Air Fryer Salmon Rice Bowl | Easy Healthy Recipe

Remove the skin from the salmon filet and rinse it.

Slice off the tail and thinner side of the salmon fillet to create even bite-sized pieces.

Place the salmon pieces in a bowl and drizzle with avocado oil.

Season the salmon with salt, pepper, garlic powder, thyme, rosemary, paprika, and light chili powder, ensuring even coating.

Gently mix the seasoned salmon pieces with clean hands and cover to marinate.

Rinse 3 cups of white jasmine rice until the water is clear to remove excess starch.

Cook the rinsed rice in a rice cooker or pot according to package directions.

Cut the English cucumber in half, then slice it, optionally adding Italian dressing and refrigerating temporarily.

Chop spring onions for topping later and prepare a dressing by mixing 1/2 cup mayonnaise, 1/2 teaspoon Sriracha, and 1 teaspoon ketchup, then refrigerate.

Preheat the air fryer to 390°F (199°C) for 6 minutes and spray the basket with avocado oil.

Place the salmon bites in the air fryer basket without overcrowding and cook at 390°F (199°C) for 7 minutes or until the internal temperature reaches 145°F (63°C).

If not using a dual air fryer, flip the salmon halfway through cooking.

Melt 1/2 stick of unsalted butter in a pan and add 2-3 minced garlic cloves, cooking on low heat.

Add 3 tablespoons of low sodium soy sauce, 1/2 cup raw honey, and 1/8 teaspoon chili flakes, mixing well.

Increase heat to medium and squeeze in the juice of one whole lemon, cooking for about 2 minutes until it simmers.

For a thicker sauce, whisk in 1 teaspoon of cornstarch.

Add the cooked salmon bites into the sauce mixture, ensuring they are well coated.

Assemble the bowl starting with a base of fluffy white rice, then add the salmon bites, sliced cucumbers, matchstick carrots, pickled onions, creamy avocado, and mango chunks.

Drizzle the homemade dressing over the bowl and garnish with fresh greens and poppy seeds.

Equipment Needed

Spice Level:

Dietary

Allergens