You are going to love this bang bang salmon bowl with rice, cucumbers, avocado, and edamame. It's an absolutely delicious way to make salmon that will be a hit with the whole family.
You'll toss about half the bang bang sauce with the salmon to bake it and reserve the rest for topping the bowl for maximum flavor!
If you love salmon bowls, try my Teriyaki Salmon Bowl, Crispy Salmon Bowls, or Easy Salmon and Rice Bowl.
Bang Bang Salmon Features
- Bang bang sauce (what a crazy name, right?) is a mix of mayo, sweet chili sauce, lime juice and sriracha - it's a deliciously potent combination of flavors that pairs so well with salmon.
- Paired with rice and plenty of fresh veggies, this bowl is a well balanced meal that provides fiber, protein, and carbs.
Ingredients
- For the Salmon - Toss the salmon chunks with a combination of garlic powder, paprika, salt and pepper for some extra seasoning.
- For the Sauce - the creamy sauce is a combination of kewpie mayo (or regular mayonnaise), sweet Thai chili sauce, sriracha, and fresh lime juice. Even though it has sriracha it's really not a spicy sauce!
- To Serve - I like to serve the salmon alongside jasmine rice (basmati rice or riced cauliflower work as well), avocado, cucumber, edamame, and green onions. Top with sesame seeds (use black and white if you have them) and an optional sprinkle of furikake seasoning.
See the recipe card for quantities.
Salmon Bowl FAQs
When salmon is done it will easily flake apart and no longer be translucent. You can use an instant read thermometer to test it - it should be 145 degrees F at the thickest part.
Yes, swap in or out any of the veggies for shredded cabbage, sliced radishes, steamed broccoli, or pickled ginger.
Nope! Even though it has a little sriracha, it's mellowed out by all the mayo. I serve this to my toddler and he loves it!
If you try this recipe, leave a comment and a star rating below!
Bang Bang Salmon Bowl
Ingredients
Salmon Ingredients
- 1 pound salmon fillets cut into 1-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Sauce Ingredients
- ½ cup kewpie mayo or regular mayonnaise
- ⅓ cup sweet chili sauce
- 2 tablespoons sriracha
- 1 tablespoon lime juice
Bowl Ingredients
- 2 cups cooked rice
- ½ cucumber sliced into half moons
- 1 avocado diced
- 1 cup shelled edamame
- 3 green onions sliced
- 1 teaspoon sesame seeds
- 1 teaspoon furikake seasoning optional
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, toss the salmon cubes with garlic powder, paprika, salt, and pepper.
- In another bowl, combine the mayonnaise, chili sauce, sriracha, and lime juice. Stir till fully combined.
- Add about ½ cup of the mayonnaise chili sauce to the salmon bowl and toss to combine. Reserve the remaining sauce to top the salmon after cooking.
- Bake the salmon chunks in a single layer on a parchment lined sheet pan for 7 minutes. Remove from the oven and flip each chunk over and bake for another 7 minutes.
- Divide the rice, cooked salmon, cucumber, avocado, and edamame between four bowls. Sprinkle the bowls with greens onions along with sesame seeds and optional furikake. Drizzle the remaining sauce over the bowls.
Paul says
We love salmon and are always looking for new recipes. This one comes together easily and quickly and it’s delicious. Try it.