Bang Bang Salmon Rice Bowls
Crispy baked salmon bites tossed in a sweet and spicy bang bang sauce, served over fluffy rice with crunchy veggies for an easy weeknight dinner that beats takeout.
Why You Will Make This Bang Bang Salmon Bowl on Repeat
If you are searching for one of the best salmon recipes for dinner, this is the one to bookmark. Crispy, golden cubes of salmon get tossed in a creamy, sweet, and spicy bang bang sauce, then piled onto warm rice with crunchy fresh vegetables. It is everything you love about a bang bang shrimp dish, but built around salmon for a richer, more filling bowl that still comes together in under 35 minutes.
This recipe has quickly become one of my go-to cheap fish meals, since one pound and a half of salmon stretches comfortably across four hearty bowls. It is also endlessly adaptable, so once you have the formula down, you will find yourself making your own version of these bang bang bowls anytime you need a fast, satisfying dinner.
Before we get cooking, the right tools and a couple of key ingredients really do make this dish shine. A rimmed baking sheet helps the salmon crisp evenly instead of steaming, and a good non-stick parchment paper keeps cleanup painless. As for ingredients, a quality Thai sweet chili sauce and a real sriracha (not a generic hot sauce) are what give the bang bang sauce its signature balance of sweet and heat.
What Makes This a Crispy Salmon Bowl Recipe Worth Repeating
The secret to a truly crispy salmon bowl recipe is the cornstarch coating. Tossing the salmon cubes in cornstarch before baking creates a light, crackly crust in the oven, no deep frying required. It is the same trick used for crispy baked tofu or popcorn chicken, and it works beautifully on salmon because the fish stays moist and tender on the inside while the outside turns golden and crisp.
Chef's Tip: Pat your salmon completely dry before tossing it in cornstarch. Any extra moisture will turn the coating gummy instead of crisp, so a couple of minutes with paper towels makes a real difference.
This method also makes this one of the easiest salmon meal ideas healthy eaters can feel good about, since baking instead of frying keeps the dish light without sacrificing texture or flavor.
Building the Ultimate Salmon Bowl Easy Enough for Weeknights
Once your salmon is in the oven, the rest of this bowl comes together almost entirely from pantry staples. Cooked rice forms the base, and from there it is all about contrast and crunch:
- Julienned carrots for sweetness and color
- Thinly sliced cucumber for a cool, refreshing bite
- Shredded purple cabbage for crunch and a gorgeous pop of color
- Green onions and sesame seeds to finish things off
The bang bang sauce itself is just four ingredients whisked together in a bowl: mayonnaise, sweet chili sauce, sriracha, and a touch of honey. It comes together in under five minutes while the salmon bakes, so there is genuinely no downtime in this recipe.
Ready to make it? Here is the full step-by-step recipe:
Bang Bang Salmon Rice Bowls
Crispy baked salmon bites tossed in a sweet and spicy bang bang sauce, served over fluffy rice with crunchy veggies for an easy weeknight dinner that beats takeout.
Ingredients
- 1 1/2 lb salmon fillets, skin removed, cut into bite-sized cubes
- 3/8 cup cornstarch, for coating
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly cracked
- 2 tbsp olive oil, or avocado oil, for baking
- 1/2 cup mayonnaise, for the bang bang sauce
- 3/8 cup Thai sweet chili sauce
- 1 tbsp sriracha, more or less to taste
- 1 tsp honey
- 3 cups cooked white rice, jasmine or short grain, warm
- 1 carrot, julienned or shredded
- 1 cucumber, thinly sliced
- 1 cup purple cabbage, shredded
- 2 green onions, thinly sliced
- 1 tsp sesame seeds, for garnish, toasted if possible
Instruction
Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
Pat the salmon cubes dry with a paper towel, then toss them in a bowl with cornstarch, salt, and black pepper until evenly coated.
Arrange the salmon in a single layer on the baking sheet, drizzle with olive oil, and toss gently to coat each piece.
Bake for 10 to 12 minutes, flipping halfway through, until the salmon is crispy on the outside and just cooked through.
While the salmon bakes, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl to make the bang bang sauce.
Toss the warm baked salmon in about half of the bang bang sauce, reserving the rest for drizzling.
Divide the warm rice between four bowls and top each with the saucy salmon, carrot, cucumber, and cabbage.
Drizzle the remaining bang bang sauce over each bowl and finish with sliced green onions and a sprinkle of sesame seeds.
Serve immediately while the salmon is hot and crispy.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Sharp knife for slicing vegetables
Notes
Serving, Storing, and Mixing It Up
This bowl is fantastic served straight away while the salmon is still warm and crispy, but it also holds up nicely as meal prep if you keep the components separate. Store the rice, salmon, sauce, and vegetables in their own containers, then assemble fresh bowls throughout the week for one of the best salmon meal ideas healthy eaters can prep ahead.
Looking for a fun twist? Try a shrimp and salmon bowl by using half a pound of each, which is a great way to stretch the recipe further or please a crowd with mixed seafood preferences. You can also turn this into a lighter lunch by swapping the rice for shredded lettuce, transforming it into one of the best salads with salmon you will ever make.
Chef's Tip: If you like your bang bang sauce extra spicy, add a splash more sriracha directly into the sauce rather than drizzling plain hot sauce on top. It blends the heat evenly through every bite instead of hitting you all at once.
However you serve it, this dish proves that restaurant-quality flavor does not require a long ingredient list or hours in the kitchen. Just crispy salmon, a punchy sauce, and whatever fresh vegetables you have on hand.
