Save The first time I made these salmon bites, I was scrolling through TikTok at midnight, half-watching food videos when one stopped me cold. Golden, glistening cubes of salmon tumbling into a bowl of fluffy rice, surrounded by vibrant vegetables and that creamy, spicy mayo—it looked too good to be real, and too easy to actually make. I decided right then that I'd try it the next morning, and by the time my partner wandered into the kitchen, the entire place smelled like sesame oil and caramelized fish. Turns out, viral recipes aren't always overhyped.
I made this for a friend who'd just gone pescatarian, and I watched her face light up when she took that first bite. She kept asking what was in the sauce, convinced I'd been hiding culinary skills the whole time. The funny part was how simple it actually was—she thought the spicy mayo required some secret technique, but it's just three ingredients whisked together. Since then, it's become my go-to when I need to impress without actually trying very hard.
Ingredients
- Salmon fillet (300 g, cut into 2 cm cubes): The backbone of this dish—choose fresh, quality salmon because you can really taste it. I learned the hard way that thinner fillets dry out faster, so look for something with decent thickness.
- Soy sauce (1 tbsp): This is your umami foundation and part of the marinade that makes the salmon taste like it came from a fancy restaurant.
- Sesame oil (1 tbsp): A little goes a long way; it adds a warm, nutty depth that regular oil just can't match.
- Sriracha (1 tsp in marinade, optional): Adds a gentle heat and slight sweetness to the salmon—I always include it even when people say optional.
- Honey or maple syrup (1 tsp): This creates a glaze that caramelizes slightly in the air fryer, making the bites look like they deserve their moment on social media.
- Garlic powder (1/2 tsp) and black pepper (1/2 tsp): Simple seasonings that round out the marinade without overpowering the delicate salmon flavor.
- Cooked jasmine or sushi rice (200 g): The base that catches all those delicious flavors; jasmine rice is slightly fragrant and forgiving if you cook it a bit too long.
- Cucumber (1/2, thinly sliced): Provides a crisp, refreshing contrast to the warm salmon and creamy sauce.
- Avocado (1 small, sliced): Adds that luxurious richness—slice it right before serving so it doesn't brown.
- Pickled ginger (2 tbsp): A palate cleanser that keeps each bite feeling fresh and prevents flavor fatigue.
- Carrot (1 small, julienned): Adds sweetness, crunch, and a pop of color without needing any cooking.
- Nori (1 sheet, cut into strips): Those little umami bursts remind you this is sushi-inspired, adding an oceanic note.
- Sesame seeds (1 tbsp): Toast them lightly if you have time; they add a buttery crunch that feels like a finishing touch.
- Scallions (2 tbsp, sliced): Fresh, slightly oniony brightness that ties everything together at the end.
- Mayonnaise (2 tbsp): The creamy base of the sauce—full-fat mayo makes a real difference here.
- Sriracha (1 tbsp in sauce): This is where the heat really lives, balanced with the richness of the mayo.
- Lime juice (1 tsp): Brightens the whole sauce and keeps it from feeling too heavy.
Instructions
- Marinate the salmon:
- Combine your salmon cubes with soy sauce, sesame oil, sriracha, honey, garlic powder, and black pepper in a bowl. The mixture should smell sweet and savory at once—that's how you know it's balanced right. Let it sit for 10 minutes while you prep everything else.
- Cook the salmon bites:
- Heat your air fryer to 200°C (400°F) or preheat your oven, then arrange the marinated salmon in a single layer without crowding the pan. You'll see them transform—first they glisten, then they develop little golden edges that are absolutely crispy. Turn them halfway through and cook for 7–10 minutes total until the edges are caramelized and they're cooked through but still tender.
- Make the spicy mayo:
- While the salmon cooks, whisk together mayonnaