Amazing Bang Bang Salmon Bites Bowls Easy Healthy Meal Prep Recipe

Name: Amazing Bang Bang Salmon Bites Bowls Easy Healthy Meal Prep Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 1 lb (450g) skinless, boneless salmon fillets; 2 cups cooked brown rice (about 370g); 1 cup shredded carrots; 1 cup diced cucumber; 1 cup shelled edamame; 2 green onions, sliced; ½ cup panko breadcrumbs (50g) or gluten-free panko; 2 tablespoons cornstarch; ½ teaspoon garlic powder; ½ teaspoon paprika; Salt and pepper to taste; ⅓ cup mayonnaise (80ml), full-fat; 2 tablespoons sriracha; 1 tablespoon honey; 1 tablespoon fresh lime juice; 2 tablespoons olive oil or avocado oil

Posted on January 28, 2026

Grace Allen

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I still remember the first time I made these Bang Bang Salmon Bites Bowls—my kitchen smelled like a fusion of sweet, spicy, and tangy magic, and honestly, I was hooked immediately. It was one of those evenings when I wanted something healthy but not boring, and definitely something that would keep well for meal prep during a crazy busy week.

After testing this recipe about 10 times (yes, I know—I can’t help myself), I can say these bowls strike the perfect balance between flavor and nutrition. The salmon bites are crispy yet tender, and that bang bang sauce? Oh, it’s addictive without being heavy. Plus, it’s all packed over vibrant veggies and rice, making every bite a little celebration. If you’re looking for a meal prep recipe that’s easy, healthy, and packs a punch, you’re in the right place.

Why You’ll Love This Recipe

Okay, real talk—this recipe has become my go-to for meal prep, hands down. There are a handful of reasons why I keep coming back to these Bang Bang Salmon Bites Bowls:

✅ Crispy, flavorful salmon bites: The secret is a light coating that crisps up perfectly in the pan, locking in the juicy salmon. No soggy fish here.
✅ Bang Bang sauce with a kick: It’s creamy, sweet, and spicy but not overpowering. I’ve made it milder for my niece and spicier for my husband—works every time.
✅ Meal prep magic: These bowls stay fresh in the fridge for 4-5 days, making weekday lunches something to actually look forward to.
✅ Balanced and nutritious: You get protein-packed salmon, fiber-rich veggies, and complex carbs from brown rice. It’s the kind of meal that fuels you without feeling heavy.
✅ Super customizable: Whether you want to swap rice for quinoa, add extra veggies, or make it gluten-free, this recipe bends to your needs.

Honestly, this recipe feels like a little win every time I make it. It’s perfect when you want to eat clean without sacrificing flavor, and it’s my secret weapon for healthier meal prep that doesn’t taste like cardboard.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: most of it is probably hanging out in your fridge or pantry already, and nothing is intimidating. I’ve broken the ingredients down by what they do, so you get why each one earns a spot in this recipe.

Salmon fillets (about 1 lb / 450g) — I use skinless, boneless salmon for ease, but if you find salmon with skin, just remove it or crisp it up separately.
Rice (2 cups cooked / 370g) — Brown rice is my favorite here for nuttiness and fiber, but jasmine or basmati work too if you want it fluffier.
Vegetables:
- 1 cup shredded carrots
- 1 cup cucumber, diced
- 1 cup edamame (shelled)
- 2 green onions, sliced
These add crunch, color, and freshness. Seriously, don’t skip the edamame—it adds a little protein and fun texture.
For the salmon coating:
- ½ cup panko breadcrumbs (50g) — I swear by these for that perfect crispy bite. Gluten-free panko works too.
- 2 tablespoons cornstarch — Helps the coating stick and crisp up.
- ½ teaspoon garlic powder and ½ teaspoon paprika — For subtle warmth and flavor.
- Salt and pepper to taste
Bang Bang Sauce:
- ⅓ cup mayonnaise (80ml) — Full-fat, because this is comfort food with a healthy twist.
- 2 tablespoons sriracha — Add more or less depending on your heat tolerance.
- 1 tablespoon honey — Balances the spice with sweetness.
- 1 tablespoon lime juice — Freshly squeezed is best for that zing.
Olive oil or avocado oil — For cooking the salmon bites and sautéing the edamame if you want.

Pro tip: I always keep frozen edamame in my freezer for dishes like this. Just steam it right from frozen, and it’s ready in minutes. Also, if you don’t have panko, crushed cornflakes or crushed tortilla chips can make a fun substitute when you’re in a pinch.

