Save to Pinterest I discovered this bowl completely by accident while scrolling through TikTok at midnight, mesmerized by videos of crispy salmon bites glistening under kitchen lights. The simplicity struck me first, then the endless possibilities. The next afternoon, I found myself standing in front of my air fryer with a wild salmon fillet and a handful of pantry staples, determined to recreate that magic. What came out was warm, vibrant, and impossibly satisfying—the kind of dish that makes you wonder why you haven't been making it all along.
I made this for my sister on a random Tuesday after she mentioned being tired of sad desk lunches, and watching her face light up when she took that first bite felt like winning something. She started deconstructing it, studying how the spicy mayo clung to the salmon, asking questions about technique. By the end of the meal we were both planning variations, laughing about how something so simple had somehow become the highlight of her week.
Ingredients
- Salmon fillet (300g, skinless): Cut into 2 cm cubes so they cook evenly and develop those golden, crispy edges while staying tender inside—the size really matters here.
- Soy sauce: This is your savory backbone, adding depth that plain salt never could.
- Sesame oil: Just a tablespoon goes a long way, bringing that toasty, nutty flavor that makes people ask what your secret ingredient is.
- Sriracha: Optional but honestly, why would you skip it—it's what makes this feel alive.
- Honey or maple syrup: A small touch that balances the heat and salt, creating complexity in something so quick.
- Garlic powder and black pepper: The understated heroes that tie everything together.
- Jasmine or sushi rice (200g cooked): The gentle base that lets everything else shine; warm rice under cool avocado is a textural revelation.
- Cucumber: Thin slices add refreshing crunch and a cooling contrast to the heat.
- Avocado: Creamy and buttery, it catches the spicy mayo like nothing else.
- Pickled ginger: Those tangy bursts cleanse your palate between bites, a trick I learned from sushi restaurants.
- Carrot, julienned: Adds color, sweetness, and a pleasant snap.
- Nori strips: A whisper of umami and ocean flavor that elevates the whole thing.
- Sesame seeds: Toast them lightly if you have time—the difference is noticeable.
- Scallions: Fresh, green, slightly sharp; never skip this final flourish.
- Mayonnaise: The creamy base for your sauce, tempered by heat and citrus.
- Lime juice: This brightens everything and prevents the sauce from feeling heavy.
Instructions
- Marinate the salmon:
- Combine your salmon cubes with soy sauce, sesame oil, sriracha, honey, garlic powder, and black pepper in a bowl, stirring gently so each piece gets coated. Let it sit for 10 minutes while you prep everything else—this isn't just about flavor, it's about giving the seasonings time to really sink in.
- Cook until golden:
- Preheat your air fryer or oven to 200°C (400°F) and arrange the marinated salmon in a single layer, giving each piece space to crisp up. Cook for 7–10 minutes, turning halfway through, until the edges are golden and the center is opaque when you peek inside.
- Make the spicy mayo:
- While salmon cooks, whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth and vibrant. Taste it—you want heat balanced with creaminess and brightness.
- Build your bowls:
- Divide warm rice between two bowls, then arrange cucumber, avocado, pickled ginger, carrot, and nori strips around it like you're composing something intentional. This matters more than it sounds; the visual appeal makes you eat slower and enjoy more.
- Bring it together:
- Top each bowl with the hot salmon bites, letting them nestle into the rice, then drizzle generously with spicy mayo—don't be shy here. Finish with sesame seeds and scallions, then serve immediately while everything is still warm.
Save to Pinterest The first time someone told me this bowl reminded them of a restaurant meal they'd paid too much for, I realized I'd accidentally created something that feels indulgent but isn't—it's just good ingredients treated with care. That's when it stopped being a recipe I'd found online and became something I actually owned.
Why This Works So Well
The genius of this bowl is in its balance of temperatures and textures—hot crispy salmon against cool avocado, creamy mayo against fresh crunch, umami richness against bright lime and ginger. Nothing fights for attention; everything complements. It's also forgiving in the way that matters: if your salmon bites aren't perfectly uniform they still taste great, if you're a little generous with the spicy mayo nobody complains, if you forget a topping it's still delicious. The dish has built-in flexibility without losing its soul.
Customizing Your Bowl
This is the kind of recipe that actually improves when you make it your own. Swap jasmine rice for sushi rice or even cauliflower rice if you're watching carbs—the salmon doesn't care, it just wants heat and proper seasoning. Love spice more than I do? Add extra sriracha to the marinade or make your mayo even hotter. Prefer extra crunch? Throw in some edamame, radish slices, or even crispy shallots. The framework stays solid while the details bend to what you're craving that day.
Serving and Pairing
Serve this immediately while the salmon is still hot and steaming slightly into the cool vegetables—that temperature contrast is part of what makes it memorable. If you're cooking for guests, you can prep all your vegetables ahead and even make the spicy mayo earlier, then just cook the salmon at the last moment. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, or just serve it with soy sauce and tamari on the side for anyone who wants to deepen the savory notes. Some people even add a tiny drizzle of extra sesame oil right before eating, and honestly, I don't argue with that.
- Keep rice warm by covering the pot until you're ready to assemble.
- Prep all vegetables while salmon marinates to keep the final assembly quick and seamless.
- If making for one, the recipe halves perfectly or you can meal prep the components separately and assemble fresh each time.
Save to Pinterest This bowl has become one of those recipes I make when I want to feel like I'm taking care of myself but I'm also genuinely excited about eating. It's proof that good food doesn't need hours or a long list of complicated techniques—just intention, balance, and salmon that's cooked right.
Questions & Answers
- → How do I cook the salmon bites evenly?
Arrange the marinated salmon pieces in a single layer to ensure even cooking. Turning them halfway through in an air fryer or oven helps achieve a golden and crispy texture.
- → Can I substitute the rice with a low-carb option?
Yes, cauliflower rice works well as a low-carb alternative and maintains the bowl's fresh, light feel.
- → What is the best way to make the spicy mayo sauce?
Mix mayonnaise with sriracha and a splash of lime juice until smooth and creamy, adjusting heat to taste.
- → Which vegetables pair well in this bowl?
Fresh cucumber, avocado, pickled ginger, carrot, and nori strips add crispness and balance the rich salmon flavors.
- → What tools are needed to prepare this dish?
A sharp knife, cutting board, mixing bowls, and either an air fryer or oven for cooking the salmon bites.