Ingredients
Equipment
Method
Preparation Steps
- Prepare the Cucumber Salad by mixing ingredients in a bowl. Let sit for at least 15 minutes.
- Cook the Brown Rice according to package instructions, usually boiling 2 cups of water and simmering for 40-45 minutes.
- Make the Bang Bang Sauce by combining Greek yogurt or mayonnaise, sweet chili sauce, and sriracha in a small bowl until smooth. Refrigerate.
- Prepare the Broccoli by chopping it into bite-sized pieces and steaming, sautéing, or roasting for 5-7 minutes.
- Cut the Salmon into bite-sized cubes, removing skin if desired.
- Heat the Skillet with 1 tablespoon of avocado oil over medium-high heat until shimmering.
- Cook the Salmon cubes in the skillet for about 2-3 minutes until golden brown, then flip and cook for another 1-2 minutes.
- Glaze the Salmon with the prepared Bang Bang Sauce, allowing it to bubble and thicken for about 4-5 minutes.
- Assemble the Bowls with a base of brown rice, topped with broccoli, cucumber salad, sliced avocado, and crispy salmon bites.
- Serve Immediately while warm for the best texture.
Nutrition
Notes
Store leftovers in airtight containers for up to 5 days. For freezing, omit avocado and cucumber salad.