Ingredients
Scale
- 1.5 lbs salmon fillets, skinless and cut into 1-inch cubes
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1–2 tablespoons Sriracha (adjust to taste)
- 1 tablespoon fresh lime juice
- 2 cups jasmine rice, uncooked
- 2 stalks green onions, chopped
- 1 tablespoon olive oil
Instructions
- Step 1: Prepare Rice & Salmon
- Step 2: Cook Salmon Bites
- Step 3: Make the Bang Bang Sauce
- Step 4: Combine Salmon with Sauce
- Step 5: Assemble the Bowls
Notes
- Keep leftover salmon bites and rice in separate airtight containers in the refrigerator for up to 2-3 days, and store any extra Bang Bang sauce separately to maintain its creamy texture.
- To reheat, gently warm the salmon bites in a microwave for short bursts or in a toaster oven until just heated through to prevent drying, and consider adding a splash of water to the rice before microwaving for a softer texture.
- Elevate your bowls with a sprinkle of sesame seeds, some diced cucumber, or creamy avocado for extra texture and freshness that perfectly complements the rich Bang Bang flavor.
- When cooking your salmon bites, avoid overcrowding the pan and resist the urge to overcook them; a quick sear on each side will ensure they stay tender and flaky, not dry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl (approx. 650g)
- Calories: 765
- Sodium: 950mg
- Fat: 48g
- Saturated Fat: 9g
- Trans Fat: 0g
- Protein: 15g