Crispy Bang Bang Salmon Bites Bowls
How I Fell for Crispy Bang Bang Salmon Bites Bowls
Okay, if you’ve never tried Crispy Bang Bang Salmon Bites Bowls before, you’re seriously in for a treat—or as my cousin would say, a right good feed. The first time I made these, I was convinced I’d mess it up (salmon + frying = disaster in my old apartment, usually). But actually, this dish kind of saved my weeknight dinners. Quick, messy, and the kind of food that has you licking your fingers before you realize it. My partner keeps asking, “When are we having those salmon bites again?” and honestly, so do I. The only downside? The dog sits under the table the whole time, just hoping for a bit to drop. Can’t blame him, really.
Why You’ll Love This Recipe (Or At Least, Why I Do!)
I make this whenever I want something that looks sort of fancy but comes together in a snap. My family goes crazy for this because it’s crunchy, spicy, and a little sweet (oh, and it’s great for using up that bag of rice leftover from last night’s stir-fry). Sometimes I make double because cold, leftover salmon bites are weirdly addictive. If you’ve ever tried to get kids to eat fish and failed, this one’s worth a shot—mine literally cheer. I mean, I’m not saying it’s magic, but…
Here’s What You’ll Need (But Feel Free to Improvise)
- About 500g (a bit over a pound) of skinless salmon, cut in chunky cubes (I’ve used frozen in a pinch, just thaw it first. My grandmother always went wild for wild-caught, but farmed works fine for me.)
- 1/3 cup cornstarch (sometimes I swap in plain flour, if I’m low or just feeling lazy)
- 2 eggs, lightly beaten
- 1 cup panko breadcrumbs (regular breadcrumbs are okay; panko just gives it that epic crunch)
- 1 teaspoon salt (or more, if you’re like my uncle Pete and salt everything…)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (sweet or hot, go wild)
- Oil for frying (vegetable, canola, even coconut oil once—bit weird but it worked)
- For the Bang Bang Sauce:
- 1/4 cup mayonnaise (Kewpie mayo is amazing, but whatever you’ve got—sometimes I use Greek yogurt for a healthier twist)
- 2 tablespoons sweet chili sauce (the kind you get at any old grocery store—brand doesn’t matter)
- 1 tablespoon sriracha or your favorite hot sauce (or more, but don’t say I didn’t warn you)
- 1 teaspoon honey or maple syrup
- Juice of half a lime (optional, but zingy)
- To Serve:
- Steamed rice (white, brown, jasmine, or heck, even cauliflower rice if you’re feeling virtuous)
- Fresh veggies: diced cucumbers, shredded carrots, avocado slices, whatever’s lurking in your fridge
- Spring onions, sesame seeds, cilantro—your call
Let’s Make It! (Don’t Worry, It’s Not Fancy)
- Prep the salmon: Toss those salmon cubes in salt, pepper, and paprika. I usually do this in a big bowl with my hands—easier and kind of therapeutic, honestly.
- Breading time: Set up your three bowls: one with cornstarch, one with beaten eggs, and one with panko. Dip each salmon piece in cornstarch, then egg, then panko. If you lose track and double-dip, it’s not the end of the world. (Actually, I find it works better if you press the panko on a bit.)
- Fry ‘em up: Heat about an inch of oil in a frying pan over medium heat. You want it hot but not smoking (test with a panko crumb—it should sizzle). Add the salmon bites in batches, don’t crowd the pan. Fry about 2-3 minutes per side; they should look golden and crispy. I always sneak a taste here, just to make sure, you know.
- Drain: Lift the salmon bites out and drain on a plate lined with kitchen roll (paper towel, whatever you call it where you’re from). Sprinkle with a little extra salt for luck.
- Bang Bang Sauce: Whisk all those sauce ingredients together in a small bowl. Adjust to taste—sometimes I add extra chili sauce if I’m feeling bold, or a dot of mayo if it got too spicy.
- Assemble the bowls: Pile up your rice, scatter the veggies, top with salmon bites, drizzle generously with Bang Bang sauce. Sprinkle on whatever herbs or seeds you like/have. Done!
Some Notes (Things I Learned the Hard Way)
- If your salmon is a bit wet, just pat it dry—it helps the coating stick.
