Every time I whip up my crispy bang bang salmon bowl, I relish the burst of flavors. Fresh salmon bites coated in light flour and crunchy panko pair beautifully with red cabbage, carrots, cucumbers and avocado. The vibrant sauce adds just the right kick to my favorite rice bowl creation.

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In this recipe, I take my shot at a twist on a classic by creating Crispy Bang Bang Salmon Bites Bowls that pack a punch with every bite. I start with 1 lb fresh salmon fillets that i cut into bite sized pieces and season with salt and pepper.

These pieces are lightly dusted with 1/2 cup all purpose flour, dipped in 2 beaten eggs, then coated in 1 cup panko breadcrumbs before frying them in vegetable oil. Once they’re crispy and beautifully glazed, i serve them over 2 cups cooked rice and top with shredded red cabbage, julienned carrots, and sliced cucumbers for a crunchy contrast.

I finish the dish with diced avocado and chopped green onions for an extra burst of freshness. To tie it all together, i whip up a bang bang sauce made with mayo, sriracha, sweet chili sauce, rice vinegar and lime juice that adds a bold, creamy kick.

Enjoy this vibrant seafood dish that’s both unique and satisfying.

Why I Like this Recipe

I really love this recipe because I get to enjoy a lot of different textures in one bite. The salmon pieces turn out super crispy on the outside and tender on the inside which makes every bite fun to eat. I also enjoy the bang bang sauce since its sweet, spicy, and gives just the right kick that makes the dish extra tasty. The mix of fresh veggies like red cabbage, carrots, cucumber, and avocado with the rice adds a nice crunchy contrast and makes the bowl feel balanced and refreshing. Lastly I appreciate how simple it is to put together even though it looks fancy its really easy to whip up on a busy night.

Ingredients

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Fresh salmon fillets: packed with lean protein and omega3 essential fats, super healthy.
Cooked rice: provides energy boosting carbohydrates and helps keep you full.
Shredded red cabbage: loaded with fiber and antioxidants that add crunch and color.
Julienned carrots: offer vitamins and a natural sweetness balancing the savory taste.
Diced avocado: rich in healthy fats with creaminess that ties the bowl together.
Bang bang sauce: mixes mayo, sriracha, sweet chili, lime and vinegar for a zesty kick.
Panko breadcrumbs or crushed cornflakes: give a light crunch and extra texture.
Sliced cucumbers: add cool, crisp notes that refresh the palate.
Chopped green onions: deliver a pinch of spice and garden fresh flavor.

Ingredient Quantities

1 lb fresh salmon fillets, cut into bite size pieces

Salt, to taste

Pepper, to taste

1/2 cup all purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs or crushed cornflakes

Vegetable oil for frying (about 1 cup)

2 cups cooked rice (jasmine or sushi rice works best)

1 cup shredded red cabbage

1 cup julienned carrots

1 cup sliced cucumbers

1 ripe avocado, diced

2 green onions, chopped

For the bang bang sauce: 1/2 cup mayo

2 to 3 tbsp sriracha sauce

1 tbsp sweet chili sauce

1 tsp rice vinegar

1 tsp lime juice

How to Make this

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1. Cut your fresh salmon fillets into bite size pieces then season them with salt and pepper.

2. Get three bowls ready: put the all purpose flour in one, beat the eggs in the second, and add your panko breadcrumbs or crushed cornflakes in the third.

3. Dredge each salmon piece in the flour first, dip them into the eggs next, and then coat them evenly with the breadcrumbs.

4. Heat about 1 cup of vegetable oil in a large skillet over medium-high heat. Fry the salmon pieces until they turn crispy and golden brown, about 3-4 minutes per side. Remove them onto a paper towel lined plate.

5. In a small bowl, mix together the bang bang sauce ingredients: 1/2 cup mayo, 2 to 3 tbsp sriracha sauce (depending on how spicy you like it), 1 tbsp sweet chili sauce, 1 tsp rice vinegar, and 1 tsp lime juice.

6. In another pan or bowl, combine your 2 cups of cooked rice with the shredded red cabbage, julienned carrots, and sliced cucumbers.

7. Gently fold in the diced ripe avocado and chopped green onions for some added creaminess and crunch.

8. Drizzle some of your bang bang sauce over the rice and veggie mixture and toss it all together.

9. Top your bowl with the crispy salmon bites and then add a little more bang bang sauce on top if you really love that extra kick.

10. Serve immediately and enjoy your Crispy Bang Bang Salmon Bites Bowl!

Equipment Needed

1. Chef’s knife and cutting board for cutting the salmon and prepping veggies
2. Three mixing bowls – one for the flour, one for the beaten eggs, and one for the breadcrumbs
3. A whisk or fork to beat the eggs properly
4. A measuring cup for the vegetable oil
5. A large skillet for frying the salmon bites
6. A plate lined with paper towels to drain the fried salmon
7. A small bowl to mix the bang bang sauce ingredients
8. Another pan or a big mixing bowl to combine the cooked rice and veggies
9. A spatula or tongs for tossing and serving the final dish

FAQ

Can I bake the salmon instead of frying it?

Yeah, you can. Baking works fine but it may not be as crispy as frying. I suggest broiling for a few minutes at the end to boost the crunch.

How do I know when the salmon is cooked through?

It should be golden brown and flake easily when you poke it. If it's still a bit raw inside, give it a little more time.

Can I use crushed cornflakes instead of panko breadcrumbs?

Yep, either works great. You can even mix them up to get a cooler texture in your bites.

How spicy can I make the bang bang sauce?

Its all about your taste. If you like it hot add extra sriracha, but if you're not into super spicy stuff reduce it. The balance of mayo and sweet chili keeps things smooth.

Can I prep the bowls ahead of time?

You can prep the veggies and rice in advance, just keep the salmon and sauce separate till its time to serve so it don’t get soggy.

Crispy Bang Bang Salmon Bites Bowls Recipe Substitutions and Variations

Salmon fillets – You can use tilapia or cod if you cant find fresh salmon
All purpose flour – Try using rice flour or cornstarch as a gluten free alternative
Panko breadcrumbs – Crushed saltine crackers or crushed cornflakes will work too
Mayo for the sauce – Greek yogurt can be a tangy and healthier substitute
Sriracha sauce – If you dont have sriracha, mix a bit of hot sauce with a pinch of sugar for a similar kick

Pro Tips

1. Make sure your salmon is really dry before you dust it with the flour. It helps the coating to stick way better and gives you that super crispy texture when fried.

2. If you using crushed cornflakes, don’t overdo it when crushing ’em. You want some chunky bits in there for extra crunch, but too fine will just feel like breadcrumbs.

3. When heating up the oil, test it by dropping a tiny bit of breading in, not the whole piece. If it sizzles right away, then you’re all set. Too hot and you might burn the salmon, so keep an eye on it.

4. Mix your bang bang sauce in a small bowl and taste it as you go. If you feel like it needs more kick, ramp up the sriracha gradually instead of adding too much at once.