Pin it I discovered this bowl on my phone at 11 PM on a Tuesday, scrolling through videos of people drizzling that glossy spicy mayo over crispy salmon cubes, and something about the simplicity of it hooked me immediately. The next evening, I had salmon thawing, rice cooking, and my kitchen smelled like sesame oil and garlic before I even realized I was committing to the trend. It felt less like following a recipe and more like joining a conversation that had already started online, and I wanted to know what everyone else had figured out.
My roommate wandered into the kitchen halfway through the second time I made this, caught one whiff of that caramelized salmon just coming out of the air fryer, and asked if I was ordering from the new place downtown. I wasn't, but the fact that she thought that meant something—it tasted expensive and intentional despite being genuinely simple to execute.
Ingredients
- Salmon fillet: Get the freshest you can find and ask the fishmonger to remove the skin for you; it saves time and ensures even cooking when cubed.
- Soy sauce, sesame oil, sriracha: These three create the backbone of flavor that makes the marinade taste sophisticated without actually requiring skill.
- Honey or maple syrup: Just a teaspoon acts like magic, balancing heat from the sriracha and adding a subtle glaze that catches light.
- Jasmine or sushi rice: Jasmine has a softer texture that absorbs the spicy mayo beautifully; sushi rice works if you prefer something stickier.
- Cucumber, avocado, pickled ginger: These cool, bright elements prevent the bowl from feeling heavy and add textural contrast that makes every bite interesting.
- Carrot, nori, sesame seeds, scallions: Each one serves a purpose—carrot adds crunch, nori provides umami and visual appeal, sesame seeds toast when they hit the warm salmon, and scallions finish with a fresh bite.
- Mayonnaise, lime juice: The mayo carries the sriracha throughout the bowl; lime juice cuts through richness and ties everything to that bright, balanced final flavor.
Instructions
- Marinate the salmon:
- Combine your salmon cubes with soy sauce, sesame oil, sriracha, honey, garlic powder, and pepper in a bowl, stirring gently so you don't break them apart. Ten minutes is enough time for the flavors to cling to each piece without the marinade overpowering the delicate fish.
- Cook the salmon until golden:
- Preheat your air fryer or oven to 400°F and arrange the marinated salmon in a single layer. Cook for 7 to 10 minutes, turning halfway through, until the outside is caramelized and the inside is opaque—the exact timing depends on your equipment, so check at seven minutes first.
- Make the spicy mayo:
- While the salmon cooks, whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth. You want it pourable but not thin, so the ratio should feel natural to you.
- Assemble the bowls:
- Divide cooked rice between two serving bowls, then arrange cucumber, avocado, pickled ginger, carrot, and nori strips artfully around the rice. The arrangement doesn't need to be perfect; it just needs to look like you made an effort.
- Build and finish:
- Add the warm salmon bites to the center of each bowl, then drizzle generously with spicy mayo. Top with sesame seeds and scallions, and serve immediately while the salmon is still warm and the rice carries the heat.
Pin it I brought this to a lunch with friends who are perpetually skeptical about trendy food, and they demolished it without irony. Someone asked for the recipe, which never happens, and I realized the bowl works because it looks thoughtful but tastes like comfort.
Why This Bowl Became My Go-To
The first time I made it, I assumed I was indulging a TikTok impulse, but the combination of textures and temperatures actually reveals something smart about how flavors work together. The warm, fatty salmon contrasts with cool, crisp vegetables; the creamy mayo gets punctuated by bright pickled ginger; the umami from soy sauce and nori sits underneath everything else. It's the kind of bowl that tastes complex but requires only straightforward execution, which is exactly when cooking feels the most rewarding.
Customizing to What You Have
This bowl is flexible enough that you can adjust it based on what's in your fridge or what you're trying to eat that day. Cauliflower rice swaps in smoothly if you want lower carbs, and radishes or edamame add crunch if cucumber feels too predictable. I've made it with leftover rotisserie chicken when salmon wasn't available, and it worked, though it lost some of that buttery richness that makes the salmon version feel special. The spicy mayo formula is what really matters; everything else can bend.
Making It Faster or Easier
If you're building this on a weeknight when time is tight, buy pre-cooked rice or use the microwave packets, and prep your vegetables the night before so you're only handling the salmon when you're ready to cook. Some people skip the marinating step entirely and just season the salmon right before cooking, though you lose a bit of depth that way. The air fryer cuts cooking time compared to the oven, and if you have neither, a hot skillet over medium-high heat works fine—just aim for about five minutes per side and watch for the edges to crisp.
- Rice can be made ahead and refrigerated for up to three days.
- Vegetables can be sliced and stored separately; avocado should be sliced just before serving to prevent browning.
- The spicy mayo keeps in the fridge for about a week if you make extra.
Pin it This bowl reminds me that some of the best things to eat come from paying attention to what other people are excited about, then making it your own. It's quick, it's beautiful, and it tastes like you know what you're doing in the kitchen.
Recipe FAQs
- → How do I cook crispy salmon bites?
Marinate salmon cubes in soy sauce, sesame oil, and spices, then air-fry or bake at 200°C (400°F) for 7–10 minutes, turning halfway for even crispiness.
- → Can I substitute the rice for a low-carb option?
Yes, replacing cooked jasmine rice with cauliflower rice creates a lighter, low-carb base without sacrificing texture.
- → What vegetables pair best with the salmon bites?
Fresh cucumber, avocado, julienned carrot, pickled ginger, and nori strips provide a refreshing contrast and vibrant colors.
- → How is the spicy sauce made?
The spicy mayo combines mayonnaise, sriracha, and lime juice for a creamy and tangy complement to the salmon and vegetables.
- → Are there any allergen concerns with this dish?
This dish contains fish, egg, and soy. Sesame and gluten may be present from some ingredients, so check labels if needed.