Description
Crispy Bang Bang Salmon Bites Bowls combine perfectly fried salmon cubes coated in panko breadcrumbs with a spicy-sweet bang bang sauce, served atop jasmine rice and fresh crisp vegetables for a flavorful, satisfying meal.
Ingredients
Scale
Salmon and Breading
- 1 lb skinless salmon fillet, cut into 1-inch cubes
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil, for frying
Bang Bang Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon honey
Bowls
- 2 cups cooked jasmine rice
- 1 cup shredded lettuce
- 1/2 cup diced cucumber
- 1/4 cup thinly sliced green onions
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Prep the Salmon: Pat the salmon cubes dry with paper towels to remove excess moisture. Season them evenly with salt and black pepper to enhance flavor before breading.
- Set Up Breading Station: Arrange three shallow bowls: one with cornstarch, one with beaten eggs, and one with panko breadcrumbs. This setup ensures an even and crispy coating on the salmon.
- Bread the Salmon: Dredge each salmon cube by first coating it in cornstarch, then dipping it into the beaten eggs, and finally rolling it in the panko breadcrumbs until fully covered.
- Fry the Salmon Bites: Heat vegetable oil in a large skillet over medium heat. Fry the breaded salmon pieces in batches for 2-3 minutes per side, cooking until they turn golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth, forming a creamy, spicy-sweet sauce.
- Assemble the Bowls: Place cooked jasmine rice in serving bowls. Top with shredded lettuce, diced cucumber, and sliced green onions. Arrange the hot crispy salmon bites on top, drizzle with the bang bang sauce, and sprinkle toasted sesame seeds for garnish if desired.
Notes
- For extra crispiness, refrigerate the breaded salmon cubes for 10-15 minutes before frying.
- Adjust the amount of sriracha in the sauce to control spice level.
- Use skinless salmon fillets to avoid chewy skin pieces in the bites.
- If you prefer oven baking, bake breaded salmon at 400°F (200°C) for 12-15 minutes, flipping halfway.
- Serve immediately to enjoy the salmon bites at their crispiest texture.
