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–+ servings
A vibrant bowl filled with rice, edamame, shredded carrots, red cabbage, avocado slices, and crispy Bang Bang Salmon Bites, drizzled with sauce and sesame seeds.

Bang Bang Salmon Bites Bowls

This recipe offers a quick and flavorful way to prepare salmon for a healthy and satisfying meal. It combines tender salmon bites coated in a creamy bang bang sauce with a base of rice and fresh vegetables, creating a vibrant and delicious bowl.
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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 black pepper freshly ground
  • 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. Combine 1/3 cup mayonnaise and 2 to 3 tablespoons sweet chili sauce in a large bowl. Stir well to combine.
  2. In a separate bowl, add the cubed salmon. Season with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss well to coat evenly.
  3. Preheat your air fryer or conventional oven to 400°F (200°C).
  4. 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.
  5. 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.
  6. Transfer cooked salmon to the bowl with the bang bang sauce. Gently toss to coat.
  7. Divide rice among 4 bowls. Add sliced cabbage, cucumbers, shredded carrots, and shelled edamame. Top with sliced avocado and the bang bang 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 blend 2 cups of cooked sticky rice with 1.5 cups of steamed cauliflower rice to add fiber and reduce calories. Using frozen cauliflower rice and pre-cooked sticky rice can save time.
For extra heat in the sauce, add 1 teaspoon to 1 tablespoon of sriracha.

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