Description
Delicious and vibrant Air Fried Salmon Rice Bowls featuring perfectly seasoned salmon nuggets air fried to crispy perfection, served over a bed of nutritious brown rice and fresh vegetables, all topped with a creamy, spicy bang bang sauce. This recipe is quick, easy, and packed with flavor, making it ideal for a healthy weeknight dinner.
Ingredients
Scale
Salmon and Seasonings
- 1 lb Salmon (fresh or thawed)
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper (freshly ground)
- 1 tsp Garlic Powder (or fresh garlic)
- 1 tsp Smoked Paprika (or regular paprika)
- 1/2 tsp Chili Powder (adjust for spice preference)
Rice and Vegetables
- 2 cups Brown Rice (or substitute with white rice or quinoa)
- 1 cup Shredded Carrots (can use pre-packaged)
- 1 cup Edamame (frozen, shelled)
- 1 cup Cucumber (or bell peppers, sliced)
- 1 cup Pickled Onions (slice and soak in vinegar)
- 1/4 cup Cilantro (or parsley, chopped)
- 2 stalks Green Onion (sliced)
Creamy Bang Bang Sauce
- 1/2 cup Avocado Oil Mayo (or regular mayo)
- 3 tbsp Sweet Chili Sauce
- 1-2 tbsp Sriracha (adjust for desired heat)
- 1 tbsp Rice Vinegar (or apple cider vinegar)
Instructions
- Prepare and Season Salmon: Cut the salmon into nugget-sized pieces. In a bowl, toss them with sea salt, black pepper, garlic powder, smoked paprika, and chili powder until evenly coated with the seasoning.
- Make Bang Bang Sauce: In a small bowl, combine the avocado oil mayo, sweet chili sauce, sriracha, and rice vinegar. Mix until smooth and set aside for serving.
- Preheat Air Fryer: Set the air fryer to 390°F (200°C) and allow it to preheat for about 5 minutes to ensure optimal cooking temperature.
- Air Fry Salmon: Place the seasoned salmon pieces in the air fryer basket in a single layer. Cook for 7-8 minutes, flipping the pieces halfway through to ensure even cooking.
- Cook Rice: While the salmon cooks, prepare the brown rice according to package instructions, which typically takes about 25 minutes.
- Prepare Vegetables: While rice and salmon cook, have your shredded carrots, edamame, cucumber, and pickled onions ready for assembling the bowls.
- Assemble Bowls: Start by layering cooked brown rice evenly in each bowl. Arrange shredded carrots, edamame, cucumber, and pickled onions on top of the rice.
- Add Salmon and Garnish: Top the bowls with the air fried salmon pieces. Garnish with chopped cilantro and sliced green onions.
- Drizzle and Serve: Generously drizzle the creamy bang bang sauce over each bowl. Serve immediately and enjoy these fresh and flavorful Air Fried Salmon Rice Bowls.
Notes
- To make pickled onions, slice onions thinly and soak in vinegar for at least 30 minutes for best flavor.
- Adjust chili powder and sriracha quantities to match your spice tolerance.
- Substitute brown rice with quinoa or white rice if preferred.
- Edamame should be thawed if frozen before assembling.
- Ensure salmon pieces are not overcrowded in the air fryer to allow proper air circulation and even cooking.
- The bang bang sauce can be made ahead and stored in the fridge for up to 3 days.
