Description

Crispy Bang Bang Salmon Bites Bowls combine tender, pan-seared salmon chunks glazed in a tangy, spicy sauce with fresh Asian cucumber salad, sautéed broccoli, creamy avocado, and nutrient-rich brown rice. This vibrant, wholesome bowl offers a delightful balance of textures and bold flavors, perfect for a healthy weeknight dinner or meal prep.

Ingredients

Scale

Bang Bang Sauce

1/3 cup plain Greek yogurt (or mayonnaise)
4 Tbsp sweet chili sauce
2 tsp sriracha

Salmon and Marinade

1 Tbsp avocado oil (for cooking)
1 lb salmon filet, chopped into bite-sized chunks
1/2 cup coconut aminos (or soy sauce + pure maple syrup alternative)
1 Tbsp rice vinegar
2 large cloves garlic, minced
1 tsp sriracha (optional)
2 tsp toasted sesame oil (optional)

Vegetables and Sides

1 Batch Asian Cucumber Salad (pre-made)
3 cups cooked brown rice
1 large head broccoli, chopped into florets
1 large ripe avocado, sliced

Instructions

Prepare Asian Cucumber Salad: Combine all salad ingredients in a small bowl and let it sit for at least 15 minutes, preferably for an hour to allow flavors to meld.
Cook Brown Rice: Cook brown rice following package instructions; typically 1 cup dry rice yields about 3 cups cooked—adjust according to serving needs.
Make Bang Bang Sauce: In a small bowl, stir together Greek yogurt, sweet chili sauce, and sriracha until smooth. Refrigerate until ready to use.
Cook Broccoli: Sauté broccoli florets in 1 teaspoon avocado oil with 1/4 cup water over medium heat until tender-crisp, or steam/roast as preferred.
Prepare Salmon Marinade: In a small bowl, mix coconut aminos, rice vinegar, minced garlic, optional sriracha, and toasted sesame oil to create the salmon glaze.
Cut Salmon: Using a sharp knife, cut salmon filet into bite-sized pieces, leaving the skin on or removing as preferred.
Heat Skillet: Warm 1 tablespoon avocado oil in a large skillet over medium-high heat until sizzling hot.
Sear Salmon: Place salmon pieces skin side down in the hot skillet; cook undisturbed for 2-3 minutes until skin is golden and crisp.
Flip and Glaze Salmon: Turn salmon chunks to another side, cooking 1-2 minutes more. Pour the marinade into the skillet, allowing it to boil and coat the salmon. Adjust heat to maintain a controlled boil. Continue flipping and glazing until salmon is cooked through, approximately 4-5 minutes total.
Check Doneness: Use a meat thermometer to ensure internal temperature reaches 145°F, or check that the center is a light pink color without raw spots.
Assemble Bowls: Divide cooked rice into bowls; top each with cucumber salad, sautéed broccoli, avocado slices, and glazed salmon bites.
Serve and Garnish: Drizzle bowls with bang bang sauce and optional extra coconut aminos or teriyaki sauce. Garnish with chopped green onions and sesame seeds if desired.
Enjoy: Serve immediately and enjoy this flavorful, nutritious meal.

Notes

Salmon skin can be removed if preferred, but rendering it crispy adds extra flavor and texture.
Adjust sriracha in both sauces to suit your preferred spice level.
If coconut aminos are unavailable, a mixture of soy sauce and pure maple syrup can be a good substitute.
The broccoli can be steamed, sautéed, or roasted based on your texture preference.
Use a meat thermometer to avoid undercooking or overcooking salmon for the best texture.
Leftover bowls keep well in the fridge for up to 2 days; add fresh avocado before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Asian Fusion

Keywords: Bang Bang Salmon, Crispy Salmon Bites, Salmon Bowl, Asian Cucumber Salad, Healthy Salmon Dinner, Brown Rice Bowl, Spicy Salmon Recipe, Pan-Seared Salmon, Easy Salmon Bowl