Bang Bang Salmon Bites

At one point I was making these bang bang salmon bites once a week for a solid three months. The method is simple and effective and the bowls themselves are customizable, so you can change things up depending on what's in season and what you have access to!

Equipment

Here's everything you need to make bang bang salmon bites at home:

• chef's knife
• cutting board
• medium bowl
• medium frying pan
• fish spatula
• small bowl
• grater
• whisk

Get the full instructions and ingredients list below!

Cooking Tips

1. It's really easy to over-cook salmon when it's cubed, that's why it was important to perfect this method. I use high-heat to sear each piece until golden brown on at least two sides, then I take a peak at the un-seared sides — raw salmon is dark pink, almost red, but as it cooks it turns lighter and more pale. After searing, I want each piece to be light, pale pink 80 to 90 per cent of the way through, at this point I remove it and set it aside to rest. During the resting period, the salmon will finish cooking from its residual heat. This leaves you with light, flaky pieces that are still tender and not at all dry.
   
2. Each bowl is customizable based on your toppings preference! My favourites are:
   
   Cucumber
   Avocado
   Red hot finger peppers or jalapeño
   Green onion
   Cilantro
   Sesame seeds
   Mango
   Seaweed chips
   Edamame
   

Bang-Bang Salmon Bites

My new favourite way to cook salmon

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Servings: 4

Ingredients Method Notes

Ingredients

  

• 4 5-7 oz salmon fillets skin removed
• ¼ cup soy sauce plus more for sauce
• 1 cup jasmin rice
• ½ cup mayonnaise
• ½ cup sriracha
• 2 tablespoon rice wine vinegar
• 2 tablespoon lime juice about 1 lime
• 1 teaspoon sesame oil
• 2 cloves garlic
• 1 2-inch piece of peeled ginger
• 4 tablespoon honey
• neutral oil linke canola or avocado
• salt I'm using Diamond Crystal Kosher

Optional Toppings

• cucumber
• avocado
• cilantro
• sesame seeds

Method

 

1. Rinse 1 cup jasmine rice, then transfer to a small pot. Cook by following package instructions.
2. While you wait, cut 4 salmon fillets into bite-sized pieces. Transfer to a medium bowl and cover with ¼ cup soy sauce. Toss to coat and set aside. To a small bowl add ½ cup mayonnaise, ½ cup sriracha, 2 tablespoon rice vinegar, 3 tablespoon soy sauce, 2 tablespoon lime juice, 4 tablespoon honey and 1 teaspoon sesame oil. Mix until smooth, taste and season with salt, if needed.
3. Heat a frying pan on medium heat. Once warm, lightly coat the bottom of the pan in neutral oil, about 2 tbsp. Add your salmon pieces to the hot oil and fry until golden brown on one side. Flip and repeat. When the pieces are light pink 80% of the way through, remove from heat and set aside, the salmon will finish cooking while it rests. See note about sticking.
4. While the salmon rests, prep your toppings. I'm serving mine with cucumber, avocado, red hot finger peppers green onion, cilantro and sesame seeds. Mango, seaweed chips and edamame would also be great additions! When everything is ready, plate up your bowls with rice, fried salmon, and lots of bang bang sauce.

Notes

If your salmon is sticking to the pan, reduce heat and let cook until it naturally releases. For ease, use a non-stick pan with less oil (about ½ what's outlined above).