The Ultimate Bang Bang Salmon Bowls (Crispy & Easy!)

Imagine a bowl that’s a perfect explosion of flavor and texture: impossibly crispy, golden-brown bites of salmon, piled high on a bed of fluffy coconut rice, surrounded by a rainbow of fresh, crunchy vegetables, and all drizzled with the most addictive sweet and spicy cream sauce. That, my friends, is the magic of these Bang Bang Salmon Bowls, and it is, without a doubt, the most exciting and delicious healthy meal you will make.

Here’s the thing about weeknight dinners: we crave something that feels special and restaurant-quality, but we need it to be fast, easy, and healthy. This recipe is my answer to that weeknight prayer. It’s a complete, nourishing meal that hits every single note—savory, sweet, spicy, and tangy—and comes together in about 40 minutes. It’s also a dream for picky eaters, who can build their own perfect bowl.

I promise you, there is no greater meal-prep victory than having the components for these beautiful bowls ready to go for a week of incredible lunches. The secret to those perfectly crispy salmon bites is a simple cornstarch coating, and the iconic Bang Bang sauce is so easy, you’ll want to put it on everything. This is a true show-stopper that tastes like an indulgence but is packed with goodness.

Get ready to create a vibrant, flavor-packed bowl that will instantly become a new family favorite.

Save

Why This Will Be Your New Go-To Bowl Recipe!

You are going to be absolutely obsessed with how much incredible flavor is packed into this simple, healthy meal. This recipe is a keeper for so many reasons. Here’s why you’ll love it:

• The Incredibly Crispy Salmon: A simple cornstarch dredge and pan-sear creates salmon bites that are wonderfully crispy on the outside and flaky and tender on the inside.
• The Addictive Bang Bang Sauce: This creamy, sweet, and spicy sauce is the star of the show and comes together in minutes with just a few simple ingredients.
• Super Easy Coconut Rice: The 2-ingredient coconut milk rice is unbelievably fluffy and flavorful, and it’s the perfect base to soak up all the delicious sauce.
• Perfect for Meal Prep: All the components can be cooked and prepped ahead of time, making for the easiest and most delicious grab-and-go lunches all week.
• Completely Customizable: These bowls are a perfect “build-your-own” adventure! Everyone can add their favorite fresh veggies and toppings.

Recipe Snapshot

Your Shopping List for These Flavor-Packed Bowls

This recipe uses a mix of simple pantry staples and fresh ingredients to create a truly spectacular meal.

Save

→ For the Easy Coconut Milk Rice

• 1 (15-ounce) can full-fat coconut milk → This is essential for the richest, creamiest rice.
• 1 cup basmati rice → Rinsed and drained well.
• ½ teaspoon salt → To season the rice.

→ For the Crispy Salmon

• 1 pound salmon → Skin removed and cut into 1-inch cubes.
• ¼ cup cornstarch → The non-negotiable secret to a super crispy coating.
• 3 tablespoons avocado oil, divided → A high-heat oil perfect for pan-searing.
• 2 tablespoons soy sauce or tamari → For the savory marinade.
• 1 tablespoon lime juice & 2 cloves garlic, minced → For brightness and aromatic flavor.
• 1 teaspoon minced fresh ginger & ¼ teaspoon salt → For warmth and seasoning.

→ For the Bang Bang Sauce

• ½ cup mayonnaise → The creamy base of our sauce.
• ¼ cup Frank’s RedHot Sweet Chili Sauce → Provides the signature sweet and tangy flavor.
• 2-3 teaspoons sriracha → For that perfect spicy kick. Adjust to your taste!
• 2 teaspoons soy sauce or tamari → Adds a savory, umami depth.
• 2 teaspoons lime juice → To brighten everything up.

→ For Assembling the Bowls

• 1 cup shredded carrots & 1 cup shelled edamame → For color, crunch, and nutrients.
• 1 large avocado, sliced & 1 cup sliced cucumber → For coolness and creamy texture.
• Fresh cilantro & chopped green onions → For a fresh, herbaceous finish.

