Spicy Salmon Bowl - Soy Honey Glazed Salmon
Spicy Salmon Bowl with Sriracha-glazed air-fried salmon, rice, veggies, and creamy spicy mayo, an easy-to-prep 30-minute weeknight dinner.
Servings: 4 People
Calories: 482kcal
Ingredients
For the Salmon
- 1 pound salmon fillets skinless, cut into 1-inch cubes
- 1 tablespoon olive oil /avocado oil
- ½ teaspoon garlic powder
- ½ teaspoon Salt to taste
- ½ teaspoon ground black pepper
For the Spicy Salmon Marinade
- 1 tablespoon Sriracha
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon honey /maple syrup
For the Creamy Spicy Mayo
- 3 tablespoons mayonnaise
- 1 tablespoon Sriracha
- 1 teaspoon fresh lime juice
For the Bowls
- 2 cups cooked rice jasmine/long grain/shushi rice
- 1 cucumber thinly sliced
- 1 avocado sliced
- 1 cup carrots shredded
- 1 teaspoon sesame seeds (optional)toasted
Instructions
- Pat the salmon cubes dry with paper towels. Toss with olive oil, garlic powder, salt, and black pepper until evenly coated.
- In a small bowl, whisk together Sriracha, low-sodium soy sauce, and honey. Pour the marinade over the salmon and toss until well coated. Let it rest for 10 minutes.
- Preheat the air fryer to 400°F. Arrange the salmon cubes in a single layer in the basket. Air fry for 7–8 minutes, or until cooked through with lightly caramelized edges.
- In a small bowl, combine mayonnaise, Sriracha, and fresh lime juice. Whisk until smooth and creamy. Adjust the spice level according to your preference.
- Divide cooked jasmine rice or sushi rice between serving bowls. Add cucumber, Hass avocado, and shredded carrots.
- Top with air-fried salmon, drizzle with spicy mayo, and garnish with toasted sesame seeds.
Notes
- Use fresh or frozen salmon; skin-on or skinless works well, but remove pin bones before cooking.
- Swap sushi rice with jasmine rice, brown rice, cauliflower rice, or quinoa, based on preference.
- Adjust the heat by reducing the Sriracha for a milder flavor, or adding chili crisp, chili oil, cayenne, or jalapeños for extra spice.
- Store salmon, rice, toppings, and sauce separately in airtight containers for up to 3 days.
- Reheat salmon and rice gently in the microwave or air fryer, then add fresh toppings before serving.
Nutrition
Calories: 482kcal | Carbohydrates: 34g | Protein: 27g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 67mg | Sodium: 751mg | Potassium: 1070mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5538IU | Vitamin C: 15mg | Calcium: 58mg | Iron: 2mg
