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Crispy Rice Salmon Bowl
40 minServes 5Nutri-Score C€€€
C
40 min
40 minCrispy Rice Salmon Bowl
recipe by
Nutrition From Kay
@nutritionfromkay1
2 recipes
6 imports
0 cooked
what you need
Ingredients
Atlantic salmon (skin removed, cut into 2-inch cubes)Fish454 g
saltSpices10 g
pepperSpices2 g
garlic powderSpices6 g
onion powderSpices6 g
paprikaSpices2 g
cooked white rice (cold)Grains555 g
sesame oilPantry15 ml- chili crunchPantry15 ml
light soy saucePantry30 ml- light mayoPantry60 ml
- srirachaPantry45 ml
- sesame oil (for the dressing)Pantry10 ml
- rice vinegarPantry10 ml
honeyPantry7 g- paprika (for the dressing)Spices1 g
cucumber (sliced)Produce2 pieces
avocado (cubed)Produce2 pieces
edamameProduce155 g- green onion (sliced, for topping)Produce25 g
sesame seeds (for topping)Nuts & seeds10 g
per serving
Nutrition
405kcal
- Carbs
- 29 g
- Proteins
- 25 g
- Fat
- 21 g
what you’ll use
Tools
Air fryer
Mixing bowl ×2
step by step
Method
- Step 1
Crisp the rice
- Add the cold cooked rice to the air fryer.
- Add the sesame oil, chili crunch and soy sauce, then mix until the rice is evenly coated.
- Air fry at 385°F, mixing the rice occasionally.
- Step 2
Season the salmon
- Cut the salmon into 2-inch cubes and add to a large bowl.
- Season with the salt, pepper, garlic powder, onion powder and paprika.
- Step 3
Air fry the salmon
- Air fry the salmon at 400°F until cooked through.
- Step 4
Make the dressing
- Whisk together the light mayo, sriracha, sesame oil, rice vinegar, honey and paprika.
- Step 5
Assemble the bowl
- In a large bowl, add the cucumbers, avocado, edamame, salmon bites and dressing.
- Toss until the dressing is evenly distributed.
- Top with sesame seeds and green onions.
most cooked first