Bang Bang Salmon and Coconut Rice Bowls Recipe

You know those meals that somehow manage to feel both indulgent and light at the same time? That’s exactly how I’d describe this Bang Bang Salmon and Coconut Rice Bowls Recipe. It’s got that zingy, creamy bang bang sauce with just the right kick of spice balanced by buttery coconut rice and a fresh cucumber salad—trust me, your taste buds will be dancing.

What’s truly special about this recipe is how effortlessly it comes together on a busy night but still feels like you’ve put real love into dinner. I’ve made it for casual weeknights and even for guests, and it never disappoints. If you want something that’s colorful, packed with flavor, and wholesome, you absolutely have to try this Bang Bang Salmon and Coconut Rice Bowls Recipe.

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Ingredients You’ll Need

Every ingredient in this Bang Bang Salmon and Coconut Rice Bowls Recipe comes together to create a harmony of texture and flavor. When picking your salmon, I always recommend fresh, wild-caught if you can—it makes a huge difference in taste and texture.

• Salmon: Skin-removed and cubed works best for even cooking and easy bites.
• Olive oil: Helps the spices stick and keeps the salmon moist.
• Paprika, onion powder, garlic powder: These simple spices add depth without overpowering the salmon.
• Salt and pepper: Essential to season throughout.
• Mayonnaise or Greek yogurt: Greek yogurt lightens up the sauce if you want a healthier alternative.
• Sweet chili sauce: Adds sweetness and mild heat—adjust to taste.
• Sriracha: For that spicy kick that defines the “bang bang” flavor.
• Lime juice: The acid brightens the sauce and cucumber salad.
• Coconut milk (full fat): Makes the rice creamy and fragrant, elevating the whole bowl.
• Jasmine rice: Its floral aroma pairs beautifully with coconut milk.
• Sugar and salt: Balances the coconut rice perfectly.
• Mini cucumbers: For a refreshing crunch in the salad.
• Avocado: Adds creaminess and richness.
• Chopped cilantro: Provides fresh herbaceous notes.

Variations

I love that this Bang Bang Salmon and Coconut Rice Bowls Recipe is easy to make your own. Whether you want it milder, vegan-friendly, or jazz it up with different veggies, there are plenty of ways to customize.

• Mild version: If you’re spice-averse, reduce or omit the sriracha and swap sweet chili sauce for a mild glaze—I’ve done this for my younger family members and they still enjoyed it.
• Vegan twist: Swap salmon for tofu or tempeh, and use vegan mayo for the bang bang sauce—still delivers amazing flavor.
• Add more veggies: I sometimes toss in shredded carrots, snap peas, or bell peppers for an extra crunch and color boost.
• Different rice: Brown rice or quinoa can be swapped in for coconut jasmine rice if you want a nuttier, heartier bowl.

How to Make Bang Bang Salmon and Coconut Rice Bowls Recipe

Step 1: Perfectly Cook the Coconut Rice

Start by combining jasmine rice, full-fat coconut milk, water, sugar, and salt in a pot. Bring it to a gentle boil, then reduce the heat to low and cover. Let it simmer undisturbed for about 15 minutes until the liquid is absorbed and the rice is tender. I like to resist the urge to peek too much here because a tight lid helps steam the rice perfectly fluffy every time.

Step 2: Whip Up the Bang Bang Sauce

While the rice cooks, mix together the mayo or Greek yogurt, sweet chili sauce, sriracha, and lime juice in a small bowl. This sauce is the star of the show. I always taste test to balance the heat and tang—feel free to tweak more sriracha if you’re a spice lover like me!

Step 3: Prep and Cook the Salmon

Toss the cubed salmon with olive oil, paprika, onion powder, garlic powder, salt, and pepper. Then add about a third of the bang bang sauce and gently mix to coat evenly. If you have an air fryer, set it to 380°F and cook the salmon for 8-12 minutes until it’s just cooked through and flakes easily. I love how the air fryer crisps the edges. No air fryer? No worries—bake on a parchment-lined sheet at 400°F for 12-15 minutes. Just keep an eye so the salmon doesn’t dry out.

Step 4: Mix the Refreshing Cucumber Salad

While your salmon is cooking, chop mini cucumbers and avocado, then toss with lime juice, cilantro, and a pinch of salt. This salad is the perfect cooling counterpoint to the spicy bang bang sauce, and avocado adds that creamy, buttery bite I can’t get enough of.

Step 5: Assemble Your Bowls

To serve, layer your bowls with the fragrant coconut rice, then top with the bang bang coated salmon and the vibrant cucumber salad. Drizzle with the remaining bang bang sauce (or as much as you like), and garnish with fresh cilantro and red pepper flakes. Every bite is a flavorful explosion—I’m telling you, this is a crowd-pleaser!

How to Serve Bang Bang Salmon and Coconut Rice Bowls Recipe

Garnishes

I love garnishing with extra chopped cilantro and a sprinkle of red pepper flakes for that final pop of color and heat. Sometimes I add a few toasted sesame seeds or thinly sliced green onions for an extra layer of flavor and crunch. These tiny touches make the bowl feel like a real celebration.

Side Dishes

This bowl is a meal on its own but pairing it with a light Asian-style slaw or a miso soup really rounds things out. I occasionally serve some pickled ginger or edamame on the side for more texture and umami.

Creative Ways to Present

For special occasions, I like to serve this in pretty glass bowls layered beautifully so you see the contrast of white coconut rice, bright green cucumber salad, and pink salmon. Adding edible flowers or microgreens on top instantly elevates the presentation and impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers with the rice and salmon separated from the salad and sauce to keep everything fresh. The cucumber salad is best added right before serving to avoid sogginess.

Freezing

If you want to freeze portions, freeze the cooked salmon and coconut rice separately without the sauce and salad. This way, you can thaw and reheat without losing flavor or texture. I’ve found frozen salmon reheats well if done gently.

Reheating

Reheat the coconut rice in the microwave or stovetop with a splash of water to keep it from drying out. Warm the salmon gently in the oven or microwave, then toss with fresh bang bang sauce before serving. Add the cucumber salad last-minute to keep it crisp and fresh.

FAQs

Final Thoughts

This Bang Bang Salmon and Coconut Rice Bowls Recipe is one of those dishes I keep coming back to because it just works. It’s flavorful, straightforward, and strikes the perfect balance between comfort and freshness. If you’re looking to impress your family or just treat yourself to a satisfying meal that feels a little special, I can’t recommend this enough. Give it a try, and I’m pretty sure it’ll become a favorite in your rotation too.

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