Dinner

Bang Bang Salmon Rice Bowls

Name: Bang Bang Salmon Rice Bowls
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1/3 cup mayonnaise (I use light mayonnaise); 2 tablespoons sweet chili sauce; 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); 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)

4 servings

portions

20 minutes

temps actif

1 hour

temps total

Commencer à Cuisiner

Ingrédients

1/3 cup mayonnaise (I use light mayonnaise)

2 tablespoons sweet chili sauce

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)

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)

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.

Nutrition

Taille de Portion

1 bowl

Calories

804 kcal

Lipides Totaux

37 g

Lipides Saturés

8 g

Lipides Insaturés

30 g

Acides Gras Trans

0.1 g

Cholestérol

106 mg

Sodium

1087 mg

Glucides Totaux

49 g

Fibres Diététiques

12 g

Sucres Totaux

12 g

Protéines

44 g