These Bang Bang Salmon Rice Bowls are loaded with incredible flavor and delicious texture. Air-fried seasoned salmon bites are tossed in a simple sweet and (slightly) spicy sauce and served alongside a healthy blend of both sticky rice and cauliflower rice (the cauli rice is of course optional) and lots of veggies. Yields 4 servings.

Bang Bang Salmon Bowls

To say I’m obsessed is an understatement.

I love anything tossed in bang bang sauce. More often you’ll find bang bang shrimp or chicken, however bang bang salmon is a new favorite of mine.

These salmon bowls are loaded with healthy rice blend topped with saucy salmon, lots (and I mean lots) of veggies like shredding cabbage and carrots, sliced avocado and cucumber and I like to add edamame for extra protein. Drizzle it all with yum yum sauce and you have yourself a healthful protein-packed meal.

Bang Bang Salmon Bowls

Prepare to fall in love.

ingredients for Bang Bang Salmon Bowls

TO Make These Bang Bang Salmon Rice Bowls You Will Need:

for the salmon:

  • salmonI buy 1 large filet, remove the skin and cut it into bite-size pieces.
  • paprikaAdds color and subtle flavor.
  • garlic powderAdds flavor that’s sweeter yet milder than fresh garlic.
  • kosher saltEnhances the flavors in the recipe.
  • freshly ground black pepperThis adds subtle bite and flavor.
  • avocado oil spray – Or use extra light olive oil spray.

bang bang sauce:

  • sweet chili sauceUse homemade or store-bought.
  • mayonnaiseI personally like to use light mayonnaise because it’s thinner than traditional mayo.

for the rice bowls:

  • sticky rice – You can make your own or buy pre-made.
  • cauliflower rice – I buy frozen cauliflower rice and steam it (per package instructions) in the microwave.
  • purple cabbage – Adds delicious texture and crunch.
  • shredded carrot – Adds delicious texture and crunch.
  • cucumberLends cool refreshing flavor and crisp and crunchy texture.
  • shelled edamame (aka mukimame) – A great source of plant-based protein!
  • avocadoLends richness and creamy texture.
  • yum yum sauceUse homemade or store-bought.
  • black sesame seeds – Optional, for serving.
  • cilantro For a pop of herbaceous flavor.

lighter sticky rice

Make the Rice:

I cook up sticky rice and blend it with steamed cauliflower rice. Doing this adds fiber and reduces the calories per serving. However you can just make a double batch (3-1/2 to 4 cups cooked total) of white rice.

NOTE: I like to use frozen (microwavable) cauliflower rice and Veetees’s sticky rice for ease. I like to keep it covered while making the salmon, just so it stays warm.

bang bang sauce

Make The Bang Bang Sauce:

In a large bowl, measure and add 1/3 mayonnaise and 2 to 3 tablespoons sweet chili sauce. Stir well to combine.

Note: for extra heat, add 1 teaspoon to 1 tablespoon sriracha.

cubed salmon and oil

Cube up 1-1/2 pounds of (skinless) salmon and add to a large bowl.

season salmon

Season with 1 rounded teaspoon each of paprika and garlic powder, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper.

toss salmon in the spices

Toss well to coat evenly.

preheat air fryer

Preheat your air fryer or conventional oven to 400°F (or 200°C).

air fry salmon

Air Fryer Method: Once preheated, working in batches, arrange the salmon in an even layer, spray with avocado or extra light olive oil and air-fry for 8 to 10 minutes or until fully cooked, opaque and flakes easily. Repeat with remaining salmon pieces.

Oven Method: Preheat your oven to 400°F (or 200°C), line a rimmed baking sheet with parchment or foil, arrange salmon in an even layer, spray with avocado oil  and bake for 8 to 10 minutes or until fully cooked, opaque and flakes easily.

add cooked salmon to bowl with bang bang sauce

Transfer each batch of cooked salmon to the bowl with the bang bang sauce.

gently toss salmon in bang bang sauce

Then GENTLY toss to coat.

Bang Bang Salmon Bowls

Build Your Bang Bang Salmon Bowls:

Divide rice among bowls and add sliced cabbage and cucumbers, shredded carrots and shelled edamame. Lastly, top with sliced avocado, about 4 to 6 ounces of the bang bang salmon. Serve topped with cilantro, a drizzle of yum yum sauce and a sprinkle of sesame seeds.

