Description
This Asian Salmon Rice Bowl recipe combines tender, marinated salmon with fresh, quick-pickled cucumbers, creamy avocado, crisp edamame, and carrot matchsticks served over fluffy white rice. The dish is finished with a spicy sriracha mayo and furikake seasoning for an authentic umami-rich flavor. It’s a balanced, flavorful, and visually appealing bowl perfect for a healthy lunch or dinner.
Ingredients
Salmon and Marinade
- 1 lb skinless salmon filet, cubed
- 1/4 cup reduced sodium soy sauce
- 2 cloves garlic, minced
- 1 tbsp ginger paste
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp sesame oil
- 1-2 tsp sriracha (depending on spice preference)
Quick Pickled Cucumbers
- 2 mini cucumbers, thinly sliced
- 1/3 cup rice vinegar
- 1/2 tsp sesame oil
- 1/2 tsp honey
- Pinch of salt
Spicy Mayo
- 1/4 cup mayonnaise
- 1 1/2 tbsp sriracha
- 1 tsp rice vinegar
Other Ingredients
- 1 1/2 cups white rice, cooked
- 1 cup edamame, cooked
- 1/2 cup carrot matchsticks
- 1/2 avocado, sliced
- Furikake seasoning or sesame seeds, for topping
Instructions
- Marinate the Salmon: In a mixing bowl, combine the cubed salmon with soy sauce, minced garlic, ginger paste, rice vinegar, honey, sesame oil, and sriracha. Toss well to coat the salmon evenly. Cover and let it marinate for at least 15 minutes, or up to 2 hours to allow the flavors to penetrate.
- Prepare Quick Pickled Cucumbers: In a separate bowl, combine the thinly sliced cucumbers with rice vinegar, sesame oil, honey, and a pinch of salt. Mix well ensuring all slices are submerged. Set aside and let them sit for at least 15 minutes to pickle briefly.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, and rice vinegar. Taste and adjust the amount of sriracha based on your preferred spice level. Set aside.
- Cook the Salmon: Preheat the air fryer to 400°F. Place the marinated salmon pieces in a greased air fryer basket in a single layer. Air fry for 6 minutes until cooked through and slightly crispy on the edges. Alternatively, bake salmon in a preheated oven at 425°F for 10 minutes.
- Assemble the Bowls: Divide the cooked white rice between two bowls. Top with cooked salmon, quick pickled cucumbers, carrot matchsticks, cooked edamame, and sliced avocado. Drizzle generously with the spicy mayo and sprinkle with furikake seasoning or sesame seeds for added flavor and texture. Serve immediately.
Notes
- You can substitute brown rice or quinoa for white rice to add more fiber and nutrients.
- Adjust the sriracha quantities in both the marinade and the mayo to control the heat level according to your taste.
- To speed up prep, the salmon can be marinated overnight in the refrigerator.
- Use fresh ginger if possible instead of ginger paste for a more vibrant flavor.
- Furikake seasoning can be found at Asian grocery stores or online, but sesame seeds are a great alternative if unavailable.
- For a gluten-free option, ensure that the soy sauce used is gluten-free tamari.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian
