Best Bang Bang Salmon Rice Bowls

Here are my bang bang salmon rice bowls, with crispy pan-seared salmon cubes tossed in a sweet and spicy sauce, served over fluffy rice with fresh vegetables and a creamy bang bang drizzle on top.

These bowls have become our go-to weeknight dinner when we want something that feels like takeout but is so much better. The best part? Everything comes together in about 30 minutes, and my kids actually ask for seconds.

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What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work just fine. And if all you have access to is frozen salmon, don’t worry – you’ll still be good to go. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat, so just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For this recipe, you’ll want to cut your salmon into bite-sized pieces, so any type of salmon fillet will work whether it’s sockeye, Atlantic, or coho.

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Options for Substitutions

This recipe is pretty adaptable, so here are some swaps you can make based on what you have:

• Salmon: Not a salmon fan? Try using firm white fish like cod or halibut, or even shrimp. Just adjust cooking time – shrimp only needs about 3-4 minutes per side.
• Yogurt: Greek yogurt works great here, but you can also use sour cream or even mayo if that’s what you have on hand. The sauce will be slightly richer with mayo.
• Coconut aminos: If you don’t have coconut aminos, regular soy sauce or tamari works just fine. Start with about 1/3 cup since soy sauce is saltier, then taste and add more if needed.
• Chili sauce: Sweet chili sauce is what you’re looking for, but if you’re out, mix 3 tablespoons of honey with 1 tablespoon of sriracha for a similar sweet-spicy flavor.
• Rice: White rice, brown rice, or cauliflower rice all work well. You could also use quinoa or even noodles if you want to switch things up.
• Broccoli: Feel free to swap with other veggies like snap peas, edamame, bok choy, or green beans – whatever you prefer or have available.
• Avocado oil: Any neutral cooking oil works here – try olive oil, vegetable oil, or grapeseed oil instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making salmon bowls is overcooking the fish, which turns it dry and chalky – salmon should reach 145°F but still look slightly translucent in the very center, as it will continue cooking after you remove it from the heat.

Another common error is cutting your salmon cubes too small, which makes them cook way too fast and fall apart when you flip them, so aim for 1 to 1.5-inch pieces that can handle the tossing.

Don’t add the soy sauce mixture too early or it will burn before the salmon is cooked through – wait until the salmon has a nice sear on both sides, then pour in the glaze and let it reduce while basting the fish.

Finally, make sure your pan is properly preheated before adding the salmon, otherwise it will stick to the surface and you’ll lose that crispy exterior that makes these bowls so good.

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What to Serve With Bang Bang Salmon Rice Bowls?

These rice bowls are pretty much a complete meal on their own, but I love adding some extra crunch with crispy wonton strips or sesame seeds sprinkled on top. If you want to bulk things up even more, edamame makes a great addition – just toss some steamed pods on the side or mix them right into your bowl. A simple miso soup is another nice way to round out the meal, especially if you’re feeding a crowd. For drinks, iced green tea or a cold beer pairs really well with the spicy-sweet flavors of the bang bang sauce.

Storage Instructions

Store: Keep your bang bang salmon rice bowls in separate airtight containers in the fridge for up to 3 days. I like to store the salmon, rice, and veggies separately so everything stays fresh and the textures don’t get mushy. The bang bang sauce can be stored in a small jar for up to a week.

Make Ahead: This is a great meal prep recipe! Cook the salmon and rice ahead of time, and prep your cucumber salad and broccoli. Store everything separately and assemble your bowls when you’re ready to eat. Just wait to slice the avocado until serving so it doesn’t brown.

Reheat: Warm up the salmon and rice in the microwave for about 1-2 minutes, or until heated through. The cucumber salad and avocado are best served cold, so just add those on top after reheating. You can also enjoy the salmon cold if you prefer it that way!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 80-95 g
• Fat: 60-75 g
• Carbohydrates: 225-260 g

Ingredients

For the bang bang sauce:

• 1/3 cup yogurt (I recommend Fage 5% for a much creamier texture)
• 5 tbsp chili sauce
• 3 tsp sriracha
• 1 tsp fresh lime juice

For the salmon and marinade:

• 1 lb salmon (cut into 1-inch cubes for even cooking)
• 2/3 cup coconut aminos (I use Big Tree Farms to control the saltiness)
• 1 tbsp rice vinegar
• 2 garlic cloves
• 1 1/2 tsp sriracha
• 2 1/2 tsp sesame oil
• 1 tbsp avocado oil

For the bowls:

• 3 cups rice (steamed and kept warm)
• 1 head broccoli (cut into small bite-sized florets)
• 1 avocado
• 1 batch asian cucumber salad

Step 1: Prepare the Mise en Place and Marinades

• 2 garlic cloves, minced
• 1 lb salmon, cut into 1-inch cubes
• 1/3 cup yogurt
• 5 tbsp chili sauce
• 3 tsp sriracha
• 1 tsp fresh lime juice
• 2/3 cup coconut aminos
• 1 tbsp rice vinegar
• 1 1/2 tsp sriracha
• 2 1/2 tsp sesame oil
• 1 batch asian cucumber salad

Start by preparing all your components so cooking moves smoothly.

Mince the 2 garlic cloves and cut the salmon into 1-inch cubes, patting them dry with paper towels—this helps them sear better.