- I once tried baking these instead of frying. They’re okay…but you really don’t get the same crunch. Air fryer does a decent job, though; 200C (400F) for about 10-12 minutes, shake halfway.
- Don’t stress if your sauce splits a little. Just whisk more or add a bit more mayo.
- Oh, and watch for sneaky bones in the salmon—I always seem to miss one!
Variations I’ve Tried (Or Wouldn’t Try Again!)
- Did these with shrimp instead—amazing, honestly.
- Once I tried tofu for a veggie friend. It worked, but needed double the seasoning and a really hot pan.
- Tried it with chicken breast cubes…came out a bit dry, but maybe I just overcooked it. Next time, I’d marinate first.
- Tried adding pineapple to the bowl. It was…odd. Not my favorite, but maybe you’re braver than me?
What If I Don’t Have a Frying Pan?
Well, I swear by my old heavy-bottomed skillet, but I’ve also done this in a wok and even a big saucepan once. Or, as a last resort, you could bake or air fry—just spray the bites with oil first.
How Long Will This Last? (Not Long, Trust Me)
Technically, you could store leftovers in the fridge in a sealed tub for up to two days. But honestly, in my house, it never lasts more than a day! If you reheat, do it in the oven to keep that crunch. Microwave makes it a bit sad and soggy (but sometimes, I do anyway out of laziness).
How I Like to Serve These (And a Family Quirk)
I’m all about the build-your-own style. Set out bowls of rice, salmon bites, veggies, and sauce, and let everyone go wild. My brother dumps hot sauce all over his, while my niece just wants plain mayo. For a proper treat, serve with quick pickled cucumbers (I use this recipe) and a side of roasted broccoli. Oh, and if you’re having people over, beer goes surprisingly well here—just saying.
What I Wish I’d Known (My Pro Tips)
- I once tried to rush the frying step and regretted it—undercooked salmon is not the vibe you want.
- Letting the coated salmon sit 5 minutes before frying makes the crust stick better. I skipped this once and had a breadcrumb explosion in the pan.
- Don’t use olive oil for frying. Seriously—it smokes everywhere, and your kitchen will smell weird for days.
- If you want extra-crispy bites, double-dip: egg, panko, egg, panko. Messy but worth it.
Real Questions I’ve Actually Gotten (And My Rambling Answers)
- Can I use canned salmon? I mean, you could, but it’ll fall apart and honestly just turns to mush. Save the canned stuff for salmon cakes.
- Is the Bang Bang sauce super spicy? Not unless you go overboard with sriracha. Kids usually handle it fine. But you can always dial it back.
- Can I prep the salmon ahead of time? Yep! You can cut and coat the salmon, then store it in the fridge for a few hours before frying. Just let it come to room temp before you cook.
- What if I don’t have panko? Use regular breadcrumbs, crushed crackers, heck even cornflakes if you’re desperate. Panko’s just crunchier.
- How do you keep the coating from falling off? Pat the salmon dry, and don’t skip the egg step. Actually, I find it works better if you press the panko on, rather than just rolling.
- Is it gluten free? It can be! Just use gluten-free panko or crushed rice crackers and check your sauces.
Anyway, I know this was a bit of a ramble (I always get distracted writing about food). Give it a go and let me know how you tweak it—because honestly, that’s half the fun of cooking, right?
Ingredients
- 1 lb skinless salmon fillet, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
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1Pat the salmon cubes dry with paper towels. In a bowl, toss salmon with salt and black pepper.
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2In a shallow dish, combine cornstarch and panko breadcrumbs. Dredge each salmon cube in the mixture, pressing gently to coat.
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3Heat vegetable oil in a large nonstick skillet over medium-high heat. Add salmon cubes in a single layer and cook for 2-3 minutes per side, until golden and crispy. Remove and set aside.
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4In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha to make the Bang Bang sauce.
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5Toss the crispy salmon bites with half of the Bang Bang sauce until evenly coated.
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6Assemble bowls by dividing cooked rice among four bowls. Top with crispy salmon bites, shredded carrots, cucumber, and green onions. Drizzle with remaining Bang Bang sauce and sprinkle with sesame seeds if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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