Go Back

Creamy Bang Bang Salmon Rice Bowl

Seared salmon bites served over jasmine rice with cucumber, carrot, green onions, and a creamy sweet-spicy bang bang sauce. This Bang Bang Salmon bowl is quick, fresh, and perfect for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 32 minutes
Servings: 4
Course: Dinner
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

Salmon
  • 2 lb salmon cut into 1-inch chunks
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Kosher salt to taste
  • Black pepper to taste
  • 1 Tbsp olive oil
  • 4 green onions thinly sliced
For Serving
  • 1 cup sliced cucumbers
  • 1 large carrot finely grated
  • Cooked jasmine rice
Bang Bang Sauce
  • 1/2 cup mayonnaise
  • 1/3 cup sweet Thai chili sauce
  • 2 tsp sriracha
  • 1 tsp honey
  • 1 tsp rice vinegar

Method
 

  1. Whisk together the mayonnaise, sweet Thai chili sauce, sriracha, honey, and rice vinegar until smooth. Set aside.
  2. Cut salmon into 1-inch chunks. Season with salt, pepper, smoked paprika, and garlic powder.
  3. Heat olive oil in a large cast iron skillet over medium heat.
  4. Add salmon in a single layer and cook for 2 to 3 minutes until golden. Flip and cook until golden and cooked through.
  5. Transfer salmon to a plate and repeat with remaining salmon if needed.
  6. Toss salmon with most of the green onions. Stir a few green onions into the sauce if desired.
  7. Assemble bowls with jasmine rice, cucumber, carrot, and salmon. Drizzle with bang bang sauce and serve.

Notes

Cook salmon in batches if needed for better browning.
Keep the sauce separate until serving for the best texture.
Leftovers are best enjoyed within 1–2 days.