20-MINUTE BANG BANG SALMON BOWLS

20 mins
Serves 4
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Directions

  1. 1Cut your salmon into cubes and add to a bowl.
  2. 2Cut your salmon into cubes and add to a bowl.
  3. 3Cut your salmon into cubes and add to a bowl.
  4. 4Add the avocado oil, soy sauce, and seasonings to the salmon and toss to coat well.
  5. 5Add the avocado oil, soy sauce, and seasonings to the salmon and toss to coat well.
  6. 6Add the avocado oil, soy sauce, and seasonings to the salmon and toss to coat well.
  7. 7Transfer the salmon to a foil (or parchment paper) lined baking sheet.
  8. 8Transfer the salmon to a foil (or parchment paper) lined baking sheet.
  9. 9Transfer the salmon to a foil (or parchment paper) lined baking sheet.
  10. 10Broil the salmon on high for 8 minutes.
  11. 11Broil the salmon on high for 8 minutes.
  12. 12Broil the salmon on high for 8 minutes.
  13. 13Remove the salmon from the oven and set aside.
  14. 14Remove the salmon from the oven and set aside.
  15. 15Remove the salmon from the oven and set aside.
  16. 16Cook rice and set aside.
  17. 17Cook rice and set aside.
  18. 18Cook rice and set aside.
  19. 19Slice the cucumbers, add to a small bowl, and toss with the rice vinegar and furikake for the cucumber salad.
  20. 20Slice the cucumbers, add to a small bowl, and toss with the rice vinegar and furikake for the cucumber salad.
  21. 21Slice the cucumbers, add to a small bowl, and toss with the rice vinegar and furikake for the cucumber salad.
  22. 22Add all ingredients for the bang bang sauce to a bowl and whisk until smooth.
  23. 23Add all ingredients for the bang bang sauce to a bowl and whisk until smooth.
  24. 24Add all ingredients for the bang bang sauce to a bowl and whisk until smooth.
  25. 25Taste the bang bang sauce and adjust as needed.
  26. 26Taste the bang bang sauce and adjust as needed.
  27. 27Taste the bang bang sauce and adjust as needed.
  28. 28Assemble your bowls with the rice on the bottom, followed by the salmon, cucumber salad, and bang bang sauce.
  29. 29Assemble your bowls with the rice on the bottom, followed by the salmon, cucumber salad, and bang bang sauce.
  30. 30Assemble your bowls with the rice on the bottom, followed by the salmon, cucumber salad, and bang bang sauce.

Ingredients

  • 1.5 lbs salmon, cubed
  • 1.5 lbs salmon, cubed
  • 1.5 lbs salmon, cubed
  • 1 tb avocado oil
  • 1 tb avocado oil
  • 1 tb avocado oil
  • 0.25 cup low sodium soy sauce
  • 0.25 cup low sodium soy sauce
  • 0.25 cup low sodium soy sauce
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 0.5 tsp chili powder
  • 0.5 tsp chili powder
  • 0.5 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 1 cup greek yogurt (full fat)
  • 1 cup greek yogurt (full fat)
  • 1 cup greek yogurt (full fat)
  • 0.25 cup sriracha
  • 0.25 cup sriracha
  • 0.25 cup sriracha
  • 2 tb rice vinegar
  • 2 tb rice vinegar
  • 2 tb rice vinegar
  • 0.25 cup low sodium soy sauce
  • 0.25 cup low sodium soy sauce
  • 0.25 cup low sodium soy sauce
  • 2 tb honey
  • 2 tb honey
  • 2 tb honey
  • 1 tsp fresh grated ginger
  • 1 tsp fresh grated ginger
  • 1 tsp fresh grated ginger
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp crushed red pepper flakes
  • 2 persian cucumbers
  • 2 persian cucumbers
  • 2 persian cucumbers
  • 1 tb rice vinegar
  • 1 tb rice vinegar
  • 1 tb rice vinegar
  • 1 tb furikake seasoning
  • 1 tb furikake seasoning
  • 1 tb furikake seasoning
  • 2 cups cooked jasmine rice
  • 2 cups cooked jasmine rice
  • 2 cups cooked jasmine rice
  • pickled onions
  • pickled onions
  • pickled onions

Equipment

bowlfoil lined baking sheetparchment paper lined baking sheet

Tips

  • Optionally slice the skin off the salmon.
  • No mayo is used in the bang bang sauce.
  • Using frozen jasmine rice can make the dinner even quicker.