Description
Crispy, spicy salmon bites coated in panko and served with a creamy bang bang sauce over rice or in bowls.
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 oven to 425°F (220°C) or set air fryer to 400°F (200°C). Line a baking sheet with parchment or lightly oil air fryer basket.
- Pat salmon cubes dry and toss with garlic powder, smoked paprika, salt, and pepper.
- Put panko in a shallow bowl. Lightly spray or toss salmon with olive oil, then roll pieces in panko until coated.
- For oven: place bites on the sheet, spray lightly with oil, and bake for 10–12 minutes until golden and cooked through. For air fryer: arrange in a single layer and air-fry for 8–10 minutes, shaking once.
- In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice to make the bang bang sauce.
- Divide rice into bowls, add cabbage, carrots, and avocado, then place salmon bites on top. Drizzle with bang bang sauce and garnish with green onions, cilantro, and sesame seeds.
Notes
Pat salmon dry first for crispy panko. Adjust sriracha for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking or Air Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg