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5 from 3 votes

Salmon Rice Bowl

Prep Time10 minutes
Cook Time10 minutes
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.