Spicy Salmon Rice Bowls

These spicy salmon rice bowls feature tender air-fried salmon in a sweet and spicy soy marinade, served over fluffy rice with avocado, cucumber, herbs, sesame seeds, and a creamy sriracha mayo drizzle.

Course dinner, lunch, Main Course

Cuisine American, Japanese

Prep Time 30

Cook Time 12

Total Time 42

Servings Servings

Calories 1248kcal

Equipment

Rice Cooker
Mixing Bowls
Small Bowl for marinade
Baking Dish for salmon
Air Fryer or oven
Spoon or spatula
Knives
Cutting Board
Measuring Cups & Spoons

Ingredients

SALMON & MARINADE

8 Ounces Salmon skin removed, cut into cubes
¼ Cup Soy Sauce
2 Tablespoons Honey
1 Teaspoon Chili Flakes
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Sesame Oil
Salt & Pepper

RICE BOWL TOPPINGS

1 Cup Rice
1 Avocado sliced
⅓ Cucumber sliced
¼ Cup Scallions chopped
1 Bunch Cilantro chopped
2 Tablespoons Sesame Seeds

SPICY MAYO

½ Cup Mayo
¼ Cup Sriracha

Instructions

First, cook the rice. Rinse rice 3-4 times until water runs clear, then cook in a rice cooker.
Next, marinade the salmon. In a small bowl, combine soy sauce, honey, chili flakes, rice wine vinegar, and sesame oil. Season salmon cubes with salt and pepper, place in a bowl or baking dish, and pour marinade over top. Cover and refrigerate for 30 minutes.
Now, cook the salmon. Preheat air fryer to 400°F. Spray basket with avocado oil. Add marinated salmon and cook 10–12 minutes until cooked through and lightly browned. Remove from air fryer.
Make the spicy mayo. In a small bowl, mix mayo and sriracha until smooth.
Divide rice between two bowls. Top with salmon bites, avocado slices, cucumber, scallions, sesame seeds, and drizzle with spicy mayo. Toss chopped cilantro and scallions with a splash of soy sauce and drizzle over the salmon.
Enjoy immediately!

Video

Nutrition