Let’s Get Cooking! Your Step-by-Step Guide

Ready to build the most delicious bowl of your life? It’s all about prepping your components for an easy assembly.

Part 1: The Fluffy Coconut Rice

1. Cook the Rice: In a medium saucepan, combine the rinsed basmati rice, the entire can of coconut milk, and the salt. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork and keep covered.

Part 2: The Crispy Salmon Bites

2. Marinate the Salmon: In a medium bowl, whisk together 1 tablespoon of the avocado oil, soy sauce, lime juice, minced garlic, minced ginger, and salt. Add the salmon cubes and toss gently to coat.
3. Dredge in Cornstarch: Sprinkle the cornstarch over the marinated salmon and toss again until every piece is evenly and lightly coated.
4. Pan-Sear to Perfection: Heat the remaining 2 tablespoons of avocado oil in a large skillet over medium-high heat. Once hot, carefully add the salmon cubes in a single layer (work in batches if needed). Cook for 2-3 minutes per side, until golden brown, crispy, and cooked through.

Save

Part 3: The Addictive Bang Bang Sauce

5. Whisk and Serve: In a small bowl, simply whisk together the mayonnaise, sweet chili sauce, sriracha, soy sauce, and lime juice until completely smooth. That’s it!

Part 4: Assemble Your Beautiful Bowls

Save

6. Build Your Bowl: Divide the fluffy coconut rice among four bowls.
7. Add the Goodness: Top the rice with a generous portion of the crispy salmon bites. Artfully arrange the shredded carrots, edamame, sliced avocado, and cucumber around the salmon.
8. Sauce and Garnish: Drizzle everything generously with the Bang Bang sauce. Garnish with a sprinkle of fresh cilantro and green onions, if desired. Serve immediately!

Save

WiseRecipes’ Top Tips for Bowl Mastery

These simple secrets are the key to making this easy recipe truly spectacular.

1. Don’t Skip the Cornstarch. This is the absolute key to getting that coveted crispy crust on the salmon. It creates a light, protective layer that fries up beautifully golden and crunchy.
2. The Single-Layer Rule is Crucial. When cooking the salmon, make sure the cubes are in a single layer in the pan and not touching. If the pan is too crowded, the salmon will steam instead of sear, and you’ll lose all that wonderful crispiness. Cook in two batches if necessary.
3. Cut 1-Inch Cubes. It’s important to cut the salmon into substantial 1-inch cubes. If they are too small, they will overcook quickly and are more likely to fall apart when you’re flipping them in the pan.
4. Rinse Your Rice! Rinsing the basmati rice in a fine-mesh sieve until the water runs clear is a crucial step. It removes the excess surface starch, which is the secret to getting perfectly fluffy, individual grains of rice instead of a sticky, gummy clump.
5. Meal Prep Smart. To keep everything fresh and crispy for meal prep, store the components separately. Keep the sauce in a small container, the salmon in another, the rice in a third, and the fresh veggies separate. Assemble and drizzle with sauce just before eating.

Save

Bang Bang Salmon Bowls with Coconut Rice

These incredible Bang Bang Salmon Bowls feature crispy, flaky salmon bites, fluffy 2-ingredient coconut rice, and crisp veggies, all drizzled with a sweet and spicy Bang Bang sauce. A healthy and easy meal-prep recipe ready in 40 minutes!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4

Calories: 831

Ingredients Method Notes

Ingredients

  

For the Coconut Milk Rice

• 1 (15-ounce) can full-fat coconut milk
• 1 cup basmati rice rinsed and drained
• 1/2 teaspoon salt

For the Crispy Salmon

• 3 tablespoons avocado oil divided
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice from 1 lime
• 2 cloves garlic finely minced
• 1 teaspoon finely minced fresh ginger
• 1/4 teaspoon salt
• 1 pound salmon skin removed, cut into 1-inch cubes
• 1/4 cup cornstarch

