Description
Crispy air-fried salmon topped with a tangy sweet-spicy sauce, served over a mix of sticky rice and riced cauliflower for a satisfying, healthy bowl. Perfect for bold flavors and a quick weeknight meal.
Ingredients
4 salmon fillets (6 oz each)
1 cup mayonnaise
3 tbsp sweet chili sauce
2 garlic cloves (minced)
1 tbsp rice vinegar
1 tsp grated ginger
1 tbsp sugar
1 tbsp soy sauce (wheat-free if needed)
2 cups cooked sticky rice (japonica rice)
2 cups riced cauliflower
1 tsp paprika
1 tsp sesame oil
2 tbsp soy sauce for salmon seasoning
1 tsp black pepper
1 tbsp sesame seeds, toasted
2 green onions (sliced)
2 tbsp rice vinegar (for drizzle)
Instructions
Toss salmon with soy sauce, paprika, black pepper, and 1 tsp sesame oil. Air-fry at 400°F (200°C) for 12-15 min, flipping halfway.
Mix mayonnaise, sweet chili sauce, garlic, ginger, rice vinegar, sugar, and remaining soy sauce in a bowl to make Bang Bang sauce. Add 1-2 tbsp water if too thick.
Steam or sauté riced cauliflower until tender. Simmer sticky rice separately.
To serve: Layer cooked rice and cauliflower rice in bowls. Top with salmon, pour Bang Bang sauce, and garnish with sesame seeds, green onions, and a drizzle of rice vinegar.
Notes
For extra texture, add shredded cabbage or kimchi. Cook rice in advance and refrigerate for 20 mins to help air-fry evenly. Substitute coconut aminos for soy sauce if needed. Sauce can be made ahead and refrigerated.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 15g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg