Ingredients
Scale
- 1 pound fresh salmon fillet, cut into bite-sized pieces
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha sauce
- 1 teaspoon honey or agave syrup
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- Fresh cilantro and green onions for garnish
- Cooked jasmine or sushi rice
- Thinly sliced cucumber, shredded carrots, and red cabbage
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix mayonnaise, Sriracha, honey, soy sauce, sesame oil, and rice vinegar to create the bang bang sauce.
- Toss salmon pieces with half of the sauce and arrange on the prepared baking sheet.
- Bake for 12-15 minutes until crispy and cooked through.
- Cook rice according to package instructions and assemble bowls with rice, baked salmon, and fresh vegetables.
- Drizzle with remaining bang bang sauce and garnish with cilantro and green onions.
Notes
- For extra flavor, marinate the salmon in the sauce for 15 minutes before baking.
- You can substitute grilled salmon for baked for a smoky flavor.
- Serve immediately for best crispy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking, assembling
- Cuisine: Asian-inspired
- Diet: Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg