Crispy Salmon & Rice Bowl with Spicy Mayo

5 from 9 votes

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My crispy easy salmon and rice bowl with spicy mayo is the perfect lunch or dinner idea. This is the bowl of your dreams, the salmon is crispy and so incredibly flavourful and the rice is cooked to perfection. It will take you 15 minutes from start to finish and this recipe can be easily made for meal prep as well.

Crispy Salmon & Rice Bowl with Spicy Mayo

My easy salmon and rice bowl with spicy mayo is the perfect lunch or dinner idea. This is the bowl of your dreams, the salmon is crispy and so incredibly flavourful and the rice is cooked to perfection. It will take you 15 minutes from start to finish and this recipe can be easily made for meal prep as well.
5 from 9 votes
Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients 

  • 1 cup rinsed jasmine rice
  • 1 ¾ cup water for the rice
  • pinch of salt for the rice
  • 2, 4 oz salmon filets — cut into cubes
  • 1 tablespoon honey dijon mustard
  • 1 teaspoon avocado oil
  • salt and pepper to taste
  • teaspoon garlic powder
  • teaspoon paprika
  • 5-6 cucumber slices
  • ½ diced avocado
  • tablespoon of fresh finely chopped parsley, dill, or cilantro are optional for garnish
  • sesame seeds are optional for garnish
  • drizzle of spicy mayo or mayoracha

Instructions 

  • Cook the rice as per the package instructions on the stove or in a rice cooker. Set it aside.
  • With a knife cut the 4 oz salmon pieces into 2 inch cubes.
  • Add them to a bowl and add the honey dijon mustard, avocado oil, salt, pepper, paprika, garlic powder and with clean hands mix it very well but be gentle so that you don’t break any of the pieces.
  • Add it to the air-fryer and air-fry at 350F for 6-8 minutes or until fully cooked.
  • Add the rice to a bowl with the crispy salmon on top, cucumber slices, diced avocado, and drizzle on some spicy mayo or any sauce you enjoy.
  • Garnish with some sesame seeds, herbs of choice and enjoy.

Video

Notes

Feel free to use any seasonings to taste, you are more than welcome to make your own spicy mayo by mixing mayo with sriracha or any hot sauce you like. Check on the salmon because the time will depend on how thick the pieces are. It can take anywhere from 7-10 minutes so feel free to take it out a little bit sooner if needed. If you cannot find honey Dijon mustard you can simply use regular Dijon mustard or even mix regular Dijon mustard with a little bit of honey or agave. You are more than welcome to sear the salmon pieces in a pan on the stove or even bake it in the oven. Bake at 400F until it flakes off as it will depend on the oven.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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11 Comments

  1. 5 stars
    This was delicious and ridiculously easy for a weeknight meal! We used a microwave pouch of rice to make it even more speedy. I sliced a large dill cucumber thin with the mandolin instead of thicker slices. 10/10 recommend this recipe!

    1. I LOVE making things even easier – that’s such an awesome shortcut. Thanks so much for your review and feedback, Sarah! I appreciate you!

  2. 5 stars
    Such a great recipe! I quick pickled my cucumbers with rice wine vinegar, soy sauce and a couple dashes of sesame oil. Added roasted broccoli for some more veg! Love your Instagram!

  3. 5 stars
    So easy and tasty, we have made this twice this week. Nutritious, filling, and a reason to use the air fryer – what’s not to love! Added chopped red onion for more veggies. Thanks for the recipe!