If you’re craving a dish that bursts with vibrant flavors and satisfying textures, you’re in for a treat with the Bang Bang Salmon and Coconut Rice Bowls Recipe. This recipe perfectly balances creamy, spicy, tangy, and fresh elements, making it a delightful meal that feels both indulgent and wholesome. Picture tender salmon cubes coated in a creamy, spicy bang bang sauce nestled atop fragrant coconut jasmine rice, paired with a refreshing cucumber salad and bright avocado. It’s a combination that will make you excited to cook and impossible to forget once you taste it.
Ingredients You’ll Need
The magic of this Bang Bang Salmon and Coconut Rice Bowls Recipe lies in its simple yet thoughtfully chosen ingredients. Each brings a unique touch to enhance the overall flavor, texture, and appeal of the dish.
- Salmon (1 1/2 pounds, cubed): Use fresh, skinless salmon for tender, flaky chunks that soak up the sauce beautifully.
- Olive oil (1 tablespoon): Helps to lightly coat the salmon and bring out a wonderful richness during cooking.
- Paprika, onion powder, and garlic powder (1 teaspoon each): These spices add warmth and depth without overpowering the fresh flavors.
- Salt and pepper (1/2 teaspoon each): Essential seasonings to bring out all the natural tastes in the fish and rice.
- Mayo or Greek yogurt (1/3 cup): Choose mayo for richness or Greek yogurt for a tangy twist in the bang bang sauce.
- Sweet chili sauce (3-4 tablespoons): The heart of the bang bang sauce, giving it that perfect blend of sweet and heat.
- Sriracha (1 tablespoon): Adds a punch of spicy kick that wakes up your taste buds.
- Lime juice (2 tablespoons total): Bright citrus notes that balance the creaminess and spice.
- Water and full-fat coconut milk (1 cup each): These create the fragrant and luscious base for the jasmine rice.
- Jasmine rice (1 cup): A fragrant, slightly sticky rice that pairs beautifully with the creamy coconut milk.
- White sugar (1 teaspoon): A subtle sweetness to round out the rice flavors.
- Mini cucumbers (2): Provide a crisp, refreshing crunch in the salad.
- Avocado (1): Offers creamy coolness that contrasts nicely with the spicy salmon.
- Chopped cilantro (3 tablespoons): Adds a fresh, herbal lift to brighten every bite.
- Salt for cucumber salad (1/4 teaspoon): Just enough to bring out the veg’s natural flavors without overpowering.
How to Make Bang Bang Salmon and Coconut Rice Bowls Recipe
Step 1: Preheat and Prepare
If you’re baking your salmon, preheat your oven to 400 degrees Fahrenheit. Air frying is a great alternative that crisps the salmon perfectly, but the oven works beautifully too.
Step 2: Cook the Coconut Rice
Combine the jasmine rice, water, and coconut milk in a pot and bring to a simmer over medium heat. Cover and reduce the heat to low. Let the rice gently cook until all the liquid is absorbed, approximately 15 minutes. Stir in the salt and white sugar to amplify the flavors and create that wonderful balance of savory and sweet.
Step 3: Whisk Up the Bang Bang Sauce
While the rice cooks, mix together the mayo or Greek yogurt, sweet chili sauce, sriracha, and lime juice in a bowl. This sauce is where the dish’s hallmark creamy, sweet-heat flavor originates, so don’t be shy about tasting and adjusting it to your liking.
Step 4: Season and Toss the Salmon
Place the cubed salmon in a bowl and drizzle with olive oil. Sprinkle on the paprika, onion powder, garlic powder, salt, and pepper, then toss so every piece gets a flavorful coating. Add about one-third of the bang bang sauce and gently toss again to lightly coat the salmon with that irresistible zing.
Step 5: Cook the Salmon
Air fry the salmon at 380 degrees Fahrenheit for 8 to 12 minutes or until it reaches your preferred doneness. If you don’t have an air fryer, no worries — bake it in your preheated oven for 12 to 15 minutes on a parchment-lined baking sheet. The salmon should be beautifully cooked through but still juicy and tender.
Step 6: Make the Cucumber Salad
While the salmon cooks, prepare the cucumber salad by slicing the mini cucumbers and mixing them with lime juice, chopped cilantro, and a pinch of salt. This quick salad adds a refreshing crunch and an herbaceous brightness that perfectly complements the richness of the salmon and rice.
Step 7: Finish and Assemble
When the salmon is done cooking, toss it with the remaining bang bang sauce — or as much as you like — to maximize the creamy, spicy coating. Then start building your bowls! Layer fluffy coconut rice as the base, add the saucy salmon on top, then spoon on the crisp cucumber salad and slices of creamy avocado. Garnish with fresh cilantro, a sprinkle of red pepper flakes if you like extra heat, and enjoy every vibrant bite.
How to Serve Bang Bang Salmon and Coconut Rice Bowls Recipe
Garnishes
Fresh cilantro is your best friend here, lending herbal brightness that lifts the whole bowl. A few red pepper flakes scattered on top add an exciting touch of heat and color. Thin slices of avocado provide cooling creaminess, creating a beautiful balance of flavors and textures.
Side Dishes
To keep it light and fresh, you might want to serve this with a crisp green salad or steamed vegetables on the side. A simple side of edamame or roasted asparagus also works wonderfully, bringing extra nutrition and contrasting textures to your meal.
