Bang Bang Salmon Rice Bowls by @halfbakedharvest

30 min

4 servings

🐟

680 g

Salmon

🥢

60 ml

Soy sauce

🌶️

2 g

Chipotle chili powder

🍚

950 g

Rice

🍙

12 g

Nori

🥚

Mayo

🌶️

120 ml

Sweet Thai chili sauce

🍋

2 g

Lime zest

300 g

Slaw mix

🍍

250 g

Pineapple

🌿

15 g

Cilantro

🌿

10 g

Basil

🥫

Spicy soy sauce

🌱

18 g

Sesame seeds

🥑

200 g

Avocado

🧅

45 g

Green onions

  1. Preheat

    Preheat the oven broiler to high and line a baking sheet.

  2. Toss
    • salmon fillets
    • soy sauce
    • chipotle chili powder

    Toss the salmon fillets with 2 tablespoons soy sauce and the chipotle chili powder.

  3. Broil
    • salmon fillets

    Broil the salmon for 8 to 10 minutes until browned, crisp at the edges, and cooked through.

  4. Stir
    • mayo
    • lime zest

    Stir the mayo, sweet Thai chili sauce, and lime zest until smooth.

  5. Combine
    • shredded coleslaw mix
    • pineapple

    Combine the shredded coleslaw mix and chopped pineapple.

  6. Fold
    • cilantro
    • Pineapple

    Fold the cilantro and basil into the pineapple slaw.

  7. Mix
    • soy sauce

    Mix the remaining 2 tablespoons soy sauce with the hot sauce for a spicy soy drizzle.

  8. Divide
    • nori sheets
    • cooked white rice

    Divide the nori sheets and cooked white rice among four serving bowls.

  9. Drizzle
    • soy sauce
    • shredded coleslaw mix
    • Rice

    Drizzle the rice with the spicy soy sauce and top with pineapple slaw.

  10. Add
    • salmon fillets
    • avocado

    Add the crispy salmon and sliced avocado to each bowl.

  11. Spoon
    • mayo
    • lime zest
    • Sesame seeds

    Spoon bang bang sauce over the bowls and finish with sesame seeds and sliced green onions.

Bang Bang Salmon Rice Bowls by @halfbakedharvest

30 min

4 servings

🐟

680 g

Salmon

🥢

60 ml

Soy sauce

🌶️

2 g

Chipotle chili powder

🍚

950 g

Rice

🍙

12 g

Nori

🥚

Mayo

🌶️

120 ml

Sweet Thai chili sauce

🍋

2 g

Lime zest

300 g

Slaw mix

🍍

250 g

Pineapple

🌿

15 g

Cilantro

🌿

10 g

Basil

🥫

Spicy soy sauce

🌱

18 g

Sesame seeds

🥑

200 g

Avocado

🧅

45 g

Green onions

Preparation Steps

  1. Step 1/11

    Preheat the oven broiler to high and line a baking sheet.

    🍳baking sheet

  2. Step 2/11

    Toss the salmon fillets with 2 tablespoons soy sauce and the chipotle chili powder.

    🐟salmon fillets
    🥢soy sauce
    🌶️chipotle chili powder
    🥣mixing bowl
    🥄spoon

  3. Step 3/11

    Broil the salmon for 8 to 10 minutes until browned, crisp at the edges, and cooked through.

    🐟salmon fillets
    🍳baking sheet
    🥄spatula

  4. Step 4/11

    Stir the mayo, sweet Thai chili sauce, and lime zest until smooth.

    🥚mayo
    🌶️sweet Thai chili sauce
    🍋lime zest
    🥣mixing bowl
    🥄spoon

  5. Step 5/11

    Combine the shredded coleslaw mix and chopped pineapple.

    🥗shredded coleslaw mix
    🍍pineapple
    🥣mixing bowl
    🔪chef's knife
    🪵cutting board

  6. Step 6/11

    Fold the cilantro and basil into the pineapple slaw.

    🌿cilantro
    🌿basil
    🥣mixing bowl
    🥄spoon

  7. Step 7/11

    Mix the remaining 2 tablespoons soy sauce with the hot sauce for a spicy soy drizzle.

    🥢soy sauce
    🌶️hot sauce
    🥣mixing bowl
    🥄spoon

  8. Step 8/11

    Divide the nori sheets and cooked white rice among four serving bowls.

    🍙nori sheets
    🍚cooked white rice
    🥄spoon

  9. Step 9/11

    Drizzle the rice with the spicy soy sauce and top with pineapple slaw.

    🥢soy sauce
    🌶️hot sauce
    🥗shredded coleslaw mix
    🍍pineapple
    🌿cilantro
    🌿basil
    🥄spoon

  10. Step 10/11

    Add the crispy salmon and sliced avocado to each bowl.

    🐟salmon fillets
    🥑avocado
    🔪chef's knife
    🪵cutting board
    🥄spatula

  11. Step 11/11

    Spoon bang bang sauce over the bowls and finish with sesame seeds and sliced green onions.

    🥚mayo
    🌶️sweet Thai chili sauce
    🍋lime zest
    🌱toasted sesame seeds
    🧅green onions
    🥄spoon
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Sauces, Spices, Citrus, Fruit, Herbs, Vegetables

Ingredients

Salmon, Soy sauce, Chipotle chili powder, Rice, Nori, Mayo, Sweet Thai chili sauce, Lime zest, Slaw mix, Pineapple, Cilantro, Basil, Spicy soy sauce, Sesame seeds, Avocado, Green onions

Notes

Salmon (amount not given), Soy sauce (a little bit, tossed with the salmon), Chipotle chili powder (a little bit, for spice on the salmon), Rice (base of the bowl, amount not given), Nori (a sheet, layered under the rice), Mayo (for the bang bang sauce), Sweet Thai chili sauce (for the bang bang sauce), Lime zest (a little bit, for the bang bang sauce), Slaw mix (tons, for the pineapple slaw, shredded), Pineapple (chopped up, for the slaw), Cilantro (for the pineapple slaw), Basil (for the pineapple slaw), Spicy soy sauce (spooned over the rice and used as topping), Sesame seeds (toasted, for topping), Avocado (topping), Green onions (topping)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Pescatarian, Dairy-free

Calories

760 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 83g, Fat: 31g, Fiber: 8g, Sugars: 23g

Nutritional Information

Minerals

Sodium: 1520mg, Potassium: 980mg, Iron: 3.2mg, Calcium: 85mg

Vitamins

Vitamin D: 16mcg, Vitamin B12: 5.1mcg, Vitamin C: 42mg, Vitamin K: 74mcg, Folate: 120mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

baking sheet, mixing bowl, chef's knife, cutting board, measuring spoons, measuring cups, spoon, spatula

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight Dinner, Summer

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

American, Thai

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Tender, Crunchy, Creamy, Juicy

Flavors

Sweet, Spicy, Savory, Tangy, Smoky, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep the assembled bowl covered,Discard sooner in hot weather), fridge : 3 days (Store salmon, rice, slaw, and sauces in separate airtight containers,Refrigerate within 2 hours,Add avocado and nori immediately before serving), freezer : 2 months (Freeze cooked salmon and rice separately in airtight containers,Do not freeze slaw, avocado, nori, or mayonnaise-based sauce)