Do Share Recipe

Crispy Bang Bang Salmon Bites Bowls Recipe | Spicy & Flavorful Meal

I just whipped up this delicious Crispy Bang Bang Salmon Bites Bowls recipe and I absolutely loved how the crispy salmon pieces combined with fresh veggies and that creamy, spicy “bang bang” sauce turned into a bowl that feels both comforting and exciting.

As I stirred the sauce and browned the salmon, I kept thinking how this could easily become a go-to for busy weeknights—and yet special enough for a relaxed weekend meal. If you enjoy quick, flavorful dishes, you might also love the slow cooker steak bites recipe I recently tried, which is perfect for fuss-free dinners.

The contrast of textures (crispy on the outside, tender inside) and flavors (sweet, spicy, tangy) really made me smile. I hope when you make it you feel the same satisfaction I did, digging into a bowl that tastes like you treated yourself. Let’s walk through how I made it — and how you can too.

Crispy Bang Bang Salmon Bites Bowls Recipe

Ingredients

Here’s everything you’ll need, with measurement and a tip for why it matters:

1 lb (about 450 g) salmon fillet, cut into bite-sized pieces – fresh wild-caught if you can find it (it holds together better and tastes richer).
1 Tbsp avocado oil (or another neutral oil with a high smoke point) – helps crisp the salmon without burning.
½ tsp sea salt – enhances the natural richness of the salmon.
¼ tsp black pepper – simple seasoning to balance flavor.
1 tsp paprika – gives a mild smoky-sweet flavor and color.
½ tsp garlic powder – adds depth without overpowering the salmon.
2 cups of cooked brown rice (or jasmine rice if preferred) – brown rice gives a nuttier chew and more fiber.
1 large head broccoli, cut into florets and steamed or roasted – using fresh is better than frozen for texture.
1 large ripe avocado, sliced – the creaminess offsets the crisp salmon and spicy sauce.
½-1 cup cucumber slices – adds crunch and freshness.
1/3 cup plain Greek yogurt (optional, part of the sauce) – when used, this gives tang and each bite stays lighter.
4 Tbsp sweet chili sauce – gives sweet-spicy glaze for the salmon and the bowl.
3 tsp sriracha (or adjust to your spice level) – gives that signature “bang” in the sauce.
1 Tbsp rice vinegar – brings a mild tang to the sauce that lifts the flavors.
2 tsp toasted sesame oil – optional but adds a lovely nutty finish.
2 Tbsp coconut aminos or soy sauce – gives umami depth to sauce/salmon.

Note: Serves approximately 2-4 bowls depending on appetite and side dishes.

Variations

If you’d like to adapt or change things up:

Dairy-free: Skip the Greek yogurt in the sauce and use avocado mayo or regular mayo instead.
Lower sugar: Use a sugar-free chili sauce or reduce the sweet chili sauce and replace with extra rice vinegar + a drizzle of honey or maple syrup.
Extra veggies/add-ins: Try adding shredded carrots, edamame, snap peas or pickled ginger for extra crunch and color.
Grain alternative: Swap the brown rice for quinoa, cauliflower rice (for low-carb) or even ramen noodles for a twist.
Spice level up: Add red pepper flakes or more sriracha; tone it down by omitting sriracha and using mild chili sauce instead.

For another twist on a comforting, cheesy dish, you can also enjoy the French onion grilled cheese sandwich recipe alongside your salmon bowls.

Cooking Time

Prep Time: ~15 minutes
Cooking Time: ~12 minutes
Total Time: ~27 minutes

Equipment you need

Skillet or frying pan – to crisp the salmon pieces.
Medium saucepan – to cook the brown rice (or grain of choice).
Mixing bowl – to whisk together your bang bang sauce.
Steamer basket or roasting tray – to cook the broccoli florets.
Serving bowls – to assemble your finished bowls for serving.

How to Make Crispy Bang Bang Salmon Bites Bowls

Prepare the salmon

First, pat the salmon dry and cut into 1-inch bite-sized chunks. Toss with avocado oil, salt, pepper, paprika and garlic powder. Heating the oil properly helps ensure a crisp exterior.

Cook the salmon

Heat the skillet over medium-high heat and add the salmon pieces in a single layer (don’t crowd the pan). Cook for about 2–3 minutes per side until golden and crispy on the outside and just cooked through inside.

Make the sauce

While the salmon is cooking, whisk together sweet chili sauce, sriracha, rice vinegar, toasted sesame oil (if using), coconut aminos (or soy sauce) and Greek yogurt (if using). The sauce should be creamy and pourable.

Prepare the vegetables & rice

Cook the brown rice per package instructions (usually ~20 minutes) and steam or roast the broccoli florets until tender-crisp. Slice the avocado and cucumber. Fresh vegetables keep the bowl lively rather than soggy.

Assemble the bowls

Divide the cooked rice between bowls, layer with broccoli, avocado slices, cucumber, then top with the crispy salmon bites. Drizzle the bang bang sauce generously over the top. Serve while the salmon is still warm for optimal texture.

Additional Tips for Making this Recipe Better

Here are some things I learned when making this:

I always pat the salmon dry before seasoning — this ensures it crisps nicely instead of steaming.
I use a non-stick or well-seasoned skillet so the salmon chunks don’t stick or break apart.
I double the sauce if I know I’ll have leftovers — it keeps well and makes next-day bowls just as good.
I let the rice rest a bit after cooking (5 minutes) so it’s fluffier and holds up under the sauce.
I slice the avocado right before serving so it doesn’t oxidize and turn brown.

How to Serve Crispy Bang Bang Salmon Bites Bowls?

Dish them up in deep bowls for a satisfying one-bowl meal. To make them visually appealing: layer rice at the base, arrange the avocado slices and broccoli on one side, place salmon bites prominently, then drizzle sauce in a zig-zag pattern on top. Garnish with chopped green onions, sesame seeds or a lime wedge for brightness. Serve immediately so the salmon stays crisp and the veggies stay fresh.

Nutritional Information

Here’s a rough estimate per serving (based on 2-4 servings):

Calories: ~450 kcal
Protein: ~30 g
Carbohydrates: ~45 g
Fat: ~18 g

Make Ahead and Storage

Storage

Store any leftover salmon bites, sauce, rice and veggies separately in airtight containers in the fridge. Keeps well for up to 2 days.

Freezing

You can freeze the cooked salmon bites (without sauce) for up to 1 month in a freezer-safe container. When ready to use, thaw in the fridge overnight and reheat.

Reheating

To reheat, warm the salmon gently in a skillet or oven (at 350 °F/175 °C for ~5–7 minutes) so it stays crisp. Microwave the rice or veggies briefly, then assemble the bowl again with fresh avocado and sauce.

Why You’ll Love This Recipe?

Simply put, here’s why this dish stands out:

Quick & easy preparation – I can pull it together in under 30 minutes, making it perfect for weeknights.
Versatile and adaptable – You can swap in different veggies, grains or adjust the sauce to your liking.
Balanced nutrition – It offers high-quality protein (salmon), good fats (avocado), fiber and whole grains.
Flavor explosion – The bang bang sauce gives sweet, spicy, tangy notes that really elevate the salmon and the bowl overall.
Visually appealing & fun – It feels like a special dish even though it’s simple to make – great for guests or just a nice dinner at home.

I hope you enjoy making this Crispy Bang Bang Salmon Bites Bowls recipe as much as I did. It’s become one of my favorites for enjoying good-for-you ingredients without compromising on taste or fun. Let me know if you try it — I’d love to hear how yours turns out!

Ben Carraoli