Savory air-fried salmon paired with fluffy Jasmine rice, crisp cucumbers, and creamy avocados create a vibrant and satisfying salmon bowl experience.

Scale

Begin by preparing the rice according to the package instructions or cook it directly. You will need approximately 1 1/3 cups of Jasmine rice to produce 4 cups of cooked rice.
Dry the salmon with a paper towel, optionally remove the skin, and cut it into cubes measuring 1 to 1 1/2 inches. Place the salmon in a mixing bowl and drizzle with olive oil and sesame oil. In a separate small bowl, mix the garlic powder, paprika, salt, pepper, and onion powder. Sprinkle this seasoning blend over the salmon and gently toss to coat evenly.
Place the salmon pieces in a single layer in the air fryer basket, ensuring not to overcrowd. Cook at 400˚F for 7 to 9 minutes, or until the salmon is fully cooked and flakes easily with a fork. Be careful not to overcook. *Refer to notes for stovetop or oven cooking methods.
To prepare the sauce, whisk together the mayonnaise, sriracha, and honey in a small bowl until the mixture is smooth. Adjust the heat or sweetness to your preference if necessary.
To assemble the bowls, distribute the warm rice among serving bowls. Layer with salmon, cucumber, avocado, and edamame if desired. Generously drizzle the salmon sauce over the top and finish with garnishes of green onions and sesame seeds.

TECHNIQUE TIP: Pat the salmon dry before seasoning for better flavor adherence and browning.

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 2 days for optimal freshness.

SUBSTITUTION: Replace Jasmine rice with brown rice or quinoa for a different texture and added nutrients.