When it comes to flavor-packed meals that are easy to assemble, crispy bang bang salmon bites bowls are hard to beat. They’re a mix of tangy, spicy, and slightly sweet flavors paired with a satisfying medley of textures—from the tender, caramelized salmon to the crunch of the cucumber salad and the creaminess of avocado. These bowls feel indulgent but are packed with nutritious ingredients, making them perfect for a quick weeknight dinner or an elevated meal prep option. Oh, and that bang bang sauce? It’s so good you’ll want to put it on everything. Trust me, these bowls will turn you into a hero of your own kitchen.

Crispy Bang Bang Salmon Bites Bowls Recipe

A little backstory: my love for bowl meals

The first time I made a “bowl meal,” I was in a mad rush to put dinner together with whatever I had in the fridge. It was a complete experiment—some leftover rice, roasted veggies, and salmon drizzled with a random sauce I whisked together. But it was a hit! Since then, I’ve been hooked on the concept. It’s just so versatile and forgiving. This crispy bang bang salmon version came about when I was craving something bold and flavorful. After a bit of trial and error (and a few sauce-stained T-shirts later), this recipe was born. It’s become one of my go-tos, especially when I want something that’s as satisfying as takeout but healthier and just as fun to eat.

A taste of the origin story

The inspiration behind these bowls comes from the famous “bang bang” sauce, which originally gained popularity in Asian-fusion cuisine. It’s known for its addictive combination of creamy, spicy, and sweet flavors. While traditionally paired with shrimp, I decided to switch it up with salmon, which soaks up the sauce beautifully and gets irresistibly crispy when cooked just right. By combining the salmon with rice, vibrant vegetables, and the zesty cucumber salad, you end up with a dish that feels like a celebration of flavors in every bite.

Let’s talk ingredients: the real stars of the show

The ingredients in this recipe are all about balance—each one plays a role in creating that perfect bite. Here’s a closer look:

Salmon: This is the star protein. Its rich, fatty texture works so well with the sweet and spicy glaze. If you’re out of salmon, you could swap in firm tofu or chicken, but honestly, salmon is hard to beat here. Look for fresh, high-quality fillets and, if possible, opt for wild-caught salmon for a deeper flavor.
Coconut aminos: This ingredient adds a hint of sweetness and umami. If you don’t have it, soy sauce works fine (just use low-sodium to avoid overpowering the dish). Tamari is a great gluten-free alternative.
Sweet chili sauce: This gives the bang bang sauce its signature sweetness and a touch of heat. If you like things less spicy, reduce the amount of Uni-Eagle Sriracha in the sauce.
Cucumber: The cucumber salad adds freshness and crunch, balancing the richness of the salmon. Persian or English cucumbers work best since they’re less watery.
Broccoli: Roasted or steamed, it’s the hearty veggie anchor in the bowl. You can swap it for green beans or snap peas depending on what’s in season.
Avocado: For that creamy, buttery finish. It also helps mellow out the heat from the bang bang sauce while adding some healthy fats.

Kitchen gear: what you’ll need (and what you can skip)

Don’t worry—no fancy gadgets are required to make this recipe! Here’s what I recommend:

A sharp knife: Essential for cutting the salmon into clean, even chunks. A dull knife will shred the fish instead of slicing it.
Large skillet: A heavy-bottomed skillet works best for getting that crispy sear on the salmon. I prefer nonstick or cast iron for ease.
Mixing bowls: You’ll need a few small bowls for the bang bang sauce and cucumber salad.
Tongs or a fish spatula: These make flipping the salmon bites much easier without breaking them apart.
Rice cooker or saucepan: For perfectly cooked rice. A rice cooker simplifies things, but a stovetop saucepan works just fine.

If you don’t have a rice cooker or time for fresh rice, pre-cooked rice packets can be a lifesaver!