Creative Ways to Present
Why not serve your Bang Bang Salmon and Coconut Rice Bowls Recipe in colorful stoneware bowls for a rustic yet vibrant presentation? Garnish with lime wedges on the side so everyone can squeeze fresh juice to taste. Another fun idea is to set out a toppings bar, including sliced jalapeños, chopped scallions, and nuts for crunch, letting guests build their perfect bowls.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon, rice, and cucumber salad in separate airtight containers in the refrigerator for up to 3 days. Keeping components separate helps maintain their textures and flavors when you’re ready to enjoy them again.
Freezing
While the salmon and rice can be frozen individually, the cucumber salad does not freeze well due to its fresh, crunchy nature. Freeze cooked salmon and coconut rice in portion-sized containers for up to 2 months for easy future meals.
Reheating
Reheat the salmon gently in the oven or an air fryer at low temperature to avoid drying it out. Warm the rice in the microwave or on the stovetop with a splash of water to bring back its softness. Add fresh cucumber salad and avocado after reheating to keep everything fresh and vibrant.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw it completely and pat dry before seasoning and cooking to ensure the best texture and flavor.
Is Greek yogurt a good substitute for mayo in the bang bang sauce?
Yes, Greek yogurt adds a tangy twist and cuts down on richness, making the sauce a little lighter without sacrificing creaminess.
Can I make this recipe gluten-free?
Definitely! All the main ingredients are naturally gluten-free, but always double-check sweet chili sauce since some brands may contain gluten.
How spicy is the bang bang sauce in this recipe?
The sauce has a mild to moderate heat from the sriracha and sweet chili sauce, but you can easily adjust the spice level by adding more or less sriracha according to your preference.
Can I cook the salmon on the stovetop instead of baking or air frying?
You can pan-sear the salmon cubes in a skillet over medium-high heat for about 3-4 minutes per side. Just be gentle when tossing with the sauce afterward to keep the pieces intact.
Final Thoughts
Making the Bang Bang Salmon and Coconut Rice Bowls Recipe is such a joyful experience because it brings together fresh, bold flavors with comforting textures in one vibrant meal. Whether you’re cooking for family, friends, or treating yourself, this dish has a wonderful way of turning any dinner into a memorable occasion. Give it a try and watch how quickly this bowl becomes a new favorite in your recipe rotation!
Print
Bang Bang Salmon and Coconut Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Fusion
Description
Bang Bang Salmon and Coconut Rice Bowls combine tender, spiced salmon with creamy coconut-infused jasmine rice, fresh cucumber salad, and a zesty bang bang sauce for a flavorful, easy-to-make meal that’s perfect for lunch or dinner.
Ingredients
Salmon
- 1 1/2 pounds salmon (skin removed & cubed)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Bang Bang Sauce
- 1/3 cup mayo or Greek yogurt
- 3–4 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon lime juice
Coconut Rice
- 1 cup jasmine rice
- 1 cup full fat coconut milk (from a can)
- 1 cup water
- 1 teaspoon white sugar
- 1/2 teaspoon salt
Cucumber Salad
- 2 mini cucumbers
- 1 avocado
- 1 tablespoon lime juice
- 3 tablespoons chopped cilantro
- 1/4 teaspoon salt
Instructions
- Preheat Oven or Prepare Air Fryer: If baking, preheat your oven to 400°F (200°C). If air frying, no preheating is necessary.
- Cook Coconut Rice: In a pot on the stove, combine jasmine rice, coconut milk, and water. Bring to a low boil, then cover and reduce heat to low. Simmer for about 15 minutes until all liquid is absorbed and rice is tender. Stir in salt and sugar to finish the rice.
- Make Bang Bang Sauce: While the rice cooks, whisk together the mayo or Greek yogurt, sweet chili sauce, sriracha, and lime juice in a bowl until smooth.
- Season Salmon: Toss the cubed salmon with olive oil, then sprinkle with paprika, onion powder, garlic powder, salt, and pepper, ensuring all pieces are evenly coated.
- Coat Salmon with Sauce: Add about one-third of the bang bang sauce to the salmon and toss gently to combine, ensuring the salmon is well coated but not saturated.
- Cook Salmon: For air frying, place salmon cubes in the basket and cook at 380°F (193°C) for 8-12 minutes or until cooked to desired doneness. For baking, arrange salmon on a parchment-lined baking sheet and bake at 400°F for 12-15 minutes.
- Prepare Cucumber Salad: While the salmon cooks, slice the mini cucumbers and avocado. Toss them with lime juice, chopped cilantro, and salt to create a refreshing salad.
- Toss Salmon with Remaining Sauce: Once cooked, transfer salmon to a bowl and toss with the remaining bang bang sauce to add extra flavor.
- Assemble Bowls: Divide the coconut rice among four bowls. Top each with the bang bang salmon and cucumber salad. Garnish with additional fresh cilantro and optional red pepper flakes for extra heat if desired.
- Serve and Enjoy: Serve immediately and enjoy these vibrant, flavorful bowls that bring together creamy, spicy, and fresh components in every bite.
Notes
- You can substitute Greek yogurt for mayo to lighten the bang bang sauce.
- If you don’t have an air fryer, baking the salmon works equally well.
- Adjust sriracha amount according to your preferred spice level.
- Leftover coconut rice can be stored and reheated for another meal.
- Use fresh lime juice for the best flavor in both the sauce and salad.
