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Air Fryer Bang Bang Salmon Bowls

A vibrant bowl filled with perfectly air-fried salmon, creamy Bang Bang sauce, and fresh accompaniments like jasmine rice and cucumber salad. Healthy yet indulgent, ideal for any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Healthy, Main Course
Cuisine: Asian, Japanese
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Cucumber Salad
  • 1 medium Persian or English cucumber Provides a refreshing crunch
  • 2 tablespoons Rice vinegar Contributes tart flavor
  • 1 tablespoon Sesame oil Adds nutty richness
  • 1 teaspoon Sugar Balances the acidity
  • 1 teaspoon Salt Enhances natural flavors
For the Salmon and Sauce
  • 1 pound Salmon High-protein fish
  • 1 tablespoon Extra virgin olive oil For seasoning the salmon
  • 1 teaspoon Paprika Adds color and smokiness
  • 1/2 teaspoon Garlic powder Provides savory depth
  • 1/2 teaspoon Kosher salt Draws out flavors
  • 1/4 teaspoon Black pepper Offers subtle kick
  • 1/4 cup Mayonnaise For creaminess in sauce
  • 2 tablespoons Thai sweet chili sauce Adds sweetness and spice
  • 1 tablespoon Sriracha Brings heat to sauce
  • 1 tablespoon Honey Offers natural sweetness
For Serving
  • 2 cups Jasmine rice Comforting base for bowls
  • 1 cup Shelled edamame Plant-based protein
  • 2 tablespoons Scallions Fresh garnish
  • 4 sheets Roasted seaweed snack sheets (nori) Introduces umami flavor
  • 1 tablespoon Sesame seeds Adds crunch and visual appeal
  • 1 medium Avocado Optional creamy element

Method
 

Preparation
  1. In a small bowl, toss the cucumber with rice vinegar, sesame oil, sugar, and salt. Set aside to marinate.
  2. Cook the jasmine rice according to package instructions until fluffy and tender.
Cooking Salmon
  1. Preheat the air fryer to 390°F (199°C).
  2. Pat the salmon bites dry with paper towels. In a large bowl, combine olive oil, paprika, garlic powder, kosher salt, and black pepper. Toss the salmon in the spice mixture to coat evenly.
  3. In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and honey until smooth. Reserve half of this sauce for drizzling later and toss the remaining sauce with the salmon.
  4. Place the salmon bites in a single layer in the air fryer basket. Cook for 4-5 minutes, flip, and continue cooking for another 4-5 minutes until the internal temperature reaches 140-145°F (60-63°C).
  5. Warm the edamame in a microwave or on the stovetop until heated through.
Assembly
  1. Divide the cooked rice between four bowls. Top with air-fried salmon bites, marinated cucumber salad, and edamame. Add optional avocado slices.
  2. Finish each bowl with the reserved Bang Bang sauce. Garnish with scallions, torn seaweed sheets, and sesame seeds.

Notes

Tip: Ensure salmon is patted dry before seasoning for better crispiness. Avoid overcrowding the air fryer for optimal cooking.