Bang Bang Salmon Bowl

By Marie Hill

(High Protein, Healthy, 30-Minute Dinner)

Let’s rewind for a second…a few decades.

The first time I had bang bang chicken, I didn’t question it. I knew I liked it - like really liked it - and that was enough.

After that, if I saw “bang bang” on a menu - shrimp, chicken, anything - I was ordering it. No hesitation.

Because I already knew… it was going to be good.

Now, a little older and more curious, I eventually found out why it’s called “bang bang.” And I figured I’m probably not the only one.

So, if you didn’t know either, here it is:

“Bang bang” originally comes from a Chinese dish where chicken was tenderized by pounding - creating that “bang” sound. Over time, it evolved into what we now recognize as that creamy, sweet heat flavor profile.

If this is your “today years old” moment, pass it along.

Why This Bowl Works

Salmon is the main character.

High in protein, rich in omega-3s, and satisfying enough to anchor the entire bowl.

Everything else supports it:

• Greek yogurt adds protein with a creamy, balanced finish

• Cucumbers bring hydration, fiber, vitamin K, and potassium

• Rice, cooked in bone broth and cooled overnight, supports a more stable glycemic response and sustained energy

Everything has a role. Nothing is filler.

Bang Bang Salmon Bowl

(Serves 2)

Ingredients

Salmon

• 1½ lbs salmon, skin removed, cut into bite-sized cubes
  
• 1 tbsp avocado oil
  
• 2 tbsp sesame oil
  
• ¼ cup low sodium soy sauce (or coconut aminos)
  
• 2 tsp smoked paprika
  
• ½ tsp chili powder
  
• 1 tsp garlic powder
  
• 1 tsp fresh grated ginger
  
• ½ tsp kosher salt

Bang Bang Sauce

• ½ cup full-fat Greek yogurt
  
• 1–2 tbsp sriracha (adjust to preference)
  
• 1 tbsp rice vinegar
  
• 1 tbsp low sodium soy sauce
  
• 1 tbsp honey
  
• ½ tsp fresh grated ginger
  
• pinch red pepper flakes

Cucumber Salad

• 1 large cucumber, seeds removed, sliced
  
• 1 tbsp rice vinegar
  
• 1 tbsp furikake seasoning
  
• pinch of salt

Bowl

• 1 cup cooked jasmine rice (in bone broth, cooled overnight)
  
• Pickled onions
  
• ½ avocado, sliced
  
• ½–1 cup shredded carrot

Garnish

• sesame seeds (black, white)
  
• sliced green onion

Instructions

1. In a bowl, combine salmon with avocado oil, sesame oil, soy sauce, and all seasonings. Toss to coat evenly. Let it marinate for at least 10 minutes (up to 30–60 minutes).

2. Preheat broiler to high. Arrange salmon on a parchment-lined baking sheet in a single layer. Broil for 5–7 minutes until caramelized and slightly crisp on the edges.

3. Toss sliced cucumber with rice vinegar, furikake, and a pinch of salt. Let it sit briefly.

4. Whisk all sauce ingredients until smooth. Place in the fridge until ready to serve.

5. Reheat rice and divide between two bowls. Add salmon and remaining ingredients. Drizzle with bang bang sauce and garnish with sesame seeds and green onions.

Macros (Per Serving)

Based on one full bowl (½ of total recipe), including ~2–3 tablespoons of bang bang sauce:

• Calories: ~820

• Protein: ~65g

• Carbohydrates: ~42g

• Fat: ~38g

• Fiber: ~6–8g

Notes

• Protein is elevated due to the full 1½ lbs of salmon split between two servings

• Carbohydrates are balanced with ~½ cup rice per serving

• Fats come primarily from salmon (omega-3s), sesame oil, and avocado

• Fiber comes from avocado, cucumber, and carrots

• Macros will vary depending on how much bang bang sauce is used