Bang Bang Salmon Bowl

This protein-packed Bang Bang Salmon Bowl is a flavor-packed meal featuring air-fried salmon, a creamy sweet-spicy sauce, and a crunchy cucumber edamame salad served over rice.

Author : Aline Cueni

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Prep Time :10

Cook Time :5

Total Time :15

Servings : 2

Calories : 690kcal

Ingredients

½ cup (110 g) sushi rice, or basmati/jasmine rice

Cucumber Edamame Salad

1 cup shelled edamame
⅓ English cucumber, chopped
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil, or olive oil
½ teaspoon honey, or maple syrup

Crispy Salmon Bites

1 pound (450 g) salmon filet, skin removed
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon rice vinegar
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper

Bang Bang Sauce

¼ cup (60 g) Greek yogurt
1 ½ tablespoons sweet chili sauce
1 teaspoon rice vinegar
½ teaspoon sriracha, or sambal oelek

Instructions

Rice: Start by cooking the rice according to the package instructions. Follow this recipe on how to make sushi rice at home if it's your first time.
Salad: Mix all ingredients for the cucumber edamame salad in a bowl.
Salmon Bites: Preheat the air fryer to 410°F (210°C).
Remove the salmon skin (or leave it on if you prefer), pat dry with a paper towel to remove excess moisture, then cut them into 1-inch pieces.
In a large bowl, combine olive oil, honey, rice vinegar, paprika, salt, and black pepper. Add the salmon bites and gently toss to coat.
Arrange the salmon bites in a single layer in the air fryer basket. Do not overcrowd, cook in batches if necessary. → If you’re keeping the skin on, place the salmon skin-side up to help it crisp up nicely!
Air Fry for 5-6 minutes, or until the salmon reaches an internal temperature of 145°F. See notes.
Sauce: In a small bowl, whisk together all the ingredients for the bang bang sauce.
Divide cooked rice into bowls, then top with salad, and arrange the cooked salmon on top. Drizzle with generously with Bang Bang sauce.

Notes

Check for doneness: The salmon is cooked when it flakes easily with a fork and has an opaque pink color inside. If unsure, use an instant-read thermometer to ensure it has reached a safe internal temperature of 145°F.
Garnish with chopped scallion, cilantro, toasted sesame seeds, Furikake, or spicy chili crisp.
Leftovers can be stored individually in an airtight container in the refrigerator for up to 3 days. The sauce stays fresh for about a week! Reheat the salmon for 3 minutes in a preheated air fryer at 360°F (180°C).

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