These Bang Bang Salmon Rice Bowls are loaded with incredible flavor and delicious texture. Air-fried seasoned salmon bites are tossed in a simple sweet and (slightly) spicy sauce and served alongside a healthy blend of both sticky rice and cauliflower rice (the cauli rice is of course optional) and lots of veggies. Yields 4 servings.

To say I’m obsessed is an understatement.

I love anything tossed in bang bang sauce. More often you’ll find bang bang shrimp or chicken, however bang bang salmon is a new favorite of mine.

These salmon bowls are loaded with healthy rice blend topped with saucy salmon, lots (and I mean lots) of veggies like shredding cabbage and carrots, sliced avocado and cucumber and I like to add edamame for extra protein. Drizzle it all with yum yum sauce and you have yourself a healthful protein-packed meal.

Prepare to fall in love.

TO Make These Bang Bang Salmon Rice Bowls You Will Need:

for the salmon:

• salmon – I buy 1 large filet, remove the skin and cut it into bite-size pieces.
• paprika – Adds color and subtle flavor.
• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• kosher salt – Enhances the flavors in the recipe.
• freshly ground black pepper – This adds subtle bite and flavor.
• avocado oil spray – Or use extra light olive oil spray.

bang bang sauce:

• sweet chili sauce – Use homemade or store-bought.
• mayonnaise – I personally like to use light mayonnaise because it’s thinner than traditional mayo.

for the rice bowls:

• sticky rice – You can make your own or buy pre-made.
• cauliflower rice – I buy frozen cauliflower rice and steam it (per package instructions) in the microwave.
• purple cabbage – Adds delicious texture and crunch.
• shredded carrot – Adds delicious texture and crunch.
• cucumber – Lends cool refreshing flavor and crisp and crunchy texture.
• shelled edamame (aka mukimame) – A great source of plant-based protein!
• avocado – Lends richness and creamy texture.
• yum yum sauce – Use homemade or store-bought.
• black sesame seeds – Optional, for serving.
• cilantro – For a pop of herbaceous flavor.

Make the Rice:

I cook up sticky rice and blend it with steamed cauliflower rice. Doing this adds fiber and reduces the calories per serving. However you can just make a double batch (3-1/2 to 4 cups cooked total) of white rice.

NOTE: I like to use frozen (microwavable) cauliflower rice and Veetees’s sticky rice for ease. I like to keep it covered while making the salmon, just so it stays warm.

Make The Bang Bang Sauce:

In a large bowl, measure and add 1/3 mayonnaise and 2 to 3 tablespoons sweet chili sauce. Stir well to combine.

Note: for extra heat, add 1 teaspoon to 1 tablespoon sriracha.

Cube up 1-1/2 pounds of (skinless) salmon and add to a large bowl.

Season with 1 rounded teaspoon each of paprika and garlic powder, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper.

Toss well to coat evenly.

Preheat your air fryer or conventional oven to 400°F (or 200°C).

Air Fryer Method: Once preheated, working in batches, arrange the salmon in an even layer, spray with avocado or extra light olive oil and air-fry for 8 to 10 minutes or until fully cooked, opaque and flakes easily. Repeat with remaining salmon pieces.

Oven Method: Preheat your oven to 400°F (or 200°C), line a rimmed baking sheet with parchment or foil, arrange salmon in an even layer, spray with avocado oil  and bake for 8 to 10 minutes or until fully cooked, opaque and flakes easily.

Transfer each batch of cooked salmon to the bowl with the bang bang sauce.

Then GENTLY toss to coat.

Build Your Bang Bang Salmon Bowls:

Divide rice among bowls and add sliced cabbage and cucumbers, shredded carrots and shelled edamame. Lastly, top with sliced avocado, about 4 to 6 ounces of the bang bang salmon. Serve topped with cilantro, a drizzle of yum yum sauce and a sprinkle of sesame seeds.

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Enjoy! And if you give this Bang Bang Salmon Rice Bowls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!