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Air fryer salmon bowls with cucumber, avocado and spicy mayo on top.

Air Fryer Salmon Bowls (Delicious & Nutritious!)

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!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American
Calories: 616
Ingredients Method Nutrition Notes

Ingredients
  

For the salmon:
  • 1 lb salmon skin removed and diced into cubes
  • ¼ cup low sodium soy sauce or coconut aminos
  • 3 cloves garlic minced
  • 1 small piece of ginger minced
  • ¼ tsp ground pepper
  • 1 tbsp honey
For the spicy mayo:
  • ½ cup mayo I used low fat
  • 1 tbsp sriracha more to taste
  • 1 tsp sesame oil
  • 3 tsp low sodium soy sauce or coconut aminos If using regular soy sauce, start with 2 tsp.
  • Juice from ½ lime
For the rice:
  • 2 cups of long grain white rice rinsed
  • 4 cups water
  • 1 tsp oil
  • 1 tsp salt
To garnish:
  • Cucumber
  • Avocado
  • Sesame seeds

Method
 

For 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.
For 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.
For 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.
To assemble:
  1. Divide the rice among bowls.
  2. Top with salmon, sliced cucumber, and avocado.
  3. Drizzle with spicy mayo and serve warm.

Nutrition

Serving: 1bowlCalories: 616kcalCarbohydrates: 83gProtein: 31gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 67mgSodium: 1675mgPotassium: 765mgFiber: 1gSugar: 6gVitamin A: 71IUVitamin C: 3mgCalcium: 60mgIron: 2mg

Notes

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!

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