Crispy Bang Bang Salmon Bites Bowls

Crispy Bang Bang Salmon Bites Bowls are a delightful fusion of flavors and textures that will elevate your dining experience. This dish combines crispy salmon morsels with a rich and spicy bang bang sauce, served over a bed of nutritious brown rice and colorful veggies. Whether you’re making a quick weeknight dinner or impressing guests at a gathering, these bowls are sure to please every palate. Trust me; once you try these, they will become a regular in your meal rotation!

Why you’ll love this dish

There are many reasons to whip up a batch of Crispy Bang Bang Salmon Bites Bowls. For one, this recipe combines wholesome ingredients that taste amazing together, making it a perfect choice for health-conscious eaters without sacrificing on flavor. It’s quick and easy to prepare, letting you serve up something delicious in under 30 minutes. The balance of crunch, creaminess, and spice makes it kid-approved and family-friendly. Plus, with options to customize the toppings and sides, it’s an ideal choice for everyone at the table!

"I made these for a family dinner, and everyone raved about them! The combination of flavors is just perfect. This will definitely be in our regular meal rotation!" – Sarah L.

Step-by-step overview

Making Crispy Bang Bang Salmon Bites Bowls comes together seamlessly. Start by preparing a refreshing Asian cucumber salad that can chill while you work on the main dish. Next, cook your brown rice according to the package instructions. While that’s happening, whip up a quick bang bang sauce. Finally, sauté or steam your broccoli and cook the salmon bites until golden brown. It’s a simple process that will leave you feeling accomplished and satisfied!

What you’ll need

Gather these ingredients to make your flavorful bowls:

• 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)

(You can easily swap the Greek yogurt for mayonnaise if you prefer a creamier texture, and feel free to use other veggies in place of broccoli!)

Directions to follow

1. Prepare the Cucumber Salad: In a small bowl, mix all your cucumber salad ingredients and let it sit for at least 15 minutes, or ideally, 1 hour for best results.

2. Cook the Rice: Prepare brown rice according to the package instructions. For two servings, one cup of uncooked rice typically yields about three cups cooked.

3. Make the Bang Bang Sauce: Combine Greek yogurt (or mayonnaise), sweet chili sauce, sriracha, coconut aminos, rice vinegar, minced garlic, and optional sriracha and sesame oil in a bowl. Stir thoroughly and refrigerate until needed.

4. Cook the Broccoli: Choose your favorite method—steam, sauté, or roast. I recommend sautéing the broccoli in a nonstick skillet with a teaspoon of avocado oil and ¼ cup of water for optimal flavor and texture.

5. Prepare the Salmon: In a nonstick skillet, heat a tablespoon of avocado oil over medium-high heat. Add the chopped salmon and cook until crispy and golden brown, about 4–5 minutes.

6. Assemble the Bowls: Start with a base of warm cooked rice, add the crispy salmon bites, sautéed broccoli, a helping of cucumber salad, and top it off with sliced avocado.

Best ways to enjoy it

These bowls can be plated in a variety of fun and creative ways! Layer the ingredients artfully for a visually stunning presentation, or mix everything together for a comforting and hearty meal. You could serve them with lime wedges on the side for a zesty twist or a sprinkle of sesame seeds for added crunch. For a complete meal, pair these bowls with a light miso soup or a fresh spring roll.

Storage and reheating tips

To keep your leftovers fresh, store each component separately in airtight containers in the fridge. The salmon and broccoli are best consumed within 2 days, while the cucumber salad can last up to 4 days. When you’re ready to enjoy them again, simply reheat the salmon and broccoli in a skillet until warmed through; the rice can be microwaved or reheated on the stovetop with a splash of water to bring back moisture.

Helpful cooking tips

For the crispiest salmon bites, make sure to pat the salmon pieces dry before cooking and avoid overcrowding the pan. If you love heat, don’t hesitate to add extra sriracha or even some chopped chili peppers to the bang bang sauce. Also, consider using any leftover sauce as a dipping sauce for other proteins or veggies.

Creative twists

Looking to change things up? Try swapping the salmon for shrimp or chicken, or use a plant-based protein for a vegetarian option. You can also experiment with different vegetables, such as snap peas or bell peppers, for added color and flavor. Switch up the sauce ingredients to include different spices or sauces, such as peanut sauce or teriyaki, for a unique twist!

Your questions answered

1. What is the prep time for this recipe?
   The prep time typically takes about 15 minutes, plus additional time for chilling the cucumber salad if you wish.

2. Can I substitute the salmon with another protein?
   Absolutely! This recipe works wonderfully with shrimp, chicken breast, or even tofu for a vegetarian option.

3. How do I store the leftovers safely?
   Store the cooked salmon, rice, and veggies separately in airtight containers in the fridge. Keep in mind that seafood should preferably be eaten within 2 days for quality.

4. Is this recipe gluten-free?
   Yes, this recipe is gluten-free as long as you ensure your sweet chili sauce and other condiments are certified gluten-free.

5. Can I make this dish in advance?
   You can prepare the cucumber salad and bang bang sauce ahead of time and store them in the fridge. Just cook the salmon and rice fresh when you’re ready to serve.

Callie Brooks

Crispy Bang Bang Salmon Bites Bowls

A delightful fusion of crispy salmon morsels, rich bang bang sauce, nutritious brown rice, and colorful veggies, perfect for quick dinners and gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Bang Bang Sauce

• 1/3 cup plain Greek yogurt (or mayonnaise) Use mayonnaise for a creamier texture.
• 4 Tbsp sweet chili sauce
• 2 tsp sriracha
• 1/2 cup coconut aminos Use gluten-free options if needed.
• 1 Tbsp rice vinegar
• 2 cloves garlic (minced)
• 1 tsp sriracha (optional) Add for extra heat.
• 2 tsp toasted sesame oil (optional)

For the Salmon and Bowls

• 1 lb salmon filet (chopped into bite-sized chunks) Pat dry for crispiness.
• 1 Tbsp avocado oil (for cooking)
• 3 cups cooked brown rice Prepare according to package instructions.
• 1 large head broccoli (chopped into florets) Can be steamed, sautéed, or roasted.
• 1 large ripe avocado (sliced)
• 1 Batch Asian Cucumber Salad Prepared separately.

Method

 

Preparation

1. Mix all ingredients for the cucumber salad in a small bowl and let it sit for at least 15 minutes, ideally 1 hour.
2. Cook brown rice according to the package instructions.

Make the Bang Bang Sauce

1. Combine Greek yogurt, sweet chili sauce, sriracha, coconut aminos, rice vinegar, and minced garlic in a bowl. Stir thoroughly and refrigerate until needed.

Cook the Broccoli

1. Sauté broccoli in a nonstick skillet with 1 tsp of avocado oil and ¼ cup of water.

Prepare the Salmon

1. Heat a tablespoon of avocado oil over medium-high heat in a nonstick skillet. Add chopped salmon and cook until crispy and golden brown, about 4–5 minutes.

Assemble the Bowls

1. Start with a base of warm cooked rice, add crispy salmon bites, sautéed broccoli, a helping of cucumber salad, and top with sliced avocado.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 5g

Notes

These bowls can be customized with different proteins or vegetables. Serve with lime wedges or sesame seeds for added flavor. Store components separately in airtight containers for freshness.

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