Bang Bang Salmon Bites Bowls That Beat Any Takeout (30 Minutes!)
Crispy golden salmon bites tossed in a creamy sweet-heat bang bang sauce, served over fluffy jasmine rice with fresh cucumber, avocado, and broccoli. Bold, satisfying, and on the table in 30 minutes.
Ingredients
Salmon Bites
- 1.5 lbs fresh salmon skin removed, cut into 1-inch cubes
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp avocado oil
Bang Bang Sauce
- ⅓ cup mayonnaise
- 3 tbsp sweet chili sauce
- 1 –2 tbsp sriracha
- 1 tbsp honey
- 1 tsp rice vinegar
Bowl
- 2 cups cooked jasmine rice
- 1 cup broccoli florets steamed
- 1 cup cucumber thinly sliced
- 1 ripe avocado sliced
- 2 green onions sliced
- 1 tbsp sesame seeds
Instructions
- Cook jasmine rice according to package directions. Rest covered 5 minutes, then fluff.
- Whisk mayo, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl. Taste and adjust heat. Set aside.
- Pat salmon cubes completely dry. Toss with cornstarch, garlic powder, paprika, salt, and pepper.
- Heat oil in a skillet over medium-high. Sear salmon in a single layer 2–3 minutes per side until golden. Work in batches if needed.
- Remove pan from heat 60 seconds, then toss salmon with two-thirds of the sauce.
- Divide rice into bowls. Add salmon, broccoli, cucumber, and avocado. Drizzle remaining sauce over top and garnish with green onions and sesame seeds.
Notes
- Pat salmon very dry before coating, this is the key to a crispy sear.
- For meal prep, store all components separately and add sauce just before eating.
- Reheat salmon in a 350°F oven for 8 minutes to bring back the crispiness.
- Sriracha amount controls the heat , start with 1 tbsp for a milder bowl.
- Sweet chili sauce is found in the Asian foods aisle, often labeled Thai Sweet Chili Sauce.