This bowl of bang bang salmon bites is one of those meals that turned a rainy weeknight into something we all looked forward to. I first landed on the combination when I wanted to make something bright and crunchy with pantry staples and a generous amount of creamy heat. The contrast between crispy, golden salmon cubes and a luscious, tangy sauce gave this dish an immediate place in our rotation. The texture plays a big role: light and crunchy outside, tender and flaky inside, balanced by creamy avocado and the snap of purple cabbage. It hits all the notes my family loves and disappears fast.

I discovered this method after experimenting with leftover salmon and a jar of sweet chili sauce. What made it special was how adaptable it became — you can scale it, serve it for a casual lunch or a lively weeknight dinner, and make ahead components without losing the vibrancy. The bowls present beautifully for guests, too. This dish is not fussy yet feels thoughtful, because the homemade bang bang sauce elevates simple ingredients into something decidedly more celebratory. It is balanced, satisfying, and fun to assemble at the table.

Ingredients

• Salmon: 1 pound fresh salmon, skin removed and cut into bite sized cubes. Choose wild or responsibly farmed for the best flavor; firm, cold fish will hold together when coated. If buying pre cut cubes, look for bright color and no fishy odor.
• Seasonings: 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper. These simple spices build a smoky, savory base that complements the sweet-spicy sauce.
• Coating: 1 cup panko breadcrumbs and 1 tablespoon olive oil or a light spray for crisping. Panko creates a delicate, airy crust; use Japanese panko for the largest flakes if you want extra crunch.
• Bang Bang Sauce: 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha (adjust to taste), 1 teaspoon honey optional, juice of 1/2 lime. The sauce is creamy, sweet, tangy, and has a clean heat; use full fat mayonnaise for the best mouthfeel.
• Bowls: 2 cups cooked jasmine rice or cauliflower rice for a lighter option, 1 cup shredded purple cabbage, 1 avocado sliced, 1/2 cup shredded carrots, 2 green onions sliced. Finish with fresh cilantro and sesame seeds for garnish.

Instructions

Prep the Salmon: Pat the salmon cubes dry on paper towels to ensure the coating adheres and fries crisp. In a shallow bowl toss the salmon with garlic powder, smoked paprika, salt, and black pepper until evenly seasoned. Drying the surface is the single most important step to getting panko to stick and crisp properly. Coat and Crisp: Place panko in a second shallow bowl and lightly toss the seasoned salmon in the panko so each cube is evenly covered. For pan cooking, heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat and add salmon cubes in a single layer without crowding. Cook 2 to 3 minutes per side until golden and just cooked through, internal temperature 125 to 130 degrees Fahrenheit for medium rare or 140 degrees for well done. For an air fryer, spray the bites lightly with oil and air fry at 400 degrees Fahrenheit for 8 to 10 minutes shaking halfway, until crisp. Make the Sauce: Whisk together mayonnaise, sweet chili sauce, sriracha, honey if using, and lime juice in a small bowl. Taste and adjust the balance: add more lime for brightness, more honey for sweetness, or more sriracha for heat. The sauce should be silky and pourable but still cling to the bites. Assemble the Bowls: Divide warm cooked rice among four bowls. Arrange shredded cabbage, sliced avocado, shredded carrots, and green onions in sections around the rice. Top with warm salmon bites and drizzle the bang bang sauce generously. Garnish with cilantro and toasted sesame seeds. Serve immediately for best texture contrast.

Storage Tips

Store components separately for best results. Keep cooked salmon bites in a shallow airtight container with a paper towel to absorb excess moisture and refrigerate for up to 2 days. Rice can be cooled and stored in another container for up to 4 days. Sauce will keep for about 5 days in the refrigerator. For longer storage, freeze salmon bites on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Reheat from frozen in an air fryer at 375 degrees Fahrenheit for 6 to 8 minutes.

Ingredient Substitutions

If you need gluten free, swap panko for crushed gluten free corn flakes or almond flour for a lower carb crust. Use Greek yogurt or a dairy free mayonnaise alternative to reduce fat or accommodate dietary restrictions. For a milder sauce, reduce the sriracha to 1/2 tablespoon and increase sweet chili sauce. Swap jasmine rice for brown rice for more fiber or cauliflower rice to reduce carbohydrates while keeping the bowl visually similar.

Serving Suggestions

Serve bowls family style with extra lime wedges, cilantro, and a bowl of extra sauce for dunking. Pair with a bright cucumber salad or quick pickled red onions to cut richness. For a festive touch, serve on a platter over a bed of shredded lettuce and let guests build their own bowls. Add a small side of miso soup or steamed edamame for a fuller meal.

Cultural Background

The idea of bang bang sauce has roots in Asian inspired sweet and spicy flavors commonly found in Southeast Asian condiments. This bowl is a fusion, using western-style panko crisping with a sauce that borrows from Thai sweet chili and American creamy condiments. Serving proteins over rice with fresh vegetables is a practice common across many Asian cuisines and this bowl celebrates that cross cultural approach while staying accessible to home cooks.

Seasonal Adaptations

In summer, swap cabbage for thinly sliced summer slaw or add fresh mango for a tropical twist. In winter, roast shredded carrots and add pickled radishes for brightness. If avocados are out of season, substitute with a scoop of guacamole or blanched asparagus for texture. Adjust the sauce with a touch of orange zest during citrus season to lift the flavors.

Meal Prep Tips

Cook extra rice and keep it chilled in meal size portions. Make the sauce up to five days ahead and keep in a squeeze bottle to dress bowls quickly. Pre shred cabbage and carrots and store them in sealed containers with paper towels to keep them crisp. When ready to serve, reheat the salmon bites in an air fryer or hot oven for just a few minutes so they regain their crunch before assembling bowls.

This bowl is one of those recipes that rewards small efforts and invites creativity. Make it your own, invite friends, and enjoy the contrast of textures and flavors. There is something deeply satisfying about a bowl that comes together quickly yet feels like a little celebration.