Bang Bang Salmon Bites (Printable Version)
Crispy salmon cubes paired with a spicy, creamy Bang Bang sauce and fresh vegetable bowls.
# Ingredients Required:
→ Salmon Bites
01 -
454 g fresh skinless salmon, cut into bite-sized cubes
02 -
5 ml garlic powder
03 -
5 ml smoked paprika
04 -
2.5 ml salt
05 -
2.5 ml black pepper
06 -
120 g panko breadcrumbs
07 -
15 ml olive oil or spray for crisping
→ Bang Bang Sauce
08 -
120 ml mayonnaise
09 -
30 ml sweet chili sauce
10 -
15 ml sriracha, adjust to spice preference
11 -
5 ml honey (optional)
12 -
Juice of ½ lime
→ Bowls
13 -
370 g cooked jasmine rice or cauliflower rice
14 -
120 g shredded purple cabbage
15 -
1 avocado, sliced
16 -
60 g shredded carrots
17 -
2 green onions, sliced
18 -
Fresh cilantro and sesame seeds for garnish
# Guide to Cooking:
01 -
Preheat oven to 200°C or air fryer to 200°C (390°F).
02 -
Toss salmon cubes in a bowl with garlic powder, smoked paprika, salt, and black pepper to coat evenly.
03 -
Press each salmon cube into the panko breadcrumbs gently until fully coated, then lightly spray or brush with olive oil.
04 -
For oven, place the breaded salmon on parchment-lined baking tray and bake for 12 to 14 minutes until golden and crispy. For air fryer, cook in batches at 200°C for 8 to 10 minutes, flipping halfway to ensure even crisping.
05 -
Whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey (if using) until smooth.
06 -
Layer cooked jasmine rice (or cauliflower rice) in the bowl, add shredded cabbage, sliced avocado, shredded carrots, and salmon bites on top. Drizzle generously with Bang Bang sauce and garnish with green onions, fresh cilantro, and sesame seeds.
# Extra Suggestions:
01 -
Adjust sriracha quantity to suit desired spice level. Use cauliflower rice for a low-carb option.