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 your oven or air fryer to 400°F (200°C).
- Toss the salmon cubes with garlic powder, smoked paprika, salt, and black pepper until coated.
- Press the seasoned salmon into the panko breadcrumbs to coat thoroughly.
- Arrange salmon on a baking sheet, drizzle with olive oil or spray, and bake for 12-15 minutes or air-fry for about 10 minutes.
- Mix mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a bowl until smooth to make the Bang Bang sauce.
- Serve the salmon bites over a bed of rice, topped with vegetables, and drizzle with the Bang Bang sauce.
Notes
Store leftovers in an airtight container for up to 3 days and reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg