If you’re craving a vibrant and wholesome meal that combines the perfect balance of flavors and textures, look no further than this Air Fried Salmon Rice Bowls with Creamy Bang Bang Sauce Recipe. It’s a tasty and colorful bowl brimming with air-fried salmon that’s tender on the inside and slightly crisp on the outside, nestled on a bed of fluffy brown rice, fresh veggies, and drizzled with a luscious, creamy bang bang sauce that has just the right kick. This recipe is perfect for busy weeknights when you want something healthy, satisfying, and full of fresh ingredients all in one bowl.
Ingredients You’ll Need
These simple ingredients each play an essential role in creating the magic of this dish, contributing layers of flavor, texture, and color that make every bite exciting and satisfying.
- 1 lb Salmon (fresh or thawed): The star of the dish, providing rich omega-3s and a tender, flaky texture.
- 2 cups Brown Rice: A hearty base for the bowl that adds nuttiness and fiber; white rice or quinoa works too.
- 1 cup Shredded Carrots: Adds sweetness and a bright orange pop for color and crunch.
- 1 cup Edamame (frozen): Brings a subtle nuttiness and satisfying bite while boosting protein.
- 1 cup Cucumber (or bell peppers): Refreshing and crisp, balancing the richness of the salmon and sauce.
- 1 cup Pickled Onions: Tangy and slightly sweet, they add a pleasant zing that wakes up each spoonful.
- 1/4 cup Cilantro (or parsley): Fresh herbs brighten the bowl and add a fragrant herbal note.
- 2 stalks Green Onion (sliced): Adds mild onion flavor and a splash of vibrant green.
- 1 tsp Sea Salt: Essential for seasoning and enhancing the flavors.
- 1/2 tsp Black Pepper (freshly ground): Adds gentle heat and earthiness.
- 1 tsp Garlic Powder (or fresh garlic): Punctuates the salmon with savory depth.
- 1 tsp Smoked Paprika (or regular paprika): Gives a smoky warmth that complements the fish.
- 1/2 tsp Chili Powder: Adds subtle heat—adjust to your liking.
- 1/2 cup Avocado Oil Mayo (or regular mayo): Forms the creamy base of the flavorful bang bang sauce.
- 3 tbsp Sweet Chili Sauce: Brings sweetness and a spicy kick to the sauce.
- 1-2 tbsp Sriracha: Controls the heat level, making the sauce lively and zesty.
- 1 tbsp Rice Vinegar (or apple cider vinegar): Balances out the sauce with a hint of acidity.
How to Make Air Fried Salmon Rice Bowls with Creamy Bang Bang Sauce Recipe
Step 1: Prepare the Rice and Veggies
Start by cooking your brown rice according to package instructions, making sure it’s fluffy and slightly sticky to hold all those delicious toppings. While the rice cooks, thaw the edamame if frozen and slice your cucumbers or bell peppers. Don’t forget to shred the carrots, slice green onions, and prepare your pickled onions by soaking thinly sliced onions in vinegar for at least 10 minutes to get that tangy punch.
Step 2: Season the Salmon
Pat the salmon fillets dry and sprinkle generously with sea salt, black pepper, garlic powder, smoked paprika, and chili powder. These spices create a simple but flavorful crust when air fried, bringing out the natural richness of the fish. Let the salmon sit while you prep the sauce.
Step 3: Make the Creamy Bang Bang Sauce
In a small bowl, mix together the avocado oil mayo, sweet chili sauce, sriracha, and rice vinegar until smooth and creamy. Taste and adjust the heat by adding more sriracha if you like things spicier. This sauce will be the lively, creamy element that ties the whole bowl together beautifully.
Step 4: Air Fry the Salmon
Preheat your air fryer to 400°F (200°C). Place the salmon fillets skin-side down (if using skin-on) in the basket, ensuring they aren’t crowded. Air fry for about 10 to 12 minutes, or until the salmon flakes easily with a fork and has a slight crisp on the outside. This method keeps the salmon moist inside but with a delightful texture on the outside.
Step 5: Assemble the Bowls
Divide the cooked brown rice into four bowls. Arrange the shredded carrots, edamame, cucumbers, and pickled onions around the rice. Carefully place a fillet of the perfectly air-fried salmon on top. Drizzle generously with the creamy bang bang sauce and sprinkle the bowls with chopped cilantro and sliced green onions for the freshest finish.
How to Serve Air Fried Salmon Rice Bowls with Creamy Bang Bang Sauce Recipe
Garnishes
Sprinkle extra cilantro or parsley for a fresh herbal burst, and maybe a few sesame seeds or a wedge of lime for those who love a citrus zing. These little touches add color, crunch, and balance to the bold flavors.
Side Dishes
Serve alongside a simple seaweed salad or steamed edamame for more green goodness. A bowl of miso soup is also a great companion, bringing warmth and umami to the meal.
Creative Ways to Present
For a fun twist, serve this recipe in mason jars layered beautifully or on large communal platters for friends to build their own bowls! Wrapping leftover salmon and veggies in lettuce leaves creates a healthy, hand-held option that’s perfect for lunches.
Make Ahead and Storage
Storing Leftovers
Store leftover components separately when possible—keep the salmon airtight in the fridge for up to two days, and store rice and veggies in sealed containers. This prevents sogginess and maintains freshness for the next meal.
