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If you’re craving a vibrant, flavorful meal that feels both wholesome and indulgent, you’re going to fall head over heels for the Air Fried Salmon Rice Bowls with Creamy Bang Bang Sauce Recipe. This dish strikes the perfect balance between tender, perfectly cooked salmon nuggets and a medley of fresh, colorful veggies all nestled atop hearty brown rice. What truly ties everything together is that luscious, tangy, and spicy creamy bang bang sauce that takes every bite to the next level. Whether you’re feeding a family or just treating yourself to a nutritious feast, this recipe delivers big on taste with a surprisingly simple approach that anyone can pull off in about 30 minutes.
Ingredients You’ll Need
Every ingredient in this recipe plays a simple but crucial role. From the rich salmon that provides protein and brilliant texture, to the crisp veggies that add freshness and snap, each component builds layers of flavor and color that make this bowl a feast for the senses.
- 1 lb Salmon (fresh or thawed): Opt for a sushi-grade or wild-caught salmon for the best taste and flaky texture.
- 2 cups Brown Rice: Nutty and chewy, it’s the perfect hearty base, but you can swap with white rice or quinoa for your preference.
- 1 cup Shredded Carrots: Adds a sweet crunch and vibrant orange pop to your bowl.
- 1 cup Edamame (frozen): These little green gems lend a satisfying bite and extra protein.
- 1 cup Cucumber (or bell peppers): Fresh and hydrating, cucumbers bring a cool balance to the spice.
- 1 cup Pickled Onions: Their tangy punch offers a zesty contrast that awakens the palate.
- 1/4 cup Cilantro (or parsley): Fresh herbs brighten everything up with a burst of green flavor.
- 2 stalks Green Onion (sliced): Slightly sharp and crunchy, perfect for garnish and added depth.
- 1 tsp Sea Salt: Enhances all the natural flavors of your ingredients.
- 1/2 tsp Black Pepper (freshly ground): Adds subtle heat and complexity.
- 1 tsp Garlic Powder (or fresh garlic): A warm savory base note in seasoning your salmon.
- 1 tsp Smoked Paprika (or regular paprika): Brings smoky depth and a gorgeous red hue.
- 1/2 tsp Chili Powder: Adjust this to your spice preference for a gentle kick.
- 1/2 cup Avocado Oil Mayo (or regular mayo): Provides creaminess with a light, smooth texture perfect for the sauce.
- 3 tbsp Sweet Chili Sauce: Sweet, sticky, and a little spicy, this is a key flavor player in the bang bang sauce.
- 1-2 tbsp Sriracha: Use a little or a lot to control your heat level in the sauce.
- 1 tbsp Rice Vinegar (or apple cider vinegar): Adds bright acidity to balance the creamy and spicy elements.
How to Make Air Fried Salmon Rice Bowls with Creamy Bang Bang Sauce Recipe
Step 1: Season the Salmon
Begin by cutting your salmon into nugget-sized pieces that will cook evenly and quickly. Then, give them a good seasoning with sea salt, black pepper, garlic powder, smoked paprika, and chili powder. This blend creates a tantalizing base of savory, smoky, and lightly spicy flavors that will infuse the fish beautifully during air frying.
Step 2: Prepare the Creamy Bang Bang Sauce
While your salmon marinates, whisk together the avocado oil mayo, sweet chili sauce, sriracha, and rice vinegar in a small bowl until you get a smooth, creamy sauce. This bang bang sauce is the magic touch — creamy, tangy, and perfectly balanced with a spicy-sweet kick that’ll make your taste buds dance.
Step 3: Heat the Air Fryer
Set your air fryer to 390°F (200°C) and allow it to preheat for about 5 minutes. Preheating ensures a crispy exterior on that salmon while keeping the inside tender and juicy, giving the texture contrast that’s so satisfying in these bowls.
Step 4: Air Fry the Salmon
Place the seasoned salmon nuggets in the air fryer basket in a single layer. Cook them for 7 to 8 minutes, flipping them halfway through to get an even crisp on all sides. Once done, your salmon should be beautifully golden and flaky yet moist, ready to top your rice bowl.
Step 5: Cook the Brown Rice
While your salmon cooks, prepare the brown rice according to the package instructions. It typically takes about 25 minutes for perfectly tender rice. Brown rice gives this dish its wholesome feel, lending both texture and a subtle nuttiness that pairs wonderfully with the flavors.
Step 6: Assemble Your Rice Bowls
Now for the fun part — layering your bowl! Start with a base of warm brown rice, then artfully arrange shredded carrots, edamame, cucumbers, and the tangy pickled onions on top. Follow with the golden salmon nuggets, sprinkle fresh cilantro and sliced green onions, and don’t forget to drizzle generously with that creamy bang bang sauce. Each bite is a harmonious mouthful of fresh, cooked, creamy, spicy, and crunchy.
How to Serve Air Fried Salmon Rice Bowls with Creamy Bang Bang Sauce Recipe
Garnishes
To elevate your presentation and flavor, garnish with extra cilantro leaves, a sprinkle of toasted sesame seeds, or thinly sliced red chili for a pop of color and subtle heat. These finishing touches add visual appeal and a little crunch that makes the bowls irresistible.
Side Dishes
Serve these bowls with a crisp, tangy Asian slaw or a simple miso soup to round out the meal without overpowering the main star. Light, refreshing sides keep the meal balanced and satisfying.
Creative Ways to Present
Try serving the components deconstructed in small bowls so everyone can customize their own bowl experience. Alternatively, pack them in mason jars for a vibrant, portable lunch option that’s both pretty and practical. These bowls also make spectacular meal prep staples when layered thoughtfully.
