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Air Fryer Salmon Bites Bowls - Fast, Flavorful, and Fresh

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the salmon bites:
  • 1.25–1.5 pounds skinless salmon, cut into 1-inch cubes
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 tablespoon olive oil or avocado oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar or lime juice
  • 1 teaspoon sriracha or chili-garlic sauce (optional for heat)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • For the bowls:
  • 3 cups cooked rice (jasmine, brown, or sushi rice) or quinoa
  • 1 cup cucumber, diced
  • 1 cup shredded carrots or thin matchsticks
  • 1 cup edamame, cooked and shelled
  • 1 ripe avocado, sliced
  • 2 scallions, thinly sliced
  • Sesame seeds and lime wedges, for garnish
  • For the creamy drizzle:
  • 1/3 cup plain Greek yogurt or mayonnaise
  • 1–2 teaspoons sriracha (adjust to taste)
  • 1 teaspoon honey
  • 1 teaspoon lime juice
  • Pinch of salt
  • 1–2 teaspoons water to thin, if needed

Method
 

  1. Prep the salmon: Pat salmon dry with paper towels. Cut into even 1-inch cubes so everything cooks at the same rate.
  2. Mix the marinade: In a bowl, whisk soy sauce, oil, honey, vinegar, sriracha, garlic powder, smoked paprika, salt, and pepper.
  3. Toss and rest: Add salmon to the bowl and gently toss to coat. Let it sit 10–15 minutes while you prep the bowl toppings.
  4. Preheat the air fryer: Set to 400°F (200°C) for 3 minutes. Lightly oil the basket or use parchment liners rated for air fryers.
  5. Air fry the salmon: Arrange salmon bites in a single layer with space between pieces. Cook 6–8 minutes, shaking the basket or flipping halfway. Salmon is done when opaque and flakes with a fork; internal temp should hit 125–130°F for medium or up to 140°F if you prefer well done.
  6. Make the sauce: Stir yogurt or mayo with sriracha, honey, lime juice, and a pinch of salt. Thin with water until drizzly.
  7. Assemble the bowls: Add a scoop of warm rice to each bowl. Top with cucumber, carrots, edamame, and avocado. Add salmon bites.
  8. Finish and serve: Drizzle the sauce over the top. Sprinkle with scallions and sesame seeds. Serve with lime wedges and extra sriracha if you like more heat.