Description
These Air Fried Salmon Rice Bowls combine perfectly seasoned, crispy salmon nuggets cooked in the air fryer with wholesome brown rice and fresh, vibrant vegetables. Topped with a creamy, spicy bang bang sauce, this quick and nutritious meal is perfect for a healthy lunch or dinner in just 30 minutes.
Ingredients
Scale
Salmon and Seasoning
- 1 lb Salmon (fresh or thawed)
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper (freshly ground)
- 1 tsp Garlic Powder (or fresh garlic)
- 1 tsp Smoked Paprika (or regular paprika)
- 1/2 tsp Chili Powder (adjust for spice preference)
Grains and Vegetables
- 2 cups Brown Rice (or substitute with white rice or quinoa)
- 1 cup Shredded Carrots (can use pre-packaged)
- 1 cup Edamame (frozen)
- 1 cup Cucumber (or bell peppers)
- 1 cup Pickled Onions (slice and soak in vinegar)
- 1/4 cup Cilantro (or parsley)
- 2 stalks Green Onion (sliced)
Creamy Bang Bang Sauce
- 1/2 cup Avocado Oil Mayo (or regular mayo)
- 3 tbsp Sweet Chili Sauce
- 1-2 tbsp Sriracha (adjust for heat preference)
- 1 tbsp Rice Vinegar (or apple cider vinegar)
Instructions
- Season the Salmon: Cut the salmon into nugget-sized pieces. In a bowl, season with sea salt, black pepper, garlic powder, smoked paprika, and chili powder. Make sure each piece is evenly coated.
- Make the Bang Bang Sauce: In a small bowl, combine avocado oil mayo, sweet chili sauce, sriracha, and rice vinegar. Whisk until the sauce is smooth and creamy, adjusting sriracha to your preferred spice level.
- Preheat the Air Fryer: Preheat your air fryer to 390°F (200°C) for about 5 minutes to ensure even cooking and crispy texture.
- Cook Salmon in Air Fryer: Place the seasoned salmon pieces in the air fryer basket in a single layer. Cook for 7-8 minutes, flipping the pieces halfway through for even browning and crispiness.
- Cook the Brown Rice: While the salmon cooks, prepare brown rice according to the package instructions, typically about 25 minutes. Fluff rice once done.
- Prepare the Vegetables: Shred carrots if not pre-packaged, thaw and drain edamame, slice cucumber or bell peppers, and drain pickled onions.
- Assemble the Bowls: Layer each serving bowl starting with cooked brown rice, then top with shredded carrots, edamame, cucumber, and pickled onions.
- Add the Salmon and Garnishes: Place the air fried salmon pieces on top of the vegetables. Garnish with fresh cilantro and sliced green onions for added flavor and color.
- Drizzle and Serve: Drizzle the creamy bang bang sauce generously over the bowl. Serve immediately and enjoy a fresh, flavorful meal.
Notes
- For a gluten-free version, ensure all sauces (sweet chili and sriracha) are gluten-free certified.
- You can substitute brown rice with quinoa or white rice based on preference.
- Adjust the amount of chili powder and sriracha for desired spice level.
- Pickled onions can be made ahead by soaking sliced red onions in vinegar and a pinch of salt for at least 30 minutes.
- If you don’t have an air fryer, salmon can be baked in a 400°F oven for 10-12 minutes.
