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–+ servings

California Bang Bang Salmon Bowls with Avocado

Crispy salmon, fresh veggies, and a sweet-spicy sauce come together in these crave-worthy bang bang salmon bowls.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Dinner, Fish & Seafood, Quick Meals
Cuisine: American, Asian
Calories: 585
Ingredients Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1 pound skinless salmon fillet cut into 1-inch cubes
  • 2 tablespoons California olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
For the Bang Bang Sauce
  • 1/2 cup mayonnaise preferably avocado oil-based
  • 1/4 cup sweet chili sauce
  • 1 tablespoon Sriracha adjust to taste
  • 1 tablespoon honey California wildflower honey if available
  • 1 tablespoon rice vinegar
For the Bowls
  • 2 cups cooked jasmine rice warm
  • 1 cup shredded carrots about 2 medium carrots
  • 1 cup English cucumber diced
  • 1/2 cup green onions sliced, green and white parts
  • 1/4 cup fresh cilantro chopped
  • 1 Hass avocado sliced, from California
  • 1 Meyer lemon cut into wedges for serving
  • 1 tablespoon toasted sesame seeds for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F. If using an air fryer, set it to 390°F.
  2. Cut the salmon into bite-sized cubes, about 1 inch each. In a bowl, toss the salmon with olive oil, salt, and black pepper until evenly coated.
  3. For the oven: spread the salmon in a single layer on a parchment-lined baking sheet. Bake for 12 to 15 minutes, until the salmon is cooked through and golden on the edges. For the air fryer: place the salmon in the basket in a single layer and cook for 8 to 10 minutes, shaking the basket halfway through.
  4. While the salmon cooks, make the bang bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth. Set aside.
  5. Divide the warm rice among four bowls. Top each bowl with an equal portion of the crispy salmon cubes, shredded carrots, diced cucumber, sliced green onions, chopped cilantro, and sliced avocado.
  6. Drizzle the bang bang sauce generously over each bowl. Garnish with toasted sesame seeds and serve immediately with a Meyer lemon wedge on the side.

Nutrition

Calories: 585kcalCarbohydrates: 42gProtein: 32gFat: 31gSaturated Fat: 5gCholesterol: 75mgSodium: 920mgFiber: 5gSugar: 12g

Notes

If you prefer extra crunch, use panko-crusted salmon: coat the cubes in panko breadcrumbs before baking. For a lighter sauce, substitute half the mayo with Greek yogurt. These bowls store well for meal prep—keep the sauce separate until serving to maintain texture. Avoid overcooking the salmon; it should flake easily but stay moist. Customize with your favorite veggies like edamame or pickled radishes for added flavor. Serve with extra Sriracha on the side for heat lovers.

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