Salmon Rice Bowl
Cubed salmon out of the air fryer over rice, with avocado, cucumber, shredded carrot and edamame, and a sriracha mayo drizzled across the top. Twenty minutes, built for one, and barely a pan to wash.
Method
Start with the salmon. Heat the air fryer to 390°F. Pull the skin off the fillet and cut the flesh into 1-inch cubes.
Toss the cubes in a bowl with the salt, pepper and onion powder.
Lay the salmon in the air fryer basket in a single layer and cook for 6 to 8 minutes, until it reaches 125°F in the middle. A skillet over medium-high heat does the same job in the same time if you would rather not get the air fryer out.
Build the bowl. Rice down first, then the salmon, avocado, cucumber, carrot and edamame arranged over the top rather than stirred through — this is a dish you eat by choosing what goes on each forkful.
Stir the mayonnaise and sriracha together until smooth and drizzle it over the bowl. Add the soy sauce, and scatter sesame seeds over if you are using them.
Notes from the line
125°F is lower than most people expect and it is the right number. Salmon carries on cooking after it leaves the heat, and a fillet taken to 145°F in the basket is a fillet that arrives at the table dry. Pull it early and let it coast while you build the bowl.
The recipe is written for one bowl, which makes scaling it simple arithmetic. One thing to watch when you do: the salt on the fish and the soy sauce at the end stack up fast. Season the salmon with a lighter hand if you are pouring soy over the finished bowl.
Adapted from The Recipe Critic. Headnote and method rewritten for Dad Made.