Description
A flavorful and easy Bang Bang Salmon Bowl featuring tender baked salmon cubes tossed in a spicy mayo-chili sauce, served over rice with fresh cucumber, avocado, edamame, and garnished with green onions, sesame seeds, and optional furikake seasoning. Perfect for a quick and nutritious weeknight meal.
Ingredients
Scale
Salmon and Seasoning
- 1 pound salmon fillets (cut into 1-inch cubes)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Sauce
- 1/2 cup kewpie mayo (or regular mayonnaise)
- 1/3 cup sweet chili sauce
- 2 tablespoons sriracha
- 1 tablespoon lime juice
Bowl Ingredients
- 2 cups cooked rice
- ½ cucumber (sliced into half moons)
- 1 avocado (diced)
- 1 cup shelled edamame
- 3 green onions (sliced)
- 1 teaspoon sesame seeds
- 1 teaspoon furikake seasoning (optional)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the salmon cubes.
- Season Salmon: In a large bowl, toss the salmon cubes with garlic powder, paprika, sea salt, and black pepper ensuring the pieces are evenly coated.
- Make Sauce: In a separate bowl, mix together the kewpie mayo, sweet chili sauce, sriracha, and lime juice until fully combined to create the spicy bang bang sauce.
- Coat Salmon: Add about half a cup of the prepared sauce to the salmon cubes and toss gently until the pieces are well coated. Reserve the remaining sauce for drizzling later.
- Bake Salmon: Arrange the salmon cubes in a single layer on a parchment-lined baking sheet. Bake for 7 minutes, then remove from oven, flip each cube, and bake for another 7 minutes until cooked through and slightly caramelized.
- Assemble Bowls: Divide cooked rice evenly among four bowls. Top with baked salmon cubes, cucumber slices, diced avocado, and shelled edamame. Sprinkle sliced green onions, sesame seeds, and furikake (if using) over each bowl.
- Drizzle Sauce: Finish by drizzling the reserved bang bang sauce over the bowls for extra flavor. Serve immediately and enjoy.
Notes
- Use fresh or thawed salmon for best texture and flavor.
- Kewpie mayo adds extra richness, but regular mayonnaise works fine as a substitute.
- Adjust sriracha quantity to control the spiciness of the sauce.
- Furikake is a Japanese seasoning that adds umami flavor; it is optional but recommended.
- For a low carb version, substitute the rice with cauliflower rice.
- Ensure salmon is cut into uniform cubes for even baking.
