Salmon and Avocado Rice Bowls with Sesame Soy Dressing

These salmon avocado rice bowls combine air-fried salmon pieces, fluffy rice, creamy avocado, crunchy cucumber, and a simple homemade spicy mayo. The salmon cooks quickly—about five minutes in an air fryer—so this comes together fast for a satisfying weeknight dinner.

If you don’t have an air fryer, there are easy stovetop and oven options below. If you enjoy salmon recipes, try other variations with fruit or greens for different flavor profiles.

I love rice bowls because every bite offers contrast—warm sticky rice, tender salmon, creamy avocado, crisp cucumber, and spicy mayo that ties it all together. Although the recipe has a few components, each is straightforward. Start the rice while the salmon marinates and then air fry the salmon for a quick finish.

Why You’ll Love This Recipe

The salmon is the highlight. A simple marinade of soy sauce, honey, sriracha, sesame oil, and fresh garlic creates a balanced mix of sweet, savory, spicy, and garlicky flavors. Air-frying at 400°F cooks small salmon pieces rapidly while encouraging light caramelization at the edges.

The spicy mayo is creamy with a touch of toasted sesame flavor; it melts into the warm rice and enhances each bite.

Ingredient Notes

See the recipe card below for ingredient quantities and step-by-step instructions.

• Salmon: Cut into evenly sized bite-size pieces so they cook uniformly. Skinless fillets work best in bowls.
• Soy sauce: Provides the salty, savory backbone and balances honey’s sweetness.
• Honey: Adds sweetness and helps the edges caramelize in the air fryer.
• Sriracha: Used both in the marinade and the mayo; adjust to your spice tolerance.
• Sesame oil: A little goes a long way; it brings a rich, nutty note.
• Garlic: Freshly grated garlic disperses into the marinade better than large chopped pieces.
• Mayonnaise: Choose a good-quality mayo as the base for the spicy sauce.
• Rice: Jasmine or sushi rice works well; a rice cooker makes this effortless.

Homemade Spicy Mayo

Please don’t skip the spicy mayo. It’s very simple—mayonnaise, sriracha, and a splash of sesame oil—but it elevates the whole bowl. A common ratio is 1 cup mayonnaise to 1/4 cup sriracha for a lively kick. Reduce the sriracha for a milder sauce.

FAQs

How do I know when the salmon is done?

Salmon should flake easily and appear opaque throughout. For food safety, the USDA recommends cooking fish to an internal temperature of 145°F.

Is this recipe very spicy?

Not necessarily—the heat comes from sriracha. Reduce the amount in the marinade and mayo if you prefer milder flavors.

Can I make the spicy mayo ahead of time?

Yes. Mix it, store covered in the refrigerator, and dress the bowls when ready. A squeeze bottle can make assembly neater.

What kind of rice should I use?

Jasmine rice is a great choice for texture and aroma. Sushi rice or other short-grain white rice also works well. Use a rice cooker for convenience.

Storage & Reheating

Store leftover salmon and rice in airtight containers in the refrigerator for up to two days. Keep avocado and spicy mayo separately to preserve texture and freshness.

Reheat salmon and rice gently until just warmed, then add fresh avocado and mayo. The salmon is also tasty cold if you prefer not to reheat it.

Salmon Avocado Rice Bowls

These salmon avocado rice bowls feature air-fried salmon, warm rice, creamy avocado, and homemade spicy mayo for a fast, flavorful meal.

Prep: 25 mins

Cook: 5 mins

Servings: 4

Ingredients

• 2 Salmon filets, skin removed and cut into bite-size pieces
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons honey
• 2 tablespoons sriracha
• Fresh garlic, grated

Spicy Mayo

• 1 cup mayonnaise
• 1/4 cup sriracha (adjust to taste)
• 1 teaspoon sesame oil
• Salt to taste

For Serving

• 2 cups cooked rice
• Avocado, sliced
• Cucumbers, sliced
• Sesame seeds, optional
• Sliced scallions, optional
• Lemon wedges

Instructions

1. Cook the rice according to the manufacturer’s instructions.
2. Cut salmon into even bite-size pieces and place in a bowl.
3. Add soy sauce, sesame oil, honey, sriracha, and freshly grated garlic. Toss gently to coat.
4. Preheat the air fryer to 400°F. Arrange salmon pieces in a single layer in the basket.
5. Air fry the salmon at 400°F for about 5 minutes, or until cooked to your liking. Times may vary by appliance and piece size.
6. While the salmon cooks, make the spicy mayo by whisking together mayonnaise, sriracha, and sesame oil until smooth. Season with salt if needed.
7. Divide cooked rice among bowls. Top with air-fried salmon, sliced avocado, and cucumbers.
8. Drizzle generously with spicy mayo and garnish with sesame seeds and scallions if desired. Serve immediately.

Notes

Stovetop Instructions

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add marinated salmon pieces in a single layer and cook 2–3 minutes per side until caramelized and cooked through.

Oven Instructions

Preheat oven to 425°F and line a baking sheet with parchment. Arrange marinated salmon in a single layer and bake 7–10 minutes until cooked through. For more browning, broil 1–2 minutes at the end, watching closely.

Nutrition

Calories: 674 kcal | Carbohydrates: 32 g | Protein: 21 g | Fat: 51 g

Nutrition information is an estimate and should be used as a guideline only.

Additional Info

Author: Julie Maestre

Prep Time: 25 minutes | Cook Time: 5 minutes | Servings: 4

Course: Main Course | Cuisine: American