Description
Crispy salmon bites coated in panko, served with a creamy, tangy bang bang sauce. Quick and perfect for a family dinner.
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 air fryer to 400°F (200°C).
- Season cubed salmon with garlic powder, smoked paprika, salt, and pepper.
- Press salmon pieces into panko breadcrumbs until lightly coated.
- Bake for 10–12 minutes or air-fry for 8–10 minutes until golden and flaky.
- Make the bang bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice.
- Assemble bowls with jasmine rice, shredded cabbage, carrots, avocado, and salmon. Drizzle with sauce and sprinkle with green onions, cilantro, and sesame seeds.
Notes
For extra crunch, mix panko with crushed cornflakes. Store leftover sauce separately to keep salmon crispy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg