Bang Bang Salmon Rice Bowl
Our delicious Bang Bang Salmon Rice Bowl is the best flavor-packed rice bowl that is perfect for an easy weeknight dinner!
Ingredients
Bang Bang Sauce:
- 1 cup mayonnaise
- 1 teaspoon chili garlic sauce sub sriracha
- 2 tablespoons thai sweet chili sauce
Salmon:
- 1 pound salmon fillets
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup soy sauce sub tamari
- 1 tablespoon olive oil more as needed
Rice Bowl Ingredients:
- 4 cups long grain white rice cooked
- 1-2 avocados sliced
- 1 english cucumber quartered
- 1 cup carrots julienned
- 1/2 cup green onions chopped
- fresh cilantro
Instructions
- Make Sauce: Put all of the bang bang sauce ingredients in a small bowl and mix to combine. Set aside.
- Prep Salmon: Remove skin from salmon and cut into approx. 1 inch sized pieces. Place in a bowl and season with salt and pepper. Add soy sauce and toss to coat.
- Cook Salmon: Bring a large cast iron skillet to medium-high heat. Add olive oil; swirl to coat the pan. Working in batches so you don't crowd the pan, add the salmon pieces to the skillet and let cook approx. 2-3 minutes per side or until fully cooked. Remove and set on a plate to rest 5 minutes.
- Build Bowl: Divide rice between bowls, top with avocado, cucumbers, carrots, salmon and add as much spicy mayo as you want. Garnish with chopped green onions and fresh cilantro. Enjoy!
Notes
- Gluten Free: simply swap out the soy sauce for tamari.
- Spice Level: option to adjust the spice level of the sauce depending on your personal preferences.
- Meal Prep: Option to prep all the pieces of this rice bowl ahead of time and store each in a separate airtight container in the fridge for 3-4 days.
- Air Fryer Salmon Bites: option to use air fryer salmon bites, if you want!
Did you make this recipe?Tag @thewoodenskillet on Instagram!
