Print

Bang Bang Salmon Bowls with Crispy Salmon and Coconut Milk Rice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 82 reviews

Bang Bang Salmon Bowls feature flaky salmon bites, crisp vegetables, and creamy coconut rice all drizzled with a sweet and spicy bang bang sauce. This recipe is perfect for picky eaters and makes an excellent meal prep option for busy weeks, balancing vibrant flavors and satisfying textures in each bowl.

Ingredients

Coconut Milk Rice

  • 1 (15-ounce) can full-fat coconut milk
  • 1 cup basmati rice, rinsed and drained
  • ½ teaspoon salt

Crispy Salmon

  • 3 tablespoons avocado oil, divided
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice (from 1 lime)
  • 2 garlic cloves, finely minced
  • 1 teaspoon finely minced fresh ginger
  • ¼ teaspoon salt
  • 1 pound salmon, skin removed, cut into 1-inch cubes
  • ¼ cup cornstarch

Bang Bang Sauce

  • ½ cup mayonnaise
  • ¼ cup Frank’s RedHot Sweet Chili Sauce
  • 2-3 teaspoons sriracha
  • 2 teaspoons soy sauce or tamari
  • 2 teaspoons lime juice (from ½ lime)

For the Bowls

  • 1 cup shredded carrots
  • 1 cup shelled edamame
  • 1 large avocado, peeled, pitted, sliced
  • 1 cup sliced cucumber
  • Finely chopped fresh cilantro (optional)
  • Chopped green onions (green parts only, optional)

Instructions

  1. Prepare Coconut Milk Rice: Shake the can of coconut milk well. Pour the coconut milk into a medium pot and bring to a boil over high heat. Add the rinsed basmati rice and salt, stir, then reduce heat to medium-low. Cover and cook for 18-20 minutes until the rice is tender. Fluff with a fork and set aside.
  2. Marinate the Salmon: In a large bowl, whisk together 2 tablespoons avocado oil, soy sauce, lime juice, garlic, ginger, and salt. Add salmon cubes and toss to coat. Let marinate for at least 15 minutes but no longer than 30 minutes for optimal flavor absorption.
  3. Coat the Salmon: Remove salmon from marinade, letting excess drip off. Place half the salmon in a large bowl, sprinkle with half the cornstarch, then add the remaining salmon and cornstarch. Toss until evenly coated; if cornstarch looks clumpy, mix in a teaspoon of marinade at a time until smooth and glossy.
  4. Cook the Salmon: Heat remaining 1 tablespoon avocado oil in a large skillet over medium heat. Add salmon in a single layer and cook for 6-8 minutes, turning every 1-2 minutes to cook evenly until golden and crispy. Transfer salmon to a paper towel-lined plate to drain excess oil, then place in a large bowl.
  5. Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, soy sauce, and lime juice. Add half the sauce to the cooked salmon and toss until evenly coated. Reserve remaining sauce for serving.
  6. Assemble the Bowls: Divide the coconut milk rice among 4 bowls, top each with a quarter of the salmon mixture. Add shredded carrots, shelled edamame, sliced avocado, and cucumber. Drizzle with reserved Bang Bang Sauce and garnish with cilantro and green onions if desired. Serve immediately and enjoy.

Notes

  • For best results, use fresh basmati rice and full-fat coconut milk for creaminess.
  • Salmon can be replaced with firm tofu for a vegetarian alternative.
  • Marinating the salmon for no more than 30 minutes prevents the acid from breaking down the texture too much.
  • Sriracha quantity can be adjusted based on preferred spice level.
  • Leftover sauce keeps well refrigerated up to 3 days.
  • This dish can be served warm or at room temperature, making it ideal for meal prep.

Find it online: https://flavorspath.com/bang-bang-salmon-bowls-with-crispy-salmon-and-coconut-milk-rice-recipe/