Homemade Bang Bang Salmon and Coconut Rice Bowls

Here are my bang bang salmon and coconut rice bowls, with crispy seasoned salmon bites, creamy coconut rice, and a spicy-sweet bang bang sauce that brings everything together.

These bowls have become our go-to weeknight dinner when we want something that feels special but comes together in about 30 minutes. My kids love the sweet chili sauce, and I love that I can get a healthy dinner on the table without much fuss.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild salmon for this recipe, and both will work great. If all you have access to is frozen salmon, don’t worry – you’ll still be good to go. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat. Just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For this recipe, you’ll want to use skinless salmon since you’re cubing it up and coating it in that tasty bang bang sauce – the skin won’t get crispy anyway, so it’s best to remove it before cooking.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Salmon: Not a salmon fan? Try using firm white fish like cod or halibut, or even shrimp. Just adjust the cooking time – shrimp will cook much faster, usually in about 3-4 minutes.
• Mayo or Greek yogurt: Either one works great for the bang bang sauce. Greek yogurt makes it a bit lighter and tangier, while mayo gives you that classic creamy richness.
• Jasmine rice: You can use basmati rice or regular white rice instead. The cooking time should be about the same, but check your package directions to be sure.
• Full fat coconut milk: Light coconut milk works if that’s what you have, though the rice won’t be quite as creamy. Don’t use coconut milk from a carton – stick with the canned version for the right consistency.
• Sweet chili sauce: If you can’t find sweet chili sauce, mix 3 tablespoons honey with 1 tablespoon rice vinegar and a pinch of red pepper flakes.
• Avocado: Skip it if you’re not an avocado person, or swap it for sliced mango for a sweet tropical twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when making bang bang salmon is overcooking it, which turns the fish dry and tough – salmon is done when it flakes easily with a fork and reaches 145°F internally, so start checking around the 10-minute mark whether you’re baking or air frying.

Another common error is forgetting to shake the can of coconut milk before opening it, since the cream separates from the liquid and you need both mixed together for creamy rice.

When cubing your salmon, try to keep the pieces roughly the same size (about 1-inch cubes) so they cook evenly, and don’t skip removing the skin first or it won’t crisp up properly in the oven.

For extra flavor, toast your rice in the pot with a little oil for 2-3 minutes before adding the liquids, which gives the coconut rice a slightly nutty taste that pairs perfectly with the sweet and spicy salmon.

What to Serve With Bang Bang Salmon Bowls?

These bowls are pretty filling on their own, but I love adding some extra veggies on the side to round out the meal. A simple Asian-style slaw made with shredded cabbage, carrots, and a sesame dressing adds a nice crunch and helps balance out the creamy sauce. If you want something warm, some steamed edamame sprinkled with sea salt makes a great appetizer or side dish. You could also serve some crispy wonton chips or seaweed snacks for extra texture, and they’re perfect for scooping up any leftover bang bang sauce at the bottom of your bowl.

Storage Instructions

Store: Keep the salmon, rice, and fresh toppings in separate airtight containers in the fridge for up to 3 days. The cucumbers and avocado stay crunchier when stored separately, and you can squeeze a little extra lime juice on the avocado to keep it from browning.

Freeze: The salmon and coconut rice freeze well on their own for up to 2 months in freezer-safe containers. I’d skip freezing the fresh veggies though, since cucumbers and avocado don’t hold up well in the freezer.

Reheat: Warm the rice and salmon separately in the microwave or on the stovetop over medium-low heat. The rice might need a splash of coconut milk or water to bring back its creamy texture, and the salmon tastes best when reheated gently so it doesn’t dry out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 100-115 g
• Fat: 100-115 g
• Carbohydrates: 160-175 g

Ingredients

For the coconut rice:

• 1 cup Royal Basmati rice
• 1 cup full-fat coconut milk
• 1 cup water
• 1 1/2 tsp sugar
• 1/2 tsp salt

For the salmon:

• 1.5 lb salmon (cubed into 1-inch pieces)
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

For the bang bang sauce:

• 1/3 cup mayo
• 4 tbsp sweet chili sauce
• 1 1/2 tbsp sriracha
• 3 tbsp freshly squeezed lime juice

For the topping and salad:

• 2 cucumbers (thinly sliced)
• 1 tbsp rice vinegar
• 1 avocado
• 4 tbsp fresh cilantro, chopped
• 1/2 tsp red pepper flakes

Step 1: Start the Coconut Rice

• 1 cup Royal Basmati rice
• 1 cup full-fat coconut milk
• 1 cup water
• 1 1/2 tsp sugar
• 1/2 tsp salt

Bring the rice, coconut milk, and water to a boil in a pot over high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed.

Remove from heat, stir in the salt and sugar, and set aside to keep warm.

