Description
A vibrant and flavorful Bang Bang Salmon and Coconut Rice Bowl featuring tender air-fried or baked salmon coated in a spicy, creamy bang bang sauce, served over fragrant coconut jasmine rice with a refreshing cucumber and avocado salad. Perfectly balanced with a hint of sweetness and heat, this dish is an easy, wholesome weeknight meal.
Ingredients
Units
Scale
Salmon
- 1 1/2 pounds salmon, skin removed & cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Bang Bang Sauce
- 1/3 cup mayonnaise or Greek yogurt (plain, unsweetened)
- 3-4 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon lime juice
Coconut Rice
- 1 cup water
- 1 cup full fat coconut milk (from a can)
- 1 cup jasmine rice
- 1 teaspoon white sugar
- 1/2 teaspoon salt
Cucumber Salad
- 2 mini cucumbers
- 1 avocado
- 1 tablespoon lime juice
- 3 tablespoons chopped cilantro
- 1/4 teaspoon salt
Instructions
- Prepare the Rice: Add the jasmine rice, coconut milk, and water to a stovetop pot and bring to a low boil. Cover, reduce heat to low, and simmer for about 15 minutes until the liquid is absorbed and the rice is fully cooked. Stir in the salt and sugar to finish.
- Make Bang Bang Sauce: While the rice cooks, whisk together the mayonnaise or Greek yogurt, sweet chili sauce, sriracha, and lime juice in a small bowl until smooth and combined.
- Season Salmon: Place the cubed salmon in a bowl and toss with olive oil. Sprinkle the paprika, onion powder, garlic powder, salt, and pepper evenly over the salmon and mix to coat.
- Coat with Sauce: Add about one-third of the prepared bang bang sauce to the salmon and toss gently to combine, ensuring the salmon is well coated.
- Cook Salmon: Air fry the salmon at 380°F for 8 to 12 minutes or until cooked to your preference. If you do not have an air fryer, preheat the oven to 400°F and bake the salmon on a parchment-lined baking sheet for 12 to 15 minutes.
- Prepare Cucumber Salad: While the salmon cooks, combine the mini cucumbers (sliced), avocado (cubed), lime juice, chopped cilantro, and salt in a bowl. Toss gently to mix.
- Finish Salmon: Once the salmon is cooked, toss it with the remaining bang bang sauce or as much as you prefer for added flavor.
- Assemble Bowls: In serving bowls, layer the cooked coconut rice, topped with the bang bang salmon and the cucumber-avocado salad. Garnish with fresh cilantro and optional red pepper flakes if desired.
- Serve and Enjoy: Serve immediately while warm and enjoy the bursting flavors and textures.
Notes
- If using Greek yogurt in the bang bang sauce, ensure it is plain and unsweetened to maintain the correct flavor balance.
- You can adjust the sriracha amount to make the sauce milder or spicier.
- Substitute jasmine rice with basmati if preferred, though cooking times and liquid ratios may vary slightly.
- For best results, use fresh salmon fillets and avoid frozen fish to retain texture and flavor.
- Leftover bang bang sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
