Bang Bang Salmon and Coconut Rice Bowls Recipe

I absolutely love how this Bang Bang Salmon and Coconut Rice Bowls Recipe combines bold, creamy flavors with fresh, vibrant ingredients—it’s like a party in your mouth that’s also super nourishing. Whether you’re craving a meal that feels fancy enough for guests or just want a delightful weeknight dinner, this recipe hits all the right notes with ease.

When I first tried this recipe, I was blown away by how the coconut rice perfectly balances the spicy, tangy Bang Bang sauce on the tender salmon cubes. You’ll find that the crisp cucumber salad adds freshness that rounds out every bite beautifully, making it a well-rounded bowl you’ll want to make again and again.

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Ingredients You’ll Need

Each ingredient in this Bang Bang Salmon and Coconut Rice Bowls Recipe plays a key role—from the rich salmon to the creamy coconut milk in the rice. I’ll share a few tips on how to pick the freshest and most flavorful components so your bowl turns out just right.

• Salmon: Look for fresh, wild-caught salmon for the best taste and texture; skin removed and cubed makes it easier to cook evenly.
• Olive oil: A good quality extra virgin olive oil adds flavor while helping spices stick to the salmon.
• Paprika, onion powder, garlic powder: These spices bring smoky, savory depths that make the salmon pop.
• Mayonnaise or Greek yogurt: Mayo will give a richer bang bang sauce, but plain Greek yogurt is my go-to for a tangy, lighter alternative.
• Sweet chili sauce and sriracha: The combo adds sweet heat that’s essential for that Bang Bang flavor kick.
• Lime juice: Fresh lime juice brightens the sauce and the cucumber salad—don’t skip it!
• Jasmine rice: Its fragrant aroma pairs perfectly with creamy coconut milk for that tropical vibe.
• Full fat coconut milk: Go for canned coconut milk, it’s creamier and richer compared to refrigerated cartons.
• White sugar and salt: Just a touch in the rice enhances the coconut’s natural sweetness.
• Mini cucumbers and avocado: Freshness and creaminess come from these, balancing the spicy salmon nicely.
• Fresh cilantro: Adds that bright herbal note to finish things off beautifully.

Variations

I’m all about making recipes your own, so I often tweak this Bang Bang Salmon and Coconut Rice Bowls Recipe depending on my mood or what’s in the fridge. Feel free to experiment, and you might discover a new favorite spin!

• Protein Swap: Sometimes I use shrimp or tofu instead of salmon for a different protein but with the same bang bang sauce magic.
• Spice Level: Adjust the sriracha up or down depending on how fiery you want the bowl; you can always serve extra sauce on the side too.
• Rice Alternatives: Brown rice or quinoa can work well if you want a nuttier flavor or more fiber.
• Dairy-Free Option: Use vegan mayo and coconut yogurt to keep things creamy without dairy.

How to Make Bang Bang Salmon and Coconut Rice Bowls Recipe

Step 1: Perfectly Cook the Coconut Rice

Start by adding jasmine rice, coconut milk, water, sugar, and salt to a pot and bring it to a low boil. Once it’s bubbling, cover the pot and reduce the heat to low—you want the rice to slowly absorb all those flavors gently. This usually takes about 15 minutes, and the key is not to lift the lid too often so the steam does its magic.

Step 2: Whisk Together the Bang Bang Sauce

While the rice is cooking, mix mayo or Greek yogurt with sweet chili sauce, sriracha, and lime juice until smooth. This sauce is where all the flavor happens, so give it a good taste and adjust the sriracha or lime if you want it spicier or tangier.

Step 3: Season and Cook the Salmon

Toss cubed salmon with olive oil and spices like paprika, onion and garlic powder, salt, and pepper. Then add about one-third of the bang bang sauce and mix everything gently but thoroughly. If you have an air fryer, cook the salmon at 380°F for 8–12 minutes until it flakes easily; otherwise, bake it at 400°F for 12–15 minutes on a parchment-lined sheet. Keep an eye on it so it stays juicy and doesn’t dry out.

Step 4: Prepare the Cucumber Salad

While the salmon cooks, slice mini cucumbers and avocado and toss them with lime juice, cilantro, and a pinch of salt. This crunchy, creamy salad cools down the bowl and adds texture that keeps every bite interesting.

Step 5: Assemble Your Bowls

Once the salmon is done, toss it with the remaining bang bang sauce to boost the flavor. Then layer your bowl with a generous scoop of coconut rice, salmon, and cucumber salad. A sprinkle of fresh cilantro and, if you like, red pepper flakes brings it all together—dig in and enjoy!

How to Serve Bang Bang Salmon and Coconut Rice Bowls Recipe

Garnishes

I love topping my bowls with fresh cilantro leaves and a sprinkle of toasted sesame seeds for crunch and nuttiness. A little extra squeeze of lime on top at the table really brightens the flavors too.

Side Dishes

For sides, a simple Asian-style slaw or steamed edamame pairs beautifully without overpowering the bowls. Sometimes I add a light miso soup on the side for a cozy meal.

Creative Ways to Present

For a dinner party, I like serving these bowls in shallow white dishes with little ramekins of extra bang bang sauce on the side so everyone can customize their heat level. Adding edible flowers also makes an elegant statement if you want to impress guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually keep the salmon and sauce separate from the rice and salad to avoid sogginess. This way, everything stays fresh and you can mix it just before eating.

Freezing

Freezing cooked salmon with bang bang sauce doesn’t work well—I’ve found the texture changes and sauce can separate. However, you can freeze the coconut rice separately and defrost it gently when needed.

Reheating

I reheat leftover rice and salmon gently in the microwave or on the stovetop over low heat with a splash of water to keep it moist. Adding a fresh scoop of cucumber salad after reheating brings back some freshness that’s lost during storage.

FAQs

Final Thoughts

This Bang Bang Salmon and Coconut Rice Bowls Recipe has become a go-to in my kitchen for a flavorful, wholesome meal that everyone enjoys. I love how easy it is to make without compromising on taste or presentation, and I know you’ll enjoy it just as much. Trust me, once you try this bowl, you’ll be looking for excuses to make it again—and maybe even experiment with your own twist!

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