Bang Bang Salmon Bowls

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Bang Bang Salmon Bowls

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Bang Bang Salmon Bowls

Bang Bang Salmon Bowls
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Yield: 4 servings

Bang Bang Salmon Rice Bowls

These Bang Bang Salmon Rice Bowls are loaded with incredible flavor and delicious texture. Air-fried seasoned salmon bites are tossed in a simple sweet and (slightly) spicy sauce and served alongside a healthy blend of both sticky rice and cauliflower rice (the cauli rice is of course optional) and lots of veggies.

Ingredients

FOR THE BANG BANG SAUCE:

FOR THE SALMON:

  • pounds skinless salmon, cut into bite-size pieces
  • 1 teaspoon (heaping) paprika
  • 1 teaspoon (heaping) garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • avocado oil spray, or extra light olive oil spray

FOR THE SALMON BOWLS:

  • 2 cups cooked sticky rice or white rice, see notes
  • cups steamed cauliflower rice, see notes
  • 1 cup sliced purple cabbage
  • 1/2 cup shredded carrot
  • 2 persian cucumbers, sliced
  • 1 cup shelled edamame
  • 2 small avocados, sliced
  • 1/4 cup cilantro, chopped or leaves left whole
  • 1/2 cup yum yum sauce hibachi
  • 1 tablespoon black sesame seeds, for serving

Instructions 

MAKE THE RICE:

  • I cook up sticky rice and blend it with steamed cauliflower rice. Doing this adds fiber and reduces the calories per serving.
    NOTE: I like to use frozen (microwavable) cauliflower rice and Veetees’s sticky rice for ease. I like to keep it covered while making the salmon, just so it stays warm.

MAKE THE BANG BANG SAUCE:

  • In a large bowl,  measure and add 1/3 mayonnaise (and more for a creamier sauce) and 2 to 3 tablespoons sweet chili sauce. Stir well to combine.
    Note: for extra heat, add 1 teaspoon to 1 tablespoon sriracha.

MAKE THE SALMON:

  • In a separate bowl, add the cubed salmon. Season with paprika, garlic powder, kosher salt and black pepper. Toss well to coat evenly.
  • Preheat your air fryer or conventional oven to 400°F (or 200°C).
  • Air Fry Method: Once preheated, working in batches, arrange the salmon in an even layer, spray with avocado or extra light olive oil and air-fry for 8 to 10 minutes or until fully cooked, opaque and flakes easily. Repeat with remaining salmon pieces.
    Oven Method: Preheat your oven to 400°F (or 200°C), line a rimmed baking sheet with parchment or foil, arrange salmon in an even layer and spray with oil. Bake for 8 to 10 minutes or until fully cooked, opaque and flakes easily.
  • Transfer each batch of cooked salmon to the bowl with the bang bang sauce. Once all the salmon has been cooked, gently toss in the sauce.

BUILD YOUR BANG BANG SALMON BOWLS:

  • Divide rice among 4 bowls and add sliced cabbage and cucumbers, shredded carrots and shelled edamame. Lastly, top with sliced avocado, about 4 to 6 ounces of the bang bang salmon. Serve topped with cilantro, a drizzle of yum yum sauce and a sprinkle of sesame seeds.

Notes

Rice: I cook up sticky rice (2 cups cooked) and blend it with steamed cauliflower rice (1½ cups cooked). Doing this adds fiber and reduces the calories per serving. I like to use steamed frozen (microwavable) cauliflower rice and Veetees’s sticky rice (not sponsored) for ease, and I like to keep it covered while making the salmon so it stays warm. But room temp is fine too!
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1bowl, Calories: 804kcal, Carbohydrates: 49g, Protein: 44g, Fat: 37g, Saturated Fat: 8g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 18g, Trans Fat: 0.1g, Cholesterol: 106mg, Sodium: 1087mg, Potassium: 1877mg, Fiber: 12g, Sugar: 12g, Vitamin A: 3324IU, Vitamin C: 56mg, Calcium: 124mg, Iron: 4mg