Bang Bang Salmon Bowl
A quick, flavor-packed bowl with seared salmon, creamy spicy-sweet bang bang sauce, rice, avocado, and crisp vegetables. Ready in under 30 minutes.
Ingredients
Salmon
- 2 salmon fillets about 6 oz each
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- ½ tsp smoked paprika optional
Bang Bang Sauce
- ⅓ cup mayonnaise
- 2 tbsp sriracha adjust to taste
- 1 tbsp honey or maple syrup
- 1 tsp rice vinegar or lime juice
- 1 small garlic clove minced
- Pinch of salt
Bowls & Garnish
- 2 cups jasmine rice cooked or brown rice
- ½ avocado sliced
- ½ cup cucumber thinly sliced
- ¼ cup shredded carrot or pickled carrot
- 2 tbsp chopped scallions
- 2 tbsp chopped cilantro optional
- 1 tsp sesame seeds
- pickled red onion kimchi, or edamame, optional
Instructions
- Whisk together mayonnaise, sriracha, honey, rice vinegar, minced garlic, and a pinch of salt in a small bowl. Adjust sweetness and heat to taste. Refrigerate while you prepare the rest.
- Cook rice according to package instructions. Slice avocado and cucumber, shred or quick-pickle carrots, and chop scallions and cilantro.
- Pat salmon dry and season with salt, pepper, and smoked paprika. Heat a skillet over medium-high heat with olive oil. Sear salmon 3–4 minutes per side for medium doneness, adjusting time for thickness.
- Divide rice between bowls, top with salmon, avocado, cucumber, carrot, scallions, and cilantro. Drizzle with bang bang sauce and sprinkle sesame seeds. Serve immediately.
Notes
- Sauce keeps in the refrigerator for up to 5 days.
- For a lighter sauce, substitute half the mayonnaise with Greek yogurt.
- To bake salmon, cook at 425°F (220°C) for 8–12 minutes depending on thickness.
- Swap salmon for shrimp or chicken to change it up.
Nutrition
Calories: 540kcalCarbohydrates: 45gProtein: 32gFat: 26gSaturated Fat: 5gSodium: 620mgSugar: 8g
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