Save I discovered this bowl on my phone at midnight, scrolling through videos I had no business watching. The salmon was crackling in the air fryer, the rice gleamed under studio lighting, and I thought: I can make that tomorrow. What started as a TikTok distraction became a weeknight staple that actually tastes better than the videos promised. There's something magnetic about how the warm salmon meets the cool avocado, how everything comes together in under 35 minutes, and how you end up eating it faster than you prepared it.
I made this for my roommate on a Tuesday when she came home exhausted, and she actually paused mid-bite to say it was restaurant-quality. That moment—when someone's shoulders relax because they're tasting something good—that's when I knew this recipe was worth keeping around. Now I make it whenever I need to impress someone in 35 minutes flat.
Ingredients
- Salmon fillet: Use skinless and cut into 2 cm cubes so they crisp up evenly without the skin getting rubbery.
- Soy sauce: This is your umami anchor; don't skip it or the marinade tastes flat.
- Sesame oil: A little goes a long way—it's pungent and builds the whole flavor profile.
- Sriracha: Optional but essential if you want that creeping heat that sneaks up on you.
- Honey or maple syrup: This balances the salt and creates a slight glaze when the salmon cooks.
- Jasmine or sushi rice: Cook it ahead and let it cool slightly so it holds its shape in the bowl.
- Avocado: Slice it just before assembling or it will brown and look sad.
- Pickled ginger: Cuts through the richness like a small knife through butter; non-negotiable.
- Nori sheets: Toasted seaweed strips add umami depth and a textural snap.
- Mayonnaise: This is the creamy glue; use good quality or make it yourself.
- Lime juice: Fresh always beats bottled; one lime is enough.
Instructions
- Marinate the salmon:
- Toss your salmon cubes with soy sauce, sesame oil, sriracha, honey, garlic powder, and pepper in a bowl. The marinade smells incredible already—garlicky, nutty, with a whisper of heat. Let it sit for 10 minutes while you prep everything else.
- Get the heat ready:
- Heat your air fryer to 200°C or preheat your oven to 400°F. If using an oven, line a baking sheet with parchment so cleanup is painless.
- Cook the salmon golden:
- Spread the salmon in a single layer and cook for 7 to 10 minutes, turning halfway through. You're looking for golden edges and an internal temperature that reads done when you press it gently. The kitchen will smell like an upscale Asian restaurant.
- Make the spicy mayo:
- Whisk mayonnaise, sriracha, and lime juice together until smooth. Taste it and adjust the heat—this is your signature move, so make it yours.
- Build the rice base:
- While the salmon cooks, divide rice between two bowls. Press it down gently so it holds the toppings without being dense.
- Arrange your vegetables:
- Layer cucumber slices, avocado, pickled ginger, julienned carrot, and nori strips over the rice. This is where it looks like the videos—fresh, colorful, alive.
- Top and finish:
- Place the hot salmon bites directly onto the cold vegetables so they stay slightly warm but everything doesn't wilt. Drizzle the spicy mayo generously over the top, then scatter sesame seeds and scallions like confetti. Serve immediately.
Pin it The first time I plated this correctly, I understood why the videos went viral. It's not just food—it's texture, temperature, and color all working together in one bowl, and eating it feels like a small act of self-care. That's the magic of this recipe.
Why the Air Fryer Makes All the Difference
An air fryer crisps the salmon on the outside while keeping it tender inside, and it does this in 7 to 10 minutes instead of 15. If you're using an oven, watch it carefully and don't walk away—ovens vary wildly in how they distribute heat. The air fryer is worth the counter space for this recipe alone.
Customizing Your Bowl
This recipe is a foundation, not a prison. Swap the rice for cauliflower rice if you're tracking carbs, add edamame for crunch, swap avocado for mango if that's what's in season. I once used shredded radish instead of carrot when I ran out, and it was sharper and more interesting. The salmon and spicy mayo hold the whole thing together no matter what else you add.
Make It a Meal Plan
This bowl scales beautifully if you're meal prepping. Cook the salmon and rice on Sunday, keep them separate, and assemble fresh each time. The spicy mayo lasts three days in the fridge, and suddenly lunch becomes something you actually look forward to instead of something you tolerate.
- Prep the marinade for the salmon the night before to let flavors deepen.
- Cook extra rice so you have it ready for improvisation throughout the week.
- Keep pickled ginger in the fridge—it's useful for so many other things.
Pin it This bowl is proof that you don't need complicated cooking to make something that feels restaurant-quality. Build it, eat it warm, and let the contrasts do the work.
Frequently Asked Questions
- → How do I get crispy salmon bites?
Marinate salmon cubes and cook them in an air fryer or oven at 200°C until golden and cooked through, typically 7-10 minutes, turning halfway for even crispness.
- → Can I substitute jasmine rice?
Yes, you can use sushi rice or even cauliflower rice for a low-carb alternative to keep the bowl light and fresh.
- → What adds the spicy flavor to the sauce?
The creamy sauce combines mayonnaise with sriracha and a splash of lime juice, creating a balanced spicy and tangy finish.
- → What toppings complement the salmon bites?
Fresh cucumber, avocado, pickled ginger, carrot, nori strips, sesame seeds, and scallions all add refreshing crunch and umami notes.
- → How can I make this dish more nutritious?
Adding edamame or radish slices provides extra crunch and nutrients, and using fresh ingredients keeps the bowl balanced and satisfying.