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Top-down view of an Air Fryer Salmon Rice Bowl in a matte ceramic bowl garnished with toasted sesame seeds and nori squares.

The Ultimate Air Fryer Salmon Rice Bowl

Create a stunning Air Fryer Salmon Rice Bowl at home in just 25 minutes. Features crispy-edged salmon cubes, fluffy rice, fanned avocado, cucumber ribbons, and a zigzag drizzle of spicy mayo and sweet soy glaze.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American, Asian-Inspired
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup long grain white rice 200g, rinsed well
  • 1.5 cups water 350ml
  • 1 lb skinless salmon fillets 450g, cut into 1-inch (2.5cm) cubes
  • 1 tbsp avocado oil 15ml
  • 1 tbsp soy sauce 15ml
  • 1 tsp garlic powder 3g
  • 1 medium avocado sliced and fanned
  • 0.5 medium cucumber shaved into ribbons
  • 2 tbsp mayonnaise 30ml
  • 1 tbsp sriracha 15ml
  • 2 tbsp sweet soy glaze 30ml, eel sauce
  • 1 tbsp toasted black and white sesame seeds 9g
  • 2 medium scallions finely chopped
  • 1 sheet dried nori seaweed cut into small squares

Equipment

  • 1 Air Fryer Basket or oven style
  • 1 Vegetable peeler For cucumber ribbons

Method
 

Cooking and Assembly
  1. Rinse the white rice under cold water until clear. Combine with water and a pinch of salt in a pot. Simmer covered on low heat for 15-18 minutes until fluffy.
  2. Pat the cubed salmon dry. Toss with avocado oil, soy sauce, and garlic powder in a bowl until evenly coated.
  3. Arrange salmon in a single layer in the air fryer. Cook at 400°F (200°C) for 7-9 minutes until golden-brown with crispy edges.
  4. Shave the cucumber into crisp ribbons. Slice and gently fan the avocado. Whisk mayonnaise and sriracha together to create the spicy mayo.
  5. Divide the warm, fluffy rice into bowls. Top with crispy salmon, fanned avocado, and cucumber ribbons.
  6. Drizzle a zigzag of spicy mayo and sweet soy glaze over the top. Garnish with toasted sesame seeds, chopped scallions, and tuck in the dried nori squares.

Notes

Pat the salmon completely dry before seasoning to ensure a crispy edge.
Do not overcrowd the air fryer basket; cook in batches if necessary.
Use a squeeze bottle for the spicy mayo to achieve a restaurant-quality presentation.