Salmon Rice Bowls

About This Recipe

Salmon rice bowls made with marinated sweet and spicy salmon, fluffy rice, veggies, and topped off with sriracha mayo. They make a delicious protein and flavor-packed meal for lunch or dinner. Gluten-free and dairy-free.

Ingredients

• 10 ounces salmon, skin removed and cut into 1-inch cubes
• 1 tablespoon coconut aminos
• 1 tablespoon sriracha
• 2 teaspoons honey
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1/2 teaspoon ground ginger
• salt and pepper, to taste
• 1/2 tablespoon olive oil ((only use if cooking on the stovetop))
• 2/3 cup white rice ((dry))
• 1 cup diced cucumber ((130 grams))
• 1/2 cup shredded carrots ((40 grams))
• 1/2 heaping cup shelled edamame ((85 grams))
• 1/2 small avocado, diced ((60 grams))
• for topping - green onions, sesame seeds…
• 1 tablespoon mayo
• 1/2 tablespoon sriracha
• 1/2 tablespoon lime juice
• 1 teaspoon honey
• salt and pepper, to taste

Instructions

1. Mix the marinade. In a medium bowl, mix the coconut aminos, sriracha, honey, rice vinegar, sesame oil, garlic, ginger, salt, and pepper. Adjust according to taste.
2. Marinate salmon. Add salmon cubes to the bowl and mix well to evenly coat all the pieces. Let marinate for at least 15 minutes or longer if desired.
3. Cook rice. Place rice in a fine mesh strainer and rinse for 1-2 minutes until the water runs clear. Add rinsed white rice and 1 1/3 cups water to a medium pot. Make your rice according to the package.
4. Cook salmon. Air fryer - Add salmon pieces to your air fryer basket in a single layer, spreading them out evenly. If you have a lot of marinade left in your bowl, you can drizzle a little more on top of the salmon. Air fry at 400 degrees for 7 minutes. Stovetop - in a large skillet over medium heat, add oil and let it get hot. Add salmon in a single layer, spreading it out evenly, making sure not to overcrowd the pan. If you have a lot of marinade left in your bowl, you can drizzle a little more on top of the salmon. Cook for 2-3 minutes, flip, and cook another 2-3 minutes until cooked through.
5. While the salmon cooks, make your sauce (you can also do this when the salmon is marinating). Add mayo, sriracha, lime juice, honey, salt, and pepper to a small bowl and whisk to combine. Adjust according to taste.
6. Assemble. Divide the rice, air fryer salmon, cucumber, carrots, avocado, and edamame between the bowls. Drizzle with sriracha mayo.
7. Enjoy! Top with additional toppings and enjoy.