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