Bang Bang Salmon Bowls

A bowl of white rice topped with seasoned chicken, sliced cucumbers, pickled onions, creamy sauce, and chili flakes, with a fork resting on the side of the bowl.

5 from 12 votes

Bang Bang Salmon Bowls

If bang bang shrimp and weeknight salmon bowls had a baby, this would be it. These 20-Minute Bang Bang Salmon Bowls are bold, saucy, and incredibly satisfying, without requiring a ton of time or effort. The salmon is cubed and broiled until caramelized and tender, then layered over fluffy rice with a crisp, tangy cucumber salad and a creamy bang bang sauce made with Greek yogurt instead of mayo. The result is a takeout-style bowl that’s spicy, savory, a little sweet, and totally delicious.

Keyword american, bowls, japanese, low sodium soy sauce, salmon, smoked paprika, weeknight dinner

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 368kcal

Author Nicole Modic

Ingredients

SALMON

1 ½ Pounds Salmon cubed
1 Tablespoon Avocado Oil
¼ Cup Low Sodium Soy Sauce
2 Teaspoons Smoked Paprika
½ Teaspoon Chili Powder
1 Teaspoon Garlic Powder
½ Teaspoon Kosher Salt

BANG BANG SAUCE

1 Cup Greek Yogurt I like full fat
¼ Cup Sriracha
2 Tablespoons Rice Vinegar
¼ Cup Low Sodium Soy Sauce
2 Tablespoons Honey
1 Teaspoon Fresh Grated Ginger
½ Teaspoon Crushed Red Pepper Flakes

CUCUMBER SALAD

2 Persian Cucumbers
1 Tablespoon Rice Vinegar
1 Tablespoon Furikake Seasoning

Instructions

To make these bang bang salmon bowls, start by prepping the salmon. Cut the salmon into bite-sized cubes and add them to a large bowl. Drizzle with the avocado oil, then add the soy sauce, smoked paprika, chili powder, garlic powder, and kosher salt. Toss everything together until the salmon is evenly coated.
Transfer the salmon to a foil- or parchment-lined baking sheet, spreading it out into an even layer so it can crisp properly.
Next, place the salmon under the broiler on high and cook for about 8 minutes. Remove from the oven and set aside.
While the salmon cooks, prepare the rice according to package instructions.
While everything is cooking, make the cucumber salad and bang bang sauce. For the cucumber salad, thinly slice the Persian cucumbers and add them to a small bowl. Toss with the rice vinegar and furikake seasoning until evenly coated, then set aside.
To make the bang bang sauce, add the Greek yogurt, sriracha, rice vinegar, soy sauce, honey, grated ginger, and crushed red pepper flakes to a bowl. Whisk until smooth and creamy, then taste and adjust seasoning as needed.
Finally, assemble your bowls. Spoon the rice into the bottom of each bowl, top with the salmon and cucumber salad, and finish with a generous drizzle of the bang bang sauce. Serve immediately and enjoy.

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