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Crispy Bang Bang Salmon Bite Bowls

Crispy Bang Bang Salmon Bite Bowls

These Crispy Bang Bang Salmon Bite Bowls bring together tender, crispy salmon bites tossed in a spicy and tangy bang bang sauce, served on a bed of fluffy rice, accompanied by fresh vegetables for a satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian-Inspired
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large mixing bowl
  • 1 baking sheet
  • 1 parchment paper
  • 1 medium saucepan
  • 1 whisk
  • 1 non-stick skillet
  • 1 spatula

Ingredients
  

  • 1.5 lbs salmon fillets, skinless and boneless
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce
  • 1 tablespoon sriracha adjust to taste
  • 1 teaspoon lime juice
  • 2 cups cooked jasmine rice or rice of choice
  • 1 cup sliced cucumbers
  • 1 cup shredded carrots
  • 1 avocado, sliced
  • chopped green onions for topping optional

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Cut the salmon fillets into bite-sized pieces, and season with salt and pepper.
  • Set up a breading station with three bowls: one with panko breadcrumbs, one with flour mixed with garlic powder, paprika, salt, and pepper, and the last with beaten eggs.
  • Dredge each salmon piece in the flour mixture, dip it into the egg, and coat it in panko breadcrumbs. Arrange the coated salmon on the prepared baking sheet.
  • Drizzle olive oil over the salmon bites and bake in the preheated oven for 12-15 minutes, or until golden and crispy.
  • While the salmon is baking, prepare the bang bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl.
  • Cook the jasmine rice according to package instructions, fluff with a fork, and set aside.
  • Assemble the bowls by placing a portion of rice at the bottom, topping with crispy salmon bites, sliced cucumbers, shredded carrots, and sliced avocado.
  • Drizzle generously with bang bang sauce and garnish with chopped green onions if desired.

Notes

For a healthier alternative, consider using brown rice or cauliflower rice.
Feel free to adjust the spice level of the bang bang sauce by adding more or less sriracha.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.