Ingredients
Sauce
- 1/3 cup light mayonnaise
- 2 to 3 tablespoons sweet chili sauce
- Optional: 1 teaspoon 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
Rice Base
- 2 cups cooked sticky rice (or white rice)
- 1½ cups steamed cauliflower rice
Vegetables and Toppings
- 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
- 1/2 cup yum yum sauce (hibachi style)
- 1 tablespoon black sesame seeds
Instructions
- Prepare the rice: Cook 2 cups of sticky rice (or white rice) according to package instructions. Steam 1½ cups of cauliflower rice separately (using frozen microwavable cauliflower rice is convenient). Blend the cooked sticky rice with the steamed cauliflower rice to add fiber and reduce calories. Keep the rice covered and warm while preparing the other components.
- Make the bang bang sauce: In a large bowl, combine 1/3 cup light mayonnaise with 2 to 3 tablespoons sweet chili sauce. Stir well until thoroughly combined. If you prefer a spicier sauce, add 1 teaspoon to 1 tablespoon of sriracha and mix again.
- Season the salmon: Place the cubed salmon pieces in a separate bowl. Add heaping teaspoons of paprika, garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Toss the salmon well to ensure each piece is evenly coated with the seasoning.
- Preheat your cooking appliance: Heat either your air fryer or conventional oven to 400°F (200°C) to prepare for cooking the salmon.
- Cook the salmon (Air Fryer method): Arrange the seasoned salmon pieces in an even layer inside the air fryer basket. Spray lightly with avocado oil or extra light olive oil. Cook in batches for 8 to 10 minutes, or until the salmon is fully cooked, opaque, and flakes easily. Repeat with remaining salmon.
- Cook the salmon (Oven method): Line a rimmed baking sheet with parchment paper or foil. Arrange the salmon pieces evenly on the sheet, spray with oil, and bake for 8 to 10 minutes at 400°F (200°C) until fully cooked and flaky.
- Toss salmon with bang bang sauce: Transfer each batch of cooked salmon into the bowl containing the prepared bang bang sauce. Gently toss until all the salmon pieces are well coated in the sauce.
- Assemble the bowls: Divide the blended rice mixture evenly among 4 serving bowls. Top each bowl with sliced purple cabbage, sliced cucumbers, shredded carrot, and shelled edamame. Add sliced avocado on top, followed by about 4 to 6 ounces of the bang bang salmon.
- Finish and serve: Garnish each bowl with chopped or whole cilantro leaves, drizzle with hibachi style yum yum sauce, and sprinkle black sesame seeds over the top. Serve immediately and enjoy your vibrant Bang Bang Salmon Rice Bowls.
Notes
- Using a blend of sticky rice and cauliflower rice adds fiber and lowers the calorie content while maintaining a satisfying texture.
- Frozen microwavable cauliflower rice and Veetee’s sticky rice are convenient options to save prep time.
- Adjust the spice level of the bang bang sauce according to your preference by adding more or less sriracha.
- Make sure not to overcrowd the air fryer or baking sheet to ensure even cooking of the salmon.
- Keep cooked rice covered and warm while preparing salmon to maintain its texture and temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian Fusion
- Diet: Low Fat
