- 2 pounds salmon, skin removed, cut into chunks
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- kosher salt and pepper, to taste
- 1 tablespoon olive oil
- 4 green onions, thinly sliced
- 1 cup thinly sliced cucumbers
- 1 large carrot, finely grated
- Jasmine rice, cooked
For the sauce
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- ½ cup mayonnaise
- ⅓ cup sweet thai chili sauce
- 2 teaspoons sriracha sauce
- 1 teaspoon honey
- 1 teaspoon rice vinegar
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Cut the salmon into 1-inch chunks. Season all over with salt and pepper and the smoked, garlic powder, and onion powder. Heat the olive oil in a large cast iron skillet over medium heat. Add the salmon pieces in a single layer, don’t overcrowd. Cook for 2 to 3 minutes until deeply golden brown. Flip each piece of salmon and cook on the other side until golden. Transfer the salmon to a plate. Whisk together the bang bang sauce ingredients until creamy and smooth and combined. Cover the salmon green onions, and add some to the bang bang sauce. To assemble the bowls, spoon some rice on the bottom. Top with the cucumbers and carrots. Add the salmon. Drizzle the sauce all over the bowls.
