Ingredients
Equipment
Method
- Cook sticky rice and blend it with steamed cauliflower rice. This adds fiber and reduces the calories per serving. Keep the rice covered while making the salmon so it stays warm.
- In a large bowl, measure and add 1/3 cup mayonnaise and 2 to 3 tablespoons sweet chili sauce. Stir well to combine. For extra heat, add 1 teaspoon to 1 tablespoon sriracha.
- In a separate bowl, add the cubed salmon. Season with paprika, garlic powder, kosher salt, and black pepper. Toss well to coat evenly.
- Preheat your air fryer or conventional oven to 400°F (or 200°C).
- Air Fry Method: 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: Line a rimmed baking sheet with parchment or foil, arrange salmon in an even layer, and spray with oil. 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. Once all the salmon has been cooked, gently toss in the sauce.
- Divide rice among 4 bowls and add sliced cabbage and cucumbers, shredded carrots, and shelled edamame. 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.
Nutrition
Notes
To make the rice mixture, cook 2 cups of sticky rice and blend it with 1.5 cups of steamed cauliflower rice. This method adds fiber and lowers the calories per serving. Using frozen microwavable cauliflower rice and pre-cooked sticky rice is convenient. Keep the rice covered while you prepare the salmon to maintain warmth, though room temperature is acceptable.