Description
Crispy and flavorful salmon bites coated in panko, served with a creamy and spicy bang bang sauce.
Ingredients
Scale
- 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
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey (optional)
- Juice of ½ lime
- 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 your oven to 400°F (or air fryer to 375°F).
- In a bowl, gently toss salmon cubes with garlic powder, smoked paprika, salt, and pepper.
- Coat the seasoned salmon in panko breadcrumbs.
- Place salmon bites in a single layer on a parchment-lined baking sheet and lightly spray with olive oil. Bake for 12-15 minutes or until golden and cooked through.
- For air frying, arrange the bites in a basket and cook for 8-10 minutes, shaking halfway through.
- In another bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until creamy.
- Assemble the bowls with jasmine or cauliflower rice at the base, topped with salmon bites, shredded cabbage, carrots, avocado, and a drizzle of bang bang sauce. Garnish with green onions, cilantro, and sesame seeds.
Notes
Store leftovers in an airtight container for up to three days. Best enjoyed fresh but can be reheated in the oven at 350°F for 5-7 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg