Description
These Air Fried Salmon Rice Bowls are a vibrant, healthy meal featuring perfectly seasoned and air fried salmon nuggets served over a bed of brown rice and fresh vegetables. Topped with a creamy, spicy bang bang sauce, this recipe combines bold flavors and nutritious ingredients for a quick and satisfying dinner ready in just 30 minutes.
Ingredients
Scale
Salmon and Seasoning
- 1 lb Salmon (fresh or thawed, cut into nugget-sized pieces)
- 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)
Base 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 (sliced and soaked 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 the salmon evenly with sea salt, black pepper, garlic powder, smoked paprika, and chili powder to infuse it with bold flavors.
- Make the Bang Bang Sauce: In a small bowl, combine avocado oil mayo, sweet chili sauce, sriracha, and rice vinegar. Whisk together until the mixture is smooth and creamy, then set aside for drizzling later.
- Preheat the Air Fryer: Set your air fryer to 390°F (200°C) and let it preheat for about 5 minutes to ensure a crispy finish on your salmon bites.
- Air Fry the Salmon: Place the seasoned salmon pieces in the air fryer basket in a single layer. Cook for 7-8 minutes, flipping the pieces halfway through to ensure even cooking and a crispy exterior while keeping the interior tender.
- Cook the Brown Rice: While the salmon is cooking, prepare the brown rice according to package instructions, generally about 25 minutes, until fluffy and tender.
- Prepare the Vegetables: Assemble the fresh components by shredding carrots, thawing edamame if frozen, slicing cucumber or bell peppers, and pickling onions by soaking sliced onions in vinegar to add tanginess.
- Assemble the Bowls: Begin by layering cooked brown rice at the base of each bowl. Top with shredded carrots, edamame, cucumber, and pickled onions to build a colorful and nutritious base.
- Add Salmon and Garnishes: Place the air fried salmon nuggets atop the vegetable layer. Garnish with fresh cilantro and green onions to add freshness and an herbal note.
- Drizzle with Bang Bang Sauce: Finally, drizzle the creamy bang bang sauce over each bowl to add a spicy, tangy, and rich flavor that complements the salmon and vegetables perfectly.
- Serve and Enjoy: Serve these vibrant Air Fried Salmon Rice Bowls immediately while warm. Enjoy a delicious, balanced meal packed with flavor and nutrition.
Notes
- Adjust the chili powder and sriracha amounts to control the spice level according to preference.
- Brown rice can be substituted with white rice or quinoa for different textures and nutritional profiles.
- Pickled onions add a tangy contrast; soak sliced onions in vinegar for at least 10-15 minutes before assembling.
- If you don’t have an air fryer, salmon can be oven baked at 400°F (200°C) for about 12-15 minutes.
- The bang bang sauce can be made ahead and stored in the refrigerator for up to 2 days.
- For a lower calorie version, use light mayo or Greek yogurt instead of avocado oil mayo.
