Step 1

salt · pepper

Start by preheating your oven to 200°C (top/bottom heat). In a large mixing bowl, blend together mayonnaise, sweet chili sauce, and Sriracha, and set it aside. Cut the salmon into bite-sized pieces, season them in a bowl with paprika powder, garlic powder, salt, and pepper, and mix thoroughly.

Step 2

Line a baking sheet with parchment paper. Evenly distribute the seasoned salmon on the sheet, drizzle with oil, and bake in the oven for approximately 8 to 10 minutes until cooked through and easily flaked. Meanwhile, prepare the rice by following the package instructions. Additionally, finely slice the red cabbage and peel and grate the carrots.

Step 3

Halve the avocado, remove the pit, and slice it. Do the same for the cucumber. Cook the edamame for about 2 to 3 minutes according to package instructions, drain, and extract the beans from the pods, salting everything lightly. Gently combine the salmon with half of the bang bang sauce. Serve the rice in bowls topped with the vegetables and salmon. Finish with coriander, the remaining sauce, and sesame seeds; season to taste before serving.