An explosion of vibrant textures and flavors for nutritious and memorable meals.
RS
Por
Equipe Receita Solta
Prep Time20 min
Cook Time20 min
Servings4 servings
DifficultyEasy
Calories620 kcal
Resumo para quem tem pressa
"This bowl combines golden air-fried salmon cubes with a base of fluffy rice, fresh vegetables, and sliced avocado. The mayonnaise sauce with sriracha adds spicy creaminess to the assembly."
Prepare these crispy salmon bowls in the air fryer, with soft rice, fresh vegetables, and an irresistible sriracha mayo sauce. A balanced meal, rich in protein and flavor, ideal for a quick lunch or dinner. Approximately 550 calories per serving.
O Que Você Precisa Saber
- Uniform cooking in the air fryer: roasting the cubes at 200°C in a single layer for 8 to 10 minutes produces a golden crust.
- Homogeneous fish cut: uniform 2 to 3 cm cubes ensure exact cooking time without drying out the center.
- Sriracha mayo emulsion: balancing mayonnaise, hot sauce, and drops of lemon creates a silky sauce rich in umami.
Ingredients
Ingredients: What You Will Need
400 g Salmon fillets (skinless)
1 tablespoon Extra virgin olive oil
1 teaspoon Smoked paprika
0.5 teaspoon Garlic powder
0.5 teaspoon Sea salt
0.25 teaspoon Ground black pepper
0.5 cup Good quality mayonnaise
2-3 tablespoons Sriracha
1 teaspoon Fresh lemon juice
0.5 teaspoon Honey or maple syrup
1-2 tablespoons Water (to adjust consistency)
2 cups Cooked rice (sushi or jasmine)
1 unit Pepino japonês
1 unit Cenoura
1 unit Ripe avocado
2 tablespoons Fresh chives (chopped)
1 teaspoon Sesame seeds (black and white)
1 leaf Toasted nori seaweed (optional, cut into strips)
Instructions
Instructions: The Path to Perfection
1
Prepare the chosen rice according to the package instructions. For an even more aromatic rice, add a pinch of sea salt to the cooking water. Reserve the cooked rice and keep it warm or at room temperature, according to your preference for the bowl. Ensure it is loose.
2
Cut the salmon fillets into uniform cubes of approximately 2-3 cm. In a medium bowl, season the salmon cubes with olive oil, smoked paprika, garlic powder, sea salt, and freshly ground black pepper. Mix gently to cover all sides of the fish with the seasoning.
3
Preheat your air fryer to 200°C (400°F) for about 5 minutes. Arrange the seasoned salmon cubes in a single layer in the air fryer basket, avoiding overlap. Cook for 8-12 minutes, turning the cubes halfway through, until they are golden, crispy, and cooked through. <strong>The professional technique is:</strong> do not overcrowd the basket to ensure perfect crispiness.
4
While the salmon is in the air fryer, prepare the irresistible Sriracha Mayo sauce. In a small bowl, combine good quality mayonnaise, sriracha (adjust the amount to your taste), fresh lemon juice, and honey or maple syrup. Beat well until you get a homogeneous and creamy mixture. Add water, one tablespoon at a time, to adjust the consistency until the sauce can be easily drizzled. Taste and adjust the seasonings.
5
Now, assemble your bowls. Divide the cooked rice equally among four individual bowls. Arrange the crispy salmon cubes, thin slices of Japanese cucumber, grated or julienned carrot, and the creamy slices of ripe avocado over the rice. Distribute the ingredients harmoniously for an inviting presentation.
6
Drizzle all bowl components generously with the Sriracha Mayo sauce. Finish each bowl by sprinkling fresh chopped scallions, sesame seeds (black and white for contrast) and, if desired, add strips of toasted nori seaweed for an extra touch of umami and crunch. Serve immediately and enjoy every bite.
Equipe sua Cozinha
Encontramos os melhores utensílios e ingredientes para você preparar Crispy Salmon & Fresh Bowls: Spicy Umami Mayo com perfeição.
Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.
Chef Tips
- Preheat the air fryer basket for 5 minutes before adding the salmon to intensify the crust formation.
- Slice the cucumber and grate the carrot very finely with the help of a mandoline to bring lightness and ease when eating.
- Squeeze lemon drops over the avocado slices to prevent dark oxidation while preparing the dishes.
Variations
- Crunchy fried onion touch: sprinkle crispy fried onion flakes over the rice before drizzling with the spicy mayonnaise.
- Version with mango: add cubes of ripe Palmer mango next to the avocado to contrast with the heat.
- Sesame crust: Bread the seasoned salmon cubes in sesame seeds before baking in the basket.
Substitutions
- Salmon fillet: can be replaced with fresh tuna cubes, cleaned medium shrimp, or well-pressed tofu cubes.
- Cooked rice: use brown rice, cooked quinoa, or steamed grated cauliflower for a low-carb option.
- Sriracha: use Korean gochujang chili paste or malagueta chili sauce diluted in mayonnaise.
How to Store
Store the baked salmon, rice, and vegetables in separate airtight containers in the refrigerator for up to 2 days. Assemble the bowl with the fresh avocado and hot sauce only at the time of consumption.
Can You Freeze It?
Do not freeze the assembled bowls. The salmon loses its crispy exterior texture when thawed, and the avocado with the fresh vegetables darkens, becomes spongy, and releases excess water in the container.
What to Serve With
Accompany with extra strips of crispy nori seaweed to assemble rolls at the table, steamed edamame with fleur de sel, or hot Japanese miso soup served in small bowls.
Frequently Asked Questions
Can I make the salmon in a conventional oven?
Yes, use a baking sheet lined with parchment paper at 220 °C for 12 to 15 minutes until the cubes are golden at the edges.
How to adjust the spiciness level of the sauce?
Start with just 1 tablespoon sriracha in mayonnaise, taste, and gradually add more to reach desired heat.
Should the rice be served hot or cold?
The rice works very well warm or at room temperature, serving as a balanced base for the hot salmon and fresh vegetables.
Can I use salmon with skin in the recipe?
Skinless salmon is the most suitable for this cubed cut, ensuring that the paprika and garlic seasoning coats all sides of the meat.
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