The perfect combo of crunch, creaminess, and flavor in every bite.
Bang bang salmon bowls are full of fresh, sweet, and spicy flavors. If you’re looking for a quick, fresh, and absolutely delicious dinner that checks all the boxes — flavor, nutrition, and satisfaction — these Bang Bang Salmon bites Bowls are it! Think crispy glazed salmon bites, creamy avocado, fluffy steamed rice, a punchy cucumber salsa, and that heavenly bang bang sauce drizzled on top. It’s a full-on flavor explosion that comes together in under an hour.
This recipe is a lifesaver on busy weeknights, and honestly, even my kids devoured it without complaints (and that’s saying something). It’s already a regular in our house!
Why You’ll Love These Bang Bang Salmon Bowls:
Perfectly Balanced – You get a great mix of protein, healthy fats, carbs, and fiber.
Full of Texture – Soft rice, crunchy cucumbers, creamy avocado, crispy salmon… chef’s kiss.
Meal Prep Friendly – Make ahead, store it, and assemble fresh bowls all week long.
What’s Bang Bang Sauce, Anyway?
Bang bang sauce is creamy, a little sweet, a little spicy, and just the right amount of tangy. Traditionally, it’s made from mayo and sweet chili sauce — but you can jazz it up with sriracha, chili paste, or even a little vinegar. It’s SO versatile: use it as a dip, salad dressing, or a drizzle over your rice bowls like we’re doing here.
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Ingredients You’ll Need:
For the Salmon:
- Salmon fillets (fresh or frozen, skinless or skin-on — your call!)
- Low-sodium soy sauce (or tamari if you’re gluten-free)
- Sweet chili sauce
- Rice vinegar
- Garlic powder
- Sriracha for a spicy kick
- Avocado oil or any high-heat oil
- For the Cucumber Salsa:
- Persian or English cucumbers (crunchy and fresh)
- Shelled edamame (a great protein boost)
- Green onions + cilantro
- Lime juice
- Toasted sesame seeds (white or black)
- Bang Bang Sauce:
- Mayo (Avocado oil mayo is 👌)
- Greek yogurt (adds protein and lightens it up)
- Sweet chili sauce
- Sriracha (adjust to taste)
Extras:
Steamed rice (jasmine, sushi, brown — up to you)
Avocado (for creaminess)
Optional: sautéed or roasted broccoli
How To Make It:
- Prep the Cucumber Salsa:
Mix everything in a bowl and let it chill for at least 15 minutes — longer is better for flavor! - Cook the Rice:
Make it according to the package. One cup dry rice = about 3 cups cooked. Adjust for how many people you’re feeding. - Make the Bang Bang Sauce:
Stir everything together in a small bowl. Keep it in the fridge until you’re ready to use. - Cook the Broccoli (Optional):
Sauté it in a skillet with a bit of oil and water, or steam/roast — your choice. - Make the Crispy Salmon:
Mix together the glaze (soy sauce, chili sauce, vinegar, garlic powder, sriracha).
Cube the salmon fillet.
Heat oil in a skillet, then sear the salmon cubes skin-side down first for 2–3 minutes.
Flip and cook the other sides.
Pour in the sauce — let it bubble and reduce until the salmon is glazed and cooked through (about 4–5 minutes).
Tip: Salmon is done when it’s opaque and flakes easily with a fork, or reaches 145°F internally.
Assemble Your Bowls:
Layer it up:
Rice ➡️ Salmon ➡️ Cucumber salsa ➡️ Avocado ➡️ Drizzle with bang bang sauce ➡️ Garnish with sesame seeds and lime wedges.
Storage & Reheating Tips:
Store salmon and rice together or separately in airtight containers (up to 4 days).
Cucumber salsa and bang bang sauce should be stored separately.
Reheat salmon/rice in microwave for 45–60 seconds OR in a 275°F oven for 10 minutes (don’t overcook it!).
