Bang Bang Salmon Bowl

Bang bang salmon and rice bowl with veggies with chopsticks.

This fantastic bang bang salmon bowl is the best dinner! The salmon is baked with a delicious, tangy sauce and paired with rice and vegetables for a balanced meal.

5 from 1 vote

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Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: servings

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.

Video

Notes

Storage - save leftovers for up to 3 days in an airtight container in the refrigerator.

Alternate Cooking Method - you can air fry the salmon at 375 F for 7 to 10 minutes.

Make Ahead - Bang bang sauce can be made up to a week in advance and stored in the refrigerator.

Nutrition