Ingredients
- For the Salmon Bites:
- 1 lb fresh salmon, skinless and cut into bite-sized cubes
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil or spray for crisping
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tsp honey (optional)
- Juice of 1/2 lime
- For the Bowls:
- 2 cups cooked jasmine rice (or cauliflower rice)
- 1 cup shredded purple cabbage
- 1 avocado, sliced
- 1/2 cup shredded carrots
- 2 green onions, sliced
- Fresh cilantro and sesame seeds for garnish
Instructions
- Preheat oven to 400°F (200°C) or air fryer to 390°F (200°C).
- Toss salmon cubes with garlic powder, paprika, salt, and pepper.
- Coat salmon in panko breadcrumbs and lightly spray with olive oil.
- To cook:
Oven: Bake on a parchment-lined tray for 12–14 minutes until crispy.
Air Fryer: Cook in batches for 8–10 minutes, flipping halfway through. - Whisk together all sauce ingredients until smooth.
- Assemble bowls: Layer rice, cabbage, avocado, carrots, and salmon bites.
- Drizzle with bang bang sauce and top with green onions, cilantro, and sesame seeds.
Notes
- Use shrimp, tofu, or chicken in place of salmon.
- Sub cauliflower rice or greens for a low-carb option.
- Swap sauces—teriyaki or peanut sauce work well too.
- Add extra crunch with peanuts or crispy shallots.
- Reheat salmon bites in the air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Air Fryer or Baking
- Cuisine: Asian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 80mg
