Bang Bang Salmon

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These Bang Bang Salmon bowls are filled with flavorful salmon tossed in a homemade bang bang sauce, served over a bed of fluffy rice and crunchy fresh veggies.

Prep Time15

Cook Time15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 563kcal

Author: Danielle Lima

Ingredients

For the Salmon

1.5 lbs. salmon, cut into bite-sized pieces
1/2 Tbsp. soy sauce or coconut aminos
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. ground pepper
1 Tbsp. olive oil

Bang Bang Sauce

1/2 cup light mayonnaise 110g
4 Tbsp. sweet chili sauce 60g
1 Tbsp. sriracha sauce
1 Tbsp. fresh lemon juice 21g
1 Tbsp. honey

For the Bowls

2 cups cooked jasmine rice
1 cup edamame
1 cup carrots, shredded
1 cup cucumber, sliced
4 Tbsp. green onions, chopped
sesame seeds, for garnish

Instructions

Pat the cubed salmon dry and toss with soy sauce, garlic powder, paprika, salt, and pepper.
Heat a large skillet, add olive oil, pan-sear the salmon cubes over medium-high heat for 3–4 minutes per side until crispy and cooked through.
Meanwhile, in a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lemon juice and honey. Set aside.
Once the salmon cubes are cooked, toss the hot salmon bites in the bang bang sauce or drizzle a spoonful of bang bang sauce over the salmon.
In serving bowls, layer 1/2 cup cooked rice, then top with salmon, edamame, carrots, cucumber, and green onions.
Sprinkle with sesame seeds and extra sauce drizzle if needed. Serve immediately.

Notes

Nutritional information is for bowls with ½ cup cooked jasmine rice and salmon + sauce split between bowls.
Bang Bang sauce can be made up to 5 days in advance and stored in the fridge.
Swap light mayo with your favorite mayo, avocado mayo adds great sweet flavor.
Nutritional information is an estimate and will vary with substitutions.

Nutrition