Salmon Bites Bowl (Print Version)

Crispy salmon bites over rice with fresh veggies and a zesty creamy sauce for a quick, tasty meal.

# What You'll Need:

→ Salmon

01 - 10.5 oz skinless salmon fillet, cut into 0.8 inch cubes
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 teaspoon sriracha (optional)
05 - 1 teaspoon honey or maple syrup
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon black pepper

→ Rice

08 - 7 oz cooked jasmine or sushi rice

→ Vegetables & Toppings

09 - 1/2 cucumber, thinly sliced
10 - 1 small avocado, sliced
11 - 2 tablespoons pickled ginger
12 - 1 small carrot, julienned
13 - 1 sheet nori, cut into strips
14 - 1 tablespoon sesame seeds
15 - 2 tablespoons scallions, sliced

→ Spicy Mayo

16 - 2 tablespoons mayonnaise
17 - 1 tablespoon sriracha
18 - 1 teaspoon lime juice

# How to Make It:

01 - Combine salmon cubes with soy sauce, sesame oil, sriracha, honey, garlic powder, and black pepper in a bowl. Marinate for 10 minutes.
02 - Preheat air fryer or oven to 400°F. Arrange the marinated salmon bites in a single layer and cook for 7 to 10 minutes until golden and cooked through, turning halfway.
03 - While salmon cooks, mix mayonnaise, sriracha, and lime juice until combined.
04 - Divide cooked rice evenly between two bowls. Arrange cucumber, avocado, pickled ginger, carrot, and nori strips on top.
05 - Add the hot salmon bites to each bowl and drizzle generously with the spicy mayo.
06 - Sprinkle sesame seeds and scallions over the bowls and serve immediately.

# Additional Tips::

01 -
  • It's faster than delivery and tastes infinitely fresher.
  • The spicy mayo is addictive enough to justify making extra for the next day.
  • You feel healthier eating it, even though it's completely indulgent.
02 -
  • Overcooked salmon becomes dry and bitter—watch the clock and don't skip the halfway turn.
  • Room temperature avocado slices don't just look better; they stay creamy longer.
  • The spicy mayo is your flavor centerpiece, so don't treat it like an afterthought.
03 -
  • If your salmon fillet is thick, cut the cubes slightly larger so the outside crisps before the inside overcooks.
  • Toast your own sesame seeds in a dry pan for 30 seconds before sprinkling—it unlocks a nutty depth that changes everything.
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