Description
Quick and delicious air fryer salmon bowls with sushi rice, fresh vegetables, and a spicy sauce.
Ingredients
- 1.5 lbs salmon filets, skin removed, cut into 1-inch cubes
- 2 tablespoons soy sauce (or tamari/coconut aminos for gluten-free)
- 2 teaspoons toasted sesame oil
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 1 tablespoon maple syrup (can substitute with honey)
- Salt to taste
- 3 cups cooked sushi rice
- 1.5 cups sliced cucumbers
- 1 diced avocado
- 1/3 cup plain Greek yogurt
- 2 tablespoons mayo
- 1 tablespoon Sriracha hot sauce
- 1 tablespoon hot honey (or regular honey)
- 1 teaspoon toasted sesame oil
- Chopped scallions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Begin by placing the cubed salmon in a mixing bowl. Add the soy sauce, sesame oil, grated garlic, grated ginger, maple syrup, and salt. Toss everything together until the salmon is evenly coated in the marinade. Let this sit for 15-30 minutes to absorb the flavors.
- In a separate bowl, mix ingredients for the spicy sauce. Combine plain Greek yogurt, mayo, Sriracha, hot honey, and toasted sesame oil. Once blended, set this mixture aside.
- Preheat your air fryer to 400°F (about 200°C) for five minutes, ensuring a crispy finish. Spray the basket with oil to prevent sticking.
- Carefully place marinated salmon cubes in the fryer basket. Avoid overcrowding to allow for proper air circulation. Cook for about 8-10 minutes or until the salmon is flaky and cooked through.
- To assemble the bowls, scoop cooked sushi rice into the bottom of your serving dishes. Top it with the cooked salmon, followed by sliced cucumbers and diced avocado. Drizzle the prepared spicy sauce generously over the bowl.
- Finally, garnish with chopped scallions and toasted sesame seeds for a delightful finishing touch.
Notes
Chill ingredients before assembling for enhanced flavor. Experiment with various toppings for added texture.