Salmon Bites Bowl
Bright, savory, and spicy, this Salmon Bites Bowl features tender salmon cubes in a sesame-soy glaze, topped with creamy avocado, crisp cucumber, and a silky spicy mayo.
Ingredients
For the Salmon
- 10.5 oz skinless salmon fillet, cut into 0.8 inch cubes
- 1 tbsp soy sauce Use low-sodium soy sauce if needed.
- 1 tbsp sesame oil Can reduce to 2 tsp and add 1 tsp neutral oil for a lighter option.
- 1 tsp sriracha Optional.
- 1 tsp honey or maple syrup Maple keeps it vegan-friendly if salmon is swapped out.
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
For the Base
- 7 oz cooked jasmine or sushi rice
Toppings & Garnishes
- 1/2 cucumber, thinly sliced
- 1 small avocado, sliced
- 2 tbsp pickled ginger
- 1 small carrot, julienned
- 1 sheet nori, sliced into strips
- 1 tbsp sesame seeds Consider toasting for added flavor.
- 2 tbsp scallions, sliced
For the Spicy Mayo
- 2 tbsp mayonnaise Can swap for light mayo or plain Greek yogurt.
- 1 tbsp sriracha
- 1 tsp fresh lime juice
Instructions
Marinate the Salmon
- Combine salmon cubes with soy sauce, sesame oil, sriracha, honey or maple syrup, garlic powder, and black pepper in a bowl. Let marinate for 10 minutes.
Preheat and Arrange
- Preheat air fryer or oven to 400°F (200°C). Arrange marinated salmon bites in a single layer.
Cook the Salmon
- Cook for 7–10 minutes until golden and cooked through, turning halfway.
Make the Spicy Mayo
- Mix mayonnaise, sriracha, and lime juice until smooth.
Build the Bowls
- Divide rice between two bowls and top each with cucumber, avocado, pickled ginger, carrot, and nori.
Finish and Garnish
- Place hot salmon bites on top of each bowl and drizzle with spicy mayo. Sprinkle with sesame seeds and scallions.
Notes
Best served immediately to maintain freshness of toppings. Customize with optional ingredients as desired.