Air Fryer Salmon Bites Bowl
Sweet-soy glazed salmon cubes air fried at 400°F and served over jasmine rice with cucumber, edamame, avocado, and spicy mayo.
Equipment
- Air fryer
- Instant-read thermometer
- Mixing bowl
- Sharp chef's knife
- Cutting board
Ingredients
Sweet Soy Salmon
- 1 lb skinless salmon fillet cut into uniform 1-inch cubes
- 2 tbsp low-sodium soy sauce or gluten-free tamari
- 1 tbsp honey or pure maple syrup
- 1 tsp toasted sesame oil
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- high-heat oil as needed for the air fryer basket
Rice Bowl
- 2 cups cooked jasmine rice warm
- 1 Persian cucumber thinly sliced
- 1/2 cup cooked shelled edamame
- 1/2 ripe avocado sliced or cubed
- 1 green onion thinly sliced
- 1 tsp toasted sesame seeds
Spicy Mayo
- 2 tbsp mayonnaise
- 1 tsp sriracha
- 1 tsp fresh lime juice
Instructions
- Pat the salmon dry with paper towels, then cut it into uniform 1-inch cubes.
- Whisk the soy sauce, honey, sesame oil, garlic powder, and black pepper in a medium bowl. Add the salmon and toss gently until evenly coated. Let it rest for 3 to 5 minutes while the air fryer preheats.
- Preheat the air fryer to 400°F (200°C). If needed, lightly mist or brush the basket with a high-heat oil. Arrange the salmon cubes in a single uncrowded layer, leaving space between pieces.
- Air fry at 400°F (200°C) for 7 to 9 minutes without flipping. The glaze should look glossy and browned at the edges. Check the thickest cube with an instant-read thermometer; cook until it reaches 145°F (63°C).
- Divide the warm jasmine rice between two bowls. Add the salmon bites, cucumber, edamame, and avocado. Stir together the mayonnaise, sriracha, and lime juice, drizzle over the bowls, then finish with green onion and sesame seeds.
Notes
Air fryer models vary, so begin checking near the 7-minute mark. Keep the salmon in a single layer for better browning. For meal prep, store cucumber and avocado separately and add them after reheating.
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