Description
Crispy air-fried salmon bites coated in savory teriyaki sauce served over fluffy jasmine rice with fresh vegetables and a creamy sweet chili drizzle. This colorful rice bowl is a quick, balanced, and flavorful meal.
Ingredients
- 1 lb salmon fillet, skin removed and cut into bite-size cubes
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1/4 cup teriyaki sauce
- 2 cups cooked jasmine rice
- 1/2 cup shredded carrots
- 1/2 cup cucumber, sliced
- 1/2 avocado, sliced
- 2 tbsp green onions, sliced
- 1 tbsp sesame seeds
- 1 tbsp mayonnaise
- 1 tsp sweet chili sauce
Instructions
- Preheat the air fryer to 400°F (200°C).
- Pat the salmon cubes dry with paper towels and place them in a bowl.
- Drizzle the salmon with olive oil and season with salt and black pepper. Toss gently to coat.
- Arrange the salmon cubes in a single layer in the air fryer basket.
- Air fry for 6–8 minutes until the salmon is cooked through and slightly crispy on the edges.
- Transfer the cooked salmon to a bowl and toss with the teriyaki sauce until well coated.
- Divide the cooked jasmine rice into serving bowls.
- Top each bowl with teriyaki salmon bites, shredded carrots, cucumber slices, and avocado.
- In a small bowl, mix mayonnaise and sweet chili sauce, then drizzle over the bowls.
- Finish with sliced green onions and sesame seeds before serving.
Notes
- For extra crispiness, lightly spray the salmon with cooking spray before air frying.
- Brown rice or cauliflower rice can be substituted for jasmine rice.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Add edamame, radishes, or pickled ginger for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
