and tangy. Adjust the sriracha, honey, and lime juice to match your preferences before serving.
Prep Ahead: Chop all vegetables and make the sauce earlier in the day. This makes final assembly quick and stress-free during busy weeknight dinners.
Frequently Asked Questions
Can I use frozen salmon? Yes, but thaw it completely in the refrigerator overnight and pat it very dry before cooking. Excess moisture will prevent proper crisping.
How spicy is this recipe? With 2 tablespoons of sriracha, there's a moderate kick that most people find pleasant. Start with less if you're heat-sensitive, or increase for more intensity.
Is this recipe gluten-free? Yes, when using arrowroot starch instead of regular flour and ensuring your sriracha and other condiments are gluten-free.
Can I make this dairy-free? Absolutely. Use mayonnaise instead of Greek yogurt, or try a dairy-free yogurt alternative.
What if I don't have sriracha? Any hot sauce works, though the flavor will vary. Gochujang, sambal oelek, or even cayenne pepper mixed with a touch of ketchup can substitute.
Final Thoughts
These amazing bang bang salmon bowls prove that healthy eating doesn't mean sacrificing flavor or satisfaction. The combination of crispy, succulent salmon with creamy, spicy sauce and fresh, crunchy vegetables creates a restaurant-worthy meal you can make at home in less time than it takes to order delivery.
This rice bowl recipe offers endless opportunities for customization while maintaining its essential deliciousness. Whether you're cooking for one or feeding a family, these easy dinner bowls adapt beautifully to your needs. The make-ahead friendly components mean you can enjoy this nutritious meal even during your busiest weeks.
Give this bang bang salmon recipe a try tonight, and discover why these spicy salmon bowls are taking over dinner tables everywhere. Your taste buds and your body will thank you.
Bang Bang Salmon Bowls Recipe (Spicy Creamy Sauce)
Crispy salmon bowls tossed in a creamy bang bang sauce—fast, fun, and filling.
Ingredients
- 1 1/2 pounds salmon fillets, cut into 1-inch cubes
- 1/2 cup cornstarch
- 2 tablespoons olive oil
- 2 cups cooked white rice
- 1 cup shredded cabbage
- 1 cucumber, sliced
- 1 avocado, sliced
- 2 green onions, sliced
- Sesame seeds for garnish
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Instructions
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar to make the bang bang sauce. Set aside.
- Pat salmon cubes dry with paper towels and toss with cornstarch until evenly coated.
- Heat olive oil in a large skillet over medium-high heat.
- Add salmon cubes in a single layer and cook for 3-4 minutes per side until golden and crispy.
- Remove salmon from heat and toss with half of the bang bang sauce.
- Divide cooked rice among 4 bowls.
- Top each bowl with crispy salmon, shredded cabbage, cucumber slices, and avocado.
- Drizzle with remaining bang bang sauce.
- Garnish with green onions and sesame seeds before serving.
Equipment
- Small mixing bowl
- Whisk
- Large skillet
- Paper towels
- Serving bowls
Notes
- For extra crispy salmon, make sure the cubes are completely dry before coating with cornstarch.
- Adjust the amount of sriracha to control the spice level.
- You can substitute brown rice or cauliflower rice for white rice.
- Leftover bang bang sauce can be stored in the refrigerator for up to 5 days.
- Air fryer option: Cook coated salmon at 400 degrees F for 10-12 minutes, shaking halfway through.