Ingredients
Scale
For the Sauce:
- ⅓ cup plain Greek yogurt (or mayo as an alternative)
- 4 tablespoons sweet chili sauce
- 2 teaspoons sriracha
For the Salmon:
- 1 tablespoon avocado oil (for frying)
- 1 pound salmon fillet (cut into bite-sized chunks)
- ½ cup coconut aminos (or substitute with naturally brewed soy sauce)
- 1 tablespoon rice vinegar
- 2 minced garlic cloves
- 1 teaspoon sriracha (optional for extra spice)
- 2 teaspoons toasted sesame oil (optional)
For the Bowl Components:
- Asian Cucumber Salad (1 batch)
- 3 cups cooked brown rice
- 1 large broccoli head (florets steamed or roasted)
- 1 large avocado, sliced for garnish
Instructions
- Start with the cucumber salad: Mix your cucumber salad ingredients and let them marinate. This step is quick but essential—the longer it sits, the better the flavors meld together.
- Cook your rice: Follow the package instructions for perfectly cooked rice. I usually prep this while I work on the salmon. Pro tip: rinse the rice before cooking to remove excess starch for fluffier grains.
- Make the bang bang sauce: In a small bowl, stir together Greek yogurt, sweet chili sauce, and sriracha. Adjust the spice level to your liking and pop it in the fridge to keep it cool.
- Prep the salmon: Cut the salmon into bite-sized cubes and whip up the marinade. Let the salmon soak up all that flavorful goodness for at least 10 minutes while you prep the veggies.
- Cook the broccoli: Steam, roast, or sauté your broccoli depending on your mood. I like sautéing it with a splash of water and a little oil to keep it crisp yet tender.
- Crisp up the salmon: Heat avocado oil in a skillet until hot, then add the salmon cubes skin-side down (if using skin-on). Let them sear until crispy and golden. Flip, pour the marinade into the skillet, and let it reduce to a sticky glaze.
- Assemble the bowls: Scoop rice into bowls, layer on the cucumber salad, broccoli, and avocado, then top with those irresistible salmon bites. Drizzle on the bang bang sauce and sprinkle with sesame seeds or green onions for an extra pop of flavor.
Notes
Got leftovers? Store everything separately in airtight containers in the fridge for up to 3 days. To reheat, warm the salmon and rice in the microwave or on the stovetop until just heated through. The cucumber salad is best served fresh, but it’ll hold up for a day or two in the fridge. Keep the bang bang sauce in a sealed container—it’ll stay good for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner