Description
Tender salmon bites tossed in sweet chili sauce, served over rice with crisp veggies and creamy avocado. A bright and balanced spring meal.
Ingredients
- 1 ½ pounds skinless salmon fillets, cut into 1-inch cubes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon olive oil or spray
- ⅓ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon sriracha (optional, for heat)
- 1 teaspoon lime juice
- 2 cups cooked jasmine rice
- 1 cup steamed cauliflower rice (optional, for lighter bowls)
- 1 cup shredded purple cabbage
- ½ cup shredded carrots
- 1 cucumber, thinly sliced
- 1 cup shelled edamame
- 1 avocado, sliced
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon sesame seeds
Instructions
- In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha (if using), and lime juice until smooth. Set aside.
- Preheat air fryer or oven to 400°F.
- Toss salmon pieces with paprika, garlic powder, salt, pepper, and olive oil until evenly coated.
- Air fry or bake for 8 to 10 minutes until salmon is opaque and flakes easily with a fork.
- Transfer the cooked salmon to the bowl of sauce and gently toss to coat each piece.
- Divide jasmine rice and cauliflower rice among 4 bowls.
- Arrange cabbage, carrots, cucumber, and edamame around the rice.
- Top each bowl with avocado slices and bang bang salmon.
- Sprinkle with cilantro and sesame seeds before serving.
Notes
- Cook salmon until it reaches an internal temperature of 145°F for food safety.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Air Fry or Bake
- Cuisine: Asian-Inspired