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My air fryer salmon rice bowl combines crisp salmon, fluffy rice, fresh veggies, and a spicy sriracha mayo drizzle. Plus, it’s ready in less than 20 minutes!
A Reader’s Review
Really great recipe! Thank you for sharing. Made it for dinner tonight and it was a hit! Going to make this part of the weekly rotation!
The Bowl I Keep Coming Back To
- Kid & Mama Approved: All of my kids love this—it’s hands-down their favorite. And, nothing feels better than serving up something they’ll devour and that I feel good about.
- Leftovers = Lifesavers: This bowl is a meal prep dream! I love having this to eat for lunches throughout my week. It’s light, filling, and tastes amazing!
- Ready in 20 Minutes! Busy night? I’ve got you! This comes together fast, especially if you’ve got leftover salmon hanging out in the fridge from another night.
Ingredients Needed
- Cooking Option: Don’t have an air fryer? You can pan-fry the salmon over medium-high heat in a skillet for the same amount of time.
- Toppings: Customize the toppings to your taste—I love how easy these salmon rice bowls are to make just the way you like them!
- Rice: You can use any rice for the base. White, brown rice, or jasmine rice work great, or try quinoa, or cauliflower rice for a low carb alternative.
How To Make a Salmon Rice Bowl
Whether it’s leftover salmon or a quick 6 minutes in the air fryer, this salmon rice bowl can be assembled and ready to serve in minutes. You will love how easy and delicious this is, so keep on reading for my instructions.
Salmon
- Preheat and Season: Preheat the air fryer to 390 degrees Fahrenheit. Place cubed salmon fillet in a bowl and season with kosher salt, pepper, and onion powder.
- Air Fry Salmon: Place the salmon in the air fryer basket in a single layer. Cook for 6-8 minutes, or until the internal temperature has reached 125 degrees Fahrenheit.
- Make Spicy Sriracha Mayo: Stir together mayonnaise and sriracha until combined.
- Assemble and Serve: Place cooked rice in the bowl, then add the cooked salmon, avocado, carrots, mini cucumbers, and edamame. Top with sriracha mayo. Garnish salmon bowls with sesame seeds and enjoy!
How to Store & Reheat Salmon Rice Bowls
Storage Tip: Store the salmon rice bowl ingredients separately and assemble just before eating—everything stays fresh and delicious!
- In the Refrigerator: Store in an airtight container in the fridge for up to 3 days.
- To Reheat: Reheat the rice and salmon in the microwave for about 60 seconds or until warmed through. Then, assemble the fresh veggies on top, drizzle with sauce, and enjoy!
Try More Salmon Recipes
I love making salmon in so many different ways, and it can be the star of a lot of recipes. If you’re looking for more recipes that have salmon, you should give some of these a try!
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Easy Air Fryer Salmon Rice Bowl
Equipment
Ingredients
Salmon
- 4 ounces cubed salmon fillet cut into 1-inch cubes
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon onion powder
Rice Bowl
- 1 cup cooked rice any kind works
- ½ avocado diced or sliced
- ¼ cup carrots shredded
- ¼ cup mini cucumbers sliced
- ¼ cup edamame cooked
- 1 tablespoon soy sauce or tamari or coconut aminos
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha
- sesame seeds optional for garnish
Instructions
Salmon
- Preheat the air fryer to 390 degrees Fahrenheit. Place 4 ounces cubed salmon fillet in a bowl and season with ½ teaspoon kosher salt, ¼ teaspoon pepper, and ¼ teaspoon onion powder.
- Place the salmon in the air fryer basket in a single layer and cook for 6-8 minutes, or until the internal temperature has reached 125 degrees Fahrenheit.
To Assemble
- Place 1 cup cooked rice in the bowl first. Layer on the cooked salmon, ½ avocado, ¼ cup carrots, ¼ cup mini cucumbers, and ¼ cup edamame .
- Stir together 2 tablespoons mayonnaise and 2 teaspoons sriracha until combined. Drizzle over the top of the bowl. Drizzle on 1 tablespoon soy sauce and garnish with sesame seeds.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks Fantastic!
I made this tonight. It was delicious, healthy and easy. I will definitely keep this in rotation.
Really delicious!
Love this recipe! The combo of the siracha mayo and soy sauce is very good. I love how versatile this is and will definitely be making this again!
Loved this recipe! My only complaint is the amount of salt. I tripled the recipe, and followed the ingredients to a T, but for some reason it came out painfully salty, to the point where we couldn’t finish eating the fish. I’m going to try again and reduce the salt by half or a third.
I know this post is old but try swapping out the Soy Sauce for Coconut Aminos it’s a lot
Less sodium but still flavorful. When you season your salmon or meat of choice use garlic, honey, chili flakes, lemon, and the Coconut Aminos.
Really great recipe! Thank you for sharing. Made it for dinner tonight and it was a hit! Going to make this part of the weekly rotation!
Awesome recipe. Quick and easy, and I was in a hurry. I kept the filets whole in the air fryer and removed the skin and chunked them up when they were done. Also found Siracha Mayo (Lee Kum Kee) at the grocery store so one less step. And I also used the microwavable organic brown rice from Costco. Fresh delicious taste. Love the crunch of the veggies with the spice of the salmon. Great way to get those Omega-3s! I will make this often. Thanks!!
Made this for dinner last night and loved it! I also added some spicy kimchi to give it an extra kick. 🙂
This is a new staple in my house! My fiancé loved it, said he could eat this on rotation. I feel satisfyingly full with no other cravings.
I didn’t have mayo on hand so I swapped it with guac. Excellent substitute!
That’s a great idea!!