Description
A creamy, spicy salmon rice bowl with tender salmon bites, fresh vegetables, and an easy homemade bang bang sauce.
Ingredients
Scale
- 1 1/2 pounds salmon, skin removed, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked jasmine rice
- 1 cup cucumber, diced
- 1 avocado, sliced
- 1 cup shredded carrots
- 2 green onions, sliced
- 1 teaspoon sesame seeds (optional)
Bang Bang Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
- 1 teaspoon honey
Instructions
-
- Pat salmon dry and cut into bite-size cubes.
- Toss salmon with olive oil, paprika, garlic powder, salt, and black pepper.
- Heat a nonstick skillet over medium-high heat.
- Cook salmon for 2 to 3 minutes per side until lightly crisp and cooked through to 145°F.
- Whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey.
- Divide rice between 4 bowls.
- Top with salmon, cucumber, avocado, carrots, and green onions.
- Drizzle with bang bang sauce.
- Garnish with sesame seeds if using and serve.
Notes
- Use dry salmon for better browning.
- Do not overcook the salmon or it can dry out quickly.
- For a milder sauce, reduce the sriracha.
- For meal prep, store the sauce separately.
- Cooked rice works best if it is warm but not wet.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Bowl
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 610Kcal
- Sugar: 9g
- Sodium: 760mg
- Fat: 36g
- Saturated Fat: 6g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 34g
Keywords: Bang Bang Salmon