Equipment Needed

You really don’t need a fancy kitchen to pull off these Bang Bang Salmon Bites Bowls. Here’s what I use:

Non-stick skillet or frying pan — For getting those salmon bites crispy without sticking. I have an old Teflon one that’s seen better days but still does the job.
Mixing bowls — One for the salmon coating and another for mixing the bang bang sauce.
Measuring spoons and cups — I’m a bit obsessive about measuring, especially for the sauce. But if you eyeball it, no judgment.
Rice cooker or pot — If you don’t have a rice cooker, a pot with a tight-fitting lid works just fine. Just watch your timing.
Sharp knife and cutting board — For chopping veggies and slicing green onions.
Spatula or tongs — For flipping salmon bites without breaking them.

Heads up: If you don’t have panko breadcrumbs, a food processor or rolling pin to crush your substitute works great. Also, a blender isn’t necessary, but it helps if you want to whip up the sauce super smooth.

How to Make It: Step-by-Step

Cook the rice (20-30 minutes): Rinse 1 cup of brown rice under cold water until it runs clear. Cook according to package instructions, usually 2 cups water to 1 cup rice, simmered on low with the lid on. Once done, fluff with a fork and set aside.
Prepare the bang bang sauce (5 minutes): In a small bowl, whisk together mayonnaise (⅓ cup / 80ml), sriracha (2 tbsp), honey (1 tbsp), and fresh lime juice (1 tbsp). Taste and adjust heat or sweetness as you like. Set aside in the fridge for flavors to meld.
Prep the salmon (10 minutes): Cut the salmon fillets into bite-sized chunks, about 1-inch pieces. In a bowl, mix panko (½ cup / 50g), cornstarch (2 tbsp), garlic powder (½ tsp), paprika (½ tsp), salt, and pepper. Toss the salmon bites in this mixture, pressing lightly so the coating sticks well.
Cook the salmon bites (8-10 minutes): Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Add the coated salmon bites in a single layer without overcrowding. Cook for about 4-5 minutes per side until golden and crispy. They should feel firm but still juicy inside. Transfer to a paper towel-lined plate to drain excess oil.
Prepare the veggies (5 minutes): While the salmon cooks, chop cucumbers, shred carrots, slice green onions, and steam edamame (if frozen, steam for 3-4 minutes). You can sauté edamame lightly in a pan with a bit of oil and salt for extra flavor if you like.
Assemble the bowls (5 minutes): Divide the cooked rice between your meal prep containers or bowls. Arrange salmon bites on top, then add the veggies in neat sections (carrots, cucumber, edamame, green onions). Drizzle generously with the bang bang sauce (or serve on the side if you prefer).
Final touches: Garnish with extra sriracha or lime wedges for that fresh zing. If you’re meal prepping, let the bowls cool to room temperature before sealing and refrigerating.

Quick note: Don’t skip pressing the coating onto the salmon bites—it makes all the difference for that crispy texture. Also, keep an eye on the salmon while cooking; overcooked salmon is dry and sad.

My Best Tips & Techniques

Alright, here’s where I dish out my hard-earned secrets from making these Bang Bang Salmon Bites Bowls way too many times.

Don’t skip the cornstarch: It’s the unsung hero that helps the panko stick and crisps up the salmon bites without a deep fryer. I learned this after a few too many crumbless bites.
Use room temperature salmon: Let your salmon sit out for 15 minutes before cooking. It cooks evenly and crisps better. Cold salmon straight from the fridge will steam rather than sear.
Mix sauce to your heat level: I’m all about that sriracha kick, but if you’re sensitive, start with 1 tablespoon and build up. You can always add more later.
Don’t overcrowd the pan: Cook salmon bites in batches if needed. Crowding traps steam and ruins the crispiness.
Make extra sauce: Trust me, you’ll want more than you think. It keeps well in the fridge and is great as a dip or drizzled on salads.
Meal prep like a pro: Store sauce separately if you’re packing bowls for later. Add right before eating for best flavor and texture.
Use a fish spatula or tongs gently: Salmon bites are delicate. Flip carefully to keep that crispy coating intact.
Leftover rice hack: Spread cooked rice on a tray and chill before assembling bowls to prevent mushiness.

