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Sriracha Salmon Bowls

Servings: 1
Course: Main Course
Calories: 580
Ok so these are officially in the weeknight rotation! Jordan (Mr. Healthy Busy Mom LOL) and I both LOVED them! Crispy air-fried salmon, jasmine rice, and the freshest avocado-cucumber salsa — finished with a drizzle of sriracha mayo. It\'s spicy, it\'s creamy, and it\'s ready in under 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • * 1 lb salmon cubed
  • * 2 tablespoons mayonnaise
  • * 2 tablespoons Japanese BBQ sauce
  • * 1 garlic clove minced
  • * 1 tablespoons sriracha
  • * Salt and pepper to taste
  • * 3 mini cucumbers diced
  • * 1/2 red onion diced
  • * 2 avocados diced
  • * 2 green onions sliced
  • * 1 lime juiced
  • * 4 cups cooked jasmine rice
  • * Sriracha mayo to taste

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Notes

38g protein | 45g carbs | 28g fat per serving
Save this for your next "what's for dinner" panic

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