Description
A vibrant, viral-inspired bowl featuring tender salmon bites, fluffy rice, fresh vegetables, and a creamy sweet-spicy bang bang sauce that brings everything together.
Ingredients
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Fresh salmon fillet, skin removed – 1½ pounds (680 g)
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Olive oil – 2 tablespoons
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Cornstarch – 2 tablespoons
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Garlic powder – 1 teaspoon
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Smoked paprika – 1 teaspoon
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Salt – ¾ teaspoon
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Black pepper – ½ teaspoon
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Mayonnaise – ¾ cup (180 g)
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Sweet chili sauce – ⅓ cup (80 ml)
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Sriracha – 2 tablespoons
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Honey – 1 tablespoon
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Rice vinegar – 1 teaspoon
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Jasmine rice, uncooked – 1½ cups (300 g)
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Water – 3 cups (720 ml)
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Shredded red cabbage – 1 cup (70 g)
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Julienned carrots – 1 cup (110 g)
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Sliced cucumber – 1 cup (120 g)
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Avocado, sliced – 2 medium
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Green onions, sliced – ¼ cup (25 g)
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Sesame seeds – 1 tablespoon
Instructions
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Rinse jasmine rice and cook with water according to package directions; fluff and set aside.
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Cut salmon into 1-inch cubes and toss with olive oil, cornstarch, garlic powder, smoked paprika, salt, and pepper.
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Heat a nonstick skillet over medium-high heat and cook salmon bites for 2–3 minutes per side until golden and cooked through.
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In a bowl, whisk mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
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Assemble bowls with rice, salmon, vegetables, and avocado. Drizzle with bang bang sauce and garnish with green onions and sesame seeds.
Notes
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Store sauce separately when meal prepping to maintain freshness.
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Adjust spice level by increasing or decreasing the sriracha.
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Serve with extra fresh vegetables for added crunch and color.
- Prep Time: 20 minutes
- Cook Time: 15 minutes