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A close-up of a Bang Bang Salmon Bites Bowl with rice, avocado, edamame, shredded carrots, and red cabbage.

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 healthy and flavorful 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
  

BANG BANG SAUCE
  • 1/3 cup mayonnaise use light mayonnaise
  • 2 tablespoons sweet chili sauce
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
SALMON BOWLS
  • 2 cups cooked sticky rice or white rice see notes
  • 1.5 cups steamed cauliflower rice see notes
  • 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

Equipment

  • Philips Air Fryer XXL

Method
 

  1. Cook sticky rice and blend it with steamed cauliflower rice. This adds fiber and reduces calories.
  2. In a large bowl, combine mayonnaise and sweet chili sauce. Stir well.
  3. In a separate bowl, add the cubed salmon. Season with paprika, garlic powder, kosher salt, and black pepper. Toss to coat.
  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, 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. Toss gently to coat.
  8. Divide rice among 4 bowls. Add cabbage, cucumbers, carrots, and edamame. Top with avocado and salmon. Serve 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, you can use frozen microwavable cauliflower rice and pre-cooked sticky rice for convenience. Keep the rice covered while preparing the salmon to keep it warm.

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