Salmon Bowls

Ingredients

• 1 1/2 lb salmon filet (skin-on or skinless)
• 1 tbsp olive oil or melted butter
• 1 tsp toasted sesame oil (optional but adds great flavor)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 3/4 tsp fine sea salt
• ½ tsp black pepper
• 1/2 tsp onion powder
• 4 cups cooked Jasmine rice (from 1 1/3 cup of raw rice)
• 3-4 Persian cucumbers (or English cucumbers, sliced)
• 2 avocados (diced)
• 1/4 cup green onions (sliced, or chives)
• 1 Tbsp sesame seeds (optional)
• 1 cup shelled edamame (cooked to package instructions, optional)
• Lemon wedges for serving
• ½ cup mayonnaise
• 1 Tbsp sriracha sauce (or more to taste)
• 1/2 Tbsp honey (or maple syrup)

Instructions

1. Prepare the rice - Cook the rice or use the package instructions. You’ll need about 1 1/3 cups of Jasmine rice to yield 4 cups of cooked rice.
2. Season Salmon - Pat the salmon dry with a paper towel, remove the skin if desired, and cut into 1 to 1 1/2-inch cubes. Transfer to a mixing bowl and drizzle with olive oil and sesame oil. In a small bowl, stir together the seasonings: garlic powder, paprika, salt, pepper, and onion powder. Sprinkle over the salmon and toss gently until evenly coated.
3. Cook Salmon - Arrange salmon pieces in a single layer in the air fryer basket. Do not overcrowd the basket - cook in batches if needed. Air fry at 400˚F for 7 to 9 minutes, or until salmon is cooked through and flakes easily with a fork. Avoid overcooking. *See notes for cooking salmon on the stovetop or in the oven.
4. Make the Sauce - In a small bowl, whisk together mayo, sriracha, and honey until smooth. Add more heat or sweetness to taste if desired.
5. Assemble the Bowls - Divide the warm rice between serving bowls. Top with salmon, cucumber, avocado, and edamame if using. Drizzle generously with the salmon sauce (*see nutrition label note for sauce) and garnish with green onions and sesame seeds.