Crispy Bang Bang Salmon Bites Bowls Recipe

BySimon Carel
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Introduction

Crispy Bang Bang Salmon Bites Bowls offer a delicious fusion of tender salmon, vibrant vegetables, and a spicy-sweet bang bang sauce. This bowl is perfect for a healthy and satisfying meal that comes together quickly. The combination of textures and flavors will keep you coming back for more.

A white bowl filled with a colorful layered meal: at the bottom right, a heap of light brown rice with a soft texture; next to it on the bottom left, thick slices of bright green avocado drizzled with a creamy orange sauce and sprinkled with white sesame seeds; above the avocado, deep green broccoli florets peeking through; on top, several chunky pieces of glossy, caramelized, dark orange salmon glazed with a shiny sauce and drizzled with the same creamy orange sauce seen on the avocado, also sprinkled with sesame seeds. The bowl sits on a white marbled surface and a blurred bowl of extra orange sauce is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/3 cup plain Greek yogurt (or mayonnaise)
  • 4 Tbsp sweet chili sauce
  • 2 tsp sriracha
  • 1 Tbsp avocado oil (for cooking)
  • 1 lb salmon filet (chopped into bite-sized chunks)
  • 1/2 cup coconut aminos (*)
  • 1 Tbsp rice vinegar
  • 2 large cloves garlic (minced)
  • 1 tsp sriracha (optional)
  • 2 tsp toasted sesame oil (optional)
  • 1 Batch Asian Cucumber Salad
  • 3 cups cooked brown rice
  • 1 large head broccoli (chopped into florets)
  • 1 large ripe avocado (sliced)

Instructions

  1. Step 1: Prepare the cucumber salad by combining all of its ingredients in a small bowl. Let it sit for at least 15 minutes, or up to one hour if possible, to develop flavor.
  2. Step 2: Cook the brown rice according to package instructions. For two servings, use about 1 cup of dry rice, which yields approximately 3 cups cooked.
  3. Step 3: Mix the bang bang sauce ingredients (Greek yogurt or mayonnaise, sweet chili sauce, and 2 tsp sriracha) in a small bowl until smooth. Refrigerate until ready to serve.
  4. Step 4: Steam, sauté, or roast the broccoli. For sautéing, heat 1 tsp avocado oil with 1/4 cup water in a skillet and cook the broccoli florets until tender.
  5. Step 5: Prepare the salmon sauce by combining coconut aminos, rice vinegar, minced garlic, 1 tsp sriracha (if using), and toasted sesame oil in a small bowl. Stir well to combine.
  6. Step 6: Cut the salmon filet into bite-sized cubes, leaving the skin on if you prefer.
  7. Step 7: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until hot.
  8. Step 8: Place the salmon chunks skin side down in the skillet and cook without moving for 2-3 minutes until the skin is golden brown. Flip the salmon and cook another 1-2 minutes.
  9. Step 9: Pour the salmon sauce into the skillet, allowing it to boil gently. Adjust heat to maintain a controlled boil and flip the salmon every few minutes until fully glazed and cooked through, about 4-5 minutes more.
  10. Step 10: Confirm the salmon is cooked by checking it reaches 145°F internally or the center is opaque light pink without raw areas.
  11. Step 11: Assemble the bowls by dividing the cooked rice between two large bowls, topping each with cucumber salad, broccoli, avocado slices, and the crispy salmon bites.
  12. Step 12: Drizzle the bang bang sauce over the bowls. Optionally, add extra coconut aminos or teriyaki sauce for more sauce, and garnish with chopped green onions and sesame seeds.
  13. Step 13: Serve and enjoy this flavorful, nutritious meal!

Tips & Variations

  • For a milder sauce, reduce or omit the sriracha.
  • Swap coconut aminos with soy sauce and a touch of pure maple syrup if preferred.
  • Use skinless salmon fillets if you dislike fish skin.
  • Add a sprinkle of chopped green onions and toasted sesame seeds for extra crunch and flavor.
  • Cook broccoli by roasting it with a little oil and salt for a deeper flavor.

Storage

Store any leftover salmon bites and vegetables in airtight containers in the refrigerator for up to 2 days. Keep the bang bang sauce separate to maintain its texture. Reheat salmon gently in a skillet or microwave until warmed through, then reassemble the bowl before serving for the best taste and texture.

How to Serve

A wooden bowl filled with four main layers: a base layer of light brown cooked rice on the right side, followed by bright green broccoli florets and light green chopped cucumber pieces on the left side, topped with shiny, glazed chunks of dark amber teriyaki salmon sprinkled with white sesame seeds in the center, and fresh sliced avocado with pale green and yellow tones at the bottom right, also sprinkled with sesame seeds. Next to the bowl, on a white marbled surface, there is a brown-rimmed white bowl containing creamy orange sauce with texture, a metallic spoon inside. Half an avocado with seed is placed near the top left corner, and there are blue-and-white chopsticks on the right side of the bowl. The image has a warm, natural lighting with a mustard-colored cloth peek on the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon—just be sure to thaw it completely before cutting into bite-sized pieces and cooking for even results.

