Salmon Bites Bowl Flavorful (Print Version)

Crispy salmon cubes served over rice with fresh vegetables and a creamy, spicy drizzle.

# Components:

→ Salmon

01 - 10.5 oz skinless salmon fillet, cut into 0.8 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 - 1/2 tsp garlic powder
07 - 1/2 tsp black pepper

→ Rice

08 - 7 oz cooked jasmine or sushi rice

→ Vegetables & Toppings

09 - 1/2 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

# Directions:

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 until golden and cooked through, turning once halfway.
03 - Mix mayonnaise, sriracha, and lime juice in a small bowl to create the sauce.
04 - Divide cooked rice between two serving bowls. Arrange cucumber, avocado, pickled ginger, carrot, and nori on top.
05 - Place hot salmon bites over the prepared bowls and drizzle generously with spicy mayo.
06 - Sprinkle sesame seeds and scallions over the bowls. Serve immediately.

# Expert Advice:

01 -
  • The salmon gets impossibly crispy on the outside while staying buttery inside, thanks to a quick marinade and even quicker cooking.
  • You can have this on the table in 35 minutes, but it tastes like you spent way more time on it.
  • Everything is customizable—swap out veggies, skip the spicy mayo if heat isn't your thing, or go low-carb with cauliflower rice.
02 -
  • Don't skip the marinade or rush it—those 10 minutes are when the salmon actually absorbs flavor instead of just sitting in sauce.
  • Air fryer wins here if you have one because the circulating heat gets the salmon crispy without any oil, but if you're using an oven, line your pan with parchment and don't stir obsessively.
  • The salmon continues cooking slightly after you pull it out, so take it off the heat when the edges look done but the very center still feels slightly tender to the touch.
03 -
  • Cut your salmon cubes with a sharp knife and let it rest on the cutting board for a second between cuts—it keeps the pieces neat and prevents that ragged, torn look.
  • If your mayo breaks or looks weird, start over with a fresh spoonful of mayo and whisk in your sriracha and lime drop by drop instead of all at once.
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