Crispy Bang Bang Salmon Bites Bowls
A vibrant, restaurant-style bowl with crispy seared salmon bites tossed in a sweet, spicy, and creamy bang bang sauce, served over fluffy rice with fresh vegetables and avocado. Flavor-packed and nutrient-rich, this dish balances textures and satisfies cravings quickly.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 main bowls
- Category: Dinner
- Method: Sealing/Baking
- Cuisine: Americanized Asian
- Diet: Non-Vegetarian
Ingredients
2 salmon fillets (4-6 ounces each), 1/2 cup panko breadcrumbs, 1 tablespoon cornstarch, 1 teaspoon baking powder, 2 tablespoons olive oil
2 cups cooked jasmine or basmati rice
1/2 cup finely chopped red bell pepper
1/2 cup grated cucumber
1/4 cup chopped carrots
1 avocado, sliced
2 tablespoons mayonnaise, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sriracha, 1/2 teaspoon sesame seeds
Optional garnish: chopped scallions or nori strips
Instructions
Pat salmon fillets dry and cut into 1-inch cubes
In a bowl, mix panko, cornstarch, and baking powder; coat salmon bites evenly
Heat olive oil in a skillet over medium-high heat. Sear salmon for 2-3 minutes per side until golden and crispy
Transfer to a plate and drizzle with bang bang sauce (mix mayonnaise, vinegar, honey, and sriracha in a small bowl)
Meanwhile, fluff rice and chop vegetables
Assemble bowls with rice, salmon bites, vegetables, and avocado slices. Garnish with sesame seeds and optional additions
Notes
Ensure salmon is fully thawed (if frozen) before cutting
Adjust spice level by adding more or less sriracha
Storage: Keep salmon and rice separate for up to 3 days. Reheat gently to avoid sogginess
For non-searing method: Bake at 400°F (200°C) for 12-15 minutes