Directions
- 1Cut your salmon into cubes and add to a bowl.
- 2Add the avocado oil, soy sauce, and seasonings to the salmon and toss to coat well.
- 3Transfer the salmon to a foil (or parchment paper) lined baking sheet.
- 4Broil the salmon on high for 8 minutes.
- 5Remove the salmon from the oven and set aside.
- 6Cook rice and set aside.
- 7Slice the cucumbers, add to a small bowl, and toss with the rice vinegar and furikake for the cucumber salad.
- 8Add all ingredients for the bang bang sauce to a bowl and whisk until smooth.
- 9Taste the bang bang sauce and adjust as needed.
- 10Assemble your bowls with the rice on the bottom, followed by the salmon, cucumber salad, and bang bang sauce.
Ingredients
- 1.5 lbs salmon, cubed
- 1 tb avocado oil
- 0.25 cup low sodium soy sauce
- 2 tsp smoked paprika
- 0.5 tsp chili powder
- 1 tsp garlic powder
- 0.5 tsp kosher salt
- 1 cup greek yogurt (full fat)
- 0.25 cup sriracha
- 2 tb rice vinegar
- 0.25 cup low sodium soy sauce
- 2 tb honey
- 1 tsp fresh grated ginger
- 0.5 tsp crushed red pepper flakes
- 2 persian cucumbers
- 1 tb rice vinegar
- 1 tb furikake seasoning
- 2 cups cooked jasmine rice
- pickled onions
Equipment
bowlfoil lined baking sheetparchment paper lined baking sheet
Tips
- Optionally slice the skin off the salmon.
- No mayo is used in the bang bang sauce.
- Using frozen jasmine rice can make the dinner even quicker.
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