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Crispy Bang Bang Salmon Bites Bowls

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Craving something crispy, saucy, and satisfying—but still healthy?

These Bang Bang Salmon Bites Bowls bring the heat with golden seared salmon, a creamy-spicy sauce, and a colorful mix of veggies over fluffy rice.

It’s everything you love about takeout, but fresher, cleaner, and ready in under 40 minutes.

For the Salmon Bites

  • Salmon – Cut into bite-sized chunks. You can use skin-on or skinless fillets, whichever you prefer.
  • Coconut Aminos – Adds a rich, slightly sweet umami flavor. You can substitute with low-sodium soy sauce + maple syrup.
  • Rice Vinegar – Gives the salmon a mild tang and balances the flavors.
  • Garlic – Fresh minced garlic brings bold flavor.
  • Sriracha (Optional) – Adds a bit of heat for those who love a spicy kick.
  • Toasted Sesame Oil (Optional) – Enhances the overall depth of flavor with a nutty aroma.
  • Avocado Oil – Used for cooking. A high-heat oil that keeps the salmon crispy.

For the Bang Bang Sauce

  • Plain Greek Yogurt or Mayonnaise – The creamy base that makes the sauce rich and smooth.
  • Sweet Chili Sauce – Adds a sweet and slightly spicy touch to the sauce.
  • Sriracha – Gives the sauce a spicy kick—adjust based on your spice preference.

For the Bowls

  • Brown Rice – A hearty, fiber-rich base for the bowls.
  • Asian Cucumber Salad – Adds a refreshing, tangy crunch.
  • Broccoli – Can be steamed, sautéed, or roasted for added texture and nutrients.
  • Avocado – Brings creaminess and healthy fats to balance the dish.

Crispy Bang Bang Salmon Bites Bowls

A flavorful and well-balanced meal with crispy salmon bites, tangy pickled cucumbers, rice, veggies, and a creamy bang bang sauce. Packed with protein, omega-3s, fiber, and bold flavor!
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Course: Main Course
Cuisine: American, Asian fusion
Keyword: Crispy Bang Bang Salmon Bites Bowls
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2

Notes

Ingredients

Bang Bang Sauce

  • ⅓ cup plain Greek yogurt or mayonnaise
  • 4 Tbsp sweet chili sauce
  • 2 tsp sriracha

Salmon Bites

  • 1 Tbsp avocado oil (or other high-heat oil)
  • 1 lb salmon fillet, cut into bite-sized chunks
  • ½ cup coconut aminos (or see note for substitutions)
  • 1 Tbsp rice vinegar
  • 2 large garlic cloves, minced
  • 1 tsp sriracha (optional)
  • 2 tsp toasted sesame oil (optional)

For the Bowls

  • 1 batch Asian cucumber salad
  • 3 cups cooked brown rice
  • 1 large head broccoli, cut into florets
  • 1 ripe avocado, sliced
 

 

Instructions

1. Make Cucumber Salad

Prepare the cucumber salad first and let it marinate for at least 15 minutes (or ideally 1 hour) for the best flavor.

2. Cook the Rice

Prepare brown rice according to package directions. For 2 servings, 1 cup of dry rice typically yields about 3 cups cooked.

3. Prepare Bang Bang Sauce

In a small bowl, mix the yogurt/mayo, sweet chili sauce, and sriracha. Refrigerate until ready to use.

4. Cook the Broccoli

Steam, sauté, or roast the broccoli. To sauté: add 1 tsp avocado oil and ¼ cup water to a skillet, then cook until tender.
 

Cook the Salmon

  1. Make the Sauce:
     In a small bowl, stir together coconut aminos, rice vinegar, garlic, sriracha, and sesame oil.
  2. Prep the Salmon:
     Cut salmon into bite-sized chunks. Remove skin if preferred.
  3. Sear the Salmon:
     Heat oil in a skillet over medium-high heat. Once hot, place salmon (skin-side down if applicable) and cook undisturbed for 2–3 minutes until golden. Flip and cook another 1–2 minutes.
  4. Glaze the Salmon:
     Pour the prepared sauce into the skillet. Let it bubble and thicken while continuing to flip the salmon gently until cooked through and fully glazed (about 4–5 minutes total).
     Tip: Salmon is done at 145°F or when it’s opaque and flakes easily.
 

Assemble the Bowls

  1. Add rice to each bowl.
  2. Top with cucumber salad, broccoli, avocado, and salmon bites.
  3. Drizzle generously with bang bang sauce.
  4. Optional: Add extra coconut aminos, teriyaki sauce, chopped green onions, or sesame seeds.
 

 

Notes

  • Sub for Coconut Aminos: Use ¼ cup low-sodium soy sauce + 1 Tbsp pure maple syrup or brown sugar.
  • Love saucy bowls? Drizzle on more bang bang sauce or teriyaki!
  • Store leftovers in airtight containers for up to 5 days.

 

Nutrition

Calories: 976kcal | Carbohydrates: 88g | Protein: 61g | Fat: 41g | Saturated Fat: 9g | Cholesterol: 121mg | Sodium: 1881mg | Potassium: 1236mg | Fiber: 13g | Sugar: 18g | Vitamin A: 241IU | Vitamin C: 19mg | Calcium: 92mg | Iron: 3mg
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1. Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Ensure it’s fully thawed and patted dry before cooking to achieve optimal crispiness.

2. What if I don’t have an air fryer?

No problem! You can bake the salmon bites in the oven. Preheat to 400°F (200°C) and bake for 12–15 minutes, flipping halfway through for even crispiness.

3. How can I make the Bang Bang sauce less spicy?

To reduce the heat, decrease the amount of sriracha or omit it entirely. You can also add more sweet chili sauce or mayonnaise to balance the flavors.

4. Can I prepare the Bang Bang sauce ahead of time?

Absolutely! The sauce can be made a day in advance and stored in the fridge. This allows the flavors to meld together better over time.

5. What are some good side dishes to serve with Bang Bang Salmon Bites?

These crispy salmon bites pair well with jasmine rice, roasted vegetables, or tossed on top of a salad. They’re versatile enough to complement various sides!

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