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Overhead bang bang salmon bowl with rice, edamame, carrots and cucumbers

Air Fryer Salmon Bowls with Bang Bang Sauce

4.84 from 6 votes
Crispy air-fried salmon tossed in a creamy, sweet-and-spicy bang bang sauce over rice with quick-pickled cucumbers, edamame, shredded carrot, and scallions. 43g of protein per bowl in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings : 2 bowls

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Equipment

Ingredients

For the salmon
  • 12 oz cubed salmon, cut into 1-inch cubes
  • 1 tsp olive oil
  • 1 tsp garlic powder, optional
  • 1 tsp smoked paprika, optional
  • salt, to taste
For the bang bang sauce
  • 3 tbsp greek yogurt
  • 2 tbsp sweet chili sauce
  • 1 to 2 tbsp sriracha
  • 1 tsp honey, (optional)
  • ½ lime, zest and juice, (optional)
For the quick-pickled cucumber
  • 2 mini cucumbers, thinly sliced
  • 2 tbsp rice vinegar
  • pinch of salt
  • pinch of sugar, (optional)
For the bowls
  • 1 cup cooked white rice, 1 microwave rice pouch works
  • ½ cup frozen shelled edamame, thawed
  • 1 medium carrot, shredded
  • 2 green onions, thinly sliced on the bias
  • sesame seeds, (optional)
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Start Cooking

Instructions
 

  1. Preheat your air fryer to 400°F.
  2. Toss 2 mini cucumbers (thinly sliced) with 2 tbsp rice vinegar, a pinch of salt, and a pinch of sugar if using. Set aside to quick-pickle while everything else cooks.
    Thin-sliced cucumbers in a steel bowl for bang bang salmon bowls
  3. Pat 12 oz cubed salmon dry and toss with 1 tsp olive oil. If using, add 1 tsp garlic powder, 1 tsp smoked paprika, and salt to taste, and toss to coat.
    The dry seasoning is optional. Just a sprinkle of salt works too.
    Cubed salmon tossed in spices before air frying
  4. Arrange the salmon in the air fryer basket in a single layer. Air fry for 8 to 9 minutes, until the edges are crispy and the internal temperature reaches 145°F.
    Crispy bang bang salmon cubes in the air fryer basket
  5. While the salmon cooks, whisk 3 tbsp greek yogurt, 2 tbsp sweet chili sauce, 1 to 2 tbsp sriracha together in a small bowl. Add 1 tsp honey and ½ lime (zest and juice) if using.
    Creamy bang bang sauce whisked in a bowl with fresh lime
  6. Warm up 1 cup cooked white rice according to package instructions. Thaw ½ cup frozen shelled edamame by microwaving for 90 seconds with a splash of water. Shred 1 medium carrot and thinly slice 2 green onions on a bias.
  7. Divide the rice between two bowls, then top with the salmon, edamame, shredded carrot, pickled cucumber, and green onion. Drizzle generously with bang bang sauce and finish with sesame seeds if using.
    Two bang bang salmon bowls served over rice with edamame and cucumbers

Nutrition

Calories: 507kcalCarbohydrates: 49gProtein: 43gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 452mgPotassium: 1342mgFiber: 4gSugar: 16gVitamin A: 5854IUVitamin C: 15mgCalcium: 122mgIron: 3mg

Notes

  • To make it dairy-free. Swap the greek yogurt for mayo at a 1:1 ratio. Most mayo is naturally dairy-free, which makes the whole bowl dairy-free.
  • The lazy version. Use store-bought bang bang sauce, a microwave rice pouch, and skip the dry seasoning on the salmon. About 10 minutes of hands-on work.
  • No air fryer? Roast the salmon at 425°F on a parchment-lined sheet pan for 10 to 12 minutes, flipping halfway. Or sear the cubes in a nonstick skillet with 1 tablespoon of oil over medium-high heat for 2 to 3 minutes per side.