Honey Sriracha Salmon Bowls
These Honey Sriracha Salmon Rice Bowls combine tender glazed salmon with brown rice, crisp sesame cucumbers, creamy avocado, and furikake. A simple, flavorful meal that comes together quickly in the air fryer.
Ingredients
For the Honey Sriracha Salmon
- 2 tablespoons honey
- 1 tablespoon sriracha plus more for serving
- 1 tablespoon soy sauce or gluten-free tamari
- 2 teaspoons fresh ginger minced or grated
- 1 1/2 pounds skinless salmon fillets cut into 1-inch cubes
For the Sesame Cucumbers
- 3 Persian cucumbers thinly sliced, or 1/3 English cucumber, thinly sliced into half-moons
- 1 1/2 teaspoons rice vinegar plus more as needed
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt
For the Bowls
- 3 cups cooked short-grain brown rice
- 4 ounces avocado about 1 small Hass avocado, thinly sliced
- Furikake seasoning or sesame seeds for garnish
- 1 1/2 cups Trader Joe's Shelled Edamame
Instructions
- Make the Glaze: In a small bowl, combine the honey, sriracha, soy sauce or tamari, and ginger, stirring until the honey is fully incorporated.
- Prepare the Salmon: Place the salmon cubes in a single layer in the air fryer basket, leaving a little space between each piece, and brush evenly with the honey sriracha glaze.
- Air Fry the Salmon: Air fry at 375°F for about 10–12 minutes, or until the salmon is lightly browned, flakes easily with a fork, and reaches an internal temperature of 145°F.
- Prepare the Cucumbers: While the salmon cooks, combine the cucumbers, rice vinegar, sesame oil, and kosher salt in a bowl and toss until evenly coated.
- Assemble the Bowls: Divide the brown rice among 4 bowls, using about 3/4 cup per bowl, then evenly divide the salmon, avocado, cucumber and edamame mixture over the rice.
- Finish and Serve: Top each bowl with furikake seasoning or sesame seeds and an additional drizzle of sriracha, if desired; add a small splash of rice vinegar for additional acidity.
Notes
For meal prep, store the rice, salmon, cucumber mixture, and avocado separately when possible. Add the avocado just before serving for the best texture and color.
