Preparation and Cooking

• Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
• Pat the salmon fillet completely dry with paper towels. Cut it into uniform 1-inch cubes and place them in a large bowl.
• Drizzle the olive oil over the salmon cubes and toss gently until each piece is lightly coated.
• Sprinkle the cornstarch and Cajun seasoning directly over the oiled salmon. Toss again until the salmon is evenly and thoroughly coated.
• Arrange the seasoned salmon bites in a single layer on the baking sheet. Make sure there is space between each piece to allow them to crisp up.
• Bake the salmon for 10-12 minutes. Switch the oven to a high broil and cook for an additional 5 minutes. The salmon is ready when the coating is golden brown and the fish flakes easily with a fork.
• In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth.
• Once the salmon is cooked, transfer the hot bites to a clean bowl. Pour ½ of the Bang Bang sauce over the top and toss gently to coat.
• To serve, scoop the cooked rice into bowls. Top with salmon bites. Garnish with sliced green onions, fresh red chili slices, sesame seeds, and drizzles of more Bang Bang sauce.