Bang Bang Salmon Rice Bowls with Crunchy Veggies
This Bang Bang Salmon Rice Bowl is the ultimate weeknight dinner, featuring crispy, caramelized salmon fillets over fluffy jasmine rice, topped with a creamy, spicy-sweet sauce and a colorful array of crunchy vegetables. It's a restaurant-quality meal that comes together in about 30 minutes, offering a perfect balance of textures and flavors that will satisfy your takeout cravings.
Equipment
- Medium saucepan with lid
- Small bowl
- Large non-stick skillet or cast-iron pan
- Paper towels
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Fork
- Whisk
- Serving bowls
Ingredients
- 1 ½ lbs salmon fillets, skin on or off
- 1 cup jasmine rice, rinsed
- 1 ¾ cups water
- Pinch of salt
- ½ cup mayonnaise
- 3-4 tbsp sweet chili sauce
- 1-2 tsp sriracha or hot sauce
- 1 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 2 cups mixed crunchy veggies shredded purple cabbage, julienned carrots, cucumber ribbons, sliced radishes
- 1 avocado, sliced
- 2 green onions, sliced
- 1 tbsp sesame seeds
- 1-2 tbsp neutral oil avocado or canola oil
Instructions
- In a medium saucepan, combine the rinsed jasmine rice, 1 ¾ cups of water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
- While the rice cooks, make the Bang Bang sauce: in a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and adjust heat or sweetness as desired. Set aside.
- Pat the salmon fillets completely dry with paper towels. In a small bowl, mix soy sauce and honey (or brown sugar). Brush this mixture all over the salmon fillets, ensuring they are fully coated.
- Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add a drizzle of neutral oil. Once the oil is shimmering, carefully place the salmon fillets in the pan, presentation side down. Sear for 3-4 minutes without moving, until a golden-brown crust forms. Flip and cook for another 2-3 minutes for medium, or until cooked to your liking.
- To assemble, divide the fluffy jasmine rice between four bowls. Arrange the crunchy veggies, avocado slices, and any other desired toppings around the edges of each bowl. Place a piece of crispy salmon in the center.
- Drizzle a generous amount of the Bang Bang sauce over the salmon and rice. Garnish with sliced green onions and sesame seeds. Serve immediately while everything is warm and the salmon is at its crispiest.
Notes
For the best sear, ensure the salmon is patted completely dry and the pan is not overcrowded; cook in batches if necessary. To make it gluten-free, use tamari or coconut aminos instead of soy sauce and check the sweet chili sauce label. For a lighter sauce, substitute Greek yogurt for mayonnaise. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; enjoy cold over a salad or reheat gently. Feel free to customize with toppings like pickled veggies, spicy mango salsa, or crushed wonton strips for extra crunch.