If you are craving a meal that feels like a celebration of vibrant flavors, satisfying textures, and simple freshness, then the Bang Bang Salmon Rice Bowls Recipe is about to become your new favorite go-to dish. This bowl brings together tender, oven-baked salmon seasoned just right and nestled atop fluffy jasmine rice, all crowned with crisp vegetables and a zingy, spicy mayo sauce. The combination is restless in its harmony, delivering a satisfying bite that’s both wholesome and exciting every time you eat it.
Ingredients You’ll Need
With this Bang Bang Salmon Rice Bowls Recipe, the beauty lies in the simplicity and vibrancy of your ingredients. Each element plays a vital role—from the richness of the salmon to the crunchy freshness of the veggies and the bold punch of the sauces—making it as delicious as it is colorful.
- 1 pound salmon fillets: Choose fresh, firm salmon for the best texture and flavor.
- 1 tablespoon olive oil: Helps to keep the salmon moist and adds a subtle richness.
- 1 teaspoon salt: Essential to bring out the natural flavors of the salmon.
- 1/2 teaspoon black pepper: Adds a mild, pleasant heat and depth.
- 1 tablespoon soy sauce: Provides a savory umami boost to the sauce mixture.
- 1 tablespoon honey: Balances the soy’s saltiness with a touch of sweetness.
- 1 tablespoon rice vinegar: Introduces brightness and a gentle tang to the sauce.
- 1/2 teaspoon garlic powder: Adds a subtle savory aroma without overpowering.
- 1/4 teaspoon crushed red pepper flakes: Delivers the signature bang with a little kick of heat.
- 1 cup cooked jasmine rice: The fragrant, fluffy foundation of this bowl.
- 1/2 cucumber, sliced: Crisp and refreshing for contrast in every forkful.
- 1/4 cup shredded carrots: Adds sweetness and a satisfying crunch.
- 1/4 cup chopped green onions: Brings a mild oniony sharpness and color.
- 1 tablespoon sesame seeds: Toasted or raw, they lend a nutty crunch and visual appeal.
- 1/4 cup mayonnaise: Forms the creamy base of the spicy sriracha drizzle.
- 2 tablespoons sriracha sauce: Provides heat and vibrancy to finish off the bowl.
How to Make Bang Bang Salmon Rice Bowls Recipe
Step 1: Prepare and Bake the Salmon
Start by preheating your oven to 400°F (200°C), which ensures a perfectly cooked salmon that’s flaky and tender. Placing the salmon fillets on parchment paper or aluminum foil helps with easy cleanup and prevents sticking. Drizzling olive oil over the fillets keeps them moist and adds a silky richness, while seasoning with salt and black pepper highlights the natural flavor. Bake the salmon for 12 to 15 minutes; the ideal moment is when it flakes easily with a fork, signaling it’s perfectly cooked but still moist.
Step 2: Whisk Together the Soy Sauce Mixture
While the salmon is baking, mix up the savory-sweet sauce that makes this dish magical. Combining soy sauce, honey, rice vinegar, garlic powder, and crushed red pepper flakes brings a complex flavor profile that’s tangy, sweet, and just spicy enough. Whisking these together until smooth and setting it aside allows the flavors to meld while you finish prepping the other elements.
Step 3: Mix the Spicy Mayo
In a separate small bowl, blend mayonnaise and sriracha sauce until fully integrated to create the creamy, spicy drizzle that will top your bowl. This component adds a luscious, fiery contrast to the mild salmon and fresh vegetables, making every bite exciting and balanced.
Step 4: Assemble the Rice Bowls
Once the salmon comes out of the oven and has cooled slightly, flake it into bite-sized pieces with a fork. Then, layer cooked jasmine rice as the base in your bowl, topping it generously with the flaked salmon. Brighten the dish by arranging the cucumber slices, shredded carrots, and chopped green onions around the salmon, offering bursts of color and varied textures.
Step 5: Finish with Sauces and Sesame Seeds
Drizzle the soy sauce mixture evenly over the bowl, infusing each bite with its perfectly balanced taste. Next, spoon the spicy mayo atop everything for a creamy spice kick. Finally, sprinkle sesame seeds on top for a delightful crunch and a touch of nuttiness to complete your Bang Bang Salmon Rice Bowls Recipe.
How to Serve Bang Bang Salmon Rice Bowls Recipe
Garnishes
Fresh garnishes elevate your Bang Bang Salmon Rice Bowls Recipe and add that extra pop of freshness. Consider adding thinly sliced radishes, fresh cilantro, or a squeeze of lime juice for brightness. A sprinkle of chopped toasted peanuts can also bring a delightful crunch and complexity.
Side Dishes
This rice bowl stands beautifully on its own, but if you want to round out your meal, simple sides like steamed edamame, miso soup, or a crisp seaweed salad are excellent companions. They add complementary textures and subtle flavors without overpowering the main star.
