Salmon Bowls with the Best Sauce #shorts

Name: Salmon Bowls with the Best Sauce #shorts
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, using about 1 1/3 cups of raw rice to make 4 cups cooked.
Pat the salmon dry and cut into 1 to 1 1/2 inch cubes, removing the skin if you like. Drizzle with olive oil and sesame oil in a bowl.
Mix garlic powder, smoked paprika, 3/4 tsp fine sea salt, black pepper and onion powder. Sprinkle over the salmon and toss gently to coat.
Air fry the salmon in a single layer at 400°F for 7 to 9 minutes, cooking in batches if needed, until it is cooked through and flakes easily with a fork.
Whisk mayonnaise, sriracha and honey until smooth, adjusting heat or sweetness to taste.
Divide the warm rice into bowls and top with salmon, cucumber, avocado and edamame if using. Drizzle with the sauce and garnish with green onions and sesame seeds.

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

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