Description

This flavorful Bang Bang Salmon Bowl recipe combines tender, baked salmon cubes with a creamy, spicy bang bang sauce, fresh cucumber salsa, and creamy avocado served over fluffy rice. Perfect for a quick and healthy 45-minute meal, this dish balances savory, sweet, and tangy flavors with a variety of textures making it an irresistible bowl everyone will love.

Ingredients

Bang Bang Sauce

1/3 cup plain Greek yogurt (any fat content)
2 tablespoons mayonnaise
3 tablespoons sweet chili sauce
1 teaspoon sriracha
Pinch of salt

Salmon and Marinade

1 pound salmon fillets, skin removed and cut into 1 inch cubes
2 tablespoons low sodium tamari or soy sauce
1 tablespoon sweet chili sauce
1 tablespoon rice vinegar
1/2 teaspoon garlic powder

Cucumber Salsa

2 cups diced Persian or English cucumbers
1/2 cup shelled edamame
2 green onions, thinly sliced
2 tablespoons chopped cilantro
2 teaspoons sesame seeds
Juice of a lime
Salt to taste

Additional Ingredients

2 cups cooked rice
1 avocado, peeled and sliced

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Instructions

Cook the Rice: Begin by cooking 2 cups of rice according to your preferred method or package instructions so it’s ready to assemble the bowls later.
Prepare Bang Bang Sauce: In a small bowl, whisk together the plain Greek yogurt, mayonnaise, sweet chili sauce, sriracha, and a pinch of salt. Taste and adjust seasoning if needed, then refrigerate until serving.
Preheat Oven: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and set aside for baking the salmon.
Marinate and Bake Salmon: In a mixing bowl, combine tamari or soy sauce, sweet chili sauce, rice vinegar, and garlic powder. Add the cubed salmon and toss gently until all pieces are evenly coated. Spread the salmon in a single layer on the prepared baking sheet. Bake for 7-10 minutes, or until the salmon is opaque and cooked through.
Prepare Cucumber Salsa: While the salmon bakes, combine diced cucumbers, shelled edamame, green onions, chopped cilantro, sesame seeds, fresh lime juice, and salt in a mixing bowl. Stir well and adjust seasoning to taste.
Assemble the Bowls: Divide the cooked rice evenly among four bowls, about 1/2 cup per bowl. Top each serving with baked salmon, a portion of cucumber salsa, and a few slices of avocado. Drizzle the prepared bang bang sauce over the top and garnish with additional sesame seeds and cilantro if desired.

Notes

For gluten-free options, ensure your tamari or soy sauce is labeled gluten-free.
Feel free to swap out plain Greek yogurt with a dairy-free alternative to make the sauce lactose-free.
Use freshly cooked rice for best texture, but leftover rice reheated works fine too.
Adjust sriracha quantity in the bang bang sauce to suit your preferred spice level.
To save time, prep cucumber salsa ahead and refrigerate for up to one day.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Baking
Cuisine: American with Asian influences