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A vibrant featured image showcasing delicious and colorful Bang Salmon Bites Bowls.

Perfect Bang Salmon Bites Bowls

These Bang Salmon Bites Bowls feature crispy salmon glazed in a sweet and spicy bang bang sauce, served over fluffy rice and vibrant veggies. It's a quick, customizable, and protein-packed meal that delivers takeout flavors without the takeout price.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Asian-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound skinless salmon fillets, cut into 1-inch cubes
  • 2 tablespoons cornstarch
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1-2 tablespoons sriracha
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder
  • 2 cups cooked rice white, brown, or jasmine
  • 1 cup broccoli florets, steamed or roasted
  • 1/2 cup shelled edamame
  • 1/2 cup shredded carrots
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • Optional: Avocado slices, cilantro, lime wedges

Equipment

  • cutting board
  • knife
  • paper towels
  • mixing bowls
  • whisk
  • large skillet
  • spatula
  • Steamer (optional)
  • measuring cups and spoons

Method
 

  1. Pat the salmon cubes dry with paper towels.
  2. In a bowl, toss the salmon cubes with cornstarch, salt, and pepper until evenly coated.
  3. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and garlic powder until smooth. Taste and adjust the sriracha to your desired level of spiciness.
  4. Heat the oil in a large skillet over medium-high heat.
  5. Add the salmon cubes to the skillet in a single layer, being careful not to overcrowd the pan.
  6. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  7. Reduce the heat to low and pour the bang bang sauce over the salmon. Toss to coat evenly and cook for another minute, until the sauce is slightly thickened and the salmon is nicely glazed.
  8. Divide the cooked rice among bowls.
  9. Arrange the broccoli, edamame, and shredded carrots on top of the rice.
  10. Spoon the bang salmon bites and the remaining sauce over the vegetables.
  11. Garnish with green onions, sesame seeds, and any optional toppings like avocado slices, cilantro, or lime wedges.

Notes

Don't overcook the salmon; aim for a slightly undercooked center. Adjust the spice level by adding more or less sriracha. You can prep the rice, veggies, and sauce ahead of time. For a lighter sauce, use Greek yogurt instead of mayonnaise. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.