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Homemade Easy Bang Bang Salmon Bowls. recipe photo
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Easy Bang Bang Salmon Bowls.

Tender seared salmon served over rice with crunchy vegetables and a creamy bang bang sauce.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Servings: 4 servings

Ingredients

  • 2 pounds salmon cut into 1-inch chunks
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • kosher salt to taste
  • black pepper to taste
  • 1 tablespoon olive oil
  • 4 green onions thinly sliced
  • 1 cup cucumber sliced, for serving
  • 1 large carrot finely grated, for serving
  • jasmine rice for serving
  • 1/2 cup mayonnaise
  • 1/3 cup sweet Thai chili sauce
  • 2 teaspoons sriracha
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar

Instructions

  • Pat the salmon chunks dry and season evenly with kosher salt, black pepper, smoked paprika, and garlic powder.
  • Heat the olive oil in a large skillet over medium heat until shimmering.
  • Place the salmon pieces in a single layer (work in batches if needed) and cook without moving for 2–3 minutes until deeply golden on the bottom.
  • Flip each piece and cook another 1–3 minutes until the salmon is opaque and cooked through; remove to a plate and repeat with any remaining salmon.
  • Whisk together mayonnaise, sweet Thai chili sauce, sriracha, honey, rice vinegar, and a few sliced green onions until smooth and combined.
  • Assemble bowls by spooning jasmine rice into bowls, topping with sliced cucumbers and grated carrot, then placing seared salmon on top.
  • Drizzle the bang bang sauce over the bowls and sprinkle remaining sliced green onions on top, then serve immediately.

Equipment

  • Large Skillet
  • Cutting Board
  • Knife
  • Grater
  • Mixing Bowl
  • rice pot or rice cooker

Notes

  • Cut salmon into 1-inch pieces for even cooking.
  • Cook in batches to avoid overcrowding the pan.
  • Use cooked jasmine rice warmed before assembling.
  • Sauce keeps in the fridge for a few days.