Description
Create delicious Crispy Bang Bang Salmon Bite Bowls at home! This recipe features crispy, pan-fried salmon bites coated in a creamy, spicy bang bang sauce, served over rice with fresh toppings. A flavorful and satisfying meal perfect for weeknights.
Ingredients
Scale
- 1.5 pounds salmon fillet, skin removed and cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil or avocado oil (for pan-frying)
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to your spice preference)
- 1 teaspoon rice vinegar
- 1/2 teaspoon soy sauce or tamari
- 1/4 teaspoon garlic powder
- For Serving:
- Cooked rice (sushi rice, jasmine rice, or brown rice work well)
- Shredded cabbage or lettuce
- Diced cucumber
- Sliced green onions
- Sesame seeds (optional)
- Cilantro, chopped (optional)
Instructions
- 1. Prepare the Salmon: Pat the salmon cubes thoroughly dry with paper towels. In a shallow dish, whisk together the flour, cornstarch, salt, and pepper. In another shallow dish, place the beaten egg. In a third shallow dish, place the panko breadcrumbs.
- 2. Coat the Salmon: Dredge each salmon cube first in the flour mixture, shaking off excess. Dip into the beaten egg, letting excess drip off. Press into the panko breadcrumbs, ensuring it’s well coated. Place on a plate or baking sheet.
- 3. Cook the Salmon: Heat the olive oil or avocado oil in a large non-stick skillet over medium-high heat. Once shimmering, add coated salmon bites in a single layer (cook in batches if needed). Cook for 2-3 minutes per side, until golden brown and crispy. Remove salmon and place on a wire rack to drain.
- 4. Make the Bang Bang Sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, soy sauce (or tamari), and garlic powder until smooth. Taste and adjust seasonings.
- 5. Assemble the Bowls: Ladle cooked rice into bowls. Arrange crispy salmon bites over rice. Top with shredded cabbage/lettuce, diced cucumber, and sliced green onions. Drizzle generously with bang bang sauce. Garnish with sesame seeds and cilantro, if using.
Notes
Store any leftover cooked salmon bites and assembled bowls in an airtight container in the refrigerator for 2-3 days. Store unused bang bang sauce separately. Reheat salmon bites in a preheated oven at 375°F (190°C) for 5-8 minutes for best crispiness. Avoid microwaving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: approx. 550-650 (depending on rice and toppings)
- Sugar: approx. 8-12g
- Sodium: approx. 500-700mg (can vary based on soy sauce and added salt)
- Fat: approx. 30-40g
- Carbohydrates: approx. 40-50g
- Fiber: approx. 2-4g
- Protein: approx. 30-40g