Go Back

Crispy Bang Bang Salmon Bite Bowls

Crispy bang bang salmon bite bowls pair air-fried salmon browned at the edges with fluffy rice, fresh vegetables, and creamy spicy-sweet sauce. Assemble the bowls with cucumber, avocado, edamame, and scallions for a colorful dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 27 minutes
resting 10 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1.5 cup long-grain white rice
  • 2.25 cup water
For the salmon
  • 1.5 lb salmon skinless fillets, cut into 1-inch cubes and patted dry
  • 2 tbsp cornstarch
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp fine salt
  • 0.25 tsp black pepper
  • 1 tbsp neutral oil such as canola or avocado oil
  • 1 cooking spray as needed
For the bang bang sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp fresh lime juice
For the bowls
  • 1 cucumber English, thinly sliced
  • 1 avocado sliced
  • 1 cup shelled edamame frozen, thawed and drained
  • 2 scallions thinly sliced

Equipment

  • 1 2-quart saucepan
  • 1 5- to 6-quart air fryer

Method
 

Cook the rice
  1. Combine the rice and water in a 2-quart saucepan and bring to a boil over medium-high heat.
  2. Cover, reduce the heat to low, and simmer for 15 minutes.
  3. Remove from the heat and let stand, covered, for 10 minutes.
  4. Fluff the rice with a fork.
Prepare the salmon
  1. Toss the salmon with the cornstarch, garlic powder, paprika, salt, and pepper until evenly coated.
  2. Drizzle with the oil and toss again.
Make the sauce
  1. Whisk the mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl until smooth.
Prepare the bowls
  1. Divide the cucumber, avocado, edamame, and scallions among four serving bowls.
Air-fry the salmon
  1. Preheat a 5- to 6-quart air fryer to 400°F for 3 minutes.
  2. Lightly coat the basket with cooking spray.
  3. Arrange the salmon in a single layer, working in batches as needed.
  4. Air-fry at 400°F for 7–9 minutes, turning the pieces halfway through, until browned at the edges and 145°F in the center.
Assemble the bowls
  1. Divide the rice and salmon among the bowls.
  2. Drizzle with the bang bang sauce.

Notes

Pat the salmon very dry before coating to help it brown. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the vegetables and sauce can change texture. For a gluten-free option, choose a sweet chili sauce labeled gluten-free.