Air Fryer Salmon Rice Bowl
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By Alyssa Rivers
on Jun 04, 2022, Updated May 04, 2023 |
Perfect air fryer salmon nestled in a bowl of Asian-inspired ingredients. The fluffy rice topped with fresh vegetables and a sriracha mayonnaise creates this delicious salmon rice bowl that will become your new favorite!
Reasons You Will Love This Recipe
- Delicious: This recipe is filled with so much flavor and once you add in some spicy mayo, it takes it over the top! It reminds me of flavors that you would find in a sushi roll but because it’s in a bowl, it’s so much easier!
- Makes great leftovers: This recipe is great for meal prep because day old rice is even better for Asian recipes!
- Ready in 10 minutes: Need I say more? It can be even easier if you have leftover salmon from a previous meal like my air fryer salmon or this Asian salmon.
What Ingredients are in a Salmon Rice Bowl?
Packed with protein and flavor, this bowl makes the perfect lunch or dinner. Check out the recipe card at the bottom of the post for all of the exact measurements.
- Salmon: Fresh salmon is best! 4 ounces of a fresh salmon filet per person.
- Salt & Pepper: To season the salmon before cooking.
- Onion Powder: Helps flavor the salmon!
- Rice: Any rice works! White rice, brown rice, sushi rice, jasmine rice, basmati rice, and even quinoa would work.
- Avocado: Nothing beats a fresh avocado to complement the Asian flavors of a meal!
- Carrots: Shredded carrots are perfect for a bowl, and you find them pre-shredded at the grocery store.
- Cucumbers: I love mini cucumbers in this recipe because they are perfectly bite-sized for a bowl.
- Edamame: I love the added flavor and texture of edamame! It’s also a healthy addition of fiber and protein.
- Soy Sauce: Adds some salt and brings all the flavors together. Tamari or coconut aminos also work.
- Mayonnaise: The base for your sriracha spicy sauce.
- Sriacha Sauce: The spice to your sauce that gives the whole bowl a delicious kick! Try making it at home with my sriracha sauce recipe!
- Sesame Seeds: Garnish with sesame seeds if you like!
How To Make a Salmon Rice Bowl
Whether it’s leftover salmon or a quick 6 minutes in the air fryer, this salmon rice bowl can be assembled and ready to serve in minutes. You will love how easy and delicious this meal can be, so keep on reading for my instructions.
Salmon
- Preheat: Preheat the air fryer to 390 degrees Farhenheit. Remove the skin from the salmon filets and then cut the salmon into 1 inch cubes.
- Prepare the Salmon: Place the cubed salmon in a bowl and then season it with salt, pepper, and onion powder.
- Cook: Place the salmon in the air fryer basket in a single layer and then cook it for 6-8 minutes, or until the internal temperature has reached 125 degrees Fahrenheit. Feel free to pan fry over medium-high heat in a skillet for the same amount of time if you prefer.
- Assemble: Place the cooked rice in the bowl first. Then, layer on the cooked salmon, avocado, cucumber, and edamame.
- Add Sauce: Then, stir together the mayonnaise and sriracha sauce until combined. Drizzle on the soy sauce and then garnish with sesame seeds.
Switch Up The Ingredients
The beauty of this salmon rice bowl is you can make it your own! Switch up or change any of the ingredients you would like. Here are some ideas, just remember that any ingredients you change will affect the nutritional information on the recipe card.
How to Store Salmon Rice Bowls
Instead of storing the salmon rice bowl already assembled, I have a tip. In my opinion, the best way to store bowl recipes is to store the ingredients separately and assemble them right before you eat the bowl. Then everything tastes completely fresh.
- In the Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Reheat the rice and salmon in the microwave for about 60 seconds or until warmed through. Then, assemble the fresh veggies on top, drizzle with sauce, and enjoy!
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Salmon
Preheat the air fryer to 390 degrees Farhenheit. Remove the skin from the salmon filets and cut the salmon into 1 inch cubes.
Place the cubed salmon in a bowl and season with salt, pepper, and onion powder.
Place the salmon in the air fryer basket in a single layer and cook for 6-8 minutes, or until the internal temperature has reached 125 degrees Fahrenheit. Feel free to pan fry over medium-high heat in a skillet for the same amount of time if you prefer.
Place the cooked rice in the bowl first. Layer on the cooked salmon, avocado, cucumber, and edamame.
Stir together the mayonnaise and sriracha sauce until combined. Drizzle on the soy sauce and garnish with sesame seeds.
Serving: 1bowlCalories: 797kcalCarbohydrates: 63gProtein: 36gFat: 46gSaturated Fat: 7gPolyunsaturated Fat: 18gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 74mgSodium: 2641mgPotassium: 1475mgFiber: 11gSugar: 4gVitamin A: 5599IUVitamin C: 21mgCalcium: 92mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.