Ingredients
Method
- 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:
Nutrition
Notes
- For perfectly crispy salmon bites, cook until the internal temperature reaches 145°F and the outside is golden brown. Keep an eye on them to avoid overcooking, which can lead to dryness.
- If you prefer a milder sauce, reduce the sriracha in the bang bang sauce or leave it out entirely—this allows the sweetness of the chili sauce to shine through.
- To save time, prepare the cucumber salad and bang bang sauce in advance; they can both be made a few hours ahead and stored in the fridge, enhancing their flavors.
- When reheating leftovers, use the stovetop rather than the microwave to maintain the salmon's crispiness. Gently warm the salmon in a nonstick skillet over low heat until warmed through.
- If you run out of coconut aminos, soy sauce is a suitable substitute. Just be mindful that it’s saltier, so you might want to adjust the quantity to taste.