Description
A vibrant, satisfying bowl featuring crispy salmon bites, fluffy rice, fresh vegetables, and a creamy sweet-spicy sauce that comes together quickly for an irresistible meal.
Ingredients
- Fresh salmon fillets, skin removed – 1 ½ pounds (680 g), cut into cubes
- Olive oil – 2 tablespoons
- Garlic powder – 1 teaspoon
- Smoked paprika – 1 teaspoon
- Salt – ¾ teaspoon
- Black pepper – ½ teaspoon
- Cornstarch – 2 tablespoons
- Mayonnaise – ½ cup (120 g)
- Sweet chili sauce – ¼ cup (60 ml)
- Chili sauce – 1 to 2 tablespoons
- Lime juice – 1 tablespoon
- Honey – 1 tablespoon
- Jasmine rice (uncooked) – 1 ½ cups (300 g)
- Water – 3 cups (720 ml)
- Shelled edamame – 1 cup (150 g)
- Shredded red cabbage – 1 ½ cups (100 g)
- Carrots, julienned – 1 cup (120 g)
- Cucumber, sliced – 1 large
- Avocado – 2 medium
- Green onions – ¼ cup (30 g)
- Sesame seeds – 1 tablespoon
Instructions
- Rinse and cook the jasmine rice with water according to instructions until tender.
- Whisk mayonnaise, sweet chili sauce, chili sauce, lime juice, and honey to make the bang bang sauce.
- Toss salmon cubes with olive oil, spices, salt, pepper, and cornstarch.
- Pan-sear salmon in a hot skillet for 2–3 minutes per side until golden and cooked through.
- Toss cooked salmon with half of the sauce.
- Assemble bowls with rice, salmon, vegetables, and remaining sauce.
Notes
Store components separately for meal prep. Adjust spice level by increasing or decreasing the chili sauce in the bang bang sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes