Air Fryer Bang Bang Salmon Bowls

Name: Air Fryer Bang Bang Salmon Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 piece Persian Cucumber (1 Persian or English cucumber, thinly sliced); 3 tbsp Rice Vinegar (3 tablespoons rice vinegar); 1 tsp Sesame Oil (1 teaspoon sesame oil); 1 tsp Granulated Sugar (1 teaspoon sugar); ½ tsp Table Salt (½ teaspoon salt); 1 ½ lb Salmon (1½ pounds salmon, skin removed, cut into 1-inch bites); 2 tbsp Extra Virgin Olive Oil (2 tablespoons extra virgin olive oil); 1 tsp Paprika (1 teaspoon paprika); 1 tsp Garlic Powder (1 teaspoon garlic powder); 1 tsp Kosher Salt (1 teaspoon kosher salt); ¼ tsp Black Pepper (¼ teaspoon black pepper); ½ cup Mayonnaise (½ cup mayonnaise); ⅓ cup Sweet Chili Sauce (⅓ cup Thai sweet chili sauce); 1 tsp Sriracha (1 teaspoon sriracha (or more to taste)); 1 tbsp Honey (1 tablespoon honey); 2 cup Jasmine Rice (2 cups jasmine rice, uncooked (or 6 cups cooked)); 1 cup Soya Beans (1 cup shelled edamame, thawed if frozen); 4 pieces Scallion (4 scallions, thinly sliced); 3 pieces Nori (3 roasted seaweed snack sheets (nori), torn); 1 tbsp Sesame Seeds (1 tablespoon sesame seeds); 1 piece Avocado (1 avocado, sliced (optional)) — optional

Air Fryer Bang Bang Salmon Bowls - Main Course (Japanese)

40 minJapanese

Servings4

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Dairy Free
Pescatarian
Halal

Ingredients

For 4 servings

Persian Cucumber1 piece · 1 Persian or English cucumber, thinly sliced
Rice Vinegar3 tbsp · 3 tablespoons rice vinegar
Sesame Oil1 tsp · 1 teaspoon sesame oil
Granulated Sugar1 tsp · 1 teaspoon sugar
Table Salt½ tsp · ½ teaspoon salt
Salmon1 ½ lb · 1½ pounds salmon, skin removed, cut into 1-inch bites
Extra Virgin Olive Oil2 tbsp · 2 tablespoons extra virgin olive oil
Paprika1 tsp · 1 teaspoon paprika
Garlic Powder1 tsp · 1 teaspoon garlic powder
Kosher Salt1 tsp · 1 teaspoon kosher salt
Black Pepper¼ tsp · ¼ teaspoon black pepper
Mayonnaise½ cup · ½ cup mayonnaise
Sweet Chili Sauce⅓ cup · ⅓ cup Thai sweet chili sauce
Sriracha1 tsp · 1 teaspoon sriracha (or more to taste)
Honey1 tbsp · 1 tablespoon honey
Jasmine Rice2 cup · 2 cups jasmine rice, uncooked (or 6 cups cooked)
Soya Beans1 cup · 1 cup shelled edamame, thawed if frozen
Scallion4 pieces · 4 scallions, thinly sliced
Nori3 pieces · 3 roasted seaweed snack sheets (nori), torn
Sesame Seeds1 tbsp · 1 tablespoon sesame seeds
Avocado1 piece · 1 avocado, sliced (optional) · optional

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Steps

1Make the Cucumber Salad
2In small bowl, toss 1 thinly sliced Persian or English cucumber with 3 tablespoons unseasoned rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar, and ½ teaspoon salt. Set aside to marinate.
3Make the Bang Bang Bowls
4Cook 2 cups jasmine rice according to package instructions. Keep warm.
5Preheat air fryer to 390°F. Pat salmon bites dry with paper towels. In large bowl, combine 2 tablespoons extra virgin olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Add 1½ pounds salmon bites and toss to coat.
6In medium bowl, whisk together ½ cup mayonnaise, ⅓ cup Thai sweet chili sauce, 1 teaspoon sriracha, and 1 tablespoon honey until smooth. Pour half the sauce into separate bowl and set aside for drizzling. Toss seasoned salmon bites in remaining half of sauce.
7Working in batches, arrange sauced salmon bites in single layer in air fryer basket — do not overcrowd. Air fry at 390°F for 4 to 5 minutes. Flip, then cook another 4 to 5 minutes until salmon reaches 140 to 145°F internal temperature on instant-read thermometer.
8Warm 1 cup shelled edamame in microwave for 1 minute or in small pan with pinch of salt until heated through.
9Assemble the Bowls
10Divide jasmine rice between 4 bowls. Top with bang bang salmon bites, cucumber salad, edamame, and avocado if using.
11Drizzle generously with reserved bang bang sauce.
12Finish with 4 thinly sliced scallions, 3 torn seaweed snack sheets, and 1 tablespoon sesame seeds.