Air Fryer Bang Bang Salmon Bowls
40aprons.com/air-fryer-bang-bang-salmon-bowls/Tender, golden salmon bites tossed in a creamy, sweet-spicy bang bang sauce land on fluffy jasmine rice alongside a bright quick-pickled cucumber salad, edamame, crispy nori, and a generous drizzle of extra sauce that tastes delightful. The air fryer does all the heavy lifting here!
Recipe Makes (Approximate):
Equipment
- air fryer (6-quart recommended)
- large mixing bowl
- medium mixing bowl
- Small bowl
- rice cooker (or medium saucepan with lid)
- instant read thermometer
- whisk
- Tongs
Ingredients
Cucumber Salad
- 1 Persian or English cucumber, thinly sliced
- 3 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ½ teaspoon salt
Bang Bang Salmon
- 1½ pounds salmon, skin removed, cut into 1-inch bites
- 2 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup mayonnaise
- ⅓ cup Thai sweet chili sauce
- 1 teaspoon sriracha (or more to taste)
- 1 tablespoon honey
Bowls
- 2 cups jasmine rice, uncooked (or 6 cups cooked)
- 1 cup shelled edamame, thawed if frozen
- 4 scallions, thinly sliced
- 3 roasted seaweed snack sheets (nori), torn
- 1 tablespoon sesame seeds
- 1 avocado, sliced (optional)
Instructions
Make the Cucumber Salad
- In small bowl, toss 1 thinly sliced Persian or English cucumber with 3 tablespoons rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar, and ½ teaspoon salt. Set aside to marinate.
Make the Bang Bang Bowls
- Cook 2 cups jasmine rice according to package instructions. Keep warm.
- Preheat air fryer to 390°F. Pat salmon bites dry with paper towels. In large bowl, combine 2 tablespoons extra virgin olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Add 1½ pounds salmon bites and toss to coat.
- In medium bowl, whisk together ½ cup mayonnaise, ⅓ cup Thai sweet chili sauce, 1 teaspoon sriracha, and 1 tablespoon honey until smooth. Pour half the sauce into separate bowl and set aside for drizzling. Toss seasoned salmon bites in remaining half of sauce.
- Working in batches, arrange sauced salmon bites in single layer in air fryer basket — do not overcrowd. Air fry at 390°F for 4 to 5 minutes. Flip, then cook another 4 to 5 minutes until salmon reaches 140 to 145°F internal temperature on instant-read thermometer.
- Warm 1 cup shelled edamame in microwave for 1 minute or in small pan with pinch of salt until heated through.
Assemble the Bowls
- Divide jasmine rice between 4 bowls. Top with bang bang salmon bites, cucumber salad, edamame, and avocado if using.
- Drizzle generously with reserved bang bang sauce.
- Finish with 4 thinly sliced scallions, 3 torn seaweed snack sheets, and 1 tablespoon sesame seeds.
Recipe Notes
Storage: Store salmon bites in airtight container in refrigerator for up to 3 days. Store rice, cucumber salad, and toppings separately.
Reheat: Reheat salmon in air fryer at 375°F for 3 to 4 minutes. Reheat rice with splash of water, covered, in microwave.
Spice Level: Adjust Sriracha to taste. Reduce to ½ teaspoon or omit entirely for a mild sauce.
Make it Gluten-Free: Use certified gluten-free Thai sweet chili sauce and verify your mayonnaise is gluten-free.
Sauce Tip: Always divide bang bang sauce before raw salmon touches it. Reserve half untouched for drizzling over finished bowls.
Nutrition Information (Approximate)
Calories: 1063calProtein: 47gFat: 50gSaturated Fat: 7gTrans Fat: 0.1gCholesterol: 105mgSodium: 1378mgPotassium: 1542mgTotal Carbs: 104gFiber: 7gSugar: 19gNet Carbs: 97gVitamin A: 704IUVitamin C: 11mgCalcium: 131mgIron: 4mg
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