Save It I discovered this bowl one late afternoon while scrolling mindlessly through TikTok, and something about the way those golden salmon cubes glistened over rice caught my attention—not the algorithm's hype, but the genuine simplicity of it. That same evening, I pulled salmon from the freezer and committed to making it happen. The whole thing came together so naturally that I found myself wondering why I hadn't been eating this way already. It's become my go-to when I want something that feels restaurant-quality but doesn't demand hours in the kitchen.
I made this for a friend who'd been eating sad desk salads for weeks, and watching her face light up when she took that first bite felt like vindication. She asked for the recipe immediately, then texted me three days later to say she'd made it twice already. That's when I knew this wasn't just a trend dish—it was the kind of food that makes people actually want to cook.
Ingredients
- Salmon: Use skinless fillets cut into roughly 2 cm cubes—this size crisps beautifully without drying out in the middle.
- Soy sauce: The base of your marinade; it penetrates the salmon quickly and adds umami depth.
- Sesame oil: Just one tablespoon is enough to add a warm, toasted flavor that distinguishes this from generic salmon.
- Sriracha: Optional in the marinade, but I'd include it—the heat balances the richness of the fish.
- Honey or maple syrup: A teaspoon creates a light glaze and helps the salmon caramelize as it cooks.
- Garlic powder and black pepper: Season the salmon cubes directly; they stick to the fish and don't dissolve in the sauce.
- Jasmine or sushi rice: Cook this ahead or use day-old rice from the fridge—it's your foundation and should taste slightly buttery.
- Cucumber, avocado, pickled ginger, and carrot: These vegetables provide textural contrast; the pickled ginger especially cuts through the richness beautifully.
- Nori strips: They add umami and a subtle ocean flavor that ties the whole bowl together.
- Mayonnaise, sriracha, and lime juice: Whisk these together just before serving to create the spicy mayo that makes everything cohesive.
Instructions
- Prepare your salmon for greatness:
- Cut your salmon into 2 cm cubes and place them in a bowl. Pour over the soy sauce, sesame oil, sriracha, honey, garlic powder, and black pepper, then let them sit for 10 minutes while you prep everything else. You'll notice the marinade already smells incredible—that's the sesame oil doing its job.
- Get your heat ready:
- Preheat your air fryer to 200°C or your oven to the same temperature. Line the air fryer basket or a baking sheet with a light coating of oil or cooking spray so nothing sticks.
- Cook the salmon until golden:
- Arrange the marinated salmon in a single layer, making sure the pieces don't touch. Roast for 7–10 minutes, turning halfway through. You're looking for golden edges and a slightly translucent center—this takes about 8 minutes in most air fryers.
- Make your sauce while they cook:
- Combine 2 tablespoons mayonnaise, 1 tablespoon sriracha, and 1 teaspoon lime juice in a small bowl. Stir until smooth; if it's too thick, add a few drops of water to loosen it.
- Build your bowls with intention:
- Divide your cooked rice between two bowls, then arrange the cucumber, avocado, pickled ginger, carrot, and nori strips on top in whatever pattern feels right. The visual appeal matters here.
- Bring it all together:
- Top each bowl with the hot salmon bites, then drizzle generously with spicy mayo. Finish with sesame seeds and scallions, and serve immediately while the salmon is still warm.
Save It I remember eating this bowl late on a Thursday night after a long day, sitting at my kitchen counter with the good lighting on, and realizing I'd created something that felt both nourishing and indulgent. It's the kind of meal that doesn't feel like a sacrifice, even when you're trying to eat well.
Why Crispy Salmon Matters
The magic of this bowl lives in the texture contrast. Soft avocado and rice need something with structure to push against, and crispy salmon delivers exactly that. The exterior caramelization also deepens the flavor—you're not just cooking protein, you're creating something with presence and personality. When you hear that slight crackle as you bite through the golden exterior into the tender interior, you'll understand why this became a trend in the first place.
The Art of Building Your Bowls
This isn't a recipe that demands precision in plating, but it rewards thoughtfulness. Scatter your vegetables with the understanding that each bite should include a bit of everything—some crunch, some creaminess, some umami, some acidity. The pickled ginger deserves a moment of respect; it's not just a garnish but a flavor anchor that prevents the bowl from feeling heavy. I've found that laying things out in sections rather than mixing everything together means people actually taste each component clearly, which is where the joy lives.
Make It Your Own
The skeleton of this recipe is solid, but the flesh is yours to shape. Some mornings I use cooked quinoa instead of rice, other times I throw in edamame or thinly sliced radish for extra crunch. I've swapped the spicy mayo for a lime-cilantro drizzle when I'm in a different mood, and once I added a fried egg on top because I had one and it absolutely worked.
- If you're avoiding mayo, blend silken tofu with sriracha and lime for a lighter sauce that still coats the bowl beautifully.
- Leftover cooked salmon can be flaked and tossed with the rice for a different texture the next day.
- Serve with extra soy sauce on the side so people can adjust the saltiness to their preference.
Save It This bowl has become my answer to the question of what to eat when I want something satisfying that doesn't require a ton of effort. It tastes like you spent more time than you actually did, which is maybe the greatest kitchen accomplishment of all.
Common Questions About Recipes
- → How do I get the salmon bites crispy?
Marinate the salmon cubes briefly, then cook at high heat in an air fryer or oven until golden and cooked through, usually 7–10 minutes.
- → Can I substitute the rice with something else?
Yes, cauliflower rice is a great low-carb alternative that maintains the bowl's texture and freshness.
- → What adds crunch to the bowl?
Fresh cucumber, pickled ginger, julienned carrot, sesame seeds, scallions, and nori strips provide different layers of crunch.
- → How is the spicy mayo made?
Mix mayonnaise with sriracha and a splash of lime juice to create a creamy, tangy, and spicy sauce that complements the salmon.
- → Is this dish suitable for special diets?
It fits well within pescatarian diets and can be adjusted for low-carb preferences by swapping rice for cauliflower rice.