Salmon Rice Bowls

• temps total: 46 minutes

Ingrédients

Salmon~

1 lb skinless salmon, cut into bite sized pieces

1/4 cup reduced sodium soy sauce

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp honey

2 cloves garlic, minced

1 tbsp ginger paste or grated ginger

1-2 tsp sriracha, depending on spice preference

Quick pickled cucumbers~

2 mini cucumbers, sliced

1/4 cup rice vinegar

1/2 tsp sesame oil

1/2 tsp honey

Pinch of salt

Sauce~

2 tbsp plain Greek yogurt or mayo

2 tsp sriracha

1/2 tsp rice vinegar

For Serving ~

Rice

Carrot matchsticks

Edamame

1/2 avocado, sliced

Furikake seasoning (from Trader Joe’s) or sesame seeds

Instructions

Combine salmon and all marinade ingredients in a mixing bowl and marinate salmon for at least 15 minutes.

Combine sliced cucumbers, rice vinegar, sesame oil, honey and salt. Ensure all the cucumber slices are submerged and let sit for at least 15 minutes.

Combine sauce ingredients. Taste and adjust sriracha based on spice preference.

Place salmon pieces on a greased air fryer basket. Air fry salmon at 400°F for 6 minutes. Alternatively, salmon can be baked in the oven at 425° for 10 minutes.

Assemble bowls with rice, salmon, quick pickled cucumbers, carrots, edamame and avocado. Top with furikake seasoning or sesame seeds and a drizzle of the sriracha sauce.