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
Scale
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.
