Bang Bang Salmon Rice Bowls

These Bang Bang Salmon Rice Bowls are loaded with incredible flavor and delicious texture. Air-fried seasoned salmon bites are tossed in a simple sweet and (slightly) spicy sauce and served alongside a healthy blend of both sticky rice and cauliflower rice (the cauli rice is of course optional) and lots of veggies.

Course Mains & Entrees

Cuisine Chinese

Keyword dinner, easy seafood recipe, healthy recipe, rice, rice bowl, salmon, salmon bowl

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 804

Author Laurie McNamara

Equipment

Philips Air Fryer XXL

Ingredients

FOR THE BANG BANG SAUCE:

1/3 cup mayonnaise I use light mayonnaise
2 tablespoons sweet chili sauce

FOR THE 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 THE SALMON BOWLS:

2 cups cooked sticky rice or white rice see notes
1½ cups steamed cauliflower rice see notes
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 leaves left whole
1/2 cup yum yum sauce hibachi
1 tablespoon black sesame seeds for serving

US Customary - Metric

Instructions

MAKE THE RICE:

I cook up sticky rice and blend it with steamed cauliflower rice. Doing this adds fiber and reduces the calories per serving.
NOTE: I like to use frozen (microwavable) cauliflower rice and Veetees’s sticky rice for ease. I like to keep it covered while making the salmon, just so it stays warm.

MAKE THE BANG BANG SAUCE:

In a large bowl, measure and add 1/3 mayonnaise (and more for a creamier sauce) and 2 to 3 tablespoons sweet chili sauce. Stir well to combine.
Note: for extra heat, add 1 teaspoon to 1 tablespoon sriracha.

MAKE THE SALMON:

In a separate bowl, add the cubed salmon. Season with paprika, garlic powder, kosher salt and black pepper. Toss well to coat evenly.
Preheat your air fryer or conventional oven to 400°F (or 200°C).
Air Fry Method: Once preheated, working in batches, arrange the salmon in an even layer, spray with avocado or extra light olive oil and air-fry for 8 to 10 minutes or until fully cooked, opaque and flakes easily. Repeat with remaining salmon pieces.
Oven Method: Preheat your oven to 400°F (or 200°C), line a rimmed baking sheet with parchment or foil, arrange salmon in an even layer and spray with oil. Bake for 8 to 10 minutes or until fully cooked, opaque and flakes easily.
Transfer each batch of cooked salmon to the bowl with the bang bang sauce. Once all the salmon has been cooked, gently toss in the sauce.

BUILD YOUR BANG BANG SALMON BOWLS:

Divide rice among 4 bowls and add sliced cabbage and cucumbers, shredded carrots and shelled edamame. Lastly, top with sliced avocado, about 4 to 6 ounces of the bang bang salmon. Serve topped with cilantro, a drizzle of yum yum sauce and a sprinkle of sesame seeds.

Notes

Rice: I cook up sticky rice (2 cups cooked) and blend it with steamed cauliflower rice (1½ cups cooked). Doing this adds fiber and reduces the calories per serving. I like to use steamed frozen (microwavable) cauliflower rice and Veetees’s sticky rice (not sponsored) for ease, and I like to keep it covered while making the salmon so it stays warm. But room temp is fine too!

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition