Save The smell of salmon roasting with smoked paprika always makes me think of that week I committed to trying something different every Tuesday. I had leftover edamame in the freezer, a bottle of sriracha that had been sitting untouched, and a craving for something that felt like takeout but tasted fresher. What came together was this bowl, bright and messy and exactly what I needed. Now it shows up at least twice a month, and my kitchen smells like sesame and lime more often than not.
I made this for a friend who swore she didnt like salmon, and she scraped the bowl clean. She kept asking what was in the sauce, convinced there was some secret ingredient I wasnt sharing. It was just mayo, chili sauce, and a good squeeze of lime, but the way it clung to the warm rice and the flaky fish made it taste like something you would order at a place with mood lighting. Sometimes the simplest combinations are the ones that surprise you most.
Ingredients
- Salmon fillets: Look for fillets that are evenly thick so they cook at the same rate, and pat them really dry before seasoning or the spices will just slide off.
- Olive oil: Just enough to help the paprika stick and keep the salmon from drying out in the oven.
- Smoked paprika: This is what gives the salmon a subtle warmth without any real heat, and it smells incredible as it bakes.
- Jasmine or sushi rice: Jasmine has a slight floral note and sushi rice is sticky and clingy, both work beautifully as the base that soaks up all the sauce.
- Edamame: I use frozen and just thaw them under warm water, they add a pop of green and a little protein boost.
- Cucumber: Dice it small so every bite has a bit of that cool crunch against the richness of the sauce.
- Green onions: The sharp bite balances the sweetness in the salsa, and I slice them thin so they blend in without overpowering.
- Rice vinegar: It brings a gentle tang that keeps the salsa from feeling flat.
- Soy sauce: Just a tablespoon adds that umami depth, and I use low sodium so it doesnt get too salty.
- Sesame oil: A little goes a long way, it makes the whole salsa smell toasty and warm.
- Mayonnaise: The creamy base of the bang bang sauce, and I promise it transforms into something way more exciting than it sounds.
- Sweet chili sauce: This is the heart of the sauce, sweet and slightly spicy with a sticky texture that clings to everything.
- Sriracha: For the kick, and you can dial it up or down depending on how brave you are feeling.
- Lime juice: Freshly squeezed is best, it cuts through the richness and makes the whole bowl taste brighter.
- Honey: Optional, but a teaspoon smooths out any sharpness and makes the sauce taste more rounded.
- Sesame seeds: Toast them in a dry pan for a minute until they smell nutty, it makes a difference.
- Cilantro or parsley: Fresh herbs at the end add color and a burst of freshness that wakes everything up.
Instructions
- Prep the oven and salmon:
- Preheat your oven to 400°F and line a baking sheet with parchment so cleanup is easy. Pat the salmon fillets completely dry with paper towels, then rub them with olive oil, salt, pepper, and smoked paprika until every surface is coated.
- Bake the salmon:
- Place the fillets on the prepared sheet and slide them into the oven for 12 to 15 minutes. They are done when the thickest part flakes easily with a fork and the edges just start to caramelize.
- Cook the rice:
- If your rice is not already ready, get it going now. Follow the package instructions and keep it warm until you are ready to build the bowls.
- Make the cucumber edamame salsa:
- In a medium bowl, toss together the edamame, diced cucumber, sliced green onions, rice vinegar, soy sauce, sesame oil, and chili flakes if using. Mix it well so everything gets coated in that tangy, savory dressing.
- Whisk up the bang bang sauce:
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and creamy. Taste it and adjust the sriracha or lime if you want more heat or brightness.
- Assemble the bowls:
- Divide the warm rice among four bowls, spoon the salsa over one side, and gently place a salmon fillet on top. Drizzle the bang bang sauce generously over everything, letting it pool around the rice.
- Garnish and serve:
- Sprinkle with toasted sesame seeds and chopped cilantro or parsley, and tuck a lime wedge on the side. Serve immediately while the salmon is warm and the salsa is cool and crisp.
Pin it The first time I served this at a dinner party, someone asked if I had ordered it from a restaurant and just plated it nicely. I laughed and told them it took me less time than waiting for delivery. That is when I realized this bowl had become one of those recipes I could make without thinking, the kind that impresses people without stressing me out. It is the kind of dish that makes you feel capable in the kitchen, even on days when you are not sure what to cook.
Customizing Your Bowl
If you want more crunch, throw in some shredded carrots, thinly sliced radishes, or even ribbons of red cabbage in the salsa. I have also swapped the salmon for crispy tofu cubes or quickly seared shrimp when I am in the mood for something different. The beauty of this bowl is that the sauce and the salsa stay the same, so you can change up the protein and it still tastes cohesive and bright.
Making It Ahead
The salsa and the bang bang sauce can both be made a day in advance and stored in the fridge. The salsa actually gets better as it sits and the flavors meld together. Cook the rice and salmon fresh when you are ready to eat, and the whole thing comes together in about 15 minutes. I have done this on Sundays and had easy lunches ready for half the week, just reheat the rice and salmon separately so nothing gets soggy.
Serving Suggestions
This bowl is filling on its own, but if you are feeding a crowd or want to stretch it, serve it with a side of miso soup or a simple cucumber salad dressed with rice vinegar and a pinch of sugar. A crisp, slightly sweet white wine like Riesling cuts through the richness of the sauce and complements the spice without competing with it.
- Add avocado slices for extra creaminess and healthy fats.
- Sprinkle furikake seasoning on top for an extra layer of umami and crunch.
- Serve with pickled ginger on the side for a palate cleansing bite between forkfuls.
Pin it This bowl has become one of those recipes I turn to when I want something that feels special but does not ask too much of me. It is colorful, satisfying, and always tastes like I put in more effort than I actually did.
Frequently Asked Questions
- → What makes bang bang sauce special?
The sauce combines mayonnaise with sweet chili sauce and sriracha, creating a perfect balance of creamy, sweet, and spicy flavors that pairs beautifully with salmon.
- → Can I make the salsa ahead?
Yes, the cucumber-edamame salsa can be prepared up to 4 hours in advance and stored refrigerated. The flavors actually meld together nicely during this time.
- → What rice works best?
Jasmine or sushi rice both work wonderfully. The slightly sticky texture helps hold everything together and complements the Asian-inspired flavors.
- → How do I know when salmon is done?
The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should appear opaque but still moist.
- → Can I adjust the spice level?
Absolutely. Reduce or omit the sriracha in the sauce for a milder version, or add extra chili flakes to the salsa if you prefer more heat.