Description
Delicious and vibrant Bang Bang Salmon Rice Bowls featuring flaky salmon, fresh vegetables, and a creamy sauce over rice.
Ingredients
- 1/3 cup light mayonnaise
- 2 tablespoons sweet chili sauce
- 1½ pounds skinless salmon, cut into bite-sized 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
- 1½ cups steamed cauliflower rice
- 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: Begin by cooking your sticky or white rice according to package instructions. Once done, allow it to cool slightly before using.
- Make the Bang Bang Sauce: In a bowl, mix the mayonnaise and sweet chili sauce until you achieve a smooth blend.
- Make the Salmon: Toss the salmon pieces in a bowl with paprika, garlic powder, kosher salt, and black pepper.
- Cook the Salmon: Lightly spray a skillet with avocado oil. Heat the skillet over medium-high heat. Once hot, add the seasoned salmon pieces. Cook for about 4-5 minutes.
- Build Your Bang Bang Salmon Bowls: In serving bowls, layer the rice as the base. Add a scoop of steamed cauliflower rice, top with the cooked salmon, then arrange the veggies around the salmon. Finish with avocado, yum yum sauce, and garnishes.
Notes
Consider cooking salmon in batches to avoid overcrowding the pan for even cooking.
