Bang Bang Salmon Bowls
These easy salmon bowls pair flaky seared salmon and fluffy rice with crisp cucumber, creamy avocado, and a tangy-sweet bang bang sauce.
Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 cups white rice
- 2.25 cups water
- 1.5 pounds salmon fillets
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 cup greek yogurt
- 0.333 cup sweet chili sauce
- 1 tablespoon sriracha
- 1 large cucumber
- 2 medium avocado
- 1 medium lime
- 2 medium scallions
Cooking instructions
- Rinse the rice until the water runs mostly clear. Combine it with the water in a saucepan and bring to a boil. Cover, reduce the heat to low, and simmer until tender, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork. (about 20 min) — Bring to a boil, then maintain low heat
- While the rice cooks, stir together the Greek yogurt, sweet chili sauce, and sriracha. Taste and adjust the sriracha if desired. Slice the cucumber, dice the avocado, cut the lime into wedges, and slice the scallions. (about 10 min)
- Pat the salmon dry and season both sides with the salt and black pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until browned and opaque, 4 to 5 minutes per side, depending on thickness. The center should reach 145°F (63°C) on an instant-read thermometer. Transfer to a plate and gently break into large pieces. (about 10 min) — Medium-high heat
- Divide the rice among four bowls. Top with the salmon, cucumber, and avocado. Drizzle with the bang bang sauce and finish with scallions and lime wedges. (about 5 min)