January 5, 2023

Salmon Rice Bowl (gluten free & dairy free)

If you are after a quick, easy and healthy dinner, look no further! My salmon rice bowl is ready in less than 30 minutes and combines air fryed salmon pieces with rice, veggies, sesame seeds and sriracha mayo. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Frequently Asked Questions

I don’t have an air fryer, can I still make this?

Yes of course. You can fry your salmon pieces for the same amount of time or cook in the oven for slightly longer, until cooked through.

Which gluten free soy sauce do you use?

I use the Kikkoman Gluten Free Tamari Soy Sauce.

Which Sriracha Mayo do you use?

I use the Flying Goose Brand Sriacha Mayo Sauce which is naturally gluten free and vegan.

Can this be stored in the fridge and reheated?

I find that this recipe is best served warm straight away and not reheated.

Print Recipe
5 from 1 vote

Salmon Rice Bowl

Prep Time10 mins
Cook Time10 mins
Servings: 2 Servings

Ingredients

  • 2 tablespoons gluten free soy sauce (plus extra for serving)
  • 2 tablespoons honey (or maple syrup/agave)
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 2 salmon fillets (skin off and cut into chunks)
  • 1 sachet microwave rice
  • 1 tablespoon sesame seeds
  • 1/2 an avocado (sliced)
  • 1/4 of a cucumber (sliced)
  • 1 carrot (ribbons)
  • 1 spring onion
  • Handful fresh coriander
  • Sriracha Mayo

Instructions

  • To a small bowl add gluten free soy sauce, honey, rice wine vinegar and sesame oil and mix well until combined.
  • Place your salmon chunks into a large bowl and pour over the sauce. Mix well until coated and set aside for 10 minutes to soak whilst you preheat your air fryer.
  • Place the salmon chunks in your air fryer and cook for around 7 minutes (you can also fry the chunks in a frying pan if you don't have an air fryer).
  • Serve the salmon with microwave rice, avocado, cucumber and carrot ribbons. Top with spring onion, coriander and sesame seeds and pour over a little more gluten free soy sauce. Drizzle with sriracha mayo and serve.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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