For the Bang Bang Sauce

• 1/2 cup mayonnaise
• 1/4 cup Frank’s RedHot Sweet Chili Sauce
• 2-3 teaspoons sriracha
• 2 teaspoons soy sauce or tamari
• 2 teaspoons lime juice from ½ lime

For the Bowls

• 1 cup shredded carrots
• 1 cup shelled edamame
• 1 large avocado peeled, pitted, sliced
• 1 cup sliced cucumber
• Finely chopped fresh cilantro optional
• Chopped green onions green parts only, optional

Method

 

1. In a medium saucepan, combine the rinsed rice, coconut milk, and salt. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes until liquid is absorbed. Fluff with a fork.
2. In a medium bowl, whisk together 1 tbsp avocado oil, soy sauce, lime juice, garlic, ginger, and salt. Add salmon cubes and toss to coat. Sprinkle with cornstarch and toss again until evenly coated.
3. Heat remaining 2 tbsp avocado oil in a large skillet over medium-high heat. Add salmon in a single layer and cook for 2-3 minutes per side until golden, crispy, and cooked through. Work in batches if necessary.
4. In a small bowl, whisk together all Bang Bang Sauce ingredients until smooth.
5. To assemble, divide the coconut rice among bowls. Top with crispy salmon, carrots, edamame, avocado, and cucumber. Drizzle generously with Bang Bang Sauce and garnish with cilantro and green onions if desired.

Notes

Crispy Salmon Tip: For maximum crispiness, ensure the salmon cubes are evenly coated with cornstarch and cooked in a single layer in a hot pan. Do not overcrowd.

Spice Level: Adjust the sriracha in the Bang Bang Sauce to your heat preference. Use 2 teaspoons for a milder sauce, or 3 teaspoons for extra kick.

Storage: Store leftover salmon, rice, and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon in a skillet or air fryer to maintain crispiness.

Air Fryer Option: Preheat an air fryer to 380°F. Add salmon in a single layer and cook for 7-8 minutes, flipping halfway through, until golden and crispy.

Keep It Fresh! Storing Your Bang Bang Salmon Bowls

This recipe is a meal-prep dream if you store it correctly!

• Refrigerator: Store leftover salmon, rice, and fresh toppings in separate airtight containers in the refrigerator for up to 2 days. The sauce will keep for up to a week.
• Reheating: For the best texture, reheat the crispy salmon bites in a hot, dry skillet or in an air fryer for a few minutes until they are warmed through and re-crisped. The rice can be reheated in the microwave.

FAQs: Your Salmon Bowl Questions, Answered!

Can I make the salmon in the air fryer?

Yes, and it’s a great option! As the recipe notes, preheat your air fryer to 380°F. Cook the cornstarch-coated salmon in a single layer for 7-8 minutes, flipping halfway through, until golden and crispy. You may need to work in batches.

Is this recipe very spicy?

You have complete control over the heat! The spice comes from the sriracha in the Bang Bang sauce. Use 2 teaspoons for a milder, family-friendly sauce, or increase it to 3 (or more!) for an extra kick of heat.

What’s the best salmon to use?

Any good-quality, firm salmon fillet will work beautifully here. Atlantic, Coho, or Sockeye are all great choices. The most important part is to make sure the skin is removed before you cube it.

Can I make this with a different protein?

Absolutely! This recipe is fantastic with shrimp or cubed chicken breast. For a vegetarian option, it would be delicious with firm tofu or even chickpeas, following the same cornstarch and searing method.

Final Thoughts: Your New Favorite Healthy Indulgence

There is nothing better than creating a meal that is lightning-fast, packed with nutrients, and so incredibly delicious it feels like you’re eating takeout from your favorite restaurant. These Bang Bang Salmon Bowls are exactly that. They are vibrant, satisfying, and a true celebration of flavor and texture. I hope they become a new staple in your weeknight dinner rotation. Happy cooking!