Salmon Bowls
A bright, flavorful salmon bowl featuring air-fried miso–honey glazed salmon, sushi rice, and fresh toppings. Balanced with citrus, umami, and a touch of sweetness, it’s an easy, customizable meal that feels fresh and satisfying.
Servings: 4
Ingredients
- 2 cups sushi rice
- 3 tablespoons white miso
- 2½ tablespoons honey
- 1 tablespoon vegetable oil
- 1 tablespoon freshly grated ginger
- 1½ to 2 teaspoons lemon zest
- 2 to 2½ teaspoons lemon juice
- 1½ pounds skinless salmon fillets cut into cubes
- Salt and pepper
- 4 scallions thinly sliced
- 1 tablespoon unsalted butter cubed
For serving (optional):
- edamame (shelled, cooked), kimchi, chili crisp, toasted nori sheets, sliced cucumber, carrot, avocado, radish, furikake
Instructions
- Cook the rice: Cook sushi rice according to package instructions.
- Make the miso–lemon glaze: In a bowl, whisk together white miso, honey, vegetable oil, grated ginger, lemon zest, and lemon juice. (Taste and adjust—add a little more honey if needed.) Reserve about 3 tablespoons of the glaze for the salmon.
- Prepare the salmon: Cut the salmon fillets into bite-sized cubes. Season lightly with salt and pepper, then toss with the reserved 3 tablespoons of glaze until evenly coated.
- Air fry the salmon: Preheat air fryer to 390°F (200°C). Arrange the salmon pieces in a single layer and air fry for 7–9 minutes, gently turning halfway through with a spoon or spatula, until lightly caramelized and cooked through.
- Finish the sauce: Add the remaining glaze to a small pan with the butter and warm gently until melted and glossy.
- Assemble the bowls: Divide rice into bowls. Top with salmon and your choice of toppings. Spoon the warm miso–lemon butter sauce over everything. Finish with scallions and any extras like chili crisp, furikake, or toasted nori.
Notes
- Air fryer tips: Cooking time may vary depending on the thickness of the salmon cubes and your air fryer model. Start checking at 7 minutes to avoid overcooking. For best results, arrange the salmon in a single layer with a little space between the pieces.
- Rice upgrade: For more flavor, season cooked rice with a splash of rice vinegar and a pinch of salt, or top with furikake.
- Make it spicy: Add chili crisp, sriracha, or spicy mayo just before serving for heat and extra texture.
- Topping flexibility: This bowl is highly customizable—use any combination of edamame, avocado, cucumber, radish, kimchi, or nori.
- Meal prep tip: Store components separately and assemble just before serving to keep textures fresh.
- Storage: Leftover salmon can be refrigerated in an airtight container for up to 2 days. Reheat gently or enjoy cold.
Nutrition
Calories: 690kcal | Carbohydrates: 71g | Protein: 42g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 560mg | Potassium: 983mg | Fiber: 4g | Sugar: 9g | Vitamin A: 287IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 3mg