Bang Bang Salmon Bites
Crispy salmon bites served with a spicy and creamy Bang Bang sauce, perfect for weeknight meals or special occasions.
Ingredients
Salmon Preparation
- 1 lb fresh salmon (skinless and cut into bite-sized cubes) Use fresh salmon for the best flavor and texture.
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
Breading and Cooking
- 1 cup panko breadcrumbs
- 1 tbsp olive oil or spray for crisping
Bang Bang Sauce
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha Adjust to spice level
- 1 tsp honey Optional
- Juice of ½ lime
Bowl Assembly
- 2 cups cooked jasmine rice (or cauliflower rice)
- 1 cup shredded purple cabbage
- 1 large avocado (sliced)
- ½ cup shredded carrots
- 2 stalks green onions (sliced)
- Fresh cilantro and sesame seeds for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) or your air fryer to the recommended setting for crispy foods.
- In a bowl, combine the garlic powder, smoked paprika, salt, and black pepper. Toss the salmon cubes in this mixture until well coated.
Breading
- Place the panko breadcrumbs on a plate. Dip each salmon cube in olive oil or spray with cooking spray, then roll them in the breadcrumbs until fully coated.
Cooking
- Arrange the salmon bites on a baking sheet (if baking) or in the air fryer basket. Bake for 12-15 minutes or air fry for about 8-10 minutes until golden brown and cooked through.
Make the Bang Bang Sauce
- In a separate bowl, mix together the mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice. Stir well until combined.
Assemble the Bowls
- In bowls, place a scoop of jasmine rice. Top with the baked salmon bites, shredded cabbage, sliced avocado, shredded carrots, and green onions.
- Drizzle the Bang Bang sauce over the top and garnish with cilantro and sesame seeds.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to keep them crispy. Avoid microwaving, as this can make the bites soggy.