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
Scale
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.
