Crispy Bang Bang Salmon Bites with Coconut Rice Tips, FAQ & printable recipe

Tips for success

For the crispiest salmon, make sure the cubes are very dry before coating with cornstarch. Use a paper towel to pat them thoroughly. Also, let the skillet heat up completely before adding the oil and salmon.

The oil should shimmer but not smoke. If you're cooking in batches, keep the cooked salmon warm in a low oven (200°F) while you finish the rest.

When making the coconut rice, use full-fat coconut milk for the richest flavor. You can also add a pinch of salt to the rice to enhance its sweetness.

To toast sesame seeds, place them in a dry skillet over medium heat and shake until golden, about 2 minutes. Store leftover coconut rice separately from the salmon to maintain texture.

Variations

• Spicy Mango Bang Bang: Add 2 tbsp of mango chutney to the sauce for a fruity twist. Reduce the honey to 1 tsp. The mango adds sweetness and a chunky texture that pairs well with the crispy salmon.
• Garlic Butter Salmon: Skip the bang bang sauce. After searing the salmon, add 2 tbsp butter and 2 minced garlic cloves to the skillet and toss until the salmon is coated. Finish with lemon juice and parsley.
• Sesame Soy Glaze: Replace the bang bang sauce with a mix of 2 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1 tsp rice vinegar. Toss the cooked salmon in the glaze and top with extra sesame seeds.
• Coconut Rice with Lime: Add the zest of one lime and 1 tbsp lime juice to the coconut rice before serving. This brightens the dish and adds a citrusy note that balances the spicy salmon.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the salmon and rice separate to prevent sogginess.

Freezer

Freeze cooked salmon bites and rice separately in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat salmon in a skillet over medium heat for 3-4 minutes, or in the microwave for 1-2 minutes.

Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 3 days. The salmon will lose its crispness, but the flavor will remain.

Reheat gently in a skillet over medium heat or in the microwave. The rice can be reheated with a splash of water or coconut milk to restore moisture.

You can prepare the bang bang sauce up to 2 days ahead and store it in the refrigerator. The coconut rice can be made a day ahead and reheated with a little coconut milk.

However, the salmon is best cooked fresh to maintain its crispy texture. You can cut the salmon into cubes and coat with cornstarch up to a few hours in advance, but keep it refrigerated until ready to cook.

Serving ideas

Serve the bang bang salmon bites over the coconut rice with a generous sprinkle of green onions and sesame seeds. This dish is satisfying on its own, but you can also add a side of steamed broccoli or a simple cucumber salad for extra freshness. The creamy sauce pairs well with a squeeze of lime if desired.

For a family-style meal, place the rice in a large serving bowl and top with the salmon, then let everyone help themselves. You can also serve the salmon bites as an appetizer on skewers, with the rice on the side. The sauce is so good that you might want extra for dipping.

Frequently asked questions

Recipe card

Crispy Bang Bang Salmon Bites with Coconut Rice

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 1 1/4 lb skinless salmon fillets, cut into 1-inch cubes
• 2 tbsp cornstarch
• 1 tbsp olive oil
• 1/3 cup mayonnaise
• 3 tbsp sweet chili sauce
• 1 tbsp sriracha
• 1 tbsp honey
• 2 cups cooked jasmine rice
• 2/3 cup coconut milk
• 2 tbsp sliced green onions
• 1 tbsp toasted sesame seeds

Instructions

1. 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.
2. 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.
3. 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).
4. 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.
5. Spoon the coconut rice onto serving plates. Top with the glazed salmon bites. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately.

Contains: fish, eggs, milk, sesame

Estimated nutrition per serving

Calories

590

Protein

32 g

Carbohydrates

45 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.