Spicy Salmon Bowl
Only one appliance needed to cook this dinner - an air fryer or a convection oven will both do the trick. You'll end up with a cooked take on a poke bowl with a spicy siracha mayo sauce.
Ingredients
- 2 filets salmon
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sriracha
- 1 tbsp crushed ginger
- 1 clove garlic crushed
- 1/2 tsp sesame oil
- 2 cups cooked rice
- 1 small cucumber (sliced)
- 1 medium avocado
- 1/2 cup shelled edamame
- Sriracha mayo (optional, see notes)
- nori sheets (optional, for garnish)
- sesame seeds (optional, for garnish)
For salmon marinade:
To serve:
Instructions
Cut the salmon fillets into cubes and set aside. In a bowl, mix together the soy sauce, honey, sriracha, ginger, garlic and sesame oil. Add in the cubes of salmon and toss to coat in the marinate. Set aside in the fridge for a minimum of 15 minutes to marinade but ideally 30 minutes to an hour.- Preheat the air fryer to 200°C or 400°F (if your air fryer doesn’t have a preheat function, just run for a few minutes). Add the cubes of salmon to the basket in an even layer and air fry for 3 minutes. Check and turn the salmon to prevent any burning and air fry again for another 3 minutes or until the salmon is delicate and flakes easily with a fork.
Assemble the salmon bowls. Place a cup of rice in each bowl and divide the salmon pieces between them. Add your toppings (cucumber, avocado and edamame) and garnish with nori and a sprinkle of sesame seeds. Drizzle the sriracha mayo over the top and enjoy!
Note
To make in an oven instead of the air fryer, preheat oven to 425F and cook the fish for 9 minutes, flipping each piece halfway through.
The sriracha mayo can be found at the store or easily made at home using a 2:1 ratio of kewpie mayo to sriracha.