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Bang Bang Salmon Bowls With Rice

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A quick and easy recipe featuring crispy salmon with a creamy, spicy bang bang sauce served over fluffy rice and fresh veggies for a flavorful, satisfying meal.

Ingredients

  • Salmon fillets, skin-on (about 6 oz / 170 g each)
  • Olive oil or avocado oil (for searing)
  • Salt and freshly ground black pepper
  • Mayonnaise (2 tablespoons)
  • Sriracha sauce (1 to 2 tablespoons)
  • Honey or maple syrup (1 teaspoon)
  • Fresh lime juice (1 teaspoon)
  • Garlic powder (1/4 teaspoon)
  • White or brown rice, cooked (1 cup / 185 g cooked per serving)
  • Cucumber, thinly sliced or diced
  • Shredded carrots (optional)
  • Green onions, thinly sliced
  • Fresh cilantro or parsley (for garnish)
  • Sesame seeds (toasted, optional)

Instructions

  1. Rinse 1 cup (190 g) of rice under cold water until the water runs clear. Add to a medium saucepan with 2 cups (475 ml) water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (white rice) or about 40 minutes (brown rice). Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  2. In a small bowl, whisk together 2 tablespoons mayonnaise, 1 to 2 tablespoons sriracha, 1 teaspoon honey, 1 teaspoon fresh lime juice, and 1/4 teaspoon garlic powder. Taste and adjust for sweetness or heat. Set aside.
  3. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Heat 1 tablespoon oil in a non-stick or cast iron skillet over medium-high heat until shimmering.
  4. Place the salmon skin-side down in the pan. Press gently to ensure the skin makes good contact with the pan. Cook for 4 to 5 minutes without moving, until the skin is crisp and the salmon is cooked about two-thirds through.
  5. Carefully flip the fillets and cook for another 2 to 3 minutes, depending on thickness, until the salmon is just cooked through and flakes easily. Remove from heat.
  6. Divide the cooked rice between bowls. Top each with a salmon fillet, drizzle generously with the bang bang sauce, and scatter cucumber slices, shredded carrots, sliced green onions, and fresh herbs on top.
  7. Sprinkle with toasted sesame seeds if desired. Serve immediately.

Notes

Pat salmon dry before cooking for crispy skin. Do not overcrowd the pan to ensure proper searing. Adjust sriracha amount to control spice level. Use fresh rice or reheat leftover rice with a splash of water. Store components separately for best texture when reheating.

Nutrition

Keywords: Bang Bang Salmon, salmon bowl, spicy salmon, creamy sauce, quick dinner, easy recipe, healthy salmon, rice bowl

Find it online: https://nadinetable.com/bang-bang-salmon-bowls-with-rice-easy-homemade-recipe-for-flavorful-meals/