How to Video
Bang Bang Salmon Bowls
Salmon Bang Bang Bowls are a quick, nutritious meal featuring smoky air fryer salmon bites, a sweet and flavorful Bang Bang sauce, cooked rice, and your choice of toppings. They’re perfect for meal prep and easy to customize with your favorite vegetables and add-ins.
Ingredients
Bang Bang Sauce:
- 1/3 cup mayonnaise (I used avocado mayo.)
- 3 tablespoons Thai sweet chili sauce (I used Melinda’s brand.)
- 2 teaspoons Sriracha sauce (plus more to taste)
- 1 teaspoon rice vinegar (sub: white wine vinegar, apple cider vinegar, or champagne vinegar)
- 1/2 teaspoon honey
Air Fryer Salmon Bites:
- 1 tablespoon brown sugar
- 1 1/2 teaspoons smoked paprika (sub: paprika)
- 1 1/2 teaspoons cornstarch
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon avocado oil (sub: olive oil)
- 1 1/2 pounds salmon (skin removed)
For the Bowls: (see cooking notes for additional ideas)
- 3 cups cooked white or brown rice (coconut rice would be delicious!)
- 2 medium carrots (peeled and grated)
- 1 medium cucumber (sliced or diced)
- Pickled red onions (to taste; sub: radishes or red onion, thinly sliced)
- 1 large ripe avocado (diced or sliced)
- 2 limes (cut into wedges)
- 2 tablespoons sesame seeds
- Optional Toppings: Roasted broccoli, edamame beans, thinly sliced red cabbage, thinly sliced radishes.
Instructions
- Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth. Cover and set aside in the fridge so flavors meld together. (Tip: Put into a plastic squeeze bottle.)
- Prep Salmon Bites: In a medium mixing bowl, combine the brown sugar, smoked paprika, cornstarch onion powder, garlic powder, salt, and cayenne pepper. Cut the (skinless) salmon into 1-2 inch pieces and pat very dry with a paper towel (key to crispy salmon bites). Add the salmon and oil to the spices and gently toss until evenly coated.
- Air Fry: Arrange salmon bites in the basket of an air fryer in a single, even layer, with a little space between pieces (you will likely need to do this in two batches). Air fry at 400°F for 8 minutes, shaking at least once during the cook time, until crispy on the outside. (Tip: This is a good time to prep all your fresh toppings/garnishes.)
- Assemble Bang Bang Bowls: Assemble the base for the bowls using cooked rice and salmon bites. Top with carrots, cucumber, pickled red onions, avocado, and any additional optional toppings. Drizzle with 2 tablespoons of Bang Bang sauce per bowl. Garnish with a squeeze of lime and sesame seeds. Serve immediately.
Notes/Tips
- Before Beginning: If you didn’t buy pre-cooked rice, start cooking your rice according to package instructions before beginning this recipe so it’s ready to go. You’ll need ½ - ¾ cup cooked rice per bowl. I think our Instant Pot Coconut Rice recipe would be amazing in this dish!
- Tips for prepping fresh toppings: Prep fresh toppings ahead of time and store in the fridge in individual containers, especially the pickled red onions. Use the large grating side of a box grater for the carrots and turn the grater to the side that has a mandolin slicer to thinly slice the cucumber and radishes.
- Stovetop Method: Cover bottom of large cast iron or non-stick skillet with oil. Heat over medium-high heat until shimmery. Saute salmon on all sides until browned and flakes easily, about 4-5 minutes total per batch. Cook in batches if needed--crowding the pan will steam them instead of sear them.
- Oven Directions: Bake on a parchment lined sheet pan at 400°F for 8-10 minutes or until flaky. It won't get very crispy this way but sure is easy.
- Storage Tips: Salmon bites and assembled bowls will keep for 3-4 days in the fridge in airtight containers. Tastes great cold or gently reheated in the microwave. Pro Tip: Bang bang sauce on its own lasts up to two weeks in the fridge!
- Shortcuts to Save Time: Microwaveable rice pouches, pre-shredded carrots from the produce section, jarred pickled red onions, and thawed salmon with no skin will save you on all the prep time.
Nutrition
Serving: 1 bowl (with our listed toppings) | Calories: 579 kcal (29%) | Carbohydrates: 46 g (15%) | Protein: 32 g (64%) | Fat: 29 g (45%) | Cholesterol: 75 mg (25%) | Sodium: 779 mg (34%) | Fiber: 5 g (21%) | Sugar: 10 g (11%)
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