Freezing
Salmon and rice bowls can be frozen, but for best quality, freeze the salmon and rice separately in airtight containers. Fresh veggies and the bang bang sauce are best added fresh after thawing to keep their vibrant textures and flavors intact.
Reheating
Reheat the salmon gently in the air fryer at a low temperature to avoid drying it out, and warm the rice in the microwave or on the stove with a splash of water to keep it fluffy. Add fresh veggies and sauce after reheating for that just-prepared taste.
FAQs
Can I use white rice instead of brown rice?
Absolutely! While brown rice adds a nuttier flavor and more fiber, white rice or even quinoa make great bases and will complement the dish just as well.
Is the bang bang sauce very spicy?
The sauce has a mild to moderate heat that you can adjust by varying how much sriracha you add. It’s creamy and sweet with a touch of spice, perfect for most taste buds.
Can I make this dish vegetarian or vegan?
You can definitely make a vegan version by swapping the salmon for crispy tofu or tempeh and using vegan mayo for the bang bang sauce. All the fresh veggies still shine in this bowl!
What if I don’t have an air fryer?
No worries! You can bake the salmon in a preheated oven at 400°F (200°C) for 12-15 minutes, or pan-sear it for a deliciously crispy finish.
How long does it take to prepare this recipe?
This dish comes together quickly—about 15 minutes to prep and 15 minutes to cook—making it a fantastic option for busy weeknights.
Final Thoughts
There’s something so comforting and satisfying about this Air Fried Salmon Rice Bowls with Creamy Bang Bang Sauce Recipe. It’s vibrant, fresh, and packed with flavors and textures that keep every bite interesting. Whether you’re new to air frying or a seasoned pro, this bowl is a wonderful way to elevate your weeknight dinners with healthy ingredients and bold taste. Give it a try—you might just find your new favorite recipe!
Print
Greek Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Air Frying
- Cuisine: American
- Diet: Low Fat
Description
This recipe for Air Fried Salmon Rice Bowls with Creamy Bang Bang Sauce combines perfectly cooked, air fried salmon with nutrient-packed brown rice and fresh vegetables. Topped with a flavorful, spicy-sweet bang bang sauce, these bowls are a quick, satisfying, and healthy meal option perfect for lunch or dinner.
Ingredients
For the Salmon and Rice Bowls
- 1 lb Salmon (fresh or thawed)
- 2 cups Brown Rice (or substitute with white rice or quinoa)
- 1 cup Shredded Carrots (can use pre-packaged)
- 1 cup Edamame (frozen)
- 1 cup Cucumber (or bell peppers)
- 1 cup Pickled Onions (slice and soak in vinegar)
- 1/4 cup Cilantro (or parsley)
- 2 stalks Green Onion (sliced)
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper (freshly ground)
- 1 tsp Garlic Powder (or use fresh garlic)
- 1 tsp Smoked Paprika (or regular paprika)
- 1/2 tsp Chili Powder (adjust for spice preference)
For the Bang Bang Sauce
- 1/2 cup Avocado Oil Mayo (or regular mayo)
- 3 tbsp Sweet Chili Sauce
- 1–2 tbsp Sriracha (adjust for heat preference)
- 1 tbsp Rice Vinegar (or apple cider vinegar)
Instructions
- Prepare the Rice: Cook 2 cups of brown rice according to package instructions. This usually involves rinsing the rice, then simmering it in water for about 40-45 minutes until tender. For a quicker meal, white rice or quinoa can be used as alternatives.
- Pickle the Onions: Thinly slice 1 cup of onions and soak them in vinegar (such as apple cider or rice vinegar) for at least 10 minutes to create tangy pickled onions. You can prepare these ahead of time to enhance the flavor.
- Season the Salmon: Pat the 1 lb salmon dry. In a small bowl, mix together 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp chili powder. Rub this seasoning evenly over the salmon fillets.
- Air Fry the Salmon: Preheat the air fryer to 400°F (200°C). Place the seasoned salmon fillets in the air fryer basket skin-side down if skin is on. Cook for 10-12 minutes or until the salmon is cooked through and flakes easily with a fork.
- Prepare the Bang Bang Sauce: In a small bowl, combine 1/2 cup avocado oil mayo, 3 tbsp sweet chili sauce, 1-2 tbsp sriracha (to taste), and 1 tbsp rice vinegar. Whisk together until smooth and set aside.
- Assemble the Bowls: Divide the cooked brown rice among 4 bowls. Top each bowl with portions of shredded carrots, edamame, cucumber, and pickled onions. Place the air-fried salmon on top.
- Garnish and Serve: Drizzle the creamy bang bang sauce over the salmon and veggies. Garnish with chopped cilantro and sliced green onions. Serve immediately and enjoy your flavorful and nutritious salmon rice bowls.
Notes
- You can substitute brown rice with white rice or quinoa depending on preference or time constraints.
- Adjust the amount of sriracha in the sauce depending on your desired spice level.
- If you don’t have an air fryer, salmon can be baked in a preheated oven at 400°F for 12-15 minutes.
- Pickled onions can be made ahead and stored in the refrigerator for several days.
- For added crunch, consider adding toasted sesame seeds or chopped nuts as a topping.
