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Bang Bang Salmon Rice Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 71 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Air Frying
  • Cuisine: Asian Fusion
  • Diet: Low Fat

Description

This Bang Bang Salmon Rice Bowls recipe features tender, seasoned salmon cooked to perfection and tossed in a creamy, spicy bang bang sauce. Served over a fiber-rich blend of sticky rice and cauliflower rice, and topped with fresh veggies like purple cabbage, carrot, cucumber, edamame, and avocado, it’s a colorful and satisfying meal perfect for a healthy lunch or dinner.

Ingredients

Bang Bang Sauce

  • 1/3 cup light mayonnaise
  • 2 tablespoons sweet chili sauce
  • Optional: 1 to 1 tablespoon sriracha for extra heat

Salmon

  • 1½ pounds skinless salmon, cut into bite-size pieces
  • 1 teaspoon heaping paprika
  • 1 teaspoon heaping garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Avocado oil spray or extra light olive oil spray, for cooking

Rice and Veggies

  • 2 cups cooked sticky rice (or white rice)
  • 1½ cups steamed cauliflower rice
  • 1 cup sliced purple cabbage
  • 1/2 cup shredded carrot
  • 2 Persian cucumbers, sliced
  • 1 cup shelled edamame
  • 2 small avocados, sliced
  • 1/4 cup cilantro, chopped or whole leaves

Finishing Touches

  • 1/2 cup hibachi yum yum sauce
  • 1 tablespoon black sesame seeds

Instructions

  1. Prepare the Rice: Cook 2 cups of sticky rice and steam 1½ cups of cauliflower rice (frozen microwavable cauliflower rice works well). Blend the two together to add fiber and reduce calories. Keep the rice warm and covered while preparing the salmon.
  2. Make the Bang Bang Sauce: In a large bowl, combine 1/3 cup light mayonnaise and 2 tablespoons sweet chili sauce. Stir well until smooth. For added spiciness, optionally mix in 1 teaspoon to 1 tablespoon sriracha.
  3. Season the Salmon: Place the cubed salmon in a separate bowl. Add heaping teaspoons of paprika and garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Toss thoroughly to evenly coat all the pieces.
  4. Preheat Cooking Device: Preheat your air fryer or conventional oven to 400°F (200°C).
  5. Cook the Salmon: For Air Fryer: Arrange seasoned salmon pieces in a single layer, spray lightly with avocado or olive oil spray. Cook in batches at 400°F for 8 to 10 minutes until salmon is opaque and flakes easily. For Oven: Line a rimmed baking sheet with parchment or foil, place salmon in a single layer, spray with oil, and bake at 400°F for 8 to 10 minutes until fully cooked.
  6. Toss Salmon in Sauce: Transfer each batch of cooked salmon to the bowl with bang bang sauce. Gently toss until all salmon pieces are coated.
  7. Assemble the Bowls: Divide the mixed rice evenly among 4 bowls. Add sliced purple cabbage, shredded carrot, sliced cucumbers, and shelled edamame. Top with sliced avocado and about 4 to 6 ounces of the bang bang salmon per bowl. Garnish with chopped cilantro, a drizzle of hibachi yum yum sauce, and a sprinkle of black sesame seeds.

Notes

  • Using a mix of sticky rice and cauliflower rice adds fiber and reduces calories.
  • Frozen microwavable cauliflower rice and pre-cooked sticky rice like Veetees make preparation easier and faster.
  • For more heat in the bang bang sauce, add sriracha to taste.
  • The recipe can be cooked either in an air fryer or conventional oven at 400°F for 8-10 minutes.
  • Ensure salmon is cooked until opaque and flakes easily for best texture and safety.

Find it online: https://dishmelt.com/bang-bang-salmon-rice-bowls-recipe/