These air fryer sriracha salmon bowls are crispy, creamy and ready in under 30 minutes. Tender salmon bites are marinated in a sweet-and-spicy sriracha and Japanese BBQ glaze, air fried until golden, then served over fluffy jasmine rice.
Top it all with a fresh avocado-cucumber salsa and a drizzle of sriracha mayo. With 38g of protein per serving, it’s a healthy weeknight dinner that tastes like takeout.
Why You’ll Love This Recipe
- Ready in under 30 minutes
- 38g of protein per serving
- Takeout flavor at home
- Fresh avocado-cucumber salsa
What You’ll Need
- Salmon: 1 pound, cubed.
- Marinade: Mayonnaise, Japanese BBQ sauce, garlic, sriracha, salt and pepper.
- Avocado-cucumber salsa: Mini cucumbers, red onion, avocados, green onions and lime juice.
- Jasmine rice: 4 cups cooked.
- Sriracha mayo: for drizzling.
How to Make Air Fryer Sriracha Salmon Bowls
Step 1: Marinate the salmon
Mix the mayo, Japanese BBQ sauce, garlic, sriracha, salt and pepper. Toss the cubed salmon in the marinade and let it sit for 10 minutes.
Step 2: Make the salsa
Mix the cucumbers, red onion, avocados, green onions and lime juice, and season with salt. Chill while you prep the rest.
Step 3: Air fry
Preheat the air fryer to 380°F. Air fry the salmon in a single layer for 11 minutes, flipping halfway, until crispy and cooked through.
Step 4: Build the bowls
Divide the rice between 4 bowls, top with salmon and the avocado-cucumber salsa, and drizzle with sriracha mayo.
Busy Mom Tips
- For picky eaters, set aside a few salmon bites before adding the sriracha to make a mild, kid-friendly version.
- Save this for your next “what’s for dinner” panic!
- Macros per serving: 38g protein, 45g carbs, 28g fat.
Frequently Asked Questions
How long do you air fry salmon bites?
11 minutes at 380°F in a single layer, flipping halfway through.
How do I make sriracha salmon kid-friendly?
Set aside a few salmon bites before adding the sriracha to make a mild version.
How much protein is in these bowls?
About 38 grams of protein per serving.
How to Store
Refrigerate the salmon and rice for 3–4 days. The avocado salsa is best made fresh, since avocado browns as it sits.
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Sriracha Salmon Bowls
Ingredients
Method
- Marinate the salmon: In a mixing bowl, combine the mayo, Japanese BBQ sauce, garlic, sriracha, salt and pepper (to taste). Cube the salmon and toss in the marinade. Let sit for 10 minutes.
- Make the avocado salsa: In another bowl, mix the mini cucumbers, red onion, avocados, green onions, and lime juice. Season with salt (for salsa), to taste. Chill in the fridge while you prep the rest.
- Air fry the salmon: Preheat the air fryer to 380°F. Place the marinated salmon cubes in a single layer in the basket and air fry for 11 minutes, flipping halfway through, until crispy and cooked.
- Assemble the bowls: Divide the jasmine rice into 4 bowls. Top with the crispy salmon and spoon the avocado-cucumber salsa alongside or over the salmon. Drizzle with sriracha mayo (according to your liking). Enjoy!
