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Crispy Bang Bang Salmon Bites Bowls Recipe
Ben Carraoli

Crispy Bang Bang Salmon Bites Bowls Recipe

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.
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Prep Time 15 minutes
Cook Time 12 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.