Introduction

Crispy Bang Bang Salmon Bites Bowls are a vibrant, flavorful meal perfect for a quick lunch or dinner. Packed with tender salmon, fresh vegetables, and a creamy spicy sauce, these bowls bring a delicious balance of textures and tastes to your table.

A wooden bowl filled with a colorful layered dish set on a white marbled surface; the bottom layer is white rice with a soft, grainy texture on the right side of the bowl, followed by fresh bright green broccoli florets and sliced cucumber pieces on the left. On top, caramelized golden-brown tofu cubes with a shiny glaze are generously drizzled with a creamy orange sauce and sprinkled with white sesame seeds. Slices of vibrant green avocado rest at the bottom left, also topped with the same orange sauce and sesame seeds, creating a rich contrast of colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: Prepare the cucumber salad by mixing all salad ingredients in a small bowl. Let it sit for at least 15 minutes, preferably an hour, to develop flavor.
Step 2: Cook the brown rice according to package instructions. For two servings, start with 1 cup of dry rice, which yields about 3 cups cooked.
Step 3: Make the bang bang sauce by stirring Greek yogurt, sweet chili sauce, and sriracha together in a small bowl. Refrigerate until ready to use.
Step 4: Cook the broccoli by steaming, sautéing, or roasting to your preference. For sautéing, heat 1 teaspoon of avocado oil with ¼ cup water in a nonstick skillet and cook until tender.
Step 5: In a small bowl, combine coconut aminos, rice vinegar, minced garlic, sriracha, and toasted sesame oil to make the salmon glaze. Stir until well mixed.
Step 6: Cut the salmon filet into bite-sized chunks. Remove skin if preferred, or leave it on if you enjoy the texture and flavor.
Step 7: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until sizzling hot.
Step 8: Place salmon chunks skin side down in the skillet. Cook undisturbed for 2–3 minutes until skin is golden brown, then flip and cook another 1–2 minutes.
Step 9: Pour the salmon glaze into the skillet. It should boil immediately—reduce heat to medium if it evaporates too quickly. Continue cooking and flipping the salmon for about 4–5 minutes until fully glazed and cooked through.
Step 10: Ensure the salmon reaches an internal temperature of 145°F or that the center is fully light pink with no raw areas.
Step 11: Assemble the bowls by dividing cooked rice, cucumber salad, broccoli, and avocado between bowls.
Step 12: Top each bowl with the crispy salmon bites and drizzle with bang bang sauce. Add extra coconut aminos or teriyaki sauce if desired, and garnish with green onions and sesame seeds for extra flavor.
Step 13: Serve immediately and enjoy your nutritious, flavorful salmon bowls!

Tips & Variations

For a creamier sauce, substitute Greek yogurt with mayonnaise.
If you don’t have coconut aminos, use a mix of soy sauce and pure maple syrup as a substitute.
Try roasting broccoli for a slightly charred flavor instead of sautéing.
Add chopped green onions and sesame seeds for a lovely garnish and added texture.
For a milder dish, reduce or omit the sriracha.

Storage

Store leftover salmon bites, rice, and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet over low heat to avoid drying it out. Assemble bowls fresh each time to maintain the best texture and flavor.

How to Serve

A wooden bowl holds a colorful dish with four distinct layers. The bottom layer is light brown cooked rice, covering one side of the bowl. Next to the rice, fresh bright green avocado slices are fanned out, topped with creamy light orange sauce drizzles. On another side, steamed broccoli florets with a deep green color sit beside light green cucumber slices. The top layer features shiny, dark brown glazed chunks of tofu or tempeh, coated with a drizzle of the same orange sauce and sprinkled with white sesame seeds. The bowl rests on a white marbled surface, and the photo is taken close-up, highlighting the sauce’s texture and the gloss on the tofu pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to fully thaw the salmon and pat it dry before cooking to achieve the best crispy texture.

Is it necessary to cook the salmon to 145°F?

Yes, cooking salmon to an internal temperature of 145°F ensures it is safe to eat while remaining moist and tender.