Description
Bright, creamy, and a little spicy, these Bang Bang Salmon Bowls With Rice are a weeknight winner with flaky baked salmon and fresh veggies over warm rice.
Ingredients
Scale
- 2 salmon fillets
- 1 cup of cooked rice
- 1/2 cup of mayonnaise
- 2 tablespoons of sriracha sauce
- 1 tablespoon of lime juice
- 1 avocado, sliced
- 1 cup of sliced cucumber
- 2 green onions, chopped
- 1 tablespoon of sesame seeds
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Pat the salmon dry and season both sides with salt and pepper. Slice the avocado and cucumber, and chop the green onions. If your rice is not cooked, start it now so it’s ready and warm when you assemble the bowls.
- In a bowl, mix the mayonnaise, sriracha, and lime juice until smooth. Taste and adjust: add more sriracha for heat or more lime for brightness. This is your Bang Bang sauce—creamy, tangy, and spicy.
- Place the salmon fillets on a baking sheet lined with parchment or lightly oiled. Bake in the preheated oven for 12–15 minutes, or until the salmon flakes easily with a fork and is cooked to your liking.
- Once the salmon is cooked, use a fork to flake it into bite-sized pieces. To assemble the bowls, divide the warm cooked rice between two bowls. Top each with flaked salmon, sliced avocado, cucumber, and chopped green onions. Drizzle the Bang Bang sauce over the top and garnish with sesame seeds. Serve immediately and enjoy your Bang Bang Salmon Bowls!
Notes
Store components separately in airtight containers. Cooked salmon and rice keep 2–3 days in the refrigerator. Add a lime wedge for extra brightness when serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 1030
- Sugar: 4g
- Sodium: 900mg
- Fat: 79g
- Saturated Fat: 12g
- Unsaturated Fat: 60g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 62mg