Bang Bang Salmon Bowls
Bang Bang Salmon Bowls
Ingredients
For the Salmon
- 1 1/2 pounds salmon fillet, skin removed, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ginger powder
For the Mayo-Free Bang Bang Sauce
- 1/2 cup plain Greek yogurt, Fage 0% Milkfat recommended
- 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 1 teaspoon sriracha, or to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
For Assembly and Toppings
- 4 cups cooked white rice, warm
- 1 cucumber, thinly sliced
- 1/2 cup pickled red onions
- 1 teaspoon sesame seeds, for garnish, optional
- 2 tablespoons fresh cilantro, chopped, for garnish, optional
Instructions
- 1
Preheat your broiler to high. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 500
- 2
In a medium bowl, combine the salmon cubes with soy sauce, rice vinegar, sesame oil, garlic powder, and ginger powder. Toss gently to coat all the salmon pieces evenly.
⏱️ 3 min
- 3
Spread the marinated salmon in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. This helps the salmon crisp up.
⏱️ 2 min
- 4
Broil the salmon for 6-8 minutes, or until cooked through and slightly charred and crispy on the edges. Watch carefully as broilers vary.
⏱️ 8 min•🌡️ 500
- 5
While the salmon broils, prepare the Bang Bang sauce. In a small bowl, whisk together the Greek yogurt, hoisin sauce, honey, sriracha, smoked paprika, and garlic powder until smooth and creamy.
⏱️ 5 min
- 6
Assemble the bowls: Divide the warm cooked white rice among 4 serving bowls. Top each with a generous portion of the cooked Bang Bang salmon.
⏱️ 2 min
- 7
Arrange the thinly sliced cucumber and pickled red onions alongside the salmon in each bowl.
⏱️ 1 min
- 8
Generously drizzle the creamy Bang Bang sauce over the salmon and toppings. Garnish with sesame seeds and fresh cilantro, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bang Bang Salmon Bowls
Ingredients
For the Salmon
- 1 1/2 pounds salmon fillet, skin removed, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ginger powder
For the Mayo-Free Bang Bang Sauce
- 1/2 cup plain Greek yogurt, Fage 0% Milkfat recommended
- 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 1 teaspoon sriracha, or to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
For Assembly and Toppings
- 4 cups cooked white rice, warm
- 1 cucumber, thinly sliced
- 1/2 cup pickled red onions
- 1 teaspoon sesame seeds, for garnish, optional
- 2 tablespoons fresh cilantro, chopped, for garnish, optional
Instructions
- 1
Preheat your broiler to high. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 500 - 2
In a medium bowl, combine the salmon cubes with soy sauce, rice vinegar, sesame oil, garlic powder, and ginger powder. Toss gently to coat all the salmon pieces evenly.
⏱️ 3 min - 3
Spread the marinated salmon in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. This helps the salmon crisp up.
⏱️ 2 min - 4
Broil the salmon for 6-8 minutes, or until cooked through and slightly charred and crispy on the edges. Watch carefully as broilers vary.
⏱️ 8 min•🌡️ 500 - 5
While the salmon broils, prepare the Bang Bang sauce. In a small bowl, whisk together the Greek yogurt, hoisin sauce, honey, sriracha, smoked paprika, and garlic powder until smooth and creamy.
⏱️ 5 min - 6
Assemble the bowls: Divide the warm cooked white rice among 4 serving bowls. Top each with a generous portion of the cooked Bang Bang salmon.
⏱️ 2 min - 7
Arrange the thinly sliced cucumber and pickled red onions alongside the salmon in each bowl.
⏱️ 1 min - 8
Generously drizzle the creamy Bang Bang sauce over the salmon and toppings. Garnish with sesame seeds and fresh cilantro, if desired, and serve immediately.
⏱️ 1 min