Crispy Bang Bang Salmon Bites Bowls
Ingredients
Scale
- 1/3 cup plain Greek yogurt (or mayonnaise )
- 4 Tbsp sweet chili sauce
- 2 tsp sriracha
- 1 Tbsp avocado oil (for cooking)
- 1 lb salmon filet (chopped into bite-sized chunks)
- 1/2 cup coconut aminos (*)
- 1 Tbsp rice vinegar
- 2 large cloves garlic (minced)
- 1 tsp sriracha (optional)
- 2 tsp toasted sesame oil (optional)
- 1 Batch Asian Cucumber Salad
- 3 cups cooked brown rice
- 1 large head broccoli (chopped into florets)
- 1 large ripe avocado (sliced)
Instructions
- Prepare the cucumber salad by adding all of the ingredients to a small bowl and allowing it to sit for at least 15 minutes (ideally at least one hour if you have the time).
- Cook the rice according to the package instructions. Gauge the amount of rice you make based on how many people you’re serving. For two people I usually make one cup of dry rice, which cooks to about 3 cups of cooked rice.
- While the rice is cooking, prepare the bang bang sauce. To do so, stir together the ingredients in a small bowl until everything is well-combined. Refrigerate the sauce until you’re ready to use it.
- Steam, saute, or roast the broccoli according to your preference. I sauté the broccoli in about 1 teaspoon of avocado oil and ¼ cup of water in a nonstick skillet.
- Prepare the Salmon:
- Make the Crispy Salmon Bowls: