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Salmon Rice Bowl with Cucumber and Sriracha Mayo
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Salmon Rice Bowl with Cucumber and Sriracha Mayo

35 minServes 2Nutri-Score B€€
from @thesimplecravings5 imports1 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • skinless salmon fillets (cubed)Fish300 g
  • garlic (minced)Produce3 pieces
  • soy sauce (for the salmon)Pantry45 ml
  • honey (for the salmon)Pantry30 ml
  • black pepper (ground)Spices2 g
  • salt (for the salmon)Spices6 g
  • cucumber (sliced)Produce1 piece
  • soy sauce (for the cucumbers)Pantry60 ml
  • sesame seedsNuts & seeds9 g
  • salt (for the cucumbers)Spices5 g
  • srirachaPantry30 ml
  • mayonnaisePantry30 ml
  • white rice (cooked)Grains300 g
  • edamame (cooked)Produce150 g

per serving

Nutrition

535kcal

Carbs
48 g
Proteins
39 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Mixing bowl ×2

step by step

Method

  1. Preheat the air fryer

    • Preheat the air fryer to 400 °F (200 °C).
    Step 1

  2. Season and cook the salmon

    • Season the cubed salmon with garlic, soy sauce, honey, black pepper and salt.
    • Add the salmon to the preheated air fryer and cook until fully cooked.
    Step 2

  3. Marinate the cucumbers

    • In a bowl, mix the sliced cucumbers with soy sauce, sesame seeds and salt.
    • Let sit.
    Step 3

  4. Make the sriracha mayo

    • In a bowl, mix the sriracha and mayonnaise until well combined.
    • Adjust to taste.
    Step 4

  5. Assemble the bowls

    • Add cooked white rice, salmon, cucumbers and edamame to a bowl.
    • Drizzle the sriracha mayo on top and enjoy.
    Step 5
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