Introduction

This Salmon Rice Bowl is a fresh and flavorful dish perfect for a quick lunch or dinner. Tender salmon cubes are seasoned and air-fried to crispy perfection, then served over fluffy jasmine rice with fresh cucumbers, creamy avocado, and a spicy mayo drizzle.

The dish is served in a white speckled bowl and has three main layers. The bottom layer is white rice, evenly spread across the bowl. On top of the rice, there are chunks of grilled salmon with a golden-brown and slightly charred texture arranged in the upper half of the bowl. They are drizzled with bright orange sauce and sprinkled with white sesame seeds. The lower half of the bowl contains sliced cucumbers mixed with chopped avocado, both covered with green herbs and more white sesame seeds. A gold spoon is resting inside the bowl on the left side, and the bowl is placed on a white marbled surface with a textured white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup jasmine rice (rinsed)
1 3/4 cup water
Pinch of salt
8 oz salmon filets (cut into cubes)
1 tablespoon honey dijon mustard
1 teaspoon avocado oil
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1/8 teaspoon garlic powder
1/8 teaspoon paprika
12 slices cucumber
1 avocado (diced)
1 tablespoon fresh parsley (finely chopped, or dill/cilantro for garnish)
Sesame seeds (for garnish)
1 tablespoon spicy mayonnaise

Instructions

Step 1: Cook the jasmine rice according to the package instructions, using either the stove or a rice cooker. Once done, set the rice aside.
Step 2: Cut the salmon filets into 2-inch cubes using a sharp knife.
Step 3: In a bowl, combine the cubed salmon with honey dijon mustard, avocado oil, salt, pepper, garlic powder, and paprika. Gently mix with clean hands to evenly coat the salmon without breaking the pieces.
Step 4: Place the seasoned salmon cubes in an air fryer and cook at 350°F (193°C) for 6-8 minutes, or until fully cooked and slightly crispy on the outside.
Step 5: To assemble the bowl, add a serving of cooked rice, then top with the crispy salmon cubes. Arrange cucumber slices and diced avocado on the side, and drizzle with spicy mayonnaise or your preferred sauce.
Step 6: Garnish with sesame seeds and chopped fresh herbs like parsley, dill, or cilantro. Serve immediately and enjoy your vibrant salmon rice bowl.

Tips & Variations

For extra flavor, marinate the salmon for 15 minutes before air frying.
Substitute avocado oil with olive oil if preferred.
Swap jasmine rice with brown rice or quinoa for a different texture.
Add sliced radishes or shredded carrots for crunch and color.
If you don’t have an air fryer, bake the salmon cubes at 400°F (200°C) for 10-12 minutes.

Storage

Store leftover salmon rice bowl components separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or microwave to avoid drying it out, then assemble fresh to maintain the best texture. Avocado is best added fresh to avoid browning.

How to Serve

A white speckled bowl holds the dish, set on a white marbled surface. At the bottom is a layer of white rice, topped with bright green sliced avocado on the side. Above the rice and avocado, there are several grilled salmon cubes with a browned, slightly charred texture. The salmon is drizzled with an orange sauce and sprinkled with white sesame seeds. A wooden skewer is partially visible on the right side, resting in the bowl. A white cloth is placed near the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but be sure to thaw it completely and pat it dry before cutting and seasoning to ensure even cooking and good texture.

What can I use instead of spicy mayonnaise?

If you don’t have spicy mayonnaise, try mixing regular mayonnaise with a bit of sriracha, hot sauce, or even a dash of chili powder for a similar kick.

Salmon Rice Bowl with Crispy Air-Fried Salmon and Fresh Toppings Recipe

Print Recipe

★★★★★

4.9 from 61 reviews

A flavorful and nutritious Salmon Rice Bowl featuring tender air-fried salmon cubes glazed with honey dijon mustard, served over fluffy jasmine rice, and complemented by fresh cucumber, creamy avocado, and a spicy mayo drizzle. Garnished with sesame seeds and fresh herbs, this dish offers a perfect balance of textures and vibrant flavors, making it an easy yet impressive meal any day of the week.

Author: Kai
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Main Dish
Method: Air Frying
Cuisine: Fusion / American
Diet: Low Fat

Ingredients

Scale

For the Rice

1 cup jasmine rice (rinsed)
1 3/4 cup water
Pinch of salt

For the Salmon

8 oz salmon filets (cut into 2-inch cubes)
1 tablespoon honey dijon mustard
1 teaspoon avocado oil
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1/8 teaspoon garlic powder
1/8 teaspoon paprika

For the Bowl and Garnish

12 slices cucumber
1 avocado (diced)
1 tablespoon fresh parsley (finely chopped) or dill/cilantro for garnish
Sesame seeds (for garnish)
1 tablespoon spicy mayonnaise

Instructions

Cook the Rice: Rinse the jasmine rice thoroughly under cold water. Cook it according to the package instructions, either on the stovetop or in a rice cooker, using 1 3/4 cups of water and a pinch of salt. Once cooked, set the rice aside and keep warm.
Prepare the Salmon: Using a sharp knife, cut the salmon filets into 2-inch cubes to ensure even cooking and a pleasant bite-sized texture.
Marinate the Salmon: Place the salmon cubes in a mixing bowl. Add the honey dijon mustard, avocado oil, salt, pepper, garlic powder, and paprika. Gently toss with clean hands to coat the salmon evenly, taking care not to break the pieces.
Air-Fry the Salmon: Preheat your air fryer to 350°F (193°C). Place the marinated salmon cubes inside the air fryer basket in a single layer. Cook for 6-8 minutes or until the salmon is fully cooked through and slightly crispy on the outside.
Assemble the Bowl: In serving bowls, add a portion of the cooked jasmine rice. Top with the crispy salmon cubes, arrange cucumber slices around the edges, and add the diced avocado.
Finish and Garnish: Drizzle the spicy mayonnaise over the assembled bowl for a creamy, flavorful kick. Sprinkle sesame seeds and chopped fresh herbs such as parsley, dill, or cilantro on top to add freshness and a pop of color. Serve immediately and enjoy.

Notes

If you don’t have an air fryer, you can pan-fry the salmon cubes on medium heat with a little oil until fully cooked and slightly crispy.
Adjust the spicy mayonnaise amount to suit your heat preference or substitute with any favorite sauce.
For a gluten-free option, ensure the honey dijon mustard and spicy mayonnaise used do not contain gluten.
Leftover salmon rice bowls can be refrigerated and consumed within 2 days.
Feel free to swap jasmine rice with brown rice or quinoa for a healthier grain alternative.

Keywords: salmon rice bowl, air fryer salmon, honey dijon salmon, jasmine rice bowl, quick salmon dinner, healthy salmon recipe, spicy mayo salmon bowl