Crispy Bang Bang Salmon Bites with Coconut Rice

This crispy bang bang salmon bites recipe delivers golden, crunchy salmon cubes tossed in a creamy, sweet-spicy sauce that clings to every bite. Served over jasmine rice steamed with coconut milk, it’s a quick dinner that feels like a restaurant treat.

With just a handful of ingredients and 25 minutes, you can have a satisfying meal that’s packed with texture and flavor. The contrast between the crunchy crust and the tender, flaky salmon is irresistible.

Bang bang salmon bites are a fun, fast way to enjoy salmon. The cubes are dusted with cornstarch and seared until shatteringly crisp, then coated in a sauce made from mayonnaise, sweet chili sauce, sriracha, and honey.

The sauce is creamy, tangy, and just spicy enough. The coconut rice adds a subtle sweetness that balances the heat. This recipe is perfect for weeknights when you want something special without spending hours in the kitchen.

Ingredients

Why this recipe works

The cornstarch coating is the secret to the crispy exterior. It creates a thin, crackly crust that stays crunchy even after being tossed in the sauce. Searing the salmon in a hot skillet with olive oil ensures even browning and a golden color. The high heat cooks the salmon quickly, keeping the inside moist and tender.

The bang bang sauce is a perfect balance of creamy, sweet, and spicy. Mayonnaise provides richness, sweet chili sauce adds sweetness and a mild tang, sriracha brings heat, and honey rounds it all out. Tossing the hot salmon in the sauce allows the cubes to absorb the flavor while still maintaining their crunch.

Notes and substitutions

Choose skinless, fresh salmon fillets that are about 1 inch thick so they cook evenly. If using frozen, thaw completely and pat dry before coating. Cornstarch is essential for the crispy crust; do not skip it.

Use a neutral oil like olive or canola for searing. For the coconut rice, use leftover cooked jasmine rice to save time, or cook fresh rice and stir in coconut milk while it's still warm.

You can adjust the spice level by adding more or less sriracha. If you don't have sweet chili sauce, try a mix of honey and rice vinegar. For a dairy-free version, use vegan mayonnaise.

The recipe is naturally gluten-free as long as your sriracha and sweet chili sauce are gluten-free. Store leftovers in the fridge for up to 3 days.

• Skinless salmon fillets: Skinless trout or arctic char, cut into cubes, works well.
• Mayonnaise: Greek yogurt or a vegan mayo can replace the mayo; the sauce will be slightly tangier.
• Sweet chili sauce: Use a mix of 2 tbsp honey and 1 tbsp rice vinegar for a similar sweet-tart profile.
• Jasmine rice: Basmati rice or long-grain white rice can be used; adjust coconut milk amount to rice package instructions.

Equipment

• Large skillet
• Mixing bowl
• Whisk
• Cutting board
• Chef's knife
• Measuring spoons
• Measuring cups
• Tongs