Crispy Salmon Bowls

Ingredients: The ingredient amounts are for two portions.

• Salmon Fillet 2
• Basmati Rice 100g or 3.5oz, dry
• Edamame Beans 80g or 2.8oz
• Soy Sauce 60g or 2.1oz
• Carrot 1, small
• Sriracha Sauce 30g or 1oz
• Garlic 2 cloves
• White Wine Vinegar 1 tbsp
• Light Mayonnaise 10g or 0.35oz
• Sriracha Sauce 10g or 0.35oz
• Honey 1 tsp
• Fresh Ginger 1 tbsp
• Sesame Oil 1 tsp
• Paprika 1 tsp
• Black Pepper 1 twist
• Salt pinch

Instructions:

In a bowl, whisk together the soy sauce, vinegar, honey, sriracha, sesame oil,
paprika, ginger, garlic paste, salt, and pepper. Add the cubed salmon and mix well.
Cover and marinate in the fridge for at least 15 minutes (up to 1 hour for deeper
flavour).

Preheat your airfryer to 200°C (400°F). Place the marinated salmon pieces in the
basket in a single layer and cook for 6–7 minutes or until crispy on the outside and
tender inside.

While the salmon cooks, prep your toppings: Steam or microwave the edamame.
Slice the cucumber and carrot. Cook the rice if not already done
In a small bowl, combine mayo and sriracha. Stir until smooth.

In each bowl, add a bed of rice. Top with crispy salmon, edamame, carrots,
cucumber, and avocado slices. Drizzle with spicy mayo and sprinkle over sesame
seeds and chilli flakes.