Description
These Bang Bang Salmon Bites Bowls feature crispy baked salmon cubes coated in a flavorful panko breadcrumb crust, topped with a creamy and spicy bang bang sauce. Served on a bed of nutritious brown rice and accompanied by fresh avocado, shredded carrots, and cucumber, this dish offers a delightful blend of textures and bold flavors perfect for a quick and satisfying meal.
Ingredients
Scale
Salmon Bites
- 1 pound skinless salmon fillets, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust for spiciness)
- 1 tablespoon lime juice
Bowl Ingredients
- 2 cups cooked brown rice
- 1 avocado, sliced
- 1 cup shredded carrots
- 1/2 cup sliced cucumber
- 2 tablespoons chopped green onions
- Sesame seeds for garnish
- Fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Make Bang Bang Sauce: In a small mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth and well combined. Set aside to let the flavors meld.
- Prepare Breadcrumb Mixture: In another bowl, combine panko breadcrumbs with garlic powder, paprika, salt, and black pepper, ensuring even seasoning throughout.
- Coat Salmon Cubes: Drizzle olive oil over the salmon cubes and toss to coat evenly. Then dredge each salmon piece in the breadcrumb mixture, pressing gently so the coating adheres well.
- Bake Salmon Bites: Arrange the breaded salmon cubes on the baking sheet in a single layer. Bake for 12-15 minutes until the coating is golden brown and the salmon is cooked through.
- Assemble Bowls: While salmon cooks, divide the cooked brown rice into serving bowls. Arrange avocado slices, shredded carrots, and cucumber around the edges to create a vibrant base.
- Add Salmon and Sauce: Once baked, place the crispy salmon bites on top of the bowls. Drizzle generously with the prepared bang bang sauce for creamy spice.
- Garnish and Serve: Finish with chopped green onions, a sprinkle of sesame seeds, and fresh cilantro to add freshness and crunchy texture. Serve immediately and enjoy.
Notes
- Adjust the sriracha quantity to control the spiciness of the bang bang sauce according to your preference.
- For an extra crispy coating, you can double dip the salmon cubes in the breadcrumb mixture.
- Use fresh salmon for best flavor and texture; frozen salmon that’s properly thawed also works well.
- Substitute brown rice with quinoa or cauliflower rice for different base options.
- Make the bang bang sauce ahead of time and store it in the fridge for up to 3 days.
- Ensure salmon is cooked to an internal temperature of 145°F (63°C) for safe consumption.
