As we can tell from the recipes on this blog I love rice. It is just as universal as a potato; it can be breakfast, lunch, or dinner. Due to being in the interrum before the new year, grocery shopping is really one of the last things I want to do. In my house, I never fail to have rice and some sort of vegetable on hand. That is where these rice bowls really come in handy. Past-Hannah picked up a salmon filet at ALDI [she was thinking ahead] so I decided these spicy salmon airfryer bowls would be the perfect week-night meal. Being that it is only me, it also makes the perfect work-day lunch.
- 1 Salmon Filet
- 1/4 Cup Soy Sauce
- 1 TBSP Honey, I used Hot Honey, but use whatever you have
- 3 TSP Sriracha
- 1 TBSP Rice Wine Vinegar
- 2 Garlic Cloves, minced
- 1 TSP Grated Ginger
- Cooked Rice
- Cleveland Kitchen Kimchi, or your favorite
- 1/2 Cucumber, sliced
- 1/2 Avocado, sliced
- 1 TBSP Cream Cheese, cubed
- Fly by Jing Chili Crisps, possibly my new favorite thing
- Any additional toppings: Nori, Egg, Sriracha
Let’s Get Cookin
Start with a small bowl and combine soy sauce + honey + sriracha + rice wine vinegar + garlic + ginger and mix well. Place salmon in the bowl skin side up. Let marinate for at least an hour. Once done, remove from the bowl and pat dry. Cut the salmon into bite-sized pieces.
Preheat the air fryer to 350F. Either line with parchment paper or add a little olive oil to prevent sticking. Cook in batches if you need to, frying for about 8 minutes.
While the salmon cooks prep your toppings.
Once the salmon is done, build your bowl!
Staring with rice + a little extra soy sauce and sriracha + cucumber + avocado + salmon + kimchi + cream cheese + Sichuan chili crisps [my new obsession, they aren’t wrong when they say you can put it on everything].
Made with Love,