Bang bang salmon rice bowls recipe
If you're looking for something healthy and delicious, this is the recipe for you.
The high-protein dish sees salmon coated in moreish spices and baked in the oven, then piled atop sticky jasmine rice and served with a rainbow of crunchy fresh vegetables – edamame beans, radishes and carrots included. A lighter riff on traditional bang bang sauce makes the ideal accompaniment.
The recipe comes courtesy of Niall Kirkland (aka The Good Bite), a culinary content creator well-known for his simple, healthy and tasty dishes. Niall is all about cooking nourishing dishes that deliver masses of flavour. His first book, The Good Bite’s High Protein Meal Prep Manual, in which this recipe appears, encapsulates that philosophy entirely with 80 calorie-counted and protein-rich dishes.
As well as being quick to prepare and absolutely bursting with flavour and texture, these bang bang salmon bowls are ideal for meal prepping – make a batch and store in an airtight container in the fridge for up to four days.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 4 x 120g salmon fillets
- 0.5 tsp sesame oil
- 1 tbsp BBQ seasoning
- 0.5 tbsp garlic granules
- 4 x 120g salmon fillets
- 0.5 tsp sesame oil
- 1 tbsp BBQ seasoning
- 0.5 tbsp garlic granules
- 4 x 120g salmon filets
- 0.5 tsp sesame oil
- 1 tbsp BBQ seasoning
- 0.5 tbsp garlic granules
- 4 tbsp reduced sugar sweet chilli sauce
- 1.5 tbsp sriracha
- 4 tbsp light mayonnaise
- 4 tbsp reduced sugar sweet chilli sauce
- 1.5 tbsp sriracha
- 4 tbsp light mayonnaise
- 4 tbsp reduced sugar sweet chili sauce
- 1.5 tbsp sriracha
- 4 tbsp light mayonnaise
- 240 g sticky jasmine rice
- 150 g edamame beans, blanched
- 2 carrots, thinly sliced into strips
- 100 g radishes, thinly sliced
- 150 g green salad leaves
- 2 tbsp sesame seeds
- 8.5 oz sticky jasmine rice
- 5.3 oz edamame beans, blanched
- 2 carrots, thinly sliced into strips
- 3.5 oz radishes, thinly sliced
- 5.3 oz green salad leaves
- 2 tbsp sesame seeds
- 8.5 oz sticky jasmine rice
- 5.3 oz edamame beans, blanched
- 2 carrots, thinly sliced into strips
- 3.5 oz radishes, thinly sliced
- 5.3 oz green salad leaves
- 2 tbsp sesame seeds
Details
- Cuisine: Asian-inspired
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6 and line a baking tray (baking sheet) with baking paper (baking parchment).
- Meanwhile, put the salmon pieces into a bowl and toss with the sesame oil, BBQ seasoning and garlic granules. Transfer to the prepared baking tray (baking sheet) and bake in the oven for 10 minutes. Alternatively, cook in a lined air fryer at 180°C for 8 minutes.
- To make the bang bang sauce, put the sweet chilli sauce, sriracha and mayonnaise in a bowl with 2 tbsp water and whisk together to combine.
- Cook the sticky rice according to pack instructions.
- To serve, divide the rice and salmon pieces between bowls. Add the edamame beans, sliced carrots, radishes and salad leaves. Garnish with the sesame seeds. Alternatively, transfer the ingredients to an airtight container and keep in the fridge for up to 4 days.
Recipe adapted from The Good Bite’s High Protein Meal Prep Manual by Niall Kirkland (published by Penguin Michael Joseph, £22). Photography by Haarala Hamilton.
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