Description
Delightful salmon bites with a crunchy coating and a spicy-sweet bang bang sauce, perfect for a quick dinner or fun appetizer.
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 (adjust to spice level)
- 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 425°F (220°C) or set your air fryer to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil the air fryer basket.
- Pat the salmon cubes dry and toss them with garlic powder, smoked paprika, salt, and pepper.
- Lightly spray or toss the salmon with olive oil, then roll the cubes in panko breadcrumbs until fully coated.
- Bake the salmon for 10-12 minutes until golden and cooked through, or air-fry for 8-10 minutes.
- In a bowl, combine mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice to create the bang bang sauce.
- Divide the cooked rice between bowls, add the shredded veggies, and place the salmon bites on top. Drizzle everything with the bang bang sauce and garnish with cilantro and sesame seeds.
Notes
Ensure the salmon is dry before adding seasonings for the best coating. Adjust the spice level of the sauce by adding more or less sriracha.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking, Air Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 60mg