Ingredients:
- 1/3 C Mayo
- 2 Tbsp. Sweet Chili Sauce
- 1 1/2 lbs. salmon
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 cups cooked rice
- 1 c. sliced purple cabbage
- 1/2 cup shredded carrots
- 2 mini cucumbers
- 1 C edamame
- 2 avocados
- 1/4 c cilantro
- 1/2 C yum yum sauce
Instructions:
Make the sauce:
In a large bowl, measure and add 1/3 mayonnaise (and more for a creamier sauce) and 2 to 3 tablespoons sweet chili sauce. Stir well to combine. Note: for extra heat, add 1 teaspoon to 1 tablespoon sriracha.
Make the salmon:
In a separate bowl, add the cubed salmon. Season with paprika, garlic powder, kosher salt and black pepper. Toss well to coat evenly.
Preheat your air fryer or conventional oven to 400°F (or200°C).
Air Fry Method: Once preheated, working in batches, arrange the salmon in an even layer, spray with avocado or extra light olive oil and air-fry for 8 to 10 minutes or until fully cooked, opaque and flakes easily. Repeat with remaining salmon pieces.
Transfer each batch of cooked salmon to the bowl with the bang bang sauce. Once all the salmon has been cooked, gently toss in the sauce.
Divide rice among 4 bowls and add sliced cabbage and cucumbers, shredded carrots and shelled edamame. Lastly, top with sliced avocado, about 4 to 6 ounces of the bang bang salmon. Serve topped with cilantro, a drizzle of yum yum sauce and a sprinkle of sesame seeds.