Save The first time I made a salmon bowl at home, it was because I'd seen it everywhere on my feed—those gorgeous, glistening pieces of salmon that people seemed impossibly good at making. I was skeptical, honestly, that something so photogenic could actually taste as good as it looked. But then I cut into the first bite, crispy on the outside and buttery inside, and realized the internet had actually gotten something right. Now it's my go-to when I want to feel like I've got my life together, even if I'm just cooking in sweatpants on a Tuesday night.
I made this for my roommate once when she was having a rough week, and the moment she tasted it, her whole expression changed—like the food had done its job before she even finished chewing. She asked for the recipe immediately, which is how I knew I'd found something worth keeping in my regular rotation. There's something about a bowl this colorful and intentional that makes people feel cared for.
Ingredients
- Salmon fillet: Use skinless and cut into generous cubes so they crisp up beautifully without drying out in the middle.
- Soy sauce: This is your base flavor, so don't skip it even if you swap other seasonings around.
- Sesame oil: Just a tablespoon adds that toasted, nutty depth that makes people ask what your secret is.
- Sriracha: Optional but worth it—this is where the heat lives, so add more or less depending on your tolerance.
- Honey or maple syrup: A small touch balances the spice and salt, creating a glaze that caramelizes as it cooks.
- Jasmine or sushi rice: The slightly sweet flavor pairs perfectly with the salty-spicy salmon and fresh toppings.
- Cucumber: Slice it thin so it stays crisp and refreshing against the warm salmon.
- Avocado: Add this right before serving or it'll turn brown and bitter.
- Pickled ginger: The acidity cuts through the richness and cleanses your palate between bites.
- Carrot: Julienned thin, it adds crunch and a subtle sweetness that brightens the whole bowl.
- Nori: A whisper of umami and the ocean; don't overshadow it with too much.
- Sesame seeds: Toast them yourself if you have time—the difference is worth those three minutes.
- Mayonnaise and sriracha: This sauce is everything, so taste as you go and adjust the heat level to your liking.
Instructions
- Marinate the salmon:
- Combine your salmon cubes with soy sauce, sesame oil, sriracha, honey, garlic powder, and black pepper in a bowl. Let them sit for 10 minutes while you prep everything else—this is when the flavors start getting friendly with each other.
- Cook until golden:
- Preheat your air fryer or oven to 200°C and arrange the salmon in a single layer. Cook for 7 to 10 minutes, turning halfway, until the outside is golden and caramelized but the inside is still moist. You'll know it's done when it flakes slightly but still feels tender.
- Make the spicy mayo:
- While the salmon cooks, whisk together mayonnaise, sriracha, and lime juice in a small bowl. This happens fast, so save it for this moment so it's fresh and ready to drizzle.
- Build your bowls:
- Divide the warm rice between two bowls and arrange your raw vegetables—cucumber, avocado, pickled ginger, carrot, and nori strips—in neat piles around the rice. This is where it starts looking like the photos you saw.
- Bring it together:
- Top each bowl with the hot salmon bites right out of the air fryer, then drizzle generously with spicy mayo. The heat from the salmon will warm everything slightly, melding the flavors together.
- Finish and serve:
- Sprinkle with sesame seeds and fresh scallions, then eat immediately while the salmon is still warm and everything is at its best.
Save There's a moment, right after you arrange everything and take that first bite, where all the colors and flavors and textures come together at once. It's the moment you realize why this became such a thing, why people keep coming back to it. It's more than salmon and rice—it's proof that you can make something restaurant-quality in your own kitchen in less than an hour.
Why the Air Fryer Matters Here
An air fryer is almost unfair for this recipe because it crisps the salmon without any oil and keeps the inside perfectly tender. If you don't have one, your oven works fine—just keep a close eye on it and check at 7 minutes to see how it's progressing. The air fryer tends to finish a minute or two faster, so don't set a timer and walk away expecting miracles.
Make It Your Own
The beauty of a bowl is that it's forgiving—swap in whatever vegetables you have on hand and taste good to you. I've made it with edamame, radish slices, shredded cabbage, and even mango because I had leftovers. The salmon and the sauce are the non-negotiables, but everything else is flexible.
Timing and Prep
If you're cooking for guests or want to feel less frantic, cut your vegetables and make your spicy mayo 30 minutes ahead. Cook your rice beforehand if you can, since that's the only thing that takes actual time. By the time people arrive, you're just marinating salmon and hitting the air fryer button, which feels impossibly simple and sophisticated at the same time.
- Prep your vegetables while the salmon marinates so you're not rushing at the end.
- Keep a small bowl of extra lime juice on the side—sometimes people want more brightness in their sauce.
- If you make extra spicy mayo, it keeps in the fridge for three days and works on everything from roasted vegetables to leftover chicken.
Save This bowl has become my favorite thing to make when I want to impress myself as much as anyone else. It's quick, it's nourishing, and it actually tastes like the effort you didn't really have to put in.
Recipe FAQs
- → How do I cook the salmon bites evenly?
Arrange the salmon cubes in a single layer and turn them halfway through cooking to ensure even browning and doneness.
- → Can I substitute the rice with something else?
Yes, cauliflower rice works well as a low-carb alternative while maintaining the bowl's texture.
- → What can I use if I prefer less spicy mayo?
Reduce or omit the sriracha in the mayo mix for a milder, creamy topping that still complements the flavors.
- → Are there any allergens to be aware of?
This bowl contains fish, egg, and soy. Sesame and gluten might be present depending on ingredient brands, so check labels carefully.
- → What side or drink pairs well with this bowl?
A crisp white wine like Sauvignon Blanc or a light green tea complements the fresh and spicy notes in this dish.