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Bang Bang Salmon and Coconut Rice Bowls

Bang Bang Salmon and Coconut Rice Bowls for a Flavorful Family Feast

Delicious Bang Bang Salmon and Coconut Rice Bowls, a family-friendly meal ready in 30 minutes, combining crispy salmon and creamy coconut rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American, Tropical
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Royal Basmati rice or jasmine rice or quinoa for substitute
  • 1 cup Full-fat coconut milk using light coconut milk for a less decadent texture
  • 1 cup Water
  • 1 teaspoon Sugar
  • 1 teaspoon Salt to enhance flavor
For the Salmon
  • 1.5 lb Salmon, cubed or chicken or tofu for substitute
  • 1 tablespoon Olive oil
  • 1 teaspoon Paprika
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • 1 pinch Black pepper
For the Bang Bang Sauce
  • 1/3 cup Mayo or Greek yogurt for a healthier option
  • 4 tablespoons Sweet chili sauce
  • 1.5 tablespoons Sriracha
  • 3 tablespoons Fresh lime juice
For the Toppings
  • 2 Cucumbers thinly sliced
  • 1 tablespoon Rice vinegar for cucumber salad
  • 1 Avocado squeeze lime juice to avoid browning
  • 4 tablespoons Fresh cilantro, chopped for garnish
  • 1/2 teaspoon Red pepper flakes for extra spice

Equipment

  • medium saucepan
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Whisk
  • Knife
  • Cutting board
  • Air Fryer

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine 1 cup of royal basmati rice, 1 cup of full-fat coconut milk, and 1 cup of water. Bring to a boil, lower the heat, and simmer for 15 minutes. Stir in salt and sugar.
  2. In a small bowl, whisk together mayo, sweet chili sauce, sriracha, and fresh lime juice until smooth.
  3. In a mixing bowl, combine paprika, onion powder, garlic powder, salt, and black pepper. Toss cubed salmon in spice mixture, drizzle with olive oil.
  4. Preheat the oven to 400°F. Bake salmon on lined baking sheet for 12-15 minutes until opaque.
  5. Thinly slice cucumbers and marinate them with rice vinegar for a quick pickle while the salmon cooks.
  6. Divide the coconut rice among four bowls, top with salmon, add cucumbers and avocado, and garnish with cilantro and red pepper flakes.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Keep an eye on salmon to avoid overcooking. Mix coconut milk well before using. Toasting rice adds flavor. Customize toppings as desired.

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