Make Ahead and Storage
Storing Leftovers
Leftover Air Fried Salmon Rice Bowls with Creamy Bang Bang Sauce Recipe store beautifully in the fridge for up to 3 days. Keep the sauce separate until ready to serve to maintain its fresh, creamy consistency. Store your rice and salmon airtight to preserve texture and flavor.
Freezing
If you want to freeze leftovers, keep the salmon and rice in separate containers. Brown rice freezes well, but fresh veggies like cucumbers don’t freeze properly, so it’s better to add those fresh at serving. Defrost overnight in the fridge for best results.
Reheating
Reheat the salmon and rice gently in the microwave or in a skillet over medium heat to maintain moisture. Adding a splash of water or covering with a damp paper towel when microwaving helps prevent drying out. Add fresh veggies and sauce after reheating for that fresh bowl experience.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to fully thaw the salmon before seasoning and air frying for even cooking and the best texture. Pat it dry with paper towels to avoid excess moisture.
Is it okay to use white rice instead of brown rice?
Yes, white rice works perfectly if you prefer it or want a softer texture. You can also swap in quinoa for a gluten-free, protein-packed alternative.
How spicy is the creamy bang bang sauce?
The sauce carries a gentle heat thanks to the sriracha and chili powder, but you can easily adjust the amount of sriracha to make it milder or more fiery according to your taste buds.
Can I make this recipe vegan?
With some swaps, yes! Replace salmon with crispy tofu or tempeh, and use vegan mayo in the bang bang sauce. The fresh veggies and sauce still make for an exciting, tasty bowl.
What if I don’t have an air fryer?
No worries! You can bake the salmon nuggets in an oven at 400°F (205°C) for about 12-15 minutes, flipping halfway to get a nice crust. While not quite as crispy, they’ll still be delicious.
Final Thoughts
I can’t recommend making the Air Fried Salmon Rice Bowls with Creamy Bang Bang Sauce Recipe enough — it’s the kind of dish that feels special yet is surprisingly straightforward. Whether for a weeknight dinner or impressing friends at a casual gathering, these bowls bring vibrant flavors, textures, and warmth to your table. Trust me, once you try this recipe, it’ll become one of your all-time favorites to whip up again and again.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: American
- Diet: Low Fat
Description
These Air Fried Salmon Rice Bowls combine perfectly seasoned, crispy salmon nuggets cooked in the air fryer with wholesome brown rice and fresh, vibrant vegetables. Topped with a creamy, spicy bang bang sauce, this quick and nutritious meal is perfect for a healthy lunch or dinner in just 30 minutes.
Ingredients
Salmon and Seasoning
- 1 lb Salmon (fresh or thawed)
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper (freshly ground)
- 1 tsp Garlic Powder (or fresh garlic)
- 1 tsp Smoked Paprika (or regular paprika)
- 1/2 tsp Chili Powder (adjust for spice preference)
Grains and Vegetables
- 2 cups Brown Rice (or substitute with white rice or quinoa)
- 1 cup Shredded Carrots (can use pre-packaged)
- 1 cup Edamame (frozen)
- 1 cup Cucumber (or bell peppers)
- 1 cup Pickled Onions (slice and soak in vinegar)
- 1/4 cup Cilantro (or parsley)
- 2 stalks Green Onion (sliced)
Creamy Bang Bang Sauce
- 1/2 cup Avocado Oil Mayo (or regular mayo)
- 3 tbsp Sweet Chili Sauce
- 1–2 tbsp Sriracha (adjust for heat preference)
- 1 tbsp Rice Vinegar (or apple cider vinegar)
Instructions
- Season the Salmon: Cut the salmon into nugget-sized pieces. In a bowl, season with sea salt, black pepper, garlic powder, smoked paprika, and chili powder. Make sure each piece is evenly coated.
- Make the Bang Bang Sauce: In a small bowl, combine avocado oil mayo, sweet chili sauce, sriracha, and rice vinegar. Whisk until the sauce is smooth and creamy, adjusting sriracha to your preferred spice level.
- Preheat the Air Fryer: Preheat your air fryer to 390°F (200°C) for about 5 minutes to ensure even cooking and crispy texture.
- Cook Salmon in Air Fryer: Place the seasoned salmon pieces in the air fryer basket in a single layer. Cook for 7-8 minutes, flipping the pieces halfway through for even browning and crispiness.
- Cook the Brown Rice: While the salmon cooks, prepare brown rice according to the package instructions, typically about 25 minutes. Fluff rice once done.
- Prepare the Vegetables: Shred carrots if not pre-packaged, thaw and drain edamame, slice cucumber or bell peppers, and drain pickled onions.
- Assemble the Bowls: Layer each serving bowl starting with cooked brown rice, then top with shredded carrots, edamame, cucumber, and pickled onions.
- Add the Salmon and Garnishes: Place the air fried salmon pieces on top of the vegetables. Garnish with fresh cilantro and sliced green onions for added flavor and color.
- Drizzle and Serve: Drizzle the creamy bang bang sauce generously over the bowl. Serve immediately and enjoy a fresh, flavorful meal.
Notes
- For a gluten-free version, ensure all sauces (sweet chili and sriracha) are gluten-free certified.
- You can substitute brown rice with quinoa or white rice based on preference.
- Adjust the amount of chili powder and sriracha for desired spice level.
- Pickled onions can be made ahead by soaking sliced red onions in vinegar and a pinch of salt for at least 30 minutes.
- If you don’t have an air fryer, salmon can be baked in a 400°F oven for 10-12 minutes.
