Healthy Air Fryer Salmon Rice Bowl Recipe

Ingredients

• 4 skin-on or skinless salmon fillets (about 6 ounces each, 1.5 lbs total)
• 1 tablespoon avocado oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup low-sodium soy sauce or tamari
• 2 tablespoons honey or maple syrup
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 cloves garlic, finely minced
• 1 teaspoon freshly grated ginger
• 1 teaspoon sriracha (optional)
• 4 cups cooked short-grain white rice or brown rice
• 1 large English cucumber, thinly sliced or diced
• 1 cup shelled edamame, cooked or thawed
• 1 large avocado, sliced
• 1/4 cup thinly sliced green onions
• 1 tablespoon toasted sesame seeds
• 4 lime wedges, for serving

Instructions

1. 1

   Prepare the Rice: Start by cooking your rice according to package directions. Keep it warm once it's done.

2. 2

   Make the Glaze: In a small bowl, whisk together soy sauce, honey, mirin, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha. Set aside.

3. 3

   Prep the Salmon: Pat the salmon fillets completely dry with paper towels. Rub with avocado oil and season with salt and pepper.

4. 4

   Preheat the Air Fryer: Set your air fryer to 400°F (200°C) and preheat for 3-5 minutes.

5. 5

   Cook the Salmon: Place the salmon fillets in the air fryer basket, skin-side down. Air fry for 6 minutes.

6. 6

   Glaze and Finish Cooking: After 6 minutes, brush the tops of the salmon generously with about half of the prepared glaze. Cook for another 4-6 minutes, or until the salmon flakes easily and reaches an internal temperature of 135-140°F.

7. 7

   Assemble the Bowls: Divide the cooked rice among four bowls. Top with a salmon fillet. Arrange cucumber, edamame, and avocado around the salmon. Drizzle with the remaining sauce, garnish with green onions and sesame seeds, and serve with a lime wedge.