Ways to Mix It Up

Once you nail the base recipe, here’s how you can shake things up and keep things fresh:

Swap the rice: Try quinoa or cauliflower rice for a low-carb or gluten-free option. Cauliflower rice keeps it super light.
Veggie upgrade: Add bell peppers, snap peas, or roasted sweet potatoes for more color and fiber. I love roasting sweet potatoes with a bit of smoked paprika.
Protein alternatives: Swap salmon for shrimp, chicken bites, or even tofu for a vegetarian take. Tofu works great with the bang bang sauce too!
Spice it differently: Mix up the bang bang sauce with a dash of ginger or swap sriracha for sambal oelek for a different heat profile.
Crunch factor: Top bowls with toasted sesame seeds, crushed peanuts, or fried shallots. Adds that irresistible texture contrast.
Green goodness: Toss in some fresh herbs like cilantro or basil for a bright finish.
Make it a salad bowl: Skip the rice and load up on leafy greens like spinach or arugula. The bang bang salmon bites shine just as brightly.

Serving Ideas & Storage

These Bang Bang Salmon Bites Bowls are just as good fresh as they are for meal prep, and here’s how I like to enjoy and store them:

Serving: I usually eat mine cold or at room temperature straight from the fridge, but warming the salmon bites and rice for 30 seconds in the microwave is a total game-changer. Drizzle with extra bang bang sauce, maybe a squeeze of lime, and you’re set.

Pairings: They go great with a simple side salad or steamed greens if you want to bulk up your meal even more. Also fantastic with iced green tea or sparkling water with lemon.

Storage: Store the assembled bowls in airtight containers in the fridge for up to 4-5 days. Keep the bang bang sauce separate if you want to avoid sogginess. Salmon bites reheat well in a toaster oven or under the broiler for a minute or two to regain crispiness.

Freezing: I don’t recommend freezing the full bowls because the veggies get mushy, but you can freeze cooked salmon bites separately for up to 2 months. Thaw overnight in the fridge and reheat in a pan.

Pro tip: If you have leftovers that are starting to dry out, chop the salmon bites and toss everything into a wrap or salad for a quick lunch remix.

Nutritional Info & Health Benefits

I’m not a nutritionist, but I can tell you why I feel good about eating these bowls regularly.

Nutrient	Per Serving (1 bowl)
Calories	~450
Protein	30g
Carbohydrates	38g
Fat	18g
Fiber	6g

Health highlights: Salmon is packed with omega-3 fatty acids, which are great for heart and brain health. The veggies add fiber and antioxidants, while brown rice offers sustained energy without blood sugar spikes. The bang bang sauce, made with mayo and sriracha, adds flavor without excess sugar or preservatives you find in store-bought dressings.

I love that this bowl feels like a treat but fuels me to get through busy days. It’s balanced enough to keep me full but light enough that I don’t feel sluggish afterward.

Final Thoughts

So there you have it—my Amazing Bang Bang Salmon Bites Bowls recipe, perfect for anyone who wants an easy, healthy meal prep option that actually tastes like something special. I’ve made this over and over, tweaking little things here and there, and it never disappoints.

This recipe has become a staple in my house for busy weeks, and I hope it becomes one in yours too. Don’t be afraid to customize it—try swapping veggies, adjusting the sauce heat, or turning it into a salad bowl. That’s how you make a recipe truly your own.

If you make this, please drop a comment and let me know what variations you tried or how it turned out! And hey, tag me on Instagram if you’re feeling fancy—I get way too excited seeing your creations.

Happy cooking—and may your kitchen always smell like bang bang sauce!

FAQs

Q: Can I use frozen salmon for this recipe?

A: Yes! Just thaw it completely and pat dry before cutting and coating. Frozen salmon works well and can even be more budget-friendly. Just make sure it’s not too wet or the coating won’t stick.

Q: What can I substitute for panko breadcrumbs?

A: Crushed cornflakes, crushed tortilla chips, or gluten-free breadcrumbs all work. I’ve even used crushed pretzels for a salty twist. Just aim for something light and crispy.

Q: How spicy is the bang bang sauce? Can I make it milder?

A: The heat level depends on how much sriracha you add. Start with 1 tablespoon if you’re sensitive and add more after tasting. You can also swap sriracha for a mild chili sauce or omit it entirely and add a pinch of smoked paprika for flavor without the heat.

Q: Can I make these bowls ahead of time for the week?

A: Absolutely! They store well for up to 5 days in the fridge. Keep the bang bang sauce separate if possible to avoid soggy salmon bites and veggies. Reheat salmon bites briefly before eating if you want that fresh crispy texture back.

Q: Is there a vegan or vegetarian version of this recipe?

A: For sure! Swap salmon for crispy tofu or tempeh, and use vegan mayo in the bang bang sauce. The sauce still packs the same punch, and it’s just as delicious. I recommend pressing tofu really well before coating and frying for best texture.

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