Crispy Bang Bang Salmon Bowls

Crispy salmon bites on top of rice, with lime and cilantro.

5 from 1 vote

Crispy Bang Bang Salmon Bowls

Crispy, charred salmon bites, fluffy rice, and a creamy, sweet, spicy bang bang sauce - these gorgeous bang bang salmon bowls make for a fab, quick weeknight winner. They take 20 minutes, tops, and are exactly the kind of meal I crave when I want something fun and takeout-like, with very little effort involved.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: asian

Keyword: bang bang sauce, salmon bowls, spicy salmon bowls

Servings: servings

Calories: 450kcal

Author: Kate Phillips

Ingredients

For the bowls -

1 cup long-grain white rice
2 salmon fillets approximately 250g/9oz
3 scallions (spring onions), finely sliced
A handful of fresh cilantro leaves (coriander)
2 tablespoons sesame seeds
1 lime cut into wedges

For the bang bang sauce -

½ cup garlic aioli or regular mayo
¼ cup sweet chili jam
2 tablespoons gochujang paste or sriracha
1 tablespoon lime juice

Instructions

Make the rice.
Add 1 cup of long-grain rice to a small saucepan you have a lid for (if you don't have a lid, use a large dinner plate or a wooden board). Pour in 2 cups of cold water. Turn the heat to high, and when the top of the water looks foamy and bubbly, pop the lid on and turn the heat right down.
Leave it there undisturbed for 12 minutes (the water should be absorbed at this point), then remove from the heat, but keep the lid on until you're ready to serve.

PRO TIP: Make this recipe even quicker by using a packet of microwave rice.

Make the bang bang sauce.
Add ½ cup of aioli, ¼ cup of sweet chilli jam, 2 tablespoons of gochujang paste, and 1 tablespoon of lime juice to a small bowl. Use a fork or a small whisk to combine into a cohesive sauce. Set aside.
Cook the salmon (oven instructions).
Heat your oven to 425℉ (220℃) and line a rimmed baking sheet with parchment paper. Pat dry your salmon fillets with a piece of kitchen towel, then chop them into small bite-sized squares. Lay them out on the baking sheet, then add ¼ cup of the bang bang sauce. Gently toss the salmon through the sauce so that every piece is coated. Transfer to the oven for 8 minutes, until they look pale pink and a little charred around the edges.

You can also do this in the air fryer. Toss the salmon bites with ¼ cup of the bang bang sauce in a bowl, then transfer to your air fryer basket, in a single layer ideally. Air fry at 400℉ (200℃) for 5 minutes, then give them a shake, and air fry for a further 2 minutes, until lovely and charred.

Assemble the bowls.
Remove the lid from your rice pot and fluff up the grains with a fork. Divide the rice between plates, then pile on the charred salmon bites. Finish with the sliced scallions, cilantro leaves, sesame seeds, and a good drizzle of the bang bang sauce. Serve the lime wedges on the side.

Notes

STORAGE INSTRUCTIONS: The bang bang sauce will keep well for at least 1 week in the fridge, and once cooked, the salmon will keep for up to 3 days, as will the rice. You can reheat the salmon if you like (the microwave is easiest), or enjoy the bowls cold.

INGREDIENT NOTES: This is a great base recipe for you to make your own - load up the bowls with more veggies (broccoli, cauliflower, green beans, asparagus, bok choi or edamame would be great), or swap the rice for quinoa, brown rice, cauliflower rice or a crunchy slaw (like this Asian-style chopped salad).

SUBSTITUTIONS: Swap gochujang paste for sriracha in the bang bang sauce if you can't find it, and use regular mayo or Greek yogurt instead of aioli if you like. Use mint, Thai basil, or flat-leaf parsley if you don't like cilantro.

Nutrition