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–+ servings
A vibrant bowl of Bang Bang Salmon Bites Bowls with rice, edamame, cucumber, carrots, and red cabbage, drizzled with sauce.

Bang Bang Salmon Bites Bowls

This recipe offers a healthy and flavorful way to enjoy salmon, perfect for busy weeknights. It combines tender salmon bites coated in a creamy bang bang sauce with a base of sticky rice and fresh vegetables.
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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 freshly ground black pepper
  • 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 sticky rice and steamed cauliflower rice. This adds fiber and reduces calories. Use frozen cauliflower rice and pre-cooked sticky rice for ease. Keep covered to stay warm.
  2. In a large bowl, mix mayonnaise and sweet chili sauce. Add more mayonnaise for a creamier sauce. For extra heat, add sriracha.
  3. In a separate bowl, add cubed salmon. Season with paprika, garlic powder, kosher salt, and black pepper. Toss to coat evenly.
  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 with parchment or foil. 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. Gently toss to coat.
  8. Divide rice among 4 bowls. Add sliced cabbage, cucumbers, shredded carrots, and shelled edamame. Top with sliced avocado and 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, combine 2 cups cooked sticky rice with 1.5 cups cooked steamed cauliflower rice. Using frozen microwavable cauliflower rice and pre-cooked sticky rice makes preparation easier. Keep the rice covered while cooking the salmon to maintain warmth.
All nutritional information is for general guidance only.

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