A flavorful and elegant bowl featuring crispy salmon bites coated in a creamy, sweet-spicy sauce, served over rice with fresh vegetables.

Scale

500 g salmon fillet, cubed

60 g cornstarch

60 g all-purpose flour

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

2 eggs

60 ml milk

120 ml vegetable oil

Sauce:

120 ml mayonnaise

60 ml sweet chili sauce

15 ml sriracha

10 ml honey

10 ml lime juice

Bowls:

400 g cooked jasmine rice

1 avocado

100 g carrots

120 g cucumber

75 g edamame

Cook Mode Prevent your screen from going dark

Prepare salmon by cutting into cubes and patting dry

Mix egg and milk in one bowl, dry ingredients in another

Coat salmon pieces in wet mixture, then dry mixture

Fry in hot oil at 175°C for 3–4 minutes until crispy

Mix all sauce ingredients in a bowl

Toss fried salmon in sauce

Assemble bowls with rice, vegetables, and salmon

Garnish and serve immediately

Prep Time, Cook Time, Total Time, Yield

Use an air fryer for a lighter version

Adjust spice level to taste

Best served fresh for maximum crispiness

Store components separately for better texture