Bang Bang Salmon Bowls

It was during a late spring evening, with the windows open and a soft breeze dancing through the kitchen, that I first made Bang Bang Salmon Bowls for dinner. The kind of evening where you’re craving something fresh but bold, comforting yet exciting. These bowls delivered everything I wanted and more. Ever since that day, they’ve become a go-to meal in our household, the kind of dish that friends request when they come over, and family members ask for by name.

Bang Bang Salmon Bowls take inspiration from the beloved restaurant-style Bang Bang Shrimp—a dish known for its creamy, spicy, and slightly sweet sauce. But this version is reimagined with hearty, flaky salmon that soaks up flavor like a dream. Layered over a bed of jasmine rice and topped with crisp vegetables and creamy avocado, it’s both a celebration of flavor and a weeknight wonder. Whether you’re meal-prepping or making dinner on the fly, this dish wraps bold flavors and healthy ingredients into one beautiful bowl.

Why You’ll Love This Recipe

• Full of Texture and Flavor: Crunchy veggies, buttery salmon, and that irresistible creamy sauce.
• Simple but Impressive: Easy to make, yet looks and tastes like something from a modern bistro.
• Naturally Nutritious: Packed with omega-3s, fresh produce, and whole grains.
• Customizable for Any Diet: Easily made gluten-free, dairy-free, or low-carb.

INGREDIENTS YOU’LL NEED:

For the Bang Bang Sauce:

• 1/3 cup mayonnaise or plain Greek yogurt
• 3 tablespoons sweet chili sauce
• 1 teaspoon sriracha (or more for extra heat)

For the Salmon:

• 1 lb skinless salmon fillets, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste

For the Bowls:

• 2 cups cooked jasmine or brown rice
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 cup thinly sliced cucumbers
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1 tablespoon sesame seeds (optional)

HOW TO MAKE BANG BANG SALMON BOWLS:

Step-by-Step Instructions

1. Make the Bang Bang Sauce
In a small bowl, stir together the mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and adjust spice as needed. This sauce can be made ahead and kept in the fridge for up to 3 days—if it lasts that long.

2. Season the Salmon
In a mixing bowl, toss your salmon pieces with olive oil, paprika, garlic powder, salt, and pepper. This seasoning creates a smoky crust that pairs beautifully with the sauce.

3. Cook the Salmon
Heat a nonstick skillet over medium-high heat. Add the salmon and sear for about 2–3 minutes per side until cooked through and slightly crispy on the edges. The aroma at this stage is incredible—smoky, savory, and mouthwatering.

4. Prepare the Bowl Base
While the salmon is cooking, warm your rice (or cook fresh if you prefer). Divide it evenly between bowls and begin layering with the colorful veggies: shredded cabbage, carrots, cucumber, and creamy slices of avocado.

5. Assemble and Finish
Top each bowl with the seared salmon. Drizzle generously with your Bang Bang sauce. Sprinkle cilantro and sesame seeds for the final touch. Grab a fork and dig in while it’s still warm!

HELPFUL TIPS:

• Switch it up with quinoa or cauliflower rice if you’re cutting carbs.
• Add crunch with crushed peanuts, crispy onions, or even toasted seaweed snacks.
• Make it spicy by adding extra sriracha or a dash of chili oil to the sauce.
• Kid-friendly tip: Tone down the sriracha for a milder version the whole family will enjoy.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Pan-seared
• Cuisine: Asian-Inspired Fusion
• Diet: Pescatarian

NOTES:

• If using frozen salmon, make sure it’s fully thawed and patted dry before cooking.
• This is a great recipe for leftover salmon, too—just reheat gently and add to your bowl.
• Feel free to substitute with grilled or air-fried salmon for a different texture.

NUTRITIONAL INFORMATION (per serving):

• Calories: 495
• Protein: 30g
• Carbs: 36g
• Fat: 24g
• Fiber: 6g
• Sugar: 7g

FREQUENTLY ASKED QUESTIONS:

Q: Can I make Bang Bang Salmon Bowls ahead of time?
Yes! You can prep all components ahead and store them separately. Assemble just before eating for best texture.

Q: What if I don’t like spicy food?
Just reduce the amount of sriracha or skip it entirely. The sweet chili sauce still adds great flavor.

Q: Can I use a different protein?
Absolutely. Try it with grilled shrimp, beef sausage slices, or even tofu for a plant-based option.

STORAGE INSTRUCTIONS:

• Refrigerator: Store salmon, veggies, and rice in separate airtight containers for up to 3 days.
• Reheat: Microwave rice and salmon gently before assembling fresh bowls.
• Freezer: Cooked salmon can be frozen for up to 2 months. Thaw overnight before using.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Butter Cauliflower
• Honey Sriracha Salmon Bowls
• A Nourishing Ritual: The Story Behind the Keto Avocado and Smoked Salmon Breakfast Bowl

CONCLUSION:

Bang Bang Salmon Bowls are the kind of meal that feels like a treat, but comes together faster than takeout. They’re bold, colorful, full of texture, and endlessly adaptable. Whether you’re making dinner for two or prepping lunches for the week, this is a recipe that delivers satisfaction with every bite.

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