Bang Bang Salmon Bowls

These bang bang salmon bowls bring bold flavors and a satisfying texture to your weeknight dinner. Tender, airfried salmon bites are coated in a creamy, sweet, and spicy bang bang sauce and layered over rice with fresh, crunchy veggies and bright garnishes. Each serving is packed with protein and ready to be customized with whatever veggies and toppings you love most.

I first made this on a chilly evening craving something comforting but fresh. Now it’s one of my go to meals when I want something quick and delicious the whole family enjoys.

Ingredients

• Salmon fillets: cubed for even cooking and crispy bites
• Brown sugar: adds a hint of caramelized sweetness that balances the spice
• Garlic powder: builds savory warmth without overpowering
• Ground ginger: brings a gentle zing that complements the sauce
• Salt: seasons the fish perfectly without masking flavors
• Black pepper: adds mild heat
• Smoked paprika: gives smoky depth and beautiful color
• Japanese mayonnaise: creates a rich, creamy sauce base that is smoother than regular mayo
• Thai sweet chili sauce: adds sticky sweetness with a touch of spice
• Honey: balances heat with natural sweetness
• Sriracha: brings the kick add more or less to your spice preference
• Fresh lime juice: brightens the sauce and cuts through richness
• Cooked white rice: such as jasmine or basmati makes a fluffy, neutral base
• Sliced cucumbers: add fresh crunch and cool contrast
• Shredded red cabbage: provides vibrant color and slight bitterness
• Shredded carrots: bring sweetness and texture
• Shelled edamame: boosts plant based protein and chewiness
• Cooked broccoli: adds hearty green veggies that hold up well
• Sliced green onions: give a sharp freshness
• Microgreens: optional but elevate the presentation
• Sesame seeds: add nutty crunch and visual appeal

Instructions

Sauté the Aromatics:

This recipe does not require sautéing aromatics since it focuses on seasoning the salmon and making the bang bang sauce. Instead, begin with the salmon preparation.

Season the Salmon:

In a medium bowl, combine cubed salmon with brown sugar, garlic powder, ground ginger, salt, black pepper, and smoked paprika. Toss gently to coat every piece evenly with the spice mixture. This seasoning blend creates a savory and slightly sweet crust when cooked.

Mix the Bang Bang Sauce:

Whisk together Japanese mayonnaise, Thai sweet chili sauce, honey, sriracha, and freshly squeezed lime juice in a separate bowl. Taste and adjust sweetness or heat to your preference. Divide the sauce into two portions, save one for drizzling later, and keep it chilled.

Coat the Salmon with Sauce:

Add one portion of the bang bang sauce to the seasoned salmon and toss gently so each piece is well coated with the creamy, spicy sweet sauce. This step infuses the pieces with flavor before cooking.

Prepare the Air Fryer:

Spray the air fryer basket lightly with oil to prevent sticking. Arrange the coated salmon cubes in a single layer inside the basket without overcrowding. Cooking in batches may be necessary depending on your air fryer size.

Air Fry the Salmon:

Cook the salmon at 400 degrees Fahrenheit for 5 to 6 minutes, then carefully flip each piece and continue cooking for another 5 to 6 minutes until the salmon is cooked through and slightly caramelized on the edges. Transfer the cooked salmon to a plate and repeat with remaining salmon if needed.

Assemble the Bowls:

Start with a scoop of fluffy white rice or your preferred base. Layer in the cooked bang bang salmon bites. Add fresh toppings like sliced cucumbers, shredded carrots, red cabbage, edamame, or broccoli. Drizzle reserved bang bang sauce over the bowl and finish with green onions, microgreens, and a sprinkle of sesame seeds.

I love using smoked paprika in the seasoning mix because it adds a smoky depth you wouldn’t expect with the sweetness of brown sugar. This recipe reminds me of a weekend when my family gathered around to build our own bowls, each person choosing their favorite veggies and toppings. It made the meal feel special and interactive.

Storage Tips

Store leftover cooked salmon in an airtight container in the refrigerator for up to three days. Keep the bang bang sauce separate to maintain its fresh flavor and creaminess. Reheat gently in the oven or air fryer to avoid drying out.

Ingredient Substitutions

Japanese mayonnaise can be substituted with regular mayonnaise if needed, though it will be less rich and creamy. For a vegan version, use plant based mayo and swap salmon with tofu or tempeh. Thai sweet chili sauce can be replaced with a mixture of sweet chili paste and a touch of honey or agave.

Serving Suggestions

Serve these salmon bowls with a side of pickled ginger or kimchi for added tang and probiotic benefits. You can also wrap the salmon and veggies in large lettuce leaves or warm tortillas for a handheld meal. Sprinkle toasted sesame seeds and fresh cilantro over the top for extra flavor notes.

These bang bang salmon bowls are quick, customizable, and perfect for busy weeknights. Prep the sauce ahead and cook the salmon in batches for the best texture.

Common Recipe Questions

→ What is the best way to cook the salmon for these bowls?

Air frying the salmon cubes at 400°F gives a crispy texture with juicy inside; alternatively, baking at the same temperature works well.

→ How can I adjust the spice level of the bang bang sauce?

Modify the amount of sriracha to control heat, starting with less if sensitive to spice, and add more to taste.

→ What are some good vegetables to add to these bowls?

Crisp cucumbers, shredded carrots, red cabbage, shelled edamame, and steamed broccoli complement the salmon nicely.

→ Can this dish be made keto-friendly?

Swap out the rice for cauliflower rice or extra shredded cabbage for a low-carb option without sacrificing flavor.

→ How do I keep the salmon crispy when assembling the bowls?

Cook salmon in batches to avoid overcrowding and drizzle the sauce just before serving to maintain crunchiness.

→ Is it possible to prepare the sauce in advance?

Yes, the creamy sweet-spicy sauce can be made ahead and refrigerated; just stir well before using.