Go Back
–+ servings
bang bang salmon bowl with cucumber edamame salad in a bowl with a golden fork
5 from 1 vote

Bang Bang Salmon Bowl

This protein-packed Bang Bang Salmon Bowl is a flavor-packed meal featuring air-fried salmon, a creamy sweet-spicy sauce, and a crunchy cucumber edamame salad served over rice.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Serving Size 2
Author Aline Cueni

Ingredients
 
 

  • ½ cup sushi rice, or basmati/jasmine rice

Cucumber Edamame Salad

  • 1 cup shelled edamame
  • ⅓ English cucumber, chopped
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil, or olive oil
  • ½ tsp honey, or maple syrup

Crispy Salmon Bites

  • 1 pound salmon filet, skin removed
  • 1 teaspoon olive oil
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Bang Bang Sauce

  • ¼ cup Greek yogurt
  • 1 ½ tablespoons sweet chili sauce
  • 1 teaspoon rice vinegar
  • ½ teaspoon sriracha, or sambal oelek

Instructions

  • Rice: Start by cooking the rice according to the package instructions. Follow this recipe on how to make sushi rice at home if it's your first time.
  • Salad: Mix all ingredients for the cucumber edamame salad in a bowl.
  • Salmon Bites: Preheat the air fryer to 410°F (210°C).
  • Remove the salmon skin (or leave it on if you prefer), pat dry with a paper towel to remove excess moisture, then cut them into 1-inch pieces.
  • In a large bowl, combine olive oil, honey, rice vinegar, paprika, salt, and black pepper. Add the salmon bites and gently toss to coat.
  • Arrange the salmon bites in a single layer in the air fryer basket. Do not overcrowd, cook in batches if necessary. → If you’re keeping the skin on, place the salmon skin-side up to help it crisp up nicely!
  • Air Fry for 5-6 minutes, or until the salmon reaches an internal temperature of 145°F. See notes.
  • Sauce: In a small bowl, whisk together all the ingredients for the bang bang sauce.
  • Divide cooked rice into bowls, then top with salad, and arrange the cooked salmon on top. Drizzle with generously with Bang Bang sauce.

Notes

  • Check for doneness: The salmon is cooked when it flakes easily with a fork and has an opaque pink color inside. If unsure, use an instant-read thermometer to ensure it has reached a safe internal temperature of 145°F.
  • Garnish with chopped scallion, cilantro, toasted sesame seeds, Furikake, or spicy chili crisp.
  • Leftovers can be stored individually in an airtight container in the refrigerator for up to 3 days. The sauce stays fresh for about a week! Reheat the salmon for 3 minutes in a preheated air fryer at 360°F (180°C).

Nutrition

Calories: 690kcal
Carbohydrates :62g
Protein :59g
Fat :21g
Fiber :5g
Sugar :14g