Description
These crispy salmon bowls combine tender, golden salmon with fluffy rice, fresh vegetables, and a creamy, gently spicy bang bang sauce. They’re easy to prepare, full of flavor, and perfect for both weeknights and meal prep.
Ingredients
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Salmon fillets – 680 g (1.5 lb), cut into cubes
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Olive oil – 2 tablespoons
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Cornstarch – 1 tablespoon
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Garlic powder – 1 teaspoon
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Smoked paprika – 1 teaspoon
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Salt – 1 teaspoon
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Black pepper – ½ teaspoon
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Jasmine rice – 300 g (1½ cups)
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Water – 360 ml (1½ cups)
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Soy sauce – 1 tablespoon
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Sesame oil – 1 teaspoon
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Mayonnaise – 120 g (½ cup)
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Sweet chili sauce – 80 ml (⅓ cup)
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Sriracha – 1 to 2 tablespoons
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Lime juice – 1 tablespoon
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Honey – 1 tablespoon
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Red cabbage, shredded – 150 g (1½ cups)
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Carrots, julienned – 120 g (1 cup)
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Cucumber, sliced – 1 large
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Avocado, sliced – 2 medium
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Green onions, sliced – 3 stalks
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Sesame seeds – 1 tablespoon
Instructions
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Rinse and cook the jasmine rice with water according to package instructions. Stir in soy sauce and sesame oil once cooked.
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In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey to make the bang bang sauce.
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Toss salmon cubes with olive oil, cornstarch, garlic powder, smoked paprika, salt, and black pepper.
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Heat a skillet over medium-high heat and cook salmon cubes for 2 to 3 minutes per side until crispy and cooked through.
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Assemble bowls with rice, salmon, vegetables, and a generous drizzle of bang bang sauce. Garnish with green onions and sesame seeds.
Notes
For best texture, cook the salmon in batches and avoid overcrowding the pan. Adjust the spice level of the sauce to suit your taste, and feel free to swap vegetables based on availability.
- Prep Time: 20 minutes
- Cook Time: 15 minutes