Crispy Salmon with Avocado Cucumber Salsa Bowl
This crispy salmon bowl combines rich, spicy-marinated salmon with a fresh avocado cucumber salsa for the perfect balance of heat, creaminess, and crunch. A high-protein, flavor-packed meal that feels both refreshing and satisfying.
Ingredients
Method
- Marinate the Salmon: In a bowl, mix mayonnaise, Japanese barbecue sauce, garlic, sriracha, salt, and pepper. Add salmon cubes and toss until evenly coated. Let sit for 10 minutes.
- Make the Salsa: In another bowl, combine cucumbers, red onion, avocado, jalapeños, green onions, and lime juice. Season with salt and gently mix. Chill while preparing the salmon.
- Cook the Salmon: Preheat air fryer to 380°F (190°C). Arrange salmon cubes in a single layer and cook for 10–11 minutes, flipping halfway, until crispy outside and cooked through.
- Assemble the Bowl: Divide rice into bowls. Top with crispy salmon and spoon avocado cucumber salsa alongside or over top.
- Finish and Serve: Garnish with sesame seeds and drizzle with extra sriracha mayo or chili crisp if desired. Serve immediately.
Nutrition
Notes
- Store salsa separately to keep avocado fresh
- Add lime juice right before serving for best flavor
- Reheat salmon in air fryer for crisp texture
- Use brown rice or cauliflower rice for a lighter option
- Add edamame or extra veggies for more volume and protein
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