What can I substitute for coconut aminos?

If you don’t have coconut aminos, use soy sauce mixed with a small amount of pure maple syrup to mimic the sweetness and umami flavor.

Print
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Crispy Bang Bang Salmon Bites Bowls Recipe

★★★★★

4.6 from 52 reviews
  • Author: Simon
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Diet: Low Fat
Print Recipe

Description

These Crispy Bang Bang Salmon Bites Bowls are a flavorful and nutritious meal combining tender, pan-seared salmon glazed with a spicy-sweet sauce, served over brown rice with fresh Asian cucumber salad, sautéed broccoli, and creamy avocado. Perfect for a wholesome lunch or dinner packed with texture and vibrant flavors.

Ingredients

Scale

Bang Bang Sauce

  • 1/3 cup plain Greek yogurt (or mayonnaise)
  • 4 Tbsp sweet chili sauce
  • 2 tsp sriracha

Salmon and Marinade

  • 1 lb salmon filet (chopped into bite-sized chunks)
  • 1/2 cup coconut aminos
  • 1 Tbsp rice vinegar
  • 2 large cloves garlic (minced)
  • 1 tsp sriracha (optional)
  • 2 tsp toasted sesame oil (optional)
  • 1 Tbsp avocado oil (for cooking)

Vegetables and Sides

  • 1 Batch Asian Cucumber Salad
  • 3 cups cooked brown rice
  • 1 large head broccoli (chopped into florets)
  • 1 large ripe avocado (sliced)

Instructions

  1. Prepare the cucumber salad: Combine all ingredients for the Asian cucumber salad in a small bowl. Let it sit for at least 15 minutes, ideally an hour, to allow flavors to meld.
  2. Cook the rice: Prepare brown rice according to package instructions. For two people, use 1 cup dry rice yielding about 3 cups cooked.
  3. Make the bang bang sauce: In a small bowl, mix Greek yogurt (or mayonnaise), sweet chili sauce, and sriracha thoroughly. Refrigerate until ready to use.
  4. Cook the broccoli: Steam, sauté, or roast broccoli to your preference. For sautéing, heat 1 tsp avocado oil and ¼ cup water in a nonstick skillet, then cook broccoli until tender-crisp.
  5. Prepare the salmon marinade: In a small bowl, combine coconut aminos, rice vinegar, minced garlic, optional sriracha, and toasted sesame oil. Stir well.
  6. Cut the salmon: Place the salmon filet on a cutting board and cut into bite-sized chunks. Leave skin on or remove according to preference.
  7. Heat the skillet and oil: Heat 1 Tbsp avocado oil in a large skillet over medium-high heat until hot and shimmering.
  8. Cook the salmon: Place salmon chunks skin-side down into the skillet. Cook undisturbed for 2-3 minutes until skin is golden-brown. Flip pieces carefully, cook another 1-2 minutes.
  9. Add the marinade sauce: Pour the coconut aminos mixture into the skillet. It will boil immediately—this is normal. Reduce heat if boiling too rapidly. Continue flipping salmon every few minutes, coating evenly with sauce, cooking for 4-5 minutes total until salmon is fully cooked and glazed.
  10. Check doneness: Salmon is done at an internal temperature of 145°F, or when the center is light pink throughout without darker raw spots.
  11. Assemble the bowls: Divide cooked brown rice into bowls. Top with cucumber salad, sautéed broccoli, sliced avocado, and salmon bites.
  12. Drizzle and garnish: Drizzle bang bang sauce over the bowls. Optionally add extra coconut aminos or teriyaki sauce for more sauciness. Sprinkle with chopped green onions and sesame seeds if desired.
  13. Serve and enjoy: Enjoy your flavorful and nourishing crispy bang bang salmon bites bowl!

Notes

  • You can substitute mayonnaise for Greek yogurt in the bang bang sauce for a creamier texture.
  • If you prefer, steam or roast broccoli instead of sautéing.
  • Avocado oil is recommended for cooking due to its high smoke point; avoid olive oil for high-heat cooking.
  • The skin on salmon adds crispiness and flavor but can be removed if preferred.
  • Adjust sriracha quantities to control the heat level of the sauce.
  • Brown rice quantity can be adjusted based on the number of servings.
  • Use a meat thermometer for precise cooking to avoid overcooking salmon.
  • Additional garnishes like green onions and sesame seeds enhance flavor and presentation.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Asian Fusion

Keywords: salmon bites, bang bang sauce, crispy salmon, Asian cucumber salad, brown rice bowl, healthy salmon recipe, sautéed broccoli, avocado, spicy salmon bowl

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