Description
A vibrant and nutritious rice bowl featuring crispy salmon, colorful vegetables, and a creamy dressing, perfect for busy weeknights.
Ingredients
- 1/3 cup light mayonnaise
- 2 tablespoons sweet chili sauce
- 1½ pounds skinless salmon, cut into bite-sized pieces
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Avocado oil spray (or extra light olive oil spray)
- 2 cups cooked sticky rice or white rice
- 1½ cups steamed cauliflower rice
- 1 cup sliced purple cabbage
- 1/2 cup shredded carrot
- 2 Persian cucumbers, sliced
- 1 cup shelled edamame
- 2 small avocados, sliced
- 1/4 cup cilantro, chopped or leaves left whole
- 1/2 cup yum yum sauce hibachi
- 1 tablespoon black sesame seeds, for serving
Instructions
- Cook your sticky or white rice according to package instructions. Once done, allow it to cool slightly before using.
- In a bowl, mix the mayonnaise and sweet chili sauce until you achieve a smooth blend.
- Toss the salmon pieces in a bowl with paprika, garlic powder, kosher salt, and black pepper, ensuring each piece is well-coated.
- Lightly spray a skillet with avocado oil and heat over medium-high heat. Cook the seasoned salmon pieces for about 4-5 minutes, turning occasionally until cooked through and golden brown.
- In serving bowls, layer the rice as the base, then add steamed cauliflower rice next. Top with the cooked salmon and arrange sliced purple cabbage, shredded carrot, cucumber slices, and shelled edamame around it. Finish each bowl with avocado slices, yum yum sauce, cilantro, and black sesame seeds.
Notes
For added crunch, consider garnishing with crispy fried onions or roasted nuts. Adjust the spices to suit your taste.