Creative Ways to Present
Presentation makes the meal feel extra special. Try serving the Bang Bang Salmon Rice Bowls Recipe in clear glass bowls to show off all the colorful layers. Alternatively, use large lettuce leaves as a wrap for a low-carb twist. Garnish with edible flowers or sprinkle extra chili flakes for a vibrant finish that wows guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store each component separately in airtight containers to maintain freshness—keep the salmon, rice, and sauces apart. This prevents the rice from becoming soggy and ensures the salmon stays tasty and flaky.
Freezing
For best quality, it’s not recommended to freeze this Bang Bang Salmon Rice Bowls Recipe assembled, as the fresh veggies and sauces don’t freeze well. However, you can freeze cooked salmon fillets on their own, then thaw and reheat gently when ready to assemble a fresh bowl.
Reheating
When reheating, warm the salmon and rice gently in the oven or microwave until just heated through. Avoid overheating to maintain the salmon’s delicate texture. Add fresh vegetables and sauces only after reheating for the best experience.
FAQs
Can I use other types of fish in this recipe?
Absolutely! While salmon is ideal for its rich flavor and texture, you can swap in cod, trout, or even cooked shrimp to create a new variation of the Bang Bang Salmon Rice Bowls Recipe.
Is this recipe spicy?
Yes, the bang bang sauce brings a moderate level of heat, thanks to the sriracha and red pepper flakes, but it’s balanced with creamy mayo and sweet honey, so it’s never overwhelming.
Can I make this recipe vegetarian or vegan?
To adapt it for vegetarian or vegan diets, substitute the salmon with grilled tofu or tempeh and use vegan mayonnaise. Also, ensure your soy sauce and other condiments are vegan-friendly.
What type of rice works best?
Jasmine rice is perfect because of its fragrant aroma and fluffy texture, but you can definitely use basmati, brown rice, or even quinoa for a different twist in your Bang Bang Salmon Rice Bowls Recipe.
How long does this dish take to prepare?
From start to finish, this recipe takes about 25 minutes—10 minutes prep and 15 minutes cooking time—making it an ideal weeknight dinner that’s quick but feels special.
Final Thoughts
There’s nothing quite like a home-cooked meal that tastes like a restaurant favorite. The Bang Bang Salmon Rice Bowls Recipe brings together the best of simple, wholesome ingredients with bold, exciting flavors. I encourage you to dive in and make this vibrant bowl at home—it’s sure to brighten your dinner table and become a beloved staple in your kitchen.
Print
Bang Bang Salmon Rice Bowls Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 15m
- Total Time: 0h 25m
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American with Asian Influences
Description
This Bang Bang Salmon Rice Bowl recipe features tender, oven-baked salmon served over fragrant jasmine rice with fresh vegetables and a spicy, creamy sriracha mayo sauce. Balanced with a sweet and tangy soy-honey dressing and topped with sesame seeds, this dish offers an exciting blend of flavors and textures perfect for a quick and satisfying meal.
Ingredients
Salmon and Seasoning
- 1 pound salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Soy-Honey Sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
Rice and Vegetables
- 1 cup cooked jasmine rice
- 1/2 cucumber, sliced
- 1/4 cup shredded carrots
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds
Sriracha Mayo Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the salmon.
- Prepare Salmon: Place the salmon fillets on a baking sheet lined with parchment paper or aluminum foil for easy cleanup.
- Season Salmon: Drizzle olive oil evenly over the salmon fillets, then sprinkle salt and black pepper ensuring each fillet is well seasoned.
- Bake Salmon: Bake the salmon in the oven for 12 to 15 minutes until it flakes easily with a fork, indicating it’s fully cooked.
- Make Soy-Honey Sauce: While salmon bakes, whisk together soy sauce, honey, rice vinegar, garlic powder, and crushed red pepper flakes in a small bowl. Set aside.
- Prepare Sriracha Mayo: In another small bowl, mix mayonnaise and sriracha sauce until smooth and combined.
- Cool & Flake Salmon: Remove salmon from oven and let it cool slightly, then use a fork to flake into bite-sized pieces.
- Assemble Bowls: In a large bowl, layer cooked jasmine rice as the base, top with flaked salmon, then arrange cucumber slices, shredded carrots, and chopped green onions around the salmon.
- Add Toppings: Sprinkle sesame seeds over the assembled bowl for crunch and nutty flavor.
- Dress & Serve: Drizzle the soy-honey sauce evenly over the bowl, spoon sriracha mayo on top, and serve immediately to enjoy the vibrant flavors and textures.
Notes
- You can substitute jasmine rice with brown rice or cauliflower rice for a different variation.
- Adjust the amount of sriracha in the mayo sauce to control spiciness.
- For an extra crunch, add chopped nuts like cashews or almonds.
- Leftover salmon can be chilled and used for lunch the next day.
- Make sure not to overcook salmon to keep it moist and tender.
