Ingredients:

  • 1.5 lbs (680g) skinless salmon fillet, cut into 1-inch cubes
  • 1 tablespoon olive oil (US: 1 Tbsp; Metric: 15ml)
  • 1/2 teaspoon garlic powder (US: 1/2 tsp; Metric: 2.5ml)
  • 1/4 teaspoon salt (US: 1/4 tsp; Metric: 1.25ml)
  • 1/4 teaspoon black pepper (US: 1/4 tsp; Metric: 1.25ml)
  • 1/2 cup mayonnaise (US: 1/2 cup; Metric: 120ml)
  • 2 tablespoons sweet chili sauce (US: 2 Tbsp; Metric: 30ml)
  • 1 tablespoon Sriracha (or other hot sauce, to taste) (US: 1 Tbsp; Metric: 15ml)
  • 1 tablespoon honey (US: 1 Tbsp; Metric: 15ml)
  • 1 teaspoon rice vinegar (US: 1 tsp; Metric: 5ml)
  • 2 cups cooked rice (white, brown, or jasmine) (US: 2 cups; Metric: 400g cooked)
  • 1 cup shredded carrots (US: 1 cup; Metric: 100g)
  • 1 cup thinly sliced cucumber (US: 1 cup; Metric: 100g)
  • 1/2 cup chopped green onions (scallions) (US: 1/2 cup; Metric: 50g)
  • 2 tablespoons sesame seeds (US: 2 Tbsp; Metric: 20g)
  • Optional: Avocado slices, cilantro, lime wedges

Instructions:

  1. Toss salmon cubes with olive oil, garlic powder, salt, and pepper.
  2. Heat a large skillet over medium-high heat. Cook salmon until browned and cooked through, about 5-7 minutes. Ensure internal temperature reaches 145°F (63°C).
  3. In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth. Taste and adjust seasonings as needed.
  4. Pour the Bang Bang sauce over the cooked salmon and toss to coat evenly.
  5. Divide cooked rice into bowls. Top with saucy salmon bites, shredded carrots, cucumber, and green onions.
  6. Sprinkle with sesame seeds and serve immediately. Offer avocado slices, cilantro, and lime wedges as optional toppings.