Bolws de Arroz con Salmón Bang Bang

Ingredientes

• 1/3 cup mayonnaise (I use light mayonnaise)
• 2 tablespoons sweet chili sauce
• 1 1/2 pounds skinless salmon (cut into bite-size pieces)
• 1 teaspoon (heaping) paprika
• 1 teaspoon (heaping) garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• avocado oil spray ( or extra light olive oil spray)
• 2 cups cooked sticky rice or white rice (see notes)
• 1 1/2 cups steamed cauliflower rice (see notes)
• 1 cup sliced purple cabbage
• 1/2 cup shredded carrot
• 2 persian cucumbers (sliced)
• 1 cup shelled edamame
• 2 small avocados (sliced)
• 1/4 cup cilantro (chopped or leaves left whole)
• 1/2 cup yum yum sauce hibachi
• 1 tablespoon black sesame seeds (for serving)

Preparación

1. 1

   --- MAKE THE RICE: ---

2. 2

   I cook up sticky rice and blend it with steamed cauliflower rice. Doing this adds fiber and reduces the calories per serving.NOTE: I like to use frozen (microwavable) cauliflower rice and Veetees’s sticky rice for ease. I like to keep it covered while making the salmon, just so it stays warm.

3. 3

   --- MAKE THE BANG BANG SAUCE: ---

4. 4

   In a large bowl, measure and add 1/3 mayonnaise (and more for a creamier sauce) and 2 to 3 tablespoons sweet chili sauce. Stir well to combine.Note: for extra heat, add 1 teaspoon to 1 tablespoon sriracha.

5. 5

   --- MAKE THE SALMON: ---

6. 6

   In a separate bowl, add the cubed salmon. Season with paprika, garlic powder, kosher salt and black pepper. Toss well to coat evenly.

7. 7

   Preheat your air fryer or conventional oven to 400°F (or 200°C).

8. 8

   Air Fry Method: Once preheated, working in batches, arrange the salmon in an even layer, spray with avocado or extra light olive oil and air-fry for 8 to 10 minutes or until fully cooked, opaque and flakes easily. Repeat with remaining salmon pieces.Oven Method: Preheat your oven to 400°F (or 200°C), line a rimmed baking sheet with parchment or foil, arrange salmon in an even layer and spray with oil. Bake for 8 to 10 minutes or until fully cooked, opaque and flakes easily.

9. 9

   Transfer each batch of cooked salmon to the bowl with the bang bang sauce. Once all the salmon has been cooked, gently toss in the sauce.

10. 10

    --- BUILD YOUR BANG BANG SALMON BOWLS: ---

11. 11

    Divide rice among 4 bowls and add sliced cabbage and cucumbers, shredded carrots and shelled edamame. Lastly, top with sliced avocado, about 4 to 6 ounces of the bang bang salmon. Serve topped with cilantro, a drizzle of yum yum sauce and a sprinkle of sesame seeds.