Description
Delicious bite-sized salmon pieces coated in crunchy breadcrumbs and topped with a creamy and spicy bang bang sauce.
Ingredients
- 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 prepare your air fryer according to the manufacturer’s instructions.
- In a bowl, combine garlic powder, smoked paprika, salt, and black pepper. Toss the salmon cubes in the seasoning until evenly coated.
- Spread the panko breadcrumbs on a plate. Dip each seasoned salmon cube into the breadcrumbs, ensuring they are well-coated.
- Place the coated salmon bites on a baking sheet lined with parchment paper or in the air fryer basket. Spray lightly with olive oil. Bake for 12-15 minutes or air-fry for about 8-10 minutes, until golden and cooked through.
- In a small bowl, mix the mayonnaise, sweet chili sauce, sriracha, honey (if using), and lime juice until well blended. Adjust the spice level according to your taste.
- On a plate or bowl, layer the cooked jasmine rice or cauliflower rice, shredded cabbage, slices of avocado, and shredded carrots. Top with the crispy salmon bites and drizzle with the bang bang sauce. Garnish with sliced green onions, fresh cilantro, and sesame seeds.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American