Bang Bang Salmon Bowls (Printable)
Roasted salmon atop jasmine rice with cabbage, avocado, scallions and a creamy spicy Bang Bang sauce.
# What You'll Need:
→ Salmon
01 - 4 skinless salmon fillets (approximately 5.3 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 1/2 teaspoon smoked paprika
→ Bang Bang Sauce
06 - 1/3 cup mayonnaise
07 - 2 tablespoons sweet chili sauce
08 - 1 tablespoon sriracha sauce
09 - 1 teaspoon honey
10 - 1 teaspoon freshly squeezed lime juice
→ Bowls
11 - 2 cups cooked jasmine or sushi rice
12 - 1 cup shredded red cabbage
13 - 1 cup shredded carrots
14 - 1 ripe avocado, sliced
15 - 3 scallions, thinly sliced
16 - 2 tablespoons sesame seeds
17 - Fresh cilantro leaves, for garnish
18 - Lime wedges, for serving
# How to Make It:
01 - Set oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Pat salmon fillets dry. Coat with olive oil, then season evenly with salt, black pepper, and smoked paprika.
03 - Arrange the salmon fillets on the prepared baking sheet. Roast in the oven for 12 to 15 minutes, or until opaque and flaking easily with a fork.
04 - In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until the mixture is smooth.
05 - Divide warm cooked rice among four serving bowls. Arrange shredded red cabbage, shredded carrots, sliced avocado, and scallions around the rice.
06 - Top each bowl with a roasted salmon fillet. Generously drizzle Bang Bang sauce over the salmon and vegetables.
07 - Sprinkle sesame seeds and cilantro leaves over the bowls. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- That creamy, spicy Bang Bang sauce is the kind of flavor combo that’ll have you sneaking extra spoonfuls when nobody’s looking.
- The whole thing comes together faster than you’d expect and has an effortless wow factor whenever you serve it.
02 -
- The biggest blunder I made was overcooking the salmon once—keep an eye on it from ten minutes onward so it stays tender.
- I used to mix the sauce in a rush, but whisking it well until the chili sauce is fully blended makes a world of difference in creaminess.
03 -
- Letting the salmon rest a couple of minutes after roasting keeps it juicy and easier to flake into bowls.
- Finishing each bowl with a little extra drizzle of sauce at the table is the not-so-secret move for maximum flavor.