Print

Salmon Bites Bowls with Bang Bang Sauce

Salmon Bites Bowls with crispy salmon, rice, avocado, broccoli, cucumber salad, and bang bang sauce
Print Recipe

Salmon Bites Bowls bring together tender glazed salmon, fluffy rice, crisp vegetables, avocado, and a creamy bang bang drizzle for a colorful, saucy meal.

Ingredients

Scale
  • 1/3 cup plain Greek yogurt or mayonnaise
  • 4 Tbsp sweet chili sauce
  • 2 tsp sriracha
  • 1 Tbsp avocado oil, for the skillet
  • 1 lb salmon filet, sliced into small bite-size pieces
  • 1/2 cup coconut aminos
  • 1 Tbsp rice vinegar
  • 2 large garlic cloves, finely minced
  • 1 tsp sriracha, optional for the salmon glaze
  • 2 tsp toasted sesame oil, optional
  • 1 batch Asian cucumber salad
  • 3 cups cooked brown rice
  • 1 large head broccoli, cut into florets
  • 1 large ripe avocado, sliced

Instructions

  1. Mix the Greek yogurt or mayonnaise with the sweet chili sauce and 2 tsp sriracha until creamy, then set the bang bang sauce aside.
  2. In a separate small bowl, combine the coconut aminos, rice vinegar, minced garlic, optional 1 tsp sriracha, and optional toasted sesame oil.
  3. Set the salmon on a cutting board and cut it into small chunks. Remove the skin if you like, or keep it on for a crispier bite.
  4. Warm 1 Tbsp avocado oil in a large skillet over medium-high heat.
  5. Place the salmon pieces in the pan, skin-side down if using skin-on salmon, and let them sear for 2–3 minutes without stirring so the bottoms can brown.
  6. Turn the salmon pieces over and cook for another 1–2 minutes.
  7. Pour the coconut aminos mixture into the skillet and let it bubble softly, lowering the heat if the sauce reduces too fast.
  8. Gently turn the salmon as it cooks until the pieces are glossy, coated, and cooked through, about 4–5 minutes total. The salmon should reach 145°F inside and look light pink in the center.
  9. Spoon the cooked brown rice into bowls, then add the Asian cucumber salad, broccoli florets, and avocado slices.
  10. Top the bowls with the glazed salmon bites.
  11. Drizzle the bang bang sauce over the salmon and vegetables. Add extra coconut aminos or teriyaki sauce if you want a saucier bowl.
  12. Finish with chopped green onions and sesame seeds, then serve while the salmon is warm.

Notes

  • Use soy sauce mixed with pure maple syrup in place of coconut aminos if needed.
  • The bang bang sauce can be made up to 3 days ahead and kept chilled in an airtight container.
  • Let leftover salmon cool fully before storing it so it keeps a better texture.
  • Store cooked salmon bites in the refrigerator for up to 3 days.
  • For longer storage, freeze the salmon bites in a single layer first, then move them to a freezer-safe container for up to 2 months.
  • To reheat in an air fryer, warm the salmon at 375°F for 3-5 minutes, just until hot and lightly crisp again.

Nutrition

Keywords: Salmon Bites Bowls, bang bang salmon bites, salmon rice bowls, crispy salmon bites, bang bang sauce

Find it online: https://thekitchenfinesse.com/2026/06/15/salmon-bites-bowls/