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Salmon rice bowl with avocado, cucumber, shredded carrots, purple cabbage, and white rice
Print Recipe

Air Fryer Salmon Rice Bowl - Simple, Fresh, and Satisfying

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 2 servings

Ingredients

  • For the salmon: 1 lb salmon fillet, skin on or off, cut into 2–3 portions
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon sriracha or chili garlic sauce (optional for heat)
  • 1 garlic clove, minced
  • 1/2 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
  • 1/4 teaspoon kosher salt
  • Black pepper to taste
  • For the bowls: 3 cups cooked rice (jasmine, basmati, or short-grain)
  • 1 cup cucumber, thinly sliced
  • 1 avocado, sliced or diced
  • 1 cup shredded carrots or purple cabbage
  • 2 green onions, thinly sliced
  • Fresh cilantro or parsley, chopped
  • 1 tablespoon toasted sesame seeds
  • Lime wedges for serving
  • Quick sauce (optional but recommended): 2 tablespoons mayonnaise or Greek yogurt
  • 1 tablespoon sriracha
  • 1 teaspoon soy sauce
  • 1 teaspoon lime juice
  • Water to thin, as needed

Instructions

  • Preheat the air fryer: Set it to 390°F (200°C) for 3–5 minutes so it’s hot when the salmon goes in.
  • Mix the marinade: In a small bowl, whisk soy sauce, maple syrup, sesame oil, rice vinegar, sriracha (if using), garlic, ginger, salt, and pepper.
  • Prep the salmon: Pat the salmon dry. Brush or spoon the marinade over all sides. Let it sit for 5–10 minutes while you prepare the toppings.
  • Prepare the rice and veggies: Warm the cooked rice. Slice cucumbers, avocado, and green onions. Shred the carrots or cabbage. Chop herbs.
  • Make the quick sauce: Stir together mayo (or yogurt), sriracha, soy sauce, and lime juice. Add a splash of water until it’s drizzle-able.
  • Air fry the salmon: Lightly oil or line the air fryer basket with parchment made for air fryers. Place salmon skin-side down if using skin. Cook 7–9 minutes, depending on thickness, until the salmon flakes and reaches 125–130°F for medium or 145°F for well done.
  • Rest and flake: Let the salmon rest 2 minutes. Flake into large pieces with a fork, or leave whole if you prefer.
  • Assemble the bowls: Add rice to each bowl. Top with salmon, cucumbers, avocado, carrots or cabbage, and green onions. Drizzle with the sauce, sprinkle sesame seeds, and finish with cilantro and a squeeze of lime.
  • Taste and adjust: Add a pinch of salt, extra lime, or more sauce to balance the flavors.