Crispy Rice Salmon Bowls

• servings: Makes 5 Servings
• total time: 19 minutes

Ingredients

For the Salmon

16 oz Atlantic salmon, skin removed

2 tsp salt

1 tsp black pepper

2 tsp garlic powder

2 tsp onion powder

1 tsp paprika

For the Crispy Rice

3 cups cold cooked white rice

1 tbsp sesame oil

1 tbsp chili crunch

2 tbsp light soy sauce

For the Dressing

1/4 cup light mayonnaise

3 tbsp sriracha

2 tsp sesame oil

2 tsp rice vinegar

1 tsp honey

1/2 tsp paprika

For the Salad

2 cucumbers, sliced

2 avocados, cubed

1 cup edamame

1/4 cup green onion, sliced

Sesame seeds

Directions

Add the cold cooked rice to an air fryer. Add the sesame oil, chili crunch, and soy sauce, then mix until evenly coated. Air fry at 385°F (195°C) for 10–15 minutes, mixing occasionally.

Whisk the mayonnaise, sriracha, sesame oil, rice vinegar, honey, and paprika together until smooth.

Cut the salmon into 2-inch cubes and place them in a large bowl. Season with the salt, black pepper, garlic powder, onion powder, and paprika.

Air fry the salmon at 400°F (205°C) for 6–8 minutes, until cooked through.

Add the cucumbers, avocado, edamame, salmon bites, and dressing to a large bowl. Gently toss until evenly coated.

Divide the crispy rice among five bowls and add the salmon mixture. Finish with sesame seeds and sliced green onion.

Macros (per serving): Calories: 550 | Protein: 25g

Pro Tip: Spread the rice into an even layer and stir it several times while air frying so it crisps evenly without burning.

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