Spicy Salmon Airfryer Bowls

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.

Ingredients

  • 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,

Hannah

Tuna Poke Bowl

Poke bowls have been my recent food obsession, mostly because I can have a heaping helping of kimchi with it. Poke, which means to cut, is a native Hawaiian dish. You can make it with a variety of different fishes, vegetables, and fats. This has been a favorite lunch/dinner of mine that is easy to throw together. You can get sushi-grade tuna from your local fish monger or you can get frozen tuna and thaw it in a bowl of water in the fridge.

Ingredients

  • 1/2 Cup Sushi Rice/ whatever rice you have
  • 1 piece Frozen/Fresh Tuna, cut into bite sized pieces. I’ve also used canned tuna and salmon
  • 2 TBSP Rice Wine Vinegar
  • Soy Sauce
  • 1/2 TSP Ground Ginger
  • 1/2 Avocado, diced
  • Cucumber, diced
  • 1 TBSP Cream Cheese (I like it for that extra tang)
  • 1/4 Cup Kimchi, I like Cleveland Kitchen’s
  • Nori sheets, to eat with
  • Kewpie Mayo
  • Hot Sauce

Let’s Get Cooking

If you’re making your rice for the first time cook per package instructions and then add in your rice wine vinegar. Mix thoroughly.

Begin prepping all your ingredients until they are in bite sized pieces. You can add any other veggies you want that, like my Asian-inspired zucchini.

Place the tuna in a bowl with soy sauce and some ground ginger, let marinate while you get the bowl ready.

Grab a bowl and fill with your rice, if you want drizzle with some kewpie mayo, hot sauce & soy sauce, mix well.

Top the rice with your veggies, kimchi, avocado, cream cheese, nori, and finally your tuna.

Made with Love,

Hannah