Ingredients
For the Salmon Bites:
- ▢ 1 lb fresh salmon (skinless and cut into bite-sized cubes)
- ▢ 1 tsp garlic powder
- ▢ 1 tsp smoked paprika
- ▢ ½ tsp salt
- ▢ ½ tsp black pepper
- ▢ 1 cup panko breadcrumbs
- ▢ 1 tbsp olive oil or spray for crisping
For the 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
For the Bowls:
- ▢ 2 cups cooked jasmine rice (or cauliflower rice)
- ▢ 1 cup shredded purple cabbage
- ▢ 1 avocado (sliced)
- ▢ ½ cup shredded carrots
- ▢ 2 green onions (sliced)
- ▢ Fresh cilantro and sesame seeds for garnish
Instructions
Preheat Oven or Air Fryer:
- Preheat oven to 400°F (200°C) or preheat air fryer to 390°F (200°C).
Season the Salmon:
- In a bowl, toss salmon cubes with garlic powder, paprika, salt, and pepper until evenly coated.
Coat in Breadcrumbs:
- Gently press each salmon piece into the panko breadcrumbs until well-coated. Spray lightly with olive oil.
Bake or Air-Fry:
- Oven: Place salmon on a parchment-lined baking tray. Bake for 12–14 minutes or until golden and crispy.
- Air Fryer: Cook in batches at 390°F for 8–10 minutes, flipping halfway for even crisping.
Make the Bang Bang Sauce:
- In a small bowl, whisk together mayo, sweet chili sauce, sriracha, lime juice, and honey until smooth.
Assemble the Bowls:
- Start with a base of rice. Add cabbage, avocado, carrots, and salmon bites. Drizzle generously with Bang Bang sauce and garnish with green onions, cilantro, and sesame seeds.
Notes
Nutrition Information (per serving)
-
Calories: 460 kcal
-
Protein: 32g
-
Carbohydrates: 28g
-
Total Fat: 24g
-
Saturated Fat: 5g
-
Fiber: 2g
-
Sugar: 5g
-
Sodium: 720mg
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Main Course
- Method: Pan-Seared + Assembly
- Cuisine: asian-inspired