Ingredients
Scale
- 2 skinless salmon fillets (6 oz each)
- 2 cups cooked rice (white or brown)
- 1 cup bell peppers, chopped
- 1 cup cucumbers, sliced
- 1 cup carrots, julienned
- ½ cup mayonnaise
- 2 tbsp sriracha (adjust to taste)
- 1 tbsp honey
- 2 green onions, chopped
- 1 tsp sesame seeds (optional)
Instructions
- Prepare your ingredients by chopping the vegetables into bite-sized pieces.
- Heat a nonstick skillet over medium heat with a bit of oil. Cook salmon skin-side down for about 4-5 minutes until golden brown; flip carefully and cook for an additional 3-4 minutes until cooked through.
- In a small bowl, whisk together mayonnaise, sriracha, and honey until smooth. Taste and adjust spiciness as desired.
- Assemble each bowl by layering cooked rice at the bottom, followed by chunks of salmon and colorful veggies. Drizzle generously with the bang bang sauce.
- Finish with chopped green onions and sesame seeds for garnish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 540
- Sugar: 8g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg