Description
A vibrant and flavorful bowl featuring crispy salmon bites, fluffy rice, fresh vegetables, and a creamy bang bang sauce. This homemade dish brings bold takeout-style flavor with fresh ingredients and satisfying textures.
Ingredients
1 lb (450 g) salmon fillet, skin removed and cut into 1-inch cubes
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons cornstarch
2 tablespoons olive oil
1/2 cup (120 g) mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha sauce
1 tablespoon honey
1 teaspoon lime juice
2 cups (400 g) cooked jasmine rice
1 cup (100 g) shredded purple cabbage
1 cup (100 g) shredded carrots
1 avocado, sliced
1/2 cucumber, sliced
2 tablespoons chopped green onions
1 teaspoon sesame seeds
Instructions
Pat the salmon cubes dry and place them in a bowl. Season with garlic powder, paprika, salt, and black pepper. Add cornstarch and toss to coat evenly.
Heat olive oil in a skillet over medium-high heat. Add salmon in a single layer and cook 2–3 minutes per side until crispy and golden.
In a small bowl, whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth to make the bang bang sauce.
Divide cooked rice between bowls. Add cabbage, carrots, cucumber, and avocado around the bowl.
Place crispy salmon bites on top and drizzle with bang bang sauce.
Garnish with chopped green onions and sesame seeds before serving.
Notes
For extra crispiness, cook the salmon in a single layer and avoid overcrowding the pan. The sauce can be made ahead and stored in the refrigerator for up to three days. Adjust the amount of sriracha if you prefer a milder or spicier flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes