Salmon Bowls
by Tavolino
A vibrant, protein-packed dish featuring crispy air-fried salmon bites served over fluffy rice with fresh vegetables, creamy avocado, and a spicy-sweet sriracha mayo.
Ingredients
- Salmon fillet 1.5 lb
- Olive oil 1 tbsp
- Toasted sesame oil 1 tsp
- Garlic powder 1 tsp
- Smoked paprika 1 tsp
- Sea salt 3/4 tsp
- Black pepper 1/2 tsp
- Onion powder 1/2 tsp
- Jasmine rice (cooked) 4 cups
- Persian cucumbers 3-4
- Avocados 2
- Green onions 1/4 cup
- Sesame seeds 1 tbsp
- Shelled edamame 1 cup
- Lemon 1
- Mayonnaise 1/2 cup
- Sriracha sauce 1 tbsp
- Honey 1/2 tbsp
Preparation
- 1
Cook 4 cups of Jasmine rice according to package instructions.
- 2
Pat 1.5 lb salmon fillet dry with paper towels and remove skin if desired.
- 3
Cut the salmon into 1 to 1.5-inch cubes.
- 4
Place salmon in a bowl and drizzle with 1 tbsp olive oil and 1 tsp toasted sesame oil.
- 5
In a small bowl, mix 1 tsp garlic powder, 1 tsp smoked paprika, 3/4 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp onion powder.
- 6
Sprinkle the seasoning mix over the salmon and toss gently to coat evenly.
- 7
Place salmon in the air fryer in a single layer and cook at 400°F for 8 minutes.
- 8
While salmon cooks, whisk 1/2 cup mayonnaise, 1 tbsp sriracha sauce, and 1/2 tbsp honey in a small bowl.
- 9
Slice 3-4 Persian cucumbers and 2 avocados.
- 10
Prepare 1 cup shelled edamame according to package instructions.
- 11
Divide the cooked rice into four bowls.
- 12
Top each bowl with the cooked salmon, sliced cucumbers, avocado, edamame, 1/4 cup green onions, and 1 tbsp sesame seeds.
- 13
Drizzle with the prepared sauce and serve with lemon wedges.