20-Minute Bang Bang Salmon Bowls
20-Minute Bang Bang Salmon Bowls
Ingredients
For the Salmon
- 1 1/2 pounds salmon, cubed, skin removed (optional)
- 1 tablespoon avocado oil
- 1/4 cup low sodium soy sauce
- 2 teaspoons smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
For the Bang Bang Sauce
- 1 cup greek yogurt, full fat recommended
- 1/4 cup sriracha
- 2 tablespoons rice vinegar
- 1/4 cup low sodium soy sauce
- 2 tablespoons honey
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon crushed red pepper flakes
For the Cucumber Salad
- 2 Persian cucumbers, sliced
- 1 tablespoon rice vinegar
- 1 tablespoon furikake seasoning
For Serving
- 4 cups jasmine rice, cooked, frozen for quicker preparation
Instructions
- 1
Preheat your broiler to high. Line a baking sheet with foil or parchment paper.
ā±ļø 2 minā¢š”ļø 500
- 2
Cut the salmon into bite-sized cubes. If desired, remove the skin. Place the cubed salmon in a medium bowl.
ā±ļø 3 min - 3
To the salmon, add the avocado oil, 1/4 cup low sodium soy sauce, smoked paprika, chili powder, garlic powder, and kosher salt. Toss well to ensure all salmon pieces are evenly coated.
ā±ļø 2 min
- 4
Transfer the seasoned salmon to the prepared baking sheet, spreading it into a single layer.
ā±ļø 1 min
- 5
Broil the salmon on high for 8 minutes, or until the salmon is cooked through and has a slightly crispy exterior. Remove from the oven and set aside.
ā±ļø 8 minā¢š”ļø 500
- 6
While the salmon is broiling, cook your jasmine rice according to package directions. If using frozen jasmine rice, prepare it as instructed for quick cooking. Set aside.
ā±ļø 5 min
- 7
Prepare the cucumber salad: Thinly slice the Persian cucumbers. Place them in a small bowl and toss with 1 tablespoon rice vinegar and furikake seasoning.
ā±ļø 3 min
- 8
Prepare the Bang Bang sauce: In a separate bowl, combine the Greek yogurt, sriracha, 2 tablespoons rice vinegar, 1/4 cup low sodium soy sauce, honey, fresh grated ginger, and crushed red pepper flakes. Whisk until the sauce is smooth and well combined. Taste and adjust seasonings as needed.
ā±ļø 4 min
- 9
Assemble the bowls: Divide the cooked rice among 4 serving bowls. Top each with a portion of the broiled salmon and the cucumber salad. Drizzle generously with the Bang Bang sauce.
ā±ļø 2 min
- 10
Serve immediately and enjoy!
ā±ļø 1 min
Kitchen Tools
Nutrition Facts (per serving)
20-Minute Bang Bang Salmon Bowls
For the Salmon
- 1 1/2 pounds salmon, cubed, skin removed (optional)
- 1 tablespoon avocado oil
- 1/4 cup low sodium soy sauce
- 2 teaspoons smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
For the Bang Bang Sauce
- 1 cup greek yogurt, full fat recommended
- 1/4 cup sriracha
- 2 tablespoons rice vinegar
- 1/4 cup low sodium soy sauce
- 2 tablespoons honey
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon crushed red pepper flakes
For the Cucumber Salad
- 2 Persian cucumbers, sliced
- 1 tablespoon rice vinegar
- 1 tablespoon furikake seasoning
For Serving
- 4 cups jasmine rice, cooked, frozen for quicker preparation
Instructions
- 1
Preheat your broiler to high. Line a baking sheet with foil or parchment paper.
ā±ļø 2 minā¢š”ļø 500 - 2
Cut the salmon into bite-sized cubes. If desired, remove the skin. Place the cubed salmon in a medium bowl.
ā±ļø 3 min - 3
To the salmon, add the avocado oil, 1/4 cup low sodium soy sauce, smoked paprika, chili powder, garlic powder, and kosher salt. Toss well to ensure all salmon pieces are evenly coated.
ā±ļø 2 min - 4
Transfer the seasoned salmon to the prepared baking sheet, spreading it into a single layer.
ā±ļø 1 min - 5
Broil the salmon on high for 8 minutes, or until the salmon is cooked through and has a slightly crispy exterior. Remove from the oven and set aside.
ā±ļø 8 minā¢š”ļø 500 - 6
While the salmon is broiling, cook your jasmine rice according to package directions. If using frozen jasmine rice, prepare it as instructed for quick cooking. Set aside.
ā±ļø 5 min - 7
Prepare the cucumber salad: Thinly slice the Persian cucumbers. Place them in a small bowl and toss with 1 tablespoon rice vinegar and furikake seasoning.
ā±ļø 3 min - 8
Prepare the Bang Bang sauce: In a separate bowl, combine the Greek yogurt, sriracha, 2 tablespoons rice vinegar, 1/4 cup low sodium soy sauce, honey, fresh grated ginger, and crushed red pepper flakes. Whisk until the sauce is smooth and well combined. Taste and adjust seasonings as needed.
ā±ļø 4 min - 9
Assemble the bowls: Divide the cooked rice among 4 serving bowls. Top each with a portion of the broiled salmon and the cucumber salad. Drizzle generously with the Bang Bang sauce.
ā±ļø 2 min - 10
Serve immediately and enjoy!
ā±ļø 1 min