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Close-up of seared salmon cubes coated in a glossy orange-pink chili sauce on a bed of white rice. (Bang Bang Salmon Rice Bowl)

Bang Bang Salmon Rice Bowl: Crispy Seared Bites with Creamy Chili Glaze

A vibrant Bang Bang Salmon Rice Bowl featuring crispy, pan-seared salmon cubes tossed in a glossy, spicy-sweet chili sauce, served over fluffy rice with fresh avocado and cucumber half-moons.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups (400g) Long-grain white rice Rinsed until water runs clear
  • 3 cups (710ml) Water For cooking rice
  • 1.5 lbs (680g) Atlantic Salmon Fillet Skinless, cut into 1-inch cubes
  • 2 tbsp (30ml) Avocado Oil High smoke point for searing
  • 1/2 cup (120ml) Japanese Mayonnaise Kewpie brand recommended
  • 1/4 cup (60ml) Sweet Chili Sauce
  • 1 tbsp (15ml) Sriracha Adjust for heat preference
  • 1 tsp (5ml) Honey For extra gloss
  • 1 medium Cucumber Sliced into thin half-moons
  • 2 ripe Avocados Sliced
  • 3 whole Green Scallions Finely chopped
  • 1 tbsp (15g) Sesame Seeds Mixed black and white

Equipment

  • 1 Cast Iron Skillet Essential for achieving charred edges.
  • 1 Fine Mesh Strainer For rinsing rice.
  • 1 Chef's Knife For precise vegetable slicing.

Method
 

Rice and Sauce Prep
  1. Rinse rice under cold water. Combine with 3 cups water and salt in a pot. Bring to a boil, then cover and simmer for 18 minutes. Let rest for 5 minutes before fluffing.
  2. Whisk together mayo, sweet chili sauce, sriracha, and honey in a small bowl until smooth and glossy. Set aside.
Salmon Searing
  1. Pat salmon cubes dry and season with salt. Heat oil in a skillet over medium-high. Add salmon in a single layer. Cook for 2-3 minutes until golden-brown charred edges appear.
  2. Flip salmon and cook for 2 more minutes. Remove from heat and toss in half of the bang bang sauce until coated.
Assembly
  1. Divide rice into four bowls. Top with glazed salmon cubes, cucumber half-moons, and avocado slices. Drizzle remaining sauce over the top.
  2. Finish with a heavy garnish of chopped scallions and black and white sesame seeds.

Notes

Pat the salmon completely dry to ensure a crisp crust.
Use Japanese mayo for a more authentic, rich flavor profile.