Only 15 minutes for this Spicy Mayo Crispy Salmon Rice Bowl 😳

Ingredients

• 1 lb Salmon Fillet (skinless, cut into 1‑inch cubes)
• 1 tbsp Honey
• 1 tbsp Dijon Mustard
• 1 tbsp Olive Oil (or any neutral oil)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)
• 0.25 tsp Garlic Powder
• 0.25 tsp Paprika
• 1 cup White Rice (uncooked; yields about 2 cups cooked)
• 0.5 cup Cucumber (diced)
• 0.5 Avocado (medium, diced)
• 2 tbsp Mayonnaise
• 1 tsp Sriracha (or to taste)
• 1 tsp Sesame Seeds
• 1 tsp Fresh Dill (chopped)

Instructions

1. Cook Rice

   Rinse 1 cup of white rice until water runs clear. Add to the rice cooker with 1 ¼ cups water (or use a saucepan, bring to boil then simmer covered for 10 minutes). Let sit 5 minutes after cooking.

   Time: PT10M

2. Cube and Marinate Salmon

   Pat salmon dry, cut into 1‑inch cubes, place in a mixing bowl. Add honey, Dijon mustard, olive oil, salt, pepper, garlic powder, and paprika. Toss gently and massage the cubes to coat evenly. Let sit while rice cooks.

   Time: PT5M

3. Air Fry Salmon

   Preheat the air fryer to 350°F. Arrange salmon cubes in a single layer in the basket (avoid overcrowding). Cook for 8 minutes, shaking the basket halfway through. Salmon should be golden‑brown and crispy on the outside, tender inside.

   Time: PT8M

   Temperature: 350°F

4. Make Spicy Mayo

   In a small bowl combine 2 tbsp mayonnaise with 1 tsp sriracha (adjust for heat). Stir until smooth. Optional: add a squeeze of lime for brightness.

   Time: PT2M

5. Assemble Bowl

   Divide the cooked rice between two serving bowls. Top with the crispy salmon cubes, diced cucumber, and avocado. Drizzle the spicy mayo over the top, then sprinkle sesame seeds and chopped dill.

   Time: PT3M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

55g

Fat

25g

Fiber

5g