Crispy Salmon Rice Bowls You’ll Want on Repeat

Name: Crispy Salmon Rice Bowls You’ll Want on Repeat
Total time: 30 min
Ingredients: 1 ½ lb Salmon; 1 tbsp Olive oil or melted butter; 1 tsp Toasted sesame oil; 1 tsp Garlic powder; 1 tsp Smoked paprika; ¾ tsp Salt; ½ tsp Black pepper; ½ tsp Onion powder; 4 cups Rice, cooked; 3–4 Cucumber; 2 Avocado; ¼ cups Scallion; 1 tbsp Sesame seed; 1 cup Edamame bean; Lemon; ½ cups Mayonnaise; 1 tbsp Sriracha sauce; ½ tbsp Honey

By Natasha's Kitchen · 30 min

Ingredients

Salmon1 ½ lb
Olive oil or melted butter1 tbsp
Toasted sesame oil1 tsp
Garlic powder1 tsp
Smoked paprika1 tsp
Salt¾ tsp
Black pepper½ tsp
Onion powder½ tsp
Rice · cooked4 cups
Cucumber3–4
Avocado2
Scallion¼ cups
Sesame seed1 tbsp
Edamame bean1 cup
Lemon
Mayonnaise½ cups
Sriracha sauce1 tbsp
Honey½ tbsp

Instructions

Cook the jasmine rice (about 1 1/3 cups raw rice makes 4 cups cooked).
Pat the salmon dry and cut it into 1 to 1 1/2 inch cubes.
Toss the salmon with the oil and sesame oil, then coat it evenly with the garlic powder, paprika, salt, pepper and onion powder.
Arrange the salmon in one layer in the air fryer basket, cooking in batches if needed.
Air fry at 400°F for 7 to 9 minutes, until cooked through and it flakes easily with a fork.
Whisk the mayonnaise, sriracha and honey until smooth.
Divide the warm rice between bowls and top with the salmon, cucumber, avocado and edamame if using. Drizzle with the sauce and finish with green onions and sesame seeds.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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