Introduction

Crispy Bang Bang Salmon Bites Bowls are a vibrant and flavorful dish perfect for a nutritious weeknight dinner. Featuring tender salmon cubes glazed with a tangy sauce, served over brown rice with fresh cucumber salad, broccoli, and creamy avocado, this bowl is both satisfying and easy to prepare.

Crispy Bang Bang Salmon Bites Bowls Recipe - Recipe Image

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

Step 1: Prepare the cucumber salad by combining all ingredients in a small bowl. Let it sit for at least 15 minutes, preferably an hour, to develop flavors.
Step 2: Cook the brown rice according to package instructions. Adjust the amount based on servings; one cup dry rice yields about three cups cooked, sufficient for two people.
Step 3: While the rice cooks, make the bang bang sauce by mixing Greek yogurt, sweet chili sauce, and sriracha in a small bowl. Refrigerate until serving.
Step 4: Prepare the broccoli by steaming, sautéing, or roasting. For sautéing, heat 1 teaspoon avocado oil and ¼ cup water in a nonstick skillet to cook the florets until tender.
Step 5: In a separate bowl, combine coconut aminos, rice vinegar, minced garlic, optional sriracha, and toasted sesame oil. Stir well to create the salmon glaze.
Step 6: Cut the salmon filet into bite-sized cubes. Remove skin if preferred, though leaving it on adds extra crispiness.
Step 7: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until sizzling hot.
Step 8: Place the salmon pieces in the skillet skin-side down if skin is on. Cook undisturbed for 2-3 minutes until skin is golden-brown. Flip and cook another 1-2 minutes.
Step 9: Pour the prepared salmon glaze into the skillet. It will boil immediately. Reduce heat to medium if it evaporates too quickly. Continue cooking, flipping every few minutes until the salmon is fully glazed and cooked through, about 4-5 minutes.
Step 10: Confirm salmon is cooked by checking for an internal temperature of 145°F or when the center is light pink without rawness.
Step 11: Assemble the bowls by dividing rice between bowls, then topping with cucumber salad, broccoli, avocado slices, and the crispy salmon bites.
Step 12: Drizzle each bowl with the bang bang sauce. Optionally, add extra coconut aminos or teriyaki sauce for more sauce, and garnish with chopped green onions and sesame seeds.
Step 13: Serve immediately and enjoy this delicious, nutritious meal!

Tips & Variations

Use mayonnaise instead of Greek yogurt for a richer, creamier bang bang sauce.
Swap coconut aminos with low-sodium soy sauce if unavailable.
For extra crunch, top bowls with toasted sesame seeds or chopped green onions.
Try roasting the broccoli with garlic and chili flakes for added flavor.
Adjust sriracha amounts to control the heat level of the sauce.

Storage

Store leftover salmon bites, rice, and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in a skillet or microwave to avoid drying out. The bang bang sauce is best kept refrigerated and added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Thaw it completely before cutting into chunks to ensure even cooking and proper texture.

What can I substitute for coconut aminos?

If you don’t have coconut aminos, low-sodium soy sauce or tamari are good alternatives that provide a similar umami flavor.

Crispy Bang Bang Salmon Bites Bowls Recipe

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★★★★★

5 from 129 reviews

Crispy Bang Bang Salmon Bites Bowls combine tender, pan-seared salmon bites glazed with a flavorful bang bang sauce, served over a bed of brown rice with refreshing Asian cucumber salad, sautéed broccoli, and creamy avocado. This vibrant and nutritious bowl offers a perfect balance of spicy, sweet, and tangy flavors with a satisfying crispy texture from the salmon skin, making it an ideal quick and wholesome meal.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 2 servings 1x
Category: Main Dish
Method: Frying
Cuisine: Asian Fusion
Diet: Low Fat

Ingredients

Scale

Bang Bang Sauce

1/3 cup plain Greek yogurt (or mayonnaise)
4 Tbsp sweet chili sauce
2 tsp sriracha
1 Tbsp avocado oil (for cooking)

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)

Vegetables and Sides

1 Batch Asian Cucumber Salad (ingredients not specified here)
3 cups cooked brown rice
1 large head broccoli (chopped into florets)
1 large ripe avocado (sliced)

Instructions

Prepare the Cucumber Salad: Combine all salad ingredients in a small bowl and let sit for at least 15 minutes, ideally one hour, to enhance flavor.
Cook the Rice: Prepare brown rice according to package instructions, adjusting quantity to serve your group—typically 1 cup dry rice yields about 3 cups cooked for two servings.
Make the Bang Bang Sauce: Whisk together Greek yogurt, sweet chili sauce, sriracha, and avocado oil in a small bowl until smooth. Refrigerate until ready to serve.
Cook the Broccoli: Steam, sauté, or roast broccoli as preferred. Recommended is sautéing in 1 teaspoon avocado oil with ¼ cup water in a nonstick skillet until tender-crisp.
Prepare the Salmon Marinade: In a small bowl, combine coconut aminos, rice vinegar, minced garlic, sriracha, and toasted sesame oil; stir well.
Cut the Salmon: Place salmon filet on a cutting board and cut into bite-sized cubes. Skin removal is optional based on preference.
Heat the Skillet: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering hot.
Cook the Salmon: Place salmon cubes skin side down on the hot skillet. Cook undisturbed for 2–3 minutes until skin is golden brown. Flip carefully and cook another 1–2 minutes.
Add the Marinade: Pour the prepared marinade over salmon in skillet. Allow it to boil gently and reduce heat if the sauce evaporates too quickly. Continue flipping and glazing salmon until cooked through, about 4–5 minutes total.
Check Doneness: Salmon is done at an internal temperature of 145°F or when the center is uniformly light pink without raw spots.
Assemble the Bowls: Divide cooked brown rice between bowls. Top with cucumber salad, sautéed broccoli, avocado slices, and the crispy salmon bites. Drizzle with bang bang sauce and optional coconut aminos or teriyaki sauce. Garnish with chopped green onions and sesame seeds if desired.
Serve and Enjoy: Dig into this delicious, balanced bowl bursting with vibrant flavors and textures.

Notes

For best flavor, allow cucumber salad to marinate at least one hour before serving.
Use avocado oil or another high smoke point oil for cooking salmon to prevent burning; avoid olive oil for high-heat cooking.
Adjust sriracha quantity in sauces to control spiciness.
Salmon skin adds crispiness and flavor but can be removed if preferred.
Coconut aminos is a soy sauce alternative that adds a mild sweetness and umami.
Leftover salmon bites make an excellent protein topping for salads or sushi bowls.

Keywords: salmon bites, crispy salmon, bang bang sauce, salmon bowl, healthy salmon recipe, asian cucumber salad, brown rice bowl