Crispy Bang Bang Salmon Bites with Coconut Rice Step-by-step instructions

Before you start

Before starting, ensure the salmon is fully thawed if frozen and cut into uniform 1-inch cubes. Pat them dry with paper towels to help the cornstarch stick.

If using leftover rice, have it ready; if cooking fresh, prepare it according to package instructions and then stir in coconut milk.

Set out all sauce ingredients and measure them. Have a large skillet, tongs, and a whisk ready. Preheat the skillet over medium-high heat while you prepare the salmon.

Instructions

Prep and Sauce

1. 1Prep the Salmon and Rice
   Pat the salmon cubes dry with paper towels. Season lightly with salt and black pepper. Sprinkle with cornstarch and toss gently to coat each cube evenly. If using leftover rice, fluff it with a fork. In a small pot, combine the cooked jasmine rice with coconut milk and warm over medium heat, stirring occasionally, until the rice absorbs the coconut milk and becomes creamy. Keep warm.
   Look for The salmon cubes are evenly coated with a thin white layer of cornstarch. The rice is moist and fragrant.
   Tip Let the salmon sit at room temperature for up to 15 minutes before cooking, but no longer than 30 minutes total.
2. 2Make the Bang Bang Sauce
   In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth. The sauce should be a coral-pink color and pourable. Set aside.
   Look for The sauce is glossy and fully combined, with no streaks of mayo.
   Tip Taste the sauce and adjust the sriracha or honey to your preferred heat level.

The salmon cubes are evenly coated with a thin layer of cornstarch, and the sauce is smooth and coral-colored. The rice is warm and fragrant with coconut. Everything is ready for the searing step.

Sear and Glaze

3. 3Sear the Salmon
   Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the salmon cubes in a single layer, being careful not to overcrowd the pan. Cook for 2 minutes without moving, then flip each cube and cook for another 2 minutes, until all sides are golden brown and the internal temperature reaches 145°F (63°C).
   Look for The salmon is crispy and golden on the outside, and the center is opaque and flaky.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Use tongs to flip the cubes gently to keep the crust intact.
4. 4Glaze the Salmon
   Reduce the heat to low. Pour the bang bang sauce over the hot salmon cubes and toss gently with tongs until each cube is coated in the glossy sauce. Cook for 30 seconds to warm the sauce through, then remove from heat.
   Look for The sauce clings to the salmon, creating a shiny, coral-colored glaze.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Do not simmer the sauce for too long or it may separate.

The salmon is golden brown and crispy on the outside, and the internal temperature is 145°F (63°C). The sauce coats each cube with a glossy, sweet-spicy glaze. The kitchen smells of toasted sesame and chili.

Serve

5. 5Plate the Dish
   Spoon the coconut rice onto serving plates. Top with the glazed salmon bites. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately.
   Look for The dish is vibrant with pink salmon, white rice, and green and white garnishes.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip For extra heat, add a drizzle of sriracha on top.

The coconut rice is creamy and fluffy, topped with glazed salmon bites and garnished with green onions and sesame seeds. The dish looks vibrant and appetizing, ready to serve. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

A common mistake is overcrowding the skillet, which lowers the temperature and steams the salmon instead of searing it. Cook in batches if needed. Another mistake is adding the sauce too early or simmering it for too long, which can cause the mayo to separate.

Toss the salmon in the sauce off the heat or over low heat just until coated. Also, avoid moving the salmon too much while searing; let it develop a crust before flipping.

How to tell it’s done

The salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. The exterior should be golden brown and crispy.

To check, insert an instant-read thermometer into the thickest part of a cube. The coconut rice should be tender and have absorbed most of the coconut milk, with a creamy, slightly sticky texture.

• Fish: 145°F (63°C) in the thickest part