Salmon Bites Bowl Flavorful (Printable View)

Crispy salmon cubes on rice with fresh veggies and a creamy spicy sauce in a vibrant, wholesome bowl.

# What You'll Need:

→ Salmon

01 - 10.5 oz skinless salmon fillet, cut into ¾ inch cubes
02 - 1 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tsp sriracha (optional)
05 - 1 tsp honey or maple syrup
06 - ½ tsp garlic powder
07 - ½ tsp black pepper

→ Rice

08 - 7 oz cooked jasmine or sushi rice

→ Vegetables & Toppings

09 - ½ cucumber, thinly sliced
10 - 1 small avocado, sliced
11 - 2 tbsp pickled ginger
12 - 1 small carrot, julienned
13 - 1 sheet nori, cut into strips
14 - 1 tbsp sesame seeds
15 - 2 tbsp scallions, sliced

→ Spicy Mayo

16 - 2 tbsp mayonnaise
17 - 1 tbsp sriracha
18 - 1 tsp 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 marinated salmon bites in a single layer and cook for 7 to 10 minutes, turning halfway, until golden and fully cooked.
03 - Whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth.
04 - Divide cooked rice evenly between two bowls. Arrange cucumber, avocado, pickled ginger, carrot, and nori on top.
05 - Place hot salmon bites on the rice bowls and drizzle generously with spicy mayo.
06 - Sprinkle sesame seeds and scallions over the bowls and serve immediately.

# Expert Tips:

01 -
  • The salmon gets impossibly crispy on the outside while staying buttery inside, no fussing over a hot stove.
  • Everything comes together in under forty minutes, which means dinner without the usual exhaustion.
  • You can prep all the vegetables while the salmon cooks, so there's zero downtime scrambling.
02 -
  • If your salmon falls apart during cooking, your pieces were too small or the heat was too aggressive; this is fixable next time with slightly larger cubes and a watchful eye.
  • Cold vegetables matter more than you'd think; they're your textural anchor against warm rice and hot salmon, so keep them refrigerated until the moment you assemble.
  • The spicy mayo is where this bowl either becomes memorable or forgettable, so taste as you go and don't hold back on seasoning.
03 -
  • Don't skip the sesame oil in the marinade; it's only a tablespoon but it creates depth that soy sauce alone cannot achieve, and your palate will taste the difference immediately.
  • If you're nervous about salmon, buy a thicker fillet and cut larger cubes; they're more forgiving in the heat and harder to overcook.
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