Description
A delightful combination of crispy salmon, fluffy rice, and a creamy, sweet-spicy bang bang sauce!
Ingredients
Scale
- 1 cup white rice
- 2 cups water
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds
- 1 cup cucumber, sliced
- 1/2 cup shredded carrots
Instructions
- Start by rinsing the white rice under cold water until the water runs clear. This removes excess starch and helps achieve a fluffy texture once cooked. In a medium-sized pot, bring 2 cups of water to a boil, add the rinsed rice, reduce the heat to low, cover, and let it simmer according to the package instructions. Once cooked, set it aside and keep it warm.
- While the rice is cooking, you can prepare the bang bang sauce. In a mixing bowl, combine the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Whisk the ingredients together until fully blended and smooth. This sauce is not only versatile but can also be adjusted to accommodate your spice tolerance by adding more or less sriracha.
- Pat the salmon fillets dry with a paper towel before cutting them into bite-sized cubes. This ensures they get crispy when cooked. Season the salmon pieces with salt, black pepper, garlic powder, and paprika, ensuring even coverage. In a large skillet, heat the olive oil over medium-high heat until it’s shimmering. Add the seasoned salmon cubes into the pan, allowing them to cook for approximately 3-4 minutes on each side until they’re golden brown and crispy. Turning them carefully will help prevent them from breaking apart.
- Once the salmon is cooked, reduce the heat, and drizzle some of the bang bang sauce over the salmon pieces. Allow it to cook for an additional minute, letting the sauce caramelize slightly for an enhanced flavor profile that perfectly complements the salmon. The aroma of the sizzling sauce will make your kitchen smell inviting!
- While the salmon is finishing, slice the cucumber and shred the carrots to add freshness and crunch to your bowls. These vegetables bring a beautiful color contrast and added nutrition.
- Now it’s time to assemble your delicious Bang Bang Salmon Bowls! Begin with a hearty scoop of fluffy rice at the bottom of each serving bowl. Next, layer on the crispy salmon pieces and arrange the sliced cucumber and shredded carrots atop. Finish off by drizzling extra bang bang sauce on top and garnishing with chopped green onions and sesame seeds for an extra crunch and flavor boost.
Notes
Leftover sauce can be stored in an airtight container in the fridge for up to a week. Adjust sauce ingredients based on taste preferences; add more lime for tanginess or honey for sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 600 kcal
- Sodium: 500 mg
- Protein: 30 g