Description
Delicious, crispy salmon bites coated in panko breadcrumbs, served with a spicy Bang Bang sauce.
Ingredients
Scale
- 1 lb fresh salmon (skinless and cut into bite-sized cubes)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil or spray for crisping
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to spice level)
- 1 tsp honey (optional)
- Juice of ½ lime
- 2 cups cooked jasmine rice (or cauliflower rice)
- 1 cup shredded purple cabbage
- 1 avocado (sliced)
- ½ cup shredded carrots
- 2 green onions (sliced)
- Fresh cilantro and sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C) or your air fryer to the same temperature.
- In a bowl, mix the garlic powder, smoked paprika, salt, and black pepper. Toss the salmon cubes in this mix until well coated.
- Place the salmon cubes in a bowl of panko breadcrumbs and coat them well. Spray with olive oil or a cooking spray to help them crisp up.
- Arrange the coated salmon on a baking sheet or in the air fryer basket. Bake or air-fry for about 10-12 minutes or until golden brown and cooked through.
- In another bowl, combine mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice. Mix well until smooth.
- On large plates, layer cooked rice, shredded purple cabbage, sliced avocado, and shredded carrots. Top with the crispy salmon bites and drizzle with Bang Bang sauce. Finish with sliced green onions, cilantro, and sesame seeds.
Notes
Store leftovers in an airtight container in the refrigerator and consume within 2-3 days. Reheat in the oven for crispy results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking / Air Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg