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Bang Bang Salmon Bites Bowls Recipe

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4.3 from 4 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Diet: Low Fat

Description

These Bang Bang Salmon Bites Bowls feature tender, oven-baked salmon cubes tossed in a creamy, spicy bang bang sauce, served atop fluffy white rice and accompanied by a refreshing cucumber salad. This vibrant, flavorful dish comes together quickly and makes for a perfect weeknight meal that’s both satisfying and packed with delicious textures.

Ingredients

Salmon Bites

  • 8-10 oz skinless and boneless salmon, cut into 1-inch cubes
  • 1 Tbsp soy sauce
  • ½ Tbsp olive oil or avocado oil
  • 1 tsp garlic powder

Bang Bang Sauce

  • 3 Tbsp mayonnaise (use light if desired)
  • 2 Tbsp sweet Thai chili sauce
  • 1-2 tsp sriracha
  • 1 tsp rice vinegar
  • 2 tsp soy sauce
  • ½ tsp garlic powder

Cucumber Salad

  • 1 ½ cup thinly sliced mini cucumbers
  • ¼ small red onion, thinly sliced
  • 1 ½ Tbsp rice vinegar
  • ½ Tbsp soy sauce
  • ½ Tbsp chili crisp condiment
  • 1 tsp honey
  • 1 clove garlic, minced

Additional Ingredients

  • 2 cups cooked white rice (1 cup per bowl)
  • Sesame seeds for garnish
  • Red pepper flakes (optional)
  • Sliced green onion (optional)

Instructions

  1. Heat oven and cook rice: Position your oven rack to the middle and preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside. If cooking rice from scratch, start according to the package instructions to have it ready by the time the salmon is done.
  2. Prep salmon bites: In a medium mixing bowl, combine the cubed salmon with 1 tablespoon soy sauce, ½ tablespoon olive or avocado oil, and 1 teaspoon garlic powder. Mix well to coat the salmon evenly and set aside to marinate briefly.
  3. Make bang bang sauce: In a large mixing bowl, whisk together the mayonnaise, sweet Thai chili sauce, sriracha, rice vinegar, soy sauce, and garlic powder until smooth. This will be used later to coat the cooked salmon.
  4. Make cucumber salad: In a small mixing bowl, combine the thinly sliced cucumbers and red onion with rice vinegar, soy sauce, chili crisp condiment, honey, and minced garlic. Toss well and set aside to let the flavors meld.
  5. Cook salmon bites: Spread the marinated salmon cubes evenly on the parchment-lined baking sheet, ensuring minimal overlap. Bake in the preheated oven for 8-12 minutes or until the salmon is cooked through and flakes gently with a fork. Optionally, broil for 1-3 minutes to get lightly browned edges.
  6. Mix salmon with sauce: Transfer the cooked salmon to the large bowl containing the bang bang sauce and gently toss until the salmon is well coated in the creamy sauce.
  7. Assemble bowls: Divide the cooked rice evenly between two bowls. Top each with the bang bang salmon bites and a helping of the cucumber salad. Garnish with sesame seeds, red pepper flakes if using, and sliced green onions for extra flavor and color. Serve immediately and enjoy!

Notes

  • You can use light mayonnaise to reduce fat content in the bang bang sauce.
  • Adjust sriracha quantity according to your spice preference.
  • For a more crisp salmon exterior, broil after baking but watch closely to prevent burning.
  • Chili crisp condiment adds a spicy umami touch to the cucumber salad, but can be omitted if unavailable.
  • Use pre-cooked or leftover rice for faster assembly.
  • Make sure to slice cucumbers and onions thinly for a refreshing, crunchy salad texture.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian Fusion

Find it online: https://sarabaking.com/bang-bang-salmon-bites-bowls-recipe/