Ingredients:

  • 4 (150 g / 5 oz each) fillets of skin-on or skinless Salmon (preferably centre-cut)
  • 1 Tbsp (15 ml) Neutral Oil (e.g., Rapeseed/Canola or light Olive Oil)
  • 1/2 tsp (2.5 g) Sea Salt flakes
  • 1/4 tsp (1.25 g) Freshly Ground Black Pepper
  • 1/2 cup (120 ml) High-quality Full-Fat Mayonnaise
  • 1/4 cup (60 ml) Sweet Chilli Sauce (Thai style)
  • 1 1/2 Tbsp (22 ml) Sriracha Hot Sauce (or to taste)
  • 1 Tbsp (15 ml) Runny Honey or Maple Syrup
  • 1 tsp (5 ml) Rice Vinegar (unseasoned)
  • 1/2 clove Garlic, finely grated or minced
  • 2 cups (360 g) Cooked Sticky Rice (Jasmine or Sushi rice is ideal)
  • 1 large ripe Avocado, sliced or diced
  • 1 medium Cucumber, deseeded and diced
  • 1 cup (150 g) Edamame beans, shelled and blanched
  • 4 Spring Onions (Scallions), thinly sliced
  • 2 Tbsp (10 g) Black Sesame Seeds (for garnish)
  • Small handful Fresh Coriander (Cilantro), roughly chopped

Instructions:

  1. Cook the Rice: Prepare your sticky rice according to package instructions or using a rice cooker. Keep warm and covered while preparing other elements.
  2. Preheat Oven: Preheat your oven to 200°C / 400°F (Gas Mark 6). Line a baking sheet with parchment paper.
  3. Prepare the Veg: Chop the avocado, dice the cucumber, blanch the edamame, and thinly slice the spring onions. Arrange all toppings on a platter.
  4. Combine Wet Ingredients: In a medium bowl, whisk together the mayonnaise, sweet chilli sauce, Sriracha, honey or maple syrup, and rice vinegar.
  5. Add Flavour: Stir in the grated garlic clove. Taste the sauce and adjust seasoning. Set aside.
  6. Season the Salmon: Pat the salmon fillets very dry with kitchen paper. Place them on the prepared baking sheet. Drizzle the fillets with neutral oil and sprinkle generously with salt and pepper.
  7. Bake: Roast the salmon for 12–15 minutes, depending on thickness, until the flesh is opaque and flakes easily with a fork (internal temperature 63°C / 145°F).
  8. Sauce the Salmon: Remove the salmon from the oven. Drizzle 2–3 tablespoons of the Bang Bang sauce over the salmon and gently spread it across the top of each fillet, or leave the sauce on the side for dipping, keeping the salmon crust intact.
  9. Build the Base: Divide the warm sticky rice evenly among four large bowls.
  10. Add Protein and Toppings: Place one roasted salmon fillet directly on the rice in each bowl. Artfully arrange the fresh toppings—avocado, cucumber, and edamame—around the salmon.
  11. Garnish and Serve: Drizzle generous spoonfuls of the remaining Bang Bang sauce over the entire bowl. Garnish with sliced spring onions, black sesame seeds, and a sprinkle of fresh coriander. Serve immediately.