Air Fryer Salmon Bites Bowls

Name: Air Fryer Salmon Bites Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 10½ oz Jasmine Rice; ½ tsp Salt; 3 tbsp Mayonnaise; 2 tsp Sriracha; 1 Lime; 10½ oz Edamame; 1¼ lb Salmon; 1 tbsp Soy Sauce; 1 tbsp Vegetable Oil; 1 Cucumber; 1 Avocado

By Eatpace

Air-fried salmon bites top rice bowls with edamame, cucumber, avocado and sriracha mayo. The rice cooks while you prepare the toppings and salmon.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 844; kcal per serving
Protein: 46g; per serving

Plan this dinner Jump to recipe

Salmon bites over rice with edamame, cucumber, avocado and sriracha mayo.

40 min

Method

6 steps 15 min prep · 25 min cook

Prep

Step 1. Bring Jasmine Rice, Water and Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Step 2. Meanwhile, stir Mayonnaise and Sriracha together in a small bowl. Squeeze in a little juice from Lime and save the remaining wedges for serving.
Step 3. Cook Edamame in a small saucepan of boiling water until tender and hot, about 4 minutes. Drain and set aside.
Step 4. Pat Salmon dry with paper towels, then toss with Soy Sauce and Vegetable Oil. Preheat the air fryer to 400°F (200°C).

Cook

Step 5. Air-fry the salmon in a single layer at 400°F (200°C), in batches if needed, until browned at the edges and opaque in the center, about 7 minutes per batch. Shake the basket halfway through.

Finish & serve

Step 6. Fluff the rice and divide it among bowls. Add the salmon, edamame, Cucumber and Avocado; drizzle with the sriracha mayo and serve with the remaining lime wedges.

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Tips

Swap it

Use gluten-free tamari in place of soy sauce if needed.

Good to know

Leave space between the salmon pieces so the air can circulate and brown their edges.

Leftovers

Cool leftover rice promptly, refrigerate with the salmon and edamame, and reheat until steaming; add fresh avocado and cucumber when serving.

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