30-Minute Air Fryer Salmon Bowls

I love making these Air Fryer Salmon Bowls!! They’re fresh, simple, and feel a little bit like eating out, without leaving home! And let’s be honest, I’ll do anything to stay home (introvert here!). The salmon turn out perfectly caramelized and flaky every time in the air fryer, and I pile them over fluffy rice with crisp cucumber, creamy avocado, and a drizzle of spicy mayo!

I’ve always loved salmon, but I have to admit I am partial to these salmon bites. Cooking the salmon in bite-sized pieces makes the cooking process so much quicker, and it means that you don’t overcook part of the salmon and leave the thicker part undercooked!

Obviously, the air fried salmon bites are the star of these bowls, but everything really comes together with the fluffy white rice and a sriracha spicy mayo for moisture and so much flavor! You can top off your air fryer salmon bowls with any veggies you want, from cucumber and avocado to edamame and carrots, or even snap peas! Pickled red onions would also be delicious here. The options are endless!

Ingredients You Need

For the Air Fryer Salmon

• Salmon: Use a sharp knife to gently slice the skin off of the salmon filets before slicing, marinating and air frying!
• Low Sodium Soy Sauce: Soy sauce adds the perfect amount of umami flavor.
• Garlic & Ginger: Fresh garlic and ginger are the aromatics that we use to add extra flavor!
• Pepper: A little freshly ground black pepper adds a slight bite.
• Honey: To balance out all the flavors and help the salmon caramelize in the air fryer.

For the Spicy Mayo

• Mayo: I used low-fat mayonnaise, but you can use regular mayo if you prefer! You can also use kewpie mayo here.
• Sriracha: Sriracha adds that classic spicy flavor. Add to taste!
• Sesame Oil: A little goes a long way, for a slightly nutty flavor!
• Soy Sauce: For a deep, savory flavor!
• Lime Juice: Adds a tangy flavor!

For the Rice

• Rice & Water: Use your choice of rice, but I use long grain white rice here.
• Oil & Salt: I always add a little salt and oil to my rice for added flavor!

Pro Tip! Garnish your bowls with sliced cucumber, avocado and sesame seeds. These air fryer salmon bowls are highly customizable though, so you can top them off with any veggies you’d like!

How to Make Easy Air Fryer Salmon Bowls

For the full list of ingredients and instructions, click here

Step 1 – Make the Rice

1. Rinse the rice under cool water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice, 4 cups of water, oil, and salt.
3. Bring to a simmer, then reduce the heat to low. Cover and cook until the water is absorbed and the rice is tender, about 15 minutes.
4. Remove from heat and let it steam with the lid on for 10 minutes. Fluff with a fork before serving.

Step 2 – Prep the Salmon

1. In a bowl, mix together the soy sauce (or coconut aminos), garlic, ginger, pepper, and honey. Add the cubed salmon and toss to coat. Marinate for 30 minutes, if you have the time!
2. Lightly spray the air fryer basket with oil, then arrange the salmon in a single layer.
3. Cook at 400°F for about 10 minutes, flipping the pieces halfway through, until cooked through and lightly caramelized.

Step 3 – Make the Spicy Mayo

1. In a small bowl, whisk together the mayonnaise, sriracha, sesame oil, soy sauce (or coconut aminos), and lime juice.
2. Taste and adjust the spice level if needed. Keep refrigerated until ready to use.

Step 4 – Assemble

1. Divide the rice among bowls. Top with salmon, sliced cucumber, and avocado. Drizzle with spicy mayo and serve warm!

Tips for Success

• Remove the skin carefully with a sharp knife! Before slicing the salmon into bites, take the skin off of the salmon filets. Just use a sharp knife to slice it off. You might slice a little bit of the salmon off with it, but that’s okay!
• Dice your salmon cubes even pieces. As best as possible, try to dice the salmon into even sized cubes so that they all cook at the same rate.
• Adjust the spicy mayo to taste! I don’t like my spicy mayo to be too spicy, so I only add a little bit of sriracha. But give it a taste and add more as needed!

Storage Suggestions

For meal prep, I suggest storing the rice and salmon in individual containers for up to 3-4 days and reheat as you need. Store the spicy mayo and fresh veggies on the side and garnish as you eat the bowls! Obviously, the avocado will turn brown, but everything else will stay fresh!

Salmon Rice Bowls FAQs