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Isha Joe

Salmon Bowls

These Salmon Bowls are loaded with crispy-edged air fryer salmon bites, warm rice, fresh vegetables, creamy avocado, and a spicy-sweet sriracha mayo. They come together in about 30 minutes from start to finish, or even faster if you have cooked rice ready. Add your favorite toppings and finish each bowl with fresh lemon juice to make the flavors pop.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb salmon filet, skin-on or skinless
  • 1 tbsp olive oil or melted butter
  • 1 tsp toasted sesame oil, optional but adds great flavor
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 3/4 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder

For the Bowls

  • 4 cups cooked Jasmine rice, from 1 1/3 cup of raw rice
  • 3-4 Persian cucumbers, or English cucumbers, sliced
  • 2 avocados, diced
  • 1/4 cup green onions, sliced, or chives
  • 1 Tbsp sesame seeds, optional
  • 1 cup shelled edamame, cooked to package instructions, optional
  • Lemon wedges for serving

Sriracha Mayo Sauce

Method
 

  1. Prepare the rice – Cook the rice or use the package instructions. You’ll need about 1 1/3 cups of Jasmine rice to yield 4 cups of cooked rice.
  2. Season Salmon – Pat the salmon dry with a paper towel, remove the skin if desired, and cut into 1 to 1 1/2-inch cubes. Transfer to a mixing bowl and drizzle with olive oil and sesame oil. In a small bowl, stir together the seasonings: garlic powder, paprika, salt, pepper, and onion powder. Sprinkle over the salmon and toss gently until evenly coated.
  3. Cook Salmon – Arrange salmon pieces in a single layer in the air fryer basket. Do not overcrowd the basket – cook in batches if needed. Air fry at 400˚F for 7 to 9 minutes, or until salmon is cooked through and flakes easily with a fork. Avoid overcooking. *See notes for cooking salmon on the stovetop or in the oven.
  4. Make the Sauce – In a small bowl, whisk together mayo, sriracha, and honey until smooth. Add more heat or sweetness to taste if desired.
  5. Assemble the Bowls – Divide the warm rice between serving bowls. Top with salmon, cucumber, avocado, and edamame if using. Drizzle generously with the salmon sauce (*see nutrition label note for sauce) and garnish with green onions and sesame seeds.

Notes

Alternate Cooking Methods:
  • Pan-Seared Salmon – Heat a large nonstick skillet over medium-high heat with a little oil. Add salmon in a single layer and cook for 4 to 6 minutes total, turning once or twice, until golden and cooked through.
  • Baked Salmon – Spread salmon on a parchment-lined baking sheet and bake at 425°F for 8 to 10 minutes, or until flaky in the center. This works well when doubling the recipe.*Additional toppings: sliced mango, julienned fresh carrots, roasted veggies, brown rice, hard-boiled egg, and a drizzle of soy sauce.
*Nutrition Label Note for Sauce: Includes 2 Tbsp of sauce per serving, which equals 162 calories per serving. 
Make-Ahead and Storage: Store the salmon, rice, sauce, and toppings separately in airtight containers. Cooked salmon is best within 3 days but can be refrigerated up to 4 days. Dice the avocado just before serving. Reheat the rice in the microwave and warm the salmon gently in the air fryer at 350°F or in short intervals in the microwave.