Description
This recipe features crispy salmon bites coated in a creamy, spicy sauce, served over rice with fresh vegetables.
Ingredients
- 1 lb salmon, skin removed, cut into 1-inch cubes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (or more to taste)
- 1 tsp rice vinegar
- 1 cup cooked white rice
- 1/2 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1 tbsp sesame seeds for garnish
- Lime wedges for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, toss the salmon cubes with olive oil, salt, and black pepper.
- Spread the salmon in a single layer on the prepared baking sheet. Bake for 10-12 minutes, or until cooked through and lightly browned.
- While the salmon bakes, prepare the bang bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth.
- Once the salmon is cooked, transfer it to a clean bowl and gently toss with the bang bang sauce until all pieces are coated.
- Assemble the bowls: Divide the cooked rice among two serving bowls. Top with red cabbage, carrots, and the bang bang salmon bites.
- Garnish with chopped green onions and sesame seeds. Serve immediately with lime wedges.
Notes
- Adjust the amount of sriracha to your preferred spice level.
- For extra crispiness, broil the salmon for the last 1-2 minutes, watching carefully to prevent burning.
- Other vegetables like cucumber, edamame, or avocado can be added to the bowls.
- Cooked quinoa or brown rice can be used instead of white rice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion