Salmon Bites Bowl (Printable version)

Crispy salmon bites served over rice with fresh veggies and a spicy creamy sauce for a satisfying meal.

# Needed ingredients:

→ 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. Let marinate for 10 minutes.
02 - Preheat air fryer or oven to 400°F. Arrange marinated salmon in a single layer and cook for 7 to 10 minutes, turning halfway, until golden and cooked through.
03 - Mix mayonnaise, sriracha, and lime juice in a small bowl until smooth.
04 - Divide cooked rice between two bowls. Top with cucumber, avocado, pickled ginger, carrot, and nori strips.
05 - Place hot salmon bites atop the vegetables. Drizzle generously with spicy mayo and garnish with sesame seeds and scallions. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in 35 minutes flat, which means weeknight dinner without the stress or the takeout bill.
  • The spicy mayo hits different—creamy, tangy, with just enough heat to make you reach for another bite.
  • Salmon gets crispy on the outside while staying buttery inside, and that contrast is honestly addictive.
02 -
  • Don't skip turning the salmon halfway through cooking—it's the difference between crispy-edged perfection and salmon that's dry on the outside and undercooked in the middle.
  • Cold toppings on hot salmon is the entire point, so don't let everything sit around getting warm; assemble right before eating and watch how the avocado stays creamy instead of melting into the rice.
03 -
  • If you're batch-prepping this for multiple days, cook the salmon fresh but prep all your vegetables the night before—the rice keeps in the fridge, the toppings stay crisp in separate containers, and you just assemble in the morning.
  • Air frying is actually better than the oven for this because the salmon gets crispier edges and cooks more evenly, but honestly both work—just watch it carefully so you don't accidentally turn it into fish jerky.
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