Spicy Salmon Rice Bowls
Spicy Salmon Rice Bowls
Ingredients
For the Rice
- 2 cups white rice
- 2 cups water
For the Salmon
- 2 salmon fillets, about 6 ounces each, skin removed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup soy sauce, or tamari
- 1 tablespoon sesame oil
- 1 teaspoon red chili flakes, or to taste
For the Toppings & Garnish
- 1 cucumber, sliced into thin rounds
- 1 avocado, sliced
- 3 green onions, chopped
- 2 teaspoons sesame seeds
- 1/4 cup fresh cilantro, chopped, plus extra for garnish
For the Sauces
- 1/2 cup spicy mayo, or sriracha mayo
- 2 tablespoons soy sauce, for drizzling
Instructions
- 1
Rinse the white rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear. Transfer the rinsed rice to a rice cooker pot. Add 2 cups of water and cook according to your rice cooker's instructions until fluffy. Keep warm.
⏱️ 20 min
- 2
While the rice cooks, prepare the salmon. Cut the salmon fillets into approximately 1-inch bite-sized cubes. Place the salmon pieces into a medium-sized bowl or baking dish. Season with salt and freshly ground black pepper.
⏱️ 5 min
- 3
In a small measuring cup or bowl, combine 1/4 cup soy sauce, sesame oil, and red chili flakes. Stir well to combine. Pour this marinade over the seasoned salmon pieces and gently toss with a spoon to ensure all pieces are evenly coated.
⏱️ 3 min
- 4
Preheat your air fryer to 375°F (190°C). Transfer the marinated salmon from the bowl into the air fryer basket, arranging them in a single layer if possible (cook in batches if necessary). Air fry for 8-12 minutes, or until the salmon is cooked through and nicely caramelized and browned on the outside. Shake the basket halfway through cooking for even crisping.
⏱️ 10 min•🌡️ 375
- 5
While the salmon cooks, prepare your toppings. Slice the cucumber into thin rounds and the avocado into thin, fan-like pieces. Chop the green onions and cilantro.
⏱️ 5 min
- 6
For the additional dark sauce, combine 2 tablespoons of soy sauce with 1 tablespoon of chopped green onions and 1 tablespoon of chopped cilantro in a small bowl. Stir to combine.
⏱️ 2 min
- 7
To assemble the bowls, divide the cooked white rice among 4 serving bowls. Arrange the air-fried spicy salmon pieces on top of the rice. Add the sliced cucumbers and sliced avocado to each bowl.
⏱️ 3 min
- 8
Sprinkle the remaining chopped green onions and sesame seeds over the ingredients in each bowl. Garnish with fresh cilantro leaves. Drizzle generously with spicy mayo, then spoon the prepared dark sauce with green onions and cilantro over each bowl.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Salmon Rice Bowls
For the Rice
- 2 cups white rice
- 2 cups water
For the Salmon
- 2 salmon fillets, about 6 ounces each, skin removed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup soy sauce, or tamari
- 1 tablespoon sesame oil
- 1 teaspoon red chili flakes, or to taste
For the Toppings & Garnish
- 1 cucumber, sliced into thin rounds
- 1 avocado, sliced
- 3 green onions, chopped
- 2 teaspoons sesame seeds
- 1/4 cup fresh cilantro, chopped, plus extra for garnish
For the Sauces
- 1/2 cup spicy mayo, or sriracha mayo
- 2 tablespoons soy sauce, for drizzling
Instructions
- 1
Rinse the white rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear. Transfer the rinsed rice to a rice cooker pot. Add 2 cups of water and cook according to your rice cooker's instructions until fluffy. Keep warm.
⏱️ 20 min - 2
While the rice cooks, prepare the salmon. Cut the salmon fillets into approximately 1-inch bite-sized cubes. Place the salmon pieces into a medium-sized bowl or baking dish. Season with salt and freshly ground black pepper.
⏱️ 5 min - 3
In a small measuring cup or bowl, combine 1/4 cup soy sauce, sesame oil, and red chili flakes. Stir well to combine. Pour this marinade over the seasoned salmon pieces and gently toss with a spoon to ensure all pieces are evenly coated.
⏱️ 3 min - 4
Preheat your air fryer to 375°F (190°C). Transfer the marinated salmon from the bowl into the air fryer basket, arranging them in a single layer if possible (cook in batches if necessary). Air fry for 8-12 minutes, or until the salmon is cooked through and nicely caramelized and browned on the outside. Shake the basket halfway through cooking for even crisping.
⏱️ 10 min•🌡️ 375 - 5
While the salmon cooks, prepare your toppings. Slice the cucumber into thin rounds and the avocado into thin, fan-like pieces. Chop the green onions and cilantro.
⏱️ 5 min - 6
For the additional dark sauce, combine 2 tablespoons of soy sauce with 1 tablespoon of chopped green onions and 1 tablespoon of chopped cilantro in a small bowl. Stir to combine.
⏱️ 2 min - 7
To assemble the bowls, divide the cooked white rice among 4 serving bowls. Arrange the air-fried spicy salmon pieces on top of the rice. Add the sliced cucumbers and sliced avocado to each bowl.
⏱️ 3 min - 8
Sprinkle the remaining chopped green onions and sesame seeds over the ingredients in each bowl. Garnish with fresh cilantro leaves. Drizzle generously with spicy mayo, then spoon the prepared dark sauce with green onions and cilantro over each bowl.
⏱️ 2 min