Roasted Salmon Rice Bowls with Bang Bang Sauce
There’s a reason spicy salmon rice bowls are all over menus and social feeds.
They’re fast, customizable, and packed with big flavor. This version brings the heat and balances it with creamy, crunchy, and tangy elements. It’s the kind of dish you can prep ahead in pieces and throw together when you’re hungry, making it a reliable go-to for busy weeknights or casual gatherings.
The roasted salmon has that crisp exterior you want, while the bang bang sauce delivers creamy heat. Pair that with fluffy Calrose rice and a smashed cucumber salad, and you’ve got something you’ll keep coming back to.
What sets this version apart is the layering of heat and acid. The salmon is seasoned boldly and roasted until the edges just begin to crisp.
The cucumbers are smashed and salted for a deeper crunch and then hit with a lightly sweet rice vinegar dressing. And the bang bang sauce? It’s a blend of sweet chili sauce, sriracha, paprika, and a splash of sesame oil. It’s warm, creamy, and punchy.
You can build the bowls ahead by making the rice, sauce, and salad a day early. Add pickled radish, avocado, or shredded carrots to punch it up. Whether you’re looking for a spicy salmon recipe or just need a fresh idea for meal prep, this salmon bowl covers a lot of ground.
Main Ingredients
Salmon – When it comes to roasting salmon, you want a fish that can handle high heat without drying out and that’s why steelhead trout is such a killer choice. Technically a sea-run rainbow trout, steelhead has a rich, fatty texture similar to salmon but with a slightly cleaner, more delicate flavor. It crisps up beautifully in a hot oven and stays buttery and tender inside, making it perfect for quick weeknight meals or something a little more refined.
If you can’t get steelhead, look for king salmon (Chinook) next. It’s the oiliest of the Pacific species, which means it stays moist and luxurious even if you slightly overshoot the cook time. Sockeye is a firmer, leaner option with a deep red color and more intense flavor, ideal if you want something a little bolder.
Coho is a nice middle ground. It’s mild, has moderate fat, and generally more affordable. However, it can lean dry if overcooked. And while Atlantic salmon is the most widely available, especially farm-raised, the quality can vary depending on the source. If you go that route, look for sustainably raised fish with good marbling.
Cajun Dry Spice – This blend of spices delivers the smoky heat and deep color that gives the salmon its punch. You can use FFG’s Cajun Dry Spice or store-bought. It’s what gives this dish its Southern-style backbone.
Calrose rice – A medium-grain rice that cooks up slightly sticky, Calrose makes a soft, scoopable base for the bowl. Its neutral flavor balances the heat and tang elsewhere in the dish. Rinse it well before cooking to avoid gumminess.
Bang Bang Sauce – Brings in heat from sriracha and the tang from vinegar.
Roasted Salmon Rice Bowls with Bang Bang Sauce
This is the kind of dish you can prep ahead in pieces and throw together when you’re hungry, making it a reliable go-to for busy weeknights or casual gatherings.
6
servings25
minutes25
minutes50
minutesKeep the screen on while I cook
Ingredients
- For the Salmon
6 salmon fillets 6 ounces each
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp Cajun Dry Spice
furikake, to garnish
- For the Rice
3 cups calrose rice
4 1/2 cups water
2 tsp salt
- For the Cucumber Salad
2 cucumbers
3 green onions, sliced thin
1 tsp salt
2 cups edamame, shelled
1/4 cup rice vinegar
1 tbsp sugar
2 tbsp chopped basil
- For the Bang Bang Sauce
1 cup mayonnaise
1/2 cup sweet thai chili sauce
1/2 tsp tabasco
1/4 tsp smoked paprika
1/4 tsp sweet paprika
1 tbsp sriracha
1/4 tsp sesame oil
Method
- Prep the Cucumbers: Peel the cucumbers, slice them lengthwise, and remove the seeds with a spoon. Smash them with a rolling pin and cut into ¼-inch half-moons. Toss with 1 teaspoon kosher salt and set in a colander to drain for 30 minutes.
- Rinse and Start Cooking the Rice: Rinse the rice under cold water until the water runs clear. Combine with 4½ cups water and 2 teaspoons salt in a medium pot. Bring to a boil, cover, and reduce to a simmer. Cook for 11 minutes.
- Make the Bang Bang Sauce: While the rice simmers, stir together mayonnaise, sweet chili sauce, Sriracha, and lime juice. Cover and refrigerate until ready to serve.
- Preheat the Oven: Set the oven to 415°F and line a sheet pan with parchment.
- Steam the Rice: Once the rice has simmered for 11 minutes, turn off the heat and leave the lid on to let it steam for another 11 minutes.
- Prep and Roast the Salmon: While the rice is steaming, cube the salmon into 1-inch pieces and toss with olive oil, garlic powder, paprika, and blackening seasoning. Spread in a single layer on the lined sheet pan and roast for 10–12 minutes.Loading gallery media…
- Make the Cucumber Salad: While the salmon roasts, rinse the salted cucumbers under cold water and drain well. Toss with sliced green onions, edamame, chopped basil, rice vinegar, and sugar.
- Serve: Fluff the rice with a fork. Scoop into bowls, then add cucumber salad and roasted salmon. Drizzle with bang bang sauce and finish with furikake.
Take a Look
Field Notes
- Store rice, salmon, and cucumber salad separately to maintain texture. Reheat salmon and rice gently, but serve the salad cold. The bang bang sauce keeps for a week in the fridge.
- This recipe is perfect for customizing. Feel free to swap the salmon for chicken, tofu or shrimp, or add seasonal vegetables like roasted squash or blanched green beans.
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