Ingredients:

  • 4 Salmon Fillets (about 6 oz / 170g each)
  • ½ cup Panko Breadcrumbs
  • ¼ cup All-Purpose Flour
  • 1 large Egg, lightly beaten
  • Salt & Black Pepper, to taste
  • Cooking Spray or Olive Oil, as needed
  • ½ cup Mayonnaise (Full-fat recommended)
  • 3 tablespoons Sweet Chilli Sauce
  • 1-2 teaspoons Sriracha or Gochujang
  • 1 teaspoon Rice Vinegar
  • 1 teaspoon Honey or Maple Syrup
  • ½ teaspoon Garlic Powder
  • 1 ½ cups Sushi Rice or Jasmine Rice, dry
  • 1 cup Purple Cabbage, thinly shredded
  • 1 cup Carrots, julienned or grated
  • 3 Scallions, thinly sliced (for garnish)
  • 1 tablespoon Toasted Sesame Seeds (for garnish)
  • 4 Lime Wedges (for serving)

Instructions:

  1. Preheat oven to 400°F (200°C). Start cooking the rice according to package instructions. Line a baking sheet with parchment paper.
  2. Set up a dredging station with three shallow dishes: one with flour seasoned with salt/pepper, one with the beaten egg, and one with the panko breadcrumbs.
  3. Pat the salmon fillets very dry. Lightly dredge each fillet first in flour, shaking off excess. Dip into the egg, allowing excess to drip off. Finally, press firmly into the panko until well-coated on all sides (excluding the bottom, if leaving skin on).
  4. Place coated salmon on the prepared baking sheet. Lightly spray the tops with cooking spray or brush with oil. Bake for 15–18 minutes, or until the salmon is cooked through and the coating is golden brown and crispy.
  5. While the salmon bakes, whisk together all Bang Bang Sauce ingredients (Mayonnaise, Sweet Chilli Sauce, Sriracha/Gochujang, Rice Vinegar, Honey/Maple Syrup, and Garlic Powder) in a small bowl until completely smooth. Taste and adjust spice level.
  6. If desired, toss the shredded cabbage and carrots with 1 tablespoon of the prepared Bang Bang Sauce and a tiny splash of lime juice for a quick slaw.
  7. Divide the cooked rice among four bowls. Top each with a baked salmon fillet. Drizzle generously with the remaining Bang Bang Sauce. Garnish with sliced scallions and sesame seeds. Serve immediately with a lime wedge.