This recipe began as a weeknight experiment when I had a pound of salmon and a cupboard full of pantry staples. I wanted something bright, crunchy, and a little indulgent without being fussy. The result was these bang bang salmon bites bowls, which quickly turned into a regular dinner request in our house. The salmon sears tender on the inside and becomes crisp when tossed in panko, while the sauce balances sweet, tangy, and spicy notes. The contrast between warm rice, cool avocado, and the crisp cabbage gives each bite a satisfying texture. I discovered this combination on a rainy evening and, since then, it has been my go-to when I need comfort that feels lifted and fresh. I first plated this dish for visiting friends and remember watching their faces as the flavors came together: the lime cut through the richness of the sauce, and the sesame seeds added a toasty finish. It’s a flexible format too you can swap rice for cauliflower rice for a lighter bowl or double the sauce for dipping at a party. The technique is approachable for cooks of all levels but feels special enough for casual dinner guests. Over time I tuned the spice level using sriracha and adjusted the panko crisping trick to get reliably crunchy bites without deep frying.

Ingredients

• 1 pound fresh salmon, skinless and cubed: Choose wild-caught or sustainably farmed Atlantic or king salmon for a richer flavor. Look for firm, bright flesh that smells clean. Cut into 1-inch cubes so the exterior crisps while the center remains tender.
• Seasonings: I use 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. The smoked paprika adds a subtle smokiness without overpowering the sauce; use imported Spanish smoked paprika if you want a deeper flavor.
• 1 cup panko breadcrumbs: Japanese-style panko gives the best crunch. For gluten-free, substitute a certified gluten-free panko or crushed cornflakes.
• Olive oil, 1 tablespoon: Or an olive oil spray to help crisp the panko. A neutral oil like avocado oil works too and tolerates higher heat.
• Bang bang sauce: 1/2 cup mayonnaise (Hellmann's or Kewpie for creaminess), 2 tablespoons sweet chili sauce, 1 tablespoon sriracha (adjust to taste), 1 teaspoon honey (optional), and juice of 1/2 lime to add acidity and brightness.
• For the bowls: 2 cups cooked jasmine rice (about 1 cup uncooked) or cauliflower rice, 1 cup shredded purple cabbage for color and crunch, 1 sliced avocado, 1/2 cup shredded carrots, 2 sliced green onions, fresh cilantro, and sesame seeds for garnish.

Instructions

Prep the salmon and coating: Pat the salmon cubes completely dry with paper towels. In a shallow bowl, combine garlic powder, smoked paprika, salt, and black pepper. Toss the salmon gently so each cube is evenly seasoned. Place the panko in a separate shallow bowl. This separation prevents the coating from becoming soggy and helps achieve an even crisp. Coat and crisp the pieces: Working in batches, dredge salmon cubes in panko pressing lightly so crumbs adhere. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon oil. When the oil shimmers, add the salmon cubes in a single layer. Cook 2 to 3 minutes per side until the panko is golden and crisp and the interior registers 125 to 130 degrees Fahrenheit for medium doneness. If you prefer firmer salmon, cook to 135 degrees Fahrenheit. Transfer to a wire rack to keep crisp while you finish the remaining batches. Make the bang bang sauce: Combine mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a bowl. Taste and adjust heat or sweetness. If the sauce is too thick, whisk in a teaspoon of warm water to loosen. Chill until ready to use; the acidity of lime brightens the sauce and balances the richness. Assemble the bowls: Divide warm jasmine rice between bowls. Arrange shredded cabbage, carrots, avocado slices, and green onions around the rice. Top the rice with the warm salmon bites and drizzle with 2 to 3 tablespoons of bang bang sauce per bowl. Garnish with cilantro and sesame seeds. Serve immediately so the salmon stays crisp and the avocado stays cool.

Storage Tips

Store components separately for best texture. Keep the sauce in an airtight jar in the refrigerator for up to 4 days. Refrigerate cooked panko-crusted salmon bites on a wire rack placed over a sheet pan to avoid condensation; store in a single layer in a shallow container and use within 2 to 3 days. For freezing, flash freeze the bites on a tray for 30 minutes, then transfer to a sealed bag for up to 3 months. Reheat in a 350 degrees Fahrenheit oven for 8 to 12 minutes from thawed, or until crisp. Never freeze avocado slices; instead, add fresh when serving.

Ingredient Substitutions

For gluten-free bowls, use certified gluten-free panko or finely crushed rice crackers. Swap mayonnaise with plain Greek yogurt for a lighter sauce though it will be tangier and less rich; reduce lime juice by half when using yogurt to maintain balance. Replace sweet chili sauce with a mixture of 2 tablespoons sugar, 1 tablespoon rice vinegar, and 1 teaspoon water if you do not have it on hand. Use cauliflower rice to make a lower-carb version and double the cabbage for extra crunch. For a spicier profile, add extra sriracha or a splash of sambal oelek.

Serving Suggestions

Serve bowls family-style with extra bang bang sauce on the side and bowls of lime wedges for brightness. Add quick pickles of cucumber for an acidic counterpoint or a small side of miso soup for a more composed meal. Garnish with toasted sesame seeds, chili flakes for color, and a drizzle of sesame oil to amplify nuttiness. For a festive approach, serve the salmon bites on lettuce leaves as finger-friendly handhelds at a party, or make a communal bowl station so guests can assemble to their taste.

Seasonal Adaptations

During summer, swap jasmine rice for chilled rice salad mixed with diced cucumber, scallions, and a light rice vinegar dressing. In cooler months, serve over warm coconut rice and add roasted sweet potato cubes for heartiness. For spring, incorporate fresh herbs like basil and mint alongside cilantro for a bright lift. Holiday gatherings pair well with a larger platter of salmon bites and double sauce for dipping, served with an array of crunchy vegetables for variety.

Meal Prep Tips

Make the sauce and cook the rice ahead of time then refrigerate. Store the shredded cabbage and carrots in separate airtight containers lined with paper towels to absorb moisture. Cook and cool the salmon bites, then store them in a single layer in the refrigerator; re-crisp in the oven just before serving. Portion bowls into meal prep containers without avocado so they stay fresh; add avocado the day you serve. This approach gives you five days of easy, delicious lunches or dinners.

Success Stories

Readers have told me this is their go-to weeknight showstopper. One reader doubled the batch for a birthday lunch and noted that guests appreciated the ability to customize their bowls. Another turned it into a kid-friendly version by replacing sriracha with ketchup and extra honey, which their children devoured. These stories remind me that simple, well-balanced flavors can bring people together, and the bowl format encourages sharing and creativity at the table.

Enjoy these bang bang salmon bites bowls as a fast, flavorful meal that feels both comforting and fresh. Try the variations, make it your own, and don’t forget to reserve extra sauce for dunking. If you make it for friends, tell me which tweak became their favorite it’s one of the best parts of sharing food.