Asian Salmon Rice Bowls
Asian salmon rice bowls are loaded with tender, flavorful marinated salmon, rice, crunchy, vibrant veggies and a drizzle of spicy mayo for a satisfying and balanced meal.
Servings: 2 servings
Ingredients
Salmon
- 1 lb skinless salmon filet cubed
- 1/4 cup reduced sodium soy sauce
- 2 cloves garlic minced
- 1 tbsp ginger paste
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp sesame oil
- 1-2 tsp sriracha depending on spice preference
Quick Pickled Cucumbers
- 2 mini cucumbers thinly sliced
- 1/3 cup rice vinegar
- 1/2 tsp sesame oil
- 1/2 tsp honey
- pinch of salt
Spicy Mayo
- 1/4 cup mayonnaise
- 1 1/2 tbsp sriracha
- 1 tsp rice vinegar
For Serving
- 1 1/2 cups white rice
- 1 cup edamame
- 1/2 cup catch matchsticks
- 1/2 avocado sliced
- furikake seasoning
Instructions
- Combine the cubed salmon and all marinade ingredients in a mixing bowl. Toss until the salmon is coated in the marinade and marinate the salmon for at least 15 minutes or up to 2 hours.
- In a second mixing bowl, combine sliced cucumbers, rice vinegar, sesame oil, honey and salt. Ensure all the cucumber slices are submerged and let them sit for at least 15 minutes.
- In a small mixing bowl, add mayonnaise, sriracha and rice vinegar. Whisk to combine ingredients, taste and adjust sriracha based on spice preference.
- Place the marinated salmon pieces on a greased air fryer basket. Air fry salmon at 400°F for 6 minutes. Alternatively, salmon can be baked in the oven at 425°F for 10 minutes.
- Assemble the Asian salmon rice bowls with white rice, cooked salmon, quick pickled cucumbers, carrot matchsticks, edamame and avocado slices. Top with furikake seasoning or sesame seeds and a drizzle of the spicy mayo.