400 g salmon fillet, skin on or off, diced into bite-sized chunks
Your favourite salmon seasoning (store-bought or a DIY mix: garlic powder, smoked paprika, salt, pepper, sesame seeds)
1 cup uncooked rice (jasmine, sushi, or basmati all work)
2–3 cups mixed vegetables, steamed, blanched, or raw
Suggestions: broccoli, tinned corn, green beans, tomatoes, edamame, carrot, zucchini
Sauce (AKA “the drizzle that makes it magic”)
2 tbsp sweet chilli sauce
1 tbsp mayonnaise
1 tsp sriracha (more if you like it spicy!)
1 tsp lemon juice
Optional Sauce Add-ins
½ tsp soy sauce or sesame oil
A touch of honey or maple syrup for balance
Use kewpie mayo for extra umami if you’re feeling fancy
Method
Cook the rice: Cook 1 cup of rice according to package instructions (in a rice cooker or on the stove). Fluff and keep warm.
Prep the salmon: Dice salmon into chunks and season generously with your chosen salmon seasoning. Let it sit for 5 minutes while the air fryer preheats.
Air fry the salmon: Preheat air fryer to 200°C (392°F). Place salmon skin side down in a single layer in the basket. Air fry for 7 minutes, or until just cooked and crisped at the edges.
Prepare the veggies: Steam or blanch broccoli, green beans, or carrots. Open and drain any tinned corn or edamame. You can also serve some veggies raw for crunch and colour.
Make the sauce: In a small bowl, whisk together sweet chilli sauce, mayo, sriracha, and lemon juice. Adjust to taste—want it creamier? More mayo. Spicier? Hit it with extra sriracha.
Assemble the bowl: In each bowl, layer rice, veggies, crispy salmon, and drizzle generously with sauce. Top with sesame seeds, a sprinkle of chopped spring onions, or even crushed nori if you’re feeling it.
Tips
Serving for toddlers or picky eaters? Keep the sauce on the side and let everyone build their own bowl.
Make it extra? Top with avocado slices, pickled red onion, crispy shallots, or a soft-boiled egg.
Salmon alternatives: Air-fried tofu, prawns, or even crispy chickpeas for a veg twist!