Bang Bang Salmon Bowl
Roasted salmon over rice with shredded cabbage, carrot, edamame and avocado, all under a sriracha mayonnaise that lands sweet and then hot.
Ingredients14
- Salmon Fillet2 Stück
- Mayonnaise80ml
- Sweet Chili Sauce30ml
- Sriracha10ml
- Sweet Paprika0.5 TL
- Garlic Powder0.5 TL
- Olive Oil15ml
- Rice180g
- Red Cabbage50g
- Carrots50g
- Cucumbers0.25 Stück
- Edamame Beans80g
- Avocado1 Stück
- Sesame Seeds, black0.5 EL
Instructions
- 1
Heat the oven to 400F and stir the mayonnaise, sriracha and sweet chili sauce into a glossy pink sauce.
- 2
Cube the salmon, season it with paprika and garlic powder and roast it on a sheet pan for 8 to 10 minutes, until it flakes but still looks glossy in the middle.
- 3
Cook the rice until fluffy. Shave the red cabbage and carrots into fine strips so they stay crunchy. Shave the cucumber into fine strips as well.
- 4
Blanch the edamame briefly and fan the avocado into thin slices. Toss the salmon gently with half of the sauce.
- 5
Spoon the rice into bowls as a base, arrange the colorful toppings in a ring around it and finish with the sesame and the rest of the sauce.
NutritionPer serving
Allergens
Equipment
Tags
Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
Find these ingredients on offer
Flyva reads the current leaflets and turns discounted ingredients into a weekly plan with a shopping list. Sorted by store:
