Bang Bang Salmon Bites Bowls are a delicious and flavorful dish featuring crispy salmon bites coated in panko breadcrumbs, served over a bed of jasmine rice with fresh vegetables and a spicy Bang Bang sauce.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:14 minutes
Total Time:29 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Baking or Air Frying
Cuisine:Asian Fusion
Diet:Gluten Free
Ingredients
Scale
1 lb fresh salmon (skinless and cut into bite-sized cubes)
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
1 cup panko breadcrumbs
1 tbsp olive oil or spray for crisping
½ cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to spice level)
1 tsp honey (optional)
Juice of ½ lime
2 cups cooked jasmine rice (or cauliflower rice)
1 cup shredded purple cabbage
1 avocado (sliced)
½ cup shredded carrots
2 green onions (sliced)
Fresh cilantro and sesame seeds for garnish
Instructions
Preheat oven to 400°F (200°C) or preheat air fryer to 390°F (200°C).
In a bowl, toss salmon cubes with garlic powder, paprika, salt, and pepper until evenly coated.
Gently press each salmon piece into the panko breadcrumbs until well-coated. Spray lightly with olive oil.
Oven: Place salmon on a parchment-lined baking tray. Bake for 12–14 minutes or until golden and crispy.
Air Fryer: Cook in batches at 390°F for 8–10 minutes, flipping halfway for even crisping.
In a small bowl, whisk together mayo, sweet chili sauce, sriracha, lime juice, and honey until smooth.
Start with a base of rice. Add cabbage, avocado, carrots, and salmon bites. Drizzle generously with Bang Bang sauce and garnish with green onions, cilantro, and sesame seeds.
Notes
Adjust the level of sriracha in the sauce according to your desired spice level.
For a healthier option, substitute jasmine rice with cauliflower rice.
You can also add other vegetables like bell peppers or edamame for more variety.