Step-by-step: making crispy bang bang salmon bites bowls

Here’s how to make these bowls without breaking a sweat:

Start with the cucumber salad.
In a small bowl, toss your cucumber slices with a bit of rice vinegar, salt, and sesame seeds. Let it sit while you prep the rest—it gets better the longer it marinates.
Cook the rice.
Follow the instructions on the package. I usually use brown rice for its nutty flavor and added fiber, but jasmine rice works beautifully if you prefer something fragrant.
Whisk up the bang bang sauce.
Stir together the Greek yogurt, sweet chili sauce, and sriracha until smooth. Give it a quick taste and adjust for spice or sweetness as you like. Pop it in the fridge while you finish the rest.
Prepare the salmon marinade.
In another small bowl, mix the coconut aminos, rice vinegar, garlic, sriracha, and sesame oil. Set it aside.
Cook the salmon.
Heat your avocado oil in a skillet until it’s shimmering. Add the salmon chunks skin-side down (if you’ve left the skin on) and let them sizzle undisturbed for 2-3 minutes. Flip and cook each side until golden and crispy. Pour in the marinade, reduce the heat to medium, and let it bubble around the salmon until it thickens into a glaze.
Prepare the broccoli.
While the salmon cooks, sauté broccoli florets in a separate skillet with a splash of water and a drizzle of avocado oil. Cover briefly to steam, then uncover and let the edges char slightly.
Assemble your bowls.
Divide the rice, cucumber salad, and broccoli between bowls. Top with the crispy salmon bites and a generous drizzle of bang bang sauce. Garnish with avocado slices, green onions, and sesame seeds for that extra flair.

Variations: make it your own

Make it gluten-free: Use tamari instead of soy sauce for the salmon marinade.
Go low-carb: Swap the brown rice for cauliflower rice or a base of shredded cabbage.
Seasonal twist: In summer, swap the broccoli for grilled zucchini or corn. In winter, roasted sweet potatoes or Brussels sprouts would be amazing.
Add a crunch: Top with crushed peanuts or cashews for a little extra texture.

How to serve these bowls with style

To really make these bowls pop, arrange each component in its own little section—rice on one side, veggies on the other, salmon in the middle. Garnish with thinly sliced green onions, sesame seeds, and maybe even a wedge of lime for a bright finish. Serve these in large, shallow bowls for that “Instagram-ready” look!

Drink pairings

I love pairing this dish with something refreshing to balance the heat and richness. Here are a few ideas:

Iced green tea: Its subtle bitterness pairs beautifully with the sweetness of the bang bang sauce.
Cucumber mint mocktail: Blend cucumber, mint, lime juice, and sparkling water for something light and cooling.
Coconut water: Its natural sweetness is a great match for the umami-packed salmon.
Ginger lemonade: The zing of ginger adds a fun kick to the meal.

Storage and reheating tips

If you have leftovers (lucky you!), store the salmon, rice, and vegetables separately in airtight containers. The bang bang sauce can go in a small jar or container. Reheat the salmon gently in a skillet to maintain its crispiness. Microwave the rice and veggies, adding a splash of water to prevent them from drying out. Leftovers will keep for up to 3 days in the fridge, but trust me—they’re so good, you won’t have them that long.

Adjusting for different servings

This recipe makes two hearty servings, but it’s super easy to scale up. Just double or triple the ingredients as needed. The only adjustment I’d recommend is cooking the salmon in batches if you’re making a lot—it sears better with plenty of space in the pan.

FAQs about crispy bang bang salmon bites bowls

1. Can I make this dish ahead of time?
Absolutely! Prep the sauce, cucumber salad, and rice in advance. Cook the salmon and assemble just before serving for the freshest flavor.

2. What if I don’t eat spicy food?
Simply reduce or omit the sriracha in the sauce and marinade. The sweet chili sauce has just a mild kick that should still work for you.

3. Can I use frozen salmon?
Yes, just make sure it’s fully thawed and patted dry before cooking to avoid excess water in the pan.

4. What’s the best substitute for avocado oil?
Any neutral, high-heat oil like grapeseed or vegetable oil works well.

5. How do I know if my salmon is done?
Check for an internal temperature of 145°F or look for the flesh to turn fully opaque and flake easily with a fork.