Starting the rice first ensures it’s ready by the time your protein and other components are finished.

Step 2: Prepare the Bang Bang Sauce and Season the Salmon

• 1/3 cup mayo
• 4 tbsp sweet chili sauce
• 1 1/2 tbsp sriracha
• 3 tbsp freshly squeezed lime juice
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 lb salmon
• 1 tbsp olive oil

While the rice cooks, whisk together the mayo, sweet chili sauce, sriracha, and lime juice in a small bowl to create the bang bang sauce—this creamy, tangy, spicy sauce is the star of these bowls.

In a separate bowl, combine the paprika, onion powder, garlic powder, salt, and black pepper.

Toss the cubed salmon with the olive oil and spice mixture until evenly coated.

I like to use freshly squeezed lime juice rather than bottled—it brightens the whole sauce significantly.

Step 3: Cook the Salmon and Prepare the Cucumber Salad

• seasoned salmon from Step 2
• 2 cucumbers
• 1 tbsp rice vinegar

Preheat your oven to 400°F or air fryer to 380°F.

Spread the seasoned salmon on a baking sheet or air fryer basket in a single layer and cook for 8-12 minutes (air fryer) or 12-15 minutes (oven) until the salmon is opaque and cooked through.

While the salmon cooks, toss the thinly sliced cucumbers with the rice vinegar in a bowl—this quick pickle adds brightness and crunch to balance the rich sauce.

I find that slicing the cucumbers very thin (almost paper-thin with a mandoline if you have one) makes them absorb the vinegar better and creates a more refined texture.

Step 4: Finish the Salmon with Sauce and Assemble Bowls

• cooked salmon from Step 3
• bang bang sauce from Step 2
• coconut rice from Step 1
• cucumber salad from Step 3
• 1 avocado
• 4 tbsp fresh cilantro, chopped
• 1/2 tsp red pepper flakes

Remove the cooked salmon from the oven or air fryer and transfer to a bowl.

Pour the bang bang sauce over the warm salmon and gently toss to coat evenly.

Slice the avocado just before serving.

Divide the coconut rice from Step 1 among serving bowls, then top each with the bang bang salmon, cucumber salad from Step 3, and fresh avocado slices.

Garnish generously with fresh cilantro and a pinch of red pepper flakes for a final pop of heat and color.

Homemade Bang Bang Salmon and Coconut Rice Bowls

Delicious Homemade Bang Bang Salmon and Coconut Rice Bowls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4 servings

Calories 2000 kcal

Ingredients

  

For the coconut rice

• 1 cup Royal Basmati rice
• 1 cup full-fat coconut milk
• 1 cup water
• 1 1/2 tsp sugar
• 1/2 tsp salt

For the salmon

• 1.5 lb salmon (cubed into 1-inch pieces)
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

For the bang bang sauce

• 1/3 cup mayo
• 4 tbsp sweet chili sauce
• 1 1/2 tbsp sriracha
• 3 tbsp freshly squeezed lime juice

For the topping and salad

• 2 cucumbers (thinly sliced)
• 1 tbsp rice vinegar
• 1 avocado
• 4 tbsp fresh cilantro, chopped
• 1/2 tsp red pepper flakes

Instructions

 

• Bring the rice, coconut milk, and water to a boil in a pot over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed. Remove from heat, stir in the salt and sugar, and set aside to keep warm. Starting the rice first ensures it's ready by the time your protein and other components are finished.
• While the rice cooks, whisk together the mayo, sweet chili sauce, sriracha, and lime juice in a small bowl to create the bang bang sauce—this creamy, tangy, spicy sauce is the star of these bowls. In a separate bowl, combine the paprika, onion powder, garlic powder, salt, and black pepper. Toss the cubed salmon with the olive oil and spice mixture until evenly coated. I like to use freshly squeezed lime juice rather than bottled—it brightens the whole sauce significantly.
• Preheat your oven to 400°F or air fryer to 380°F. Spread the seasoned salmon on a baking sheet or air fryer basket in a single layer and cook for 8-12 minutes (air fryer) or 12-15 minutes (oven) until the salmon is opaque and cooked through. While the salmon cooks, toss the thinly sliced cucumbers with the rice vinegar in a bowl—this quick pickle adds brightness and crunch to balance the rich sauce. I find that slicing the cucumbers very thin (almost paper-thin with a mandoline if you have one) makes them absorb the vinegar better and creates a more refined texture.
• Remove the cooked salmon from the oven or air fryer and transfer to a bowl. Pour the bang bang sauce over the warm salmon and gently toss to coat evenly. Slice the avocado just before serving. Divide the coconut rice from Step 1 among serving bowls, then top each with the bang bang salmon, cucumber salad from Step 3, and fresh avocado slices. Garnish generously with fresh cilantro and a pinch of red pepper flakes for a final pop of heat and color.