Air-Fried Salmon Poke Bowls

Course: Lunch, Dinner

Ingredients:

For the Salmon:

• 1 lb salmon fillet, skin removed, cut into bite-sized cubes

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon honey

• 1 clove garlic, minced

• 1 teaspoon grated ginger

• 2 green onions, thinly sliced

• Sesame seeds, for garnish (optional)

For the Sriracha Mayo Sauce:

• 1/4 cup mayonnaise

• 1 tablespoon sriracha sauce (adjust to taste)

• 1 teaspoon lime juice

• Salt, to taste

For the Poke Bowls:

• Cooked sushi rice or brown rice

• Diced mango

• Sliced avocado

• Shredded carrots

• Edamame beans, steamed

Instructions:

1. In a bowl, combine soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and sliced green onions.

2. Add the salmon cubes to the marinade and toss gently to coat. Let it marinate for at least 15-30 minutes.

3. Preheat your air fryer to 400°F (200°C).

4. Remove the salmon cubes from the marinade and place them in the air fryer basket in a single layer, making sure they are not overcrowded.

5. Air fry the salmon for 6-8 minutes, or until cooked through and lightly browned on the edges.

6. In a small bowl, mix together mayonnaise, sriracha sauce, lime juice, and a pinch of salt. Adjust the amount of sriracha to your desired level of spiciness.

7. Divide the cooked rice among serving bowls.

8. Arrange the cooked air fried salmon cubes on top of the rice.

9. Add diced mango, sliced avocado, shredded carrots, and steamed edamame beans around the salmon.

10. Drizzle the prepared sriracha mayo sauce over the salmon and vegetables in each bowl.

11. Garnish the poke bowls with sesame seeds and additional sliced green onions, if desired.

12. Serve the air fried salmon poke bowls immediately and enjoy!

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