Bang Bang Salmon Bowl

I discovered bang bang salmon bowls on a Tuesday evening when my meal prep plans completely fell apart. My roommate burst into the kitchen with a container of sriracha mayo she'd been obsessing over, and suddenly we were layering rice, crispy salmon, and this addictive spicy sauce like we'd been doing it for years. That one bowl changed how I think about weeknight dinners—it felt restaurant-quality but took barely half an hour.

My sister came home from a brutal gym session once and said she needed something that tasted indulgent but wouldn't make her feel heavy. I threw this bowl together, and she literally closed her eyes while eating it—the protein from salmon kept her satisfied, but the freshness of the cucumber-edamame salsa made it feel light and bright. She's been requesting it ever since.

Ingredients

• Salmon fillets (4 fillets, about 150 g each), skinless: The star of the show—look for wild-caught if you can, as it has better flavor and texture, and don't skip the patting dry step because that's what gives you that gorgeous caramelized edge.
• Olive oil (1 tbsp): Just enough to coat and help the spices adhere while the salmon bakes into tender, flaky perfection.
• Salt (1/2 tsp) and black pepper (1/4 tsp): The foundation of good seasoning, so taste and adjust to your preference before baking.
• Smoked paprika (1/2 tsp): This is the secret whisper of smokiness that makes people ask what you did differently.
• Jasmine or sushi rice (2 cups cooked): The absorptive base that soaks up all that gorgeous bang bang sauce—cook it fresh if you can for the best texture.
• Shelled edamame (1 cup, thawed if frozen): These little green gems add protein and a satisfying pop of texture that anchors the salsa.
• Cucumber (1 large, diced): Keep it crisp and cold by dicing it just before you're ready to assemble, so every bite has that refreshing crunch.
• Green onions (2, thinly sliced): The bright, mild onion flavor lifts everything without overwhelming the delicate salmon.
• Rice vinegar (1 tbsp): A touch of acidity that ties the salsa together and prevents it from tasting flat.
• Soy sauce (1 tbsp): Umami depth that makes you understand why people get obsessed with Asian-inspired bowls.
• Sesame oil (1 tsp): Use just a teaspoon here—it's potent and aromatic, and too much overpowers the delicate balance.
• Chili flakes (1/2 tsp, optional): Add these if you want a gentle heat that builds as you eat, or skip them if you're serving someone who prefers mild.
• Mayonnaise (1/3 cup): The creamy base of the bang bang sauce, and honestly, quality matters here because you taste it directly.
• Sweet chili sauce (2 tbsp): This is the sweet counterpoint to sriracha's heat, creating that addictive balance that makes you keep reaching for more.
• Sriracha (1 tbsp): Adjust this based on your heat tolerance—I've learned the hard way that you can always add more but can't take it back.
• Lime juice (1 tbsp): Fresh lime is non-negotiable; bottled just doesn't have the same brightness.
• Honey (1 tsp, optional): A tiny bit of honey smooths out the sriracha's sharp edges and rounds out the sauce beautifully.
• Toasted sesame seeds (1 tbsp): Toasting them yourself makes a world of difference in flavor and crunch compared to raw seeds.
• Fresh cilantro or parsley (2 tbsp, chopped): The herbal finish that makes each bite feel intentional and fresh.
• Lime wedges: For squeezing over as you eat, because that last little burst of acidity is essential.

Instructions

Prepare your workspace:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper—this prevents sticking and makes cleanup effortless. Get everything within arm's reach because the actual cooking happens fast.

Season and bake the salmon:

Pat each salmon fillet completely dry with paper towels (this is the step that makes the difference between soggy and gorgeous), then rub gently with olive oil, salt, pepper, and smoked paprika. Bake for 12 to 15 minutes until the flesh flakes easily when you press it with a fork.

Build your salsa:

While salmon bakes, combine the edamame, diced cucumber, green onions, rice vinegar, soy sauce, sesame oil, and chili flakes in a bowl and toss until everything is coated. Taste it and adjust—this is your moment to make it your own.

Whisk the bang bang magic:

In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, fresh lime juice, and honey if using, whisking until completely smooth and creamy. Don't be shy with the whisking—air makes it lighter and more luscious.

Assemble with intention:

Start with a generous portion of rice in each bowl, top with the crisp salsa, then carefully place a warm salmon fillet on top. Drizzle the bang bang sauce generously—this sauce is the reason people come back for seconds.

Finish and serve:

Scatter sesame seeds and fresh herbs over the top, add lime wedges on the side for squeezing, and serve immediately while the salmon is still warm and the vegetables are crisp.

Save

There's something about watching someone take that first bite of a bang bang bowl and just pause for a moment, fork frozen in the air. I made these for a dinner party last month, and the whole table went quiet except for the sound of contentment—that's when you know you've made something that hits every sense at once.

Why This Bowl Works So Well

The genius of a bang bang bowl is that it balances contrasts perfectly: warm salmon against cold, crisp vegetables; creamy sauce against crunchy edamame; spicy heat against sweet rice. Every texture and temperature is deliberate, which is why it feels so satisfying even though it's light enough for a weeknight dinner. The rice acts like a sponge for all those bright flavors, so nothing gets wasted.

Making It Your Own

I've made this bowl dozens of times now, and each time I tweak something small based on what's in my fridge or my mood that day. Sometimes I add shredded carrots for sweetness and extra color, sometimes I toss in sliced radishes for peppery crunch, and once I threw in some thinly sliced bell pepper and nobody complained. The beautiful thing about a bowl is that it's forgiving—as long as you nail the salmon and the sauce, you can play with the salsa.

Beyond Salmon

Once you master this format, you can swap the protein without losing what makes it special. I've made it with crispy tofu for vegetarian friends, pan-seared shrimp when I wanted something lighter, and even grilled chicken breast when I was out of salmon. The bang bang sauce works magic on all of them, and the cucumber-edamame salsa plays well with anything you put on top.

• Shrimp cooks even faster than salmon: Just 2 to 3 minutes per side in a hot pan, so watch it closely.
• Tofu needs proper pressing and a good sear: Press it between paper towels for 15 minutes, then pan-fry until the edges are golden and crispy.
• Always taste the bang bang sauce and adjust: Everyone's heat tolerance is different, so better safe than sorry when it comes to sriracha.

Save

This bowl has become my answer to 'what's for dinner' on nights when I want something that feels special but doesn't demand complicated technique. Make it once and you'll understand why it's become such a staple in my rotation.

Recipe Questions & Answers

→ What does bang bang sauce taste like?

Bang bang sauce is creamy and slightly sweet with a spicy kick. The combination of mayonnaise, sweet chili sauce, and sriracha creates a rich, tangy flavor profile that's both smooth and fiery.

→ Can I use frozen salmon fillets?

Yes, frozen salmon works well. Thaw completely in the refrigerator overnight and pat dry before seasoning. This ensures even cooking and proper spice adhesion.

→ How do I adjust the spice level?

Reduce or omit sriracha in the sauce for milder flavor. Increase gradually to taste. The chili flakes in salsa also add optional heat control.

→ What rice works best?

Jasmine or sushi rice provide ideal fluffy texture and subtle sweetness. Short-grain brown rice also works but extends cooking time.

→ Can this be made ahead?

Prepare salsa and sauce up to 2 days in advance. Cook salmon fresh for best texture, though leftovers keep 2-3 days refrigerated.

→ What substitutions work?

Swap salmon with tofu, shrimp, or chicken. Use tamari instead of soy sauce for gluten-free. Greek yogurt can replace mayonnaise.