Description
How to make crispy bang bang salmon bites with creamy sauce and fresh vegetables that create the perfect flavor explosion in every single bite.
Ingredients
Scale
Salmon and Coating
- 1½ lbs salmon fillet, skin removed and cut into 1-inch cubes
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Bang Bang Sauce
- ⅓ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha sauce
- 1 tsp rice vinegar
- 1 clove garlic, minced
Bowl Assembly
- 2 cups cooked jasmine rice
- 1 cucumber, diced
- 1 cup shredded carrots
- 2 green onions, sliced
- ¼ cup cilantro leaves
- 1 tbsp sesame seeds
Instructions
- Prep Salmon: Pat salmon completely dry with paper towels and cut into uniform 1-inch cubes. This ensures even cooking and prevents oil splattering when you add them to the pan.
- Make Coating: Whisk flour, cornstarch, garlic powder, paprika, salt, and pepper in a large bowl. This dry mixture creates the crispy coating that makes these bites irresistible.
- Coat Salmon: Toss salmon cubes in the flour mixture until evenly coated. Shake off excess coating – you want a light, even layer for the crispiest results possible.
- Cook Bites: Heat oil in a large skillet over medium-high heat. Cook salmon 2-3 minutes per side until golden and crispy. Don’t overcrowd the pan or they’ll steam instead.
- Make Sauce: Whisk mayonnaise, sweet chili sauce, sriracha, rice vinegar, and minced garlic until smooth. Taste and adjust heat level – this sauce should make your taste buds dance.
- Toss Together: Gently fold warm salmon bites with bang bang sauce until coated. The residual heat helps the sauce cling perfectly without making the coating soggy.
- Assemble Bowls: Divide rice among bowls, top with sauced salmon, cucumber, carrots, green onions, cilantro, and sesame seeds. Serve immediately while the salmon is still warm and crispy.
Notes
- Pat salmon completely dry before coating to ensure maximum crispiness and prevent oil splattering.
- Store sauce separately from cooked salmon to maintain coating texture for up to 3 days.
- Substitute Greek yogurt for half the mayonnaise to lighten the sauce while keeping creaminess.
- Serve immediately after assembling for best texture contrast between crispy salmon and fresh vegetables.
- Double the sauce recipe if you like extra bang bang flavor drizzled over your finished bowls.
Allergy Information: Fish, Eggs
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g