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–+ servings
Bang Bang Salmon Bites Bowls

Bang Bang Salmon Rice Bowls

Delicious Bang Bang Salmon Rice Bowls combine creamy salmon and fresh veggies for a satisfying meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 804
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sauce
  • 1/3 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon sriracha optional, for extra heat
Salmon
  • 1.5 pounds skinless salmon cut into bite-size pieces
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • Avocado oil spray or extra light olive oil spray
Base & Vegetables
  • 2 cups cooked sticky rice or white rice
  • 1.5 cups steamed cauliflower rice
  • 1 cup sliced purple cabbage
  • 0.5 cup shredded carrot
  • 2 small Persian cucumbers sliced
  • 1 cup shelled edamame
  • 2 small avocados sliced
  • 0.25 cup cilantro chopped or leaves left whole
  • 0.5 cup yum yum sauce
  • 1 tablespoon black sesame seeds for serving

Equipment

  • Air Fryer
  • Conventional oven
  • Large bowl
  • baking sheet

Method
 

Preparation
  1. Cook sticky rice and blend it with steamed cauliflower rice. Keep covered to stay warm.
  2. In a large bowl, combine mayonnaise and sweet chili sauce. Stir well to combine.
  3. For extra heat, add sriracha if desired.
Cooking Salmon
  1. In a separate bowl, season cubed salmon with paprika, garlic powder, kosher salt, and black pepper. Toss well to coat.
  2. Preheat air fryer or conventional oven to 400°F (200°C).
  3. Arrange salmon in an even layer in the preheated air fryer. Spray with oil and air-fry for 8 to 10 minutes or until fully cooked.
  4. Alternatively, line a baking sheet with parchment or foil, arrange salmon, spray with oil, and bake for 8 to 10 minutes.
  5. Transfer cooked salmon to the bowl with bang bang sauce and gently toss to coat.
Assembly
  1. Divide rice among 4 bowls. Add sliced cabbage, cucumbers, shredded carrots, and shelled edamame.
  2. Top each bowl with sliced avocado and cooked salmon. Serve topped with cilantro, a drizzle of yum yum sauce, and a sprinkle of sesame seeds.

Nutrition

Serving: 1bowlCalories: 804kcalCarbohydrates: 49gProtein: 44gFat: 37gSodium: 1087mgFiber: 12gSugar: 12g

Notes

Feel free to customize with extra veggies like bell peppers or snap peas, or swap salmon for shrimp or tofu.

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