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Bang Bang Salmon Bowl

Bang Bang Salmon Bowls Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 4 skin-on salmon fillets (4 to 6 oz each)
  • 1 tbsp neutral oil
  • ½ tsp kosher salt
  • ¼ cup mayonnaise
  • 3 tbsp Thai sweet chili sauce
  • 1 to 2 tsp Sriracha
  • 1 tsp fresh lime juice
  • ½ tsp garlic powder
  • 3 cups cooked jasmine rice
  • 1 large avocado, sliced
  • 1 English cucumber, thinly sliced or cut into half-moons
  • 2 green onions, thinly sliced
  • Toasted sesame seeds, for garnish

Method
 

  1. Whisk together the mayonnaise, sweet chili sauce, Sriracha, lime juice, and garlic powder until smooth. Set aside.
  2. Pat the salmon dry and season the flesh side with salt. Heat the oil in a skillet over medium-high. Cook the salmon skin side down for 4 to 5 minutes, then flip and cook 2 to 3 minutes more until done.
  3. Divide the rice among four bowls and arrange the avocado and cucumber around the edges.
  4. Place a salmon fillet on each bowl, drizzle with the sauce, and top with green onions and sesame seeds. Serve immediately.

Notes

The sauce can be made a day or two in advance and kept in the fridge. If your rice was made ahead, warm it slightly so the bowl does not start cold. The salmon is best cooked right before serving for maximum crisp skin.