Prepare the Asian cucumber salad by mixing its ingredients in a bowl and let it sit for 15 minutes to develop flavor.

While that sits, prepare both sauce mixtures: combine the yogurt, chili sauce, sriracha, and fresh lime juice in one bowl for the bang bang sauce, and whisk together the coconut aminos, rice vinegar, minced garlic, sriracha, and sesame oil in another bowl for the glaze.

I like to make these sauces ahead because it keeps the cooking phase stress-free and allows the flavors to meld slightly.

Step 2: Cook the Rice and Broccoli

• 3 cups rice
• 1 head broccoli, cut into florets
• 1 tbsp avocado oil

Start cooking the rice according to package directions and keep it warm.

While the rice cooks, cut the broccoli into small bite-sized florets.

Heat the avocado oil in a large pan over medium-high heat, then add the broccoli florets and sauté for 4-5 minutes until they’re tender-crisp and lightly browned in spots.

This timing works perfectly because both components will be ready around the same time, and you can use the same pan for the salmon next.

Step 3: Sear and Glaze the Salmon

• salmon cubes from Step 1
• glaze mixture from Step 1

Transfer the cooked broccoli to a plate and keep warm.

Return the pan to medium-high heat and add the avocado oil again.

Once shimmering, add the cubed salmon and sear skin-side down for 2-3 minutes without moving them—this creates a golden crust.

Flip the salmon and cook for 1 minute on the other side.

Pour the glaze mixture from Step 1 into the pan and simmer for 4-5 minutes, gently stirring occasionally, until the salmon is cooked through (145°F internal temperature) and the glaze is slightly thickened.

I find that gentle simmering in the glaze rather than aggressive heat keeps the salmon cubes tender while still building that glazed coating.

Step 4: Slice the Avocado and Assemble Bowls

• 1 avocado, sliced
• rice from Step 2
• broccoli from Step 2
• glazed salmon from Step 3
• bang bang sauce from Step 1

While the salmon finishes cooking, slice the avocado in half, remove the pit, and cut into thin slices.

Divide the warm rice from Step 2 among your bowls, then arrange the cooked broccoli from Step 2, avocado slices, and the glazed salmon cubes with all its pan sauce on top.

Top each bowl with a generous dollop of the bang bang sauce from Step 1 and garnish with any additional toppings you like (sesame seeds, scallions, or crispy onions work well).

Best Bang Bang Salmon Rice Bowls

Delicious Best Bang Bang Salmon Rice Bowls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 4 servings

Calories 1800 kcal

Ingredients

  

For the bang bang sauce

• 1/3 cup yogurt (I recommend Fage 5% for a much creamier texture)
• 5 tbsp chili sauce
• 3 tsp sriracha
• 1 tsp fresh lime juice

For the salmon and marinade

• 1 lb salmon (cut into 1-inch cubes for even cooking)
• 2/3 cup coconut aminos (I use Big Tree Farms to control the saltiness)
• 1 tbsp rice vinegar
• 2 garlic cloves
• 1 1/2 tsp sriracha
• 2 1/2 tsp sesame oil
• 1 tbsp avocado oil

For the bowls

• 3 cups rice (steamed and kept warm)
• 1 head broccoli (cut into small bite-sized florets)
• 1 avocado
• 1 batch asian cucumber salad

Instructions

 

• Start by preparing all your components so cooking moves smoothly. Mince the 2 garlic cloves and cut the salmon into 1-inch cubes, patting them dry with paper towels—this helps them sear better. Prepare the Asian cucumber salad by mixing its ingredients in a bowl and let it sit for 15 minutes to develop flavor. While that sits, prepare both sauce mixtures: combine the yogurt, chili sauce, sriracha, and fresh lime juice in one bowl for the bang bang sauce, and whisk together the coconut aminos, rice vinegar, minced garlic, sriracha, and sesame oil in another bowl for the glaze. I like to make these sauces ahead because it keeps the cooking phase stress-free and allows the flavors to meld slightly.
• Start cooking the rice according to package directions and keep it warm. While the rice cooks, cut the broccoli into small bite-sized florets. Heat the avocado oil in a large pan over medium-high heat, then add the broccoli florets and sauté for 4-5 minutes until they're tender-crisp and lightly browned in spots. This timing works perfectly because both components will be ready around the same time, and you can use the same pan for the salmon next.
• Transfer the cooked broccoli to a plate and keep warm. Return the pan to medium-high heat and add the avocado oil again. Once shimmering, add the cubed salmon and sear skin-side down for 2-3 minutes without moving them—this creates a golden crust. Flip the salmon and cook for 1 minute on the other side. Pour the glaze mixture from Step 1 into the pan and simmer for 4-5 minutes, gently stirring occasionally, until the salmon is cooked through (145°F internal temperature) and the glaze is slightly thickened. I find that gentle simmering in the glaze rather than aggressive heat keeps the salmon cubes tender while still building that glazed coating.
• While the salmon finishes cooking, slice the avocado in half, remove the pit, and cut into thin slices. Divide the warm rice from Step 2 among your bowls, then arrange the cooked broccoli from Step 2, avocado slices, and the glazed salmon cubes with all its pan sauce on top. Top each bowl with a generous dollop of the bang bang sauce from Step 1 and garnish with any additional toppings you like (sesame seeds, scallions, or crispy onions work well).