Bang bang salmon bowl

Name: Bang bang salmon bowl
Prep time: 20 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: japanese
Ingredients: 2 salmon fillets; 0.34 cup mayonnaise; 0.15 cup sweet chili sauce; 2 tsp Sriracha; 0.5 tsp sweet paprika powder; 0.5 tsp garlic powder; 1 tbsp olive oil; 6.3 oz rice; 1.7 oz red cabbage; 1.7 oz carrots; 0.25 cucumber; 2.8 oz edamame beans; 1 avocado; 0.5 tbsp black sesame seeds; salt; pepper

Based on 5 ratings

In app

Marco Hartz

Chef at Kitchen Stories

www.instagram.com/keepitsimpleart/

"After a long day, you’re craving something quick and healthy-ish that still feels like a hug in a bowl? This bang bang salmon has you covered! The creamy-spicy sauce is all yours to play with – just add a little extra Sriracha if you want more of a fiery kick. When it comes to rice, it’s totally up to your mood: sushi rice gives you that sticky, slightly sweet, authentic vibe; brown rice adds a nutty flavor and keeps you full for longer; and if you’re after something fragrant, jasmine or basmati are perfect matches for the bold, savory salmon."

Difficulty

Medium 👍

Preparation

20 min

Baking

10 min

Resting

0 min

Ingredients

2Servings

MetricImperial

salmon fillets

80 ml

mayonnaise

30 ml

sweet chili sauce

10 ml

Sriracha

½ tsp

sweet paprika powder

½ tsp

garlic powder

15 ml

180 g

50 g

50 g

80 g

edamame beans

avocado

½ tbsp

black sesame seeds

salt

pepper

Utensils

oven, bowl, cutting board, knife, baking sheet, parchment paper, pot, mandoline

Nutrition per serving

Cal1212

Fat70 g

Protein44 g

Carb100 g

Step 1/3
- 2 salmon fillets
- 80 ml mayonnaise
- 30 ml sweet chili sauce
- 10 ml Sriracha
- ½ tsp sweet paprika powder
- ½ tsp garlic powder
- oven
- bowl
- cutting board
- knife
Preheat the oven to 200 °C (top/bottom heat). In a large bowl, mix mayonnaise, sweet chili sauce, and Sriracha, then set aside. Cut the salmon into bite-sized pieces, season in a bowl with paprika powder, garlic powder, salt, and pepper, and mix well.
Step 2/3
- 180 g rice
- 50 g red cabbage
- baking sheet
- parchment paper
- pot
Line a baking sheet with parchment paper. Spread the seasoned salmon on top, drizzle with oil, and bake in the oven for approx. 8–10 min. until cooked through and easily flaked. Meanwhile, cook the rice according to package instructions. At the same time, slice the red cabbage into very thin strips and peel and grate the carrots.
Step 3/3
- 50 g carrots
- ¼ cucumber
- 80 g edamame beans
- 1 avocado
- mandoline
Halve avocado and remove the pit, then slice. Slice the cucumber as well. Cook the edamame for approx. 2–3 min. according to package instructions, drain, remove from the pods and salt everything. Carefully mix the salmon with half of the bang bang sauce. Spoon rice into bowls and top with the vegetables and salmon. Garnish with coriander, the remaining sauce and sesame seeds, season to taste and serve.
Enjoy your meal!