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Bang Bang Salmon Bites Bowls - Tasty

Bang Bang Salmon Bites Bowls

This recipe features tender salmon bites coated in a creamy, spicy bang bang sauce, served over a bed of rice and fresh vegetables. It's a flavorful and healthy meal perfect for a quick dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Mains & Entrees
Cuisine: Chinese
Calories: 804
Ingredients Equipment Method Nutrition Notes

Ingredients
  

FOR THE BANG BANG SAUCE
  • 1/3 cup mayonnaise use light mayonnaise
  • 2 tablespoons sweet chili sauce
FOR THE SALMON
  • 1.5 pounds skinless salmon cut into bite-size pieces
  • 1 teaspoon paprika heaping
  • 1 teaspoon garlic powder heaping
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • avocado oil spray or extra light olive oil spray
FOR THE SALMON BOWLS
  • 2 cups cooked sticky rice or white rice see notes
  • 1.5 cups steamed cauliflower rice see notes
  • 1 cup purple cabbage sliced
  • 1/2 cup carrot shredded
  • 1 cup edamame shelled
  • 1/4 cup cilantro chopped or leaves left whole
  • 1/2 cup yum yum sauce hibachi
  • 1 tablespoon black sesame seeds for serving

Equipment

  • Philips Air Fryer XXL

Method
 

  1. Cook sticky rice and blend it with steamed cauliflower rice. This adds fiber and reduces calories per serving. Use frozen microwavable cauliflower rice and pre-cooked sticky rice for ease. Keep covered while making the salmon to stay warm.
  2. In a large bowl, combine 1/3 cup mayonnaise and 2 to 3 tablespoons sweet chili sauce. Stir well to combine. For extra heat, add 1 teaspoon to 1 tablespoon sriracha.
  3. In a separate bowl, add the cubed salmon. Season with paprika, garlic powder, kosher salt, and black pepper. Toss well to coat evenly.
  4. Preheat your air fryer or conventional oven to 400°F (200°C).
  5. Air Fry Method: Arrange salmon in an even layer, spray with oil, and air-fry for 8 to 10 minutes until cooked through. Repeat with remaining salmon.
  6. Oven Method: Line a baking sheet with parchment or foil, arrange salmon in an even layer, spray with oil, and bake for 8 to 10 minutes until cooked through.
  7. Transfer cooked salmon to the bowl with the bang bang sauce. Gently toss to coat.
  8. Divide rice among 4 bowls. Add sliced cabbage, cucumbers, shredded carrots, and shelled edamame. Top with sliced avocado and 4 to 6 ounces of bang bang salmon. Serve topped with cilantro, yum yum sauce, and sesame seeds.

Nutrition

Calories: 804kcalCarbohydrates: 49gProtein: 44gFat: 37gSaturated Fat: 8gCholesterol: 106mgSodium: 1087mgPotassium: 1877mgFiber: 12gSugar: 12gVitamin A: 3324IUVitamin C: 56mgCalcium: 124mgIron: 4mg

Notes

For the rice, combine 2 cups cooked sticky rice with 1.5 cups cooked steamed cauliflower rice. This mixture adds fiber and lowers calories. Using frozen microwavable cauliflower rice and pre-cooked sticky rice is convenient. Keep the rice covered while preparing the salmon to maintain warmth, though room temperature is also fine.

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