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Crispy Bang Bang Salmon Bites Bowls Recipe

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Dive into these crispy bang bang salmon bites bowls! Packed with bold flavors, healthy veggies, and a creamy sweet-spicy sauce.

  • Total Time: 35 minutes
  • Yield: 2 1x

Ingredients

Scale
  • For the Sauce:
  • ⅓ cup plain Greek yogurt (or mayo as an alternative)
  • 4 tablespoons sweet chili sauce
  • 2 teaspoons Uni-Eagle Sriracha
  • For the Salmon:
  • 1 tablespoon avocado oil (for frying)
  • 1 pound salmon fillet (cut into bite-sized chunks)
  • ½ cup coconut aminos (or substitute with naturally brewed soy sauce)
  • 1 tablespoon rice vinegar
  • 2 minced garlic cloves
  • 1 teaspoon Uni-Eagle Sriracha
  •  (optional for extra spice)
  • 2 teaspoons toasted sesame oil (optional)
  • For the Bowl Components:
  • Asian Cucumber Salad (1 batch)
  • 3 cups cooked brown rice
  • 1 large broccoli head (florets steamed or roasted)
  • 1 large avocado, sliced for garnish

Instructions

  1. Start with the cucumber salad.
    In a small bowl, toss your cucumber slices with a bit of rice vinegar, salt, and sesame seeds. Let it sit while you prep the rest—it gets better the longer it marinates.
  2. Cook the rice.
    Follow the instructions on the package. I usually use brown rice for its nutty flavor and added fiber, but jasmine rice works beautifully if you prefer something fragrant.
  3. Whisk up the bang bang sauce.
    Stir together the Greek yogurt, sweet chili sauce, and sriracha until smooth. Give it a quick taste and adjust for spice or sweetness as you like. Pop it in the fridge while you finish the rest.
  4. Prepare the salmon marinade.
    In another small bowl, mix the coconut aminos, rice vinegar, garlic, sriracha, and sesame oil. Set it aside.
  5. Cook the salmon.
    Heat your avocado oil in a skillet until it’s shimmering. Add the salmon chunks skin-side down (if you’ve left the skin on) and let them sizzle undisturbed for 2-3 minutes. Flip and cook each side until golden and crispy. Pour in the marinade, reduce the heat to medium, and let it bubble around the salmon until it thickens into a glaze.
  6. Prepare the broccoli.
    While the salmon cooks, sauté broccoli florets in a separate skillet with a splash of water and a drizzle of avocado oil. Cover briefly to steam, then uncover and let the edges char slightly.
  7. Assemble your bowls.
    Divide the rice, cucumber salad, and broccoli between bowls. Top with the crispy salmon bites and a generous drizzle of bang bang sauce. Garnish with avocado slices, green onions, and sesame seeds for that extra flair.

Notes

If you have leftovers (lucky you!), store the salmon, rice, and vegetables separately in airtight containers. The bang bang sauce can go in a small jar or container. Reheat the salmon gently in a skillet to maintain its crispiness. Microwave the rice and veggies, adding a splash of water to prevent them from drying out. Leftovers will keep for up to 3 days in the fridge, but trust me—they’re so good, you won’t have them that long.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner