Bang Bang Salmon Bites Bowls (Printable Version)
Crispy salmon bites with jasmine rice, fresh vegetables and a creamy sweet-spicy sauce that comes together in under 30 minutes.
# Ingredients:
→ For the Salmon Bites
01 -
1 lb fresh salmon, skinless and cut into bite-sized cubes
02 -
1 teaspoon garlic powder
03 -
1 teaspoon smoked paprika
04 -
½ teaspoon salt
05 -
½ teaspoon black pepper
06 -
1 cup panko breadcrumbs
07 -
1 tablespoon olive oil or olive oil spray
→ For the Bang Bang Sauce
08 -
½ cup mayonnaise
09 -
2 tablespoons sweet chili sauce
10 -
1 tablespoon sriracha (adjust to taste)
11 -
1 teaspoon honey (optional)
12 -
Juice of ½ lime
→ For the Bowls
13 -
2 cups cooked jasmine rice
14 -
Shredded cabbage
15 -
Shredded carrots
16 -
Sliced avocado
17 -
Sliced green onions
18 -
Fresh cilantro, for garnish
19 -
Sesame seeds, for garnish
# Steps:
01 -
Preheat oven to 400°F (200°C) or air fryer to 390°F (200°C). Line a baking sheet with parchment paper if using the oven.
02 -
Place the salmon cubes in a bowl. Add garlic powder, smoked paprika, salt, and black pepper. Toss gently until all pieces are evenly coated.
03 -
Press each piece of salmon into the panko breadcrumbs until well coated. Lightly spray or drizzle with olive oil to help the coating crisp up during cooking.
04 -
For oven method: Arrange the salmon bites in a single layer on the prepared baking sheet. Bake for 12-14 minutes, or until golden and crispy. For air fryer method: Cook the salmon in batches at 390°F for 8-10 minutes, flipping halfway through, until crispy and cooked through.
05 -
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey (if using) until smooth and creamy. Taste and adjust spice level if needed.
06 -
Divide the warm rice between serving bowls. Top with shredded cabbage, carrots, avocado slices, and the crispy salmon bites. Drizzle generously with Bang Bang sauce and finish with green onions, fresh cilantro, and sesame seeds.
# Notes:
01 -
Cut the salmon into evenly sized pieces so they cook at the same rate
02 -
Spray the breadcrumbs lightly with oil for extra crispiness
03 -
Don't overcrowd the air fryer — cook in batches if needed
04 -
Let the salmon rest for a minute or two before assembling the bowls
05 -
For make-ahead: Cut salmon up to 24 hours in advance and prepare Bang Bang sauce up to 3 days ahead
06 -
Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 3 days
07 -
Reheat salmon in the air fryer at 375°F (190°C) for 3-5 minutes to restore crispiness