Ingredients
- 1 lb salmon, cut into bite-sized cubes
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 2 tbsp sriracha (adjust for spice level)
- 1 tbsp honey
- 1 tbsp lime juice
- 2 cups cooked rice (jasmine or cauliflower rice)
- 1 cup shredded purple cabbage
- 1 avocado, sliced
- 1 cup carrots, shredded
- Fresh cilantro and sesame seeds for garnish
Instructions
- Preheat the oven to 425°F (220°C) or your air fryer to 400°F (200°C).
- Pat the salmon dry with paper towels, then season with salt and pepper.
- Toss the salmon cubes in olive oil and coat with panko breadcrumbs.
- Place the salmon bites on a baking sheet or in the air fryer basket and cook until golden and cooked through, about 12-15 minutes in the oven or 8-10 minutes in the air fryer.
- Whisk together mayonnaise, sriracha, honey, and lime juice to create the bang bang sauce.
- Assemble bowls with rice, salmon bites, cabbage, avocado, and carrots topped with bang bang sauce.
- Garnish with fresh cilantro and sesame seeds.
Notes
For gluten-free, swap panko for gluten-free breadcrumbs. For a lighter sauce, mix mayonnaise with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking or Air Frying
- Cuisine: Asian Fusion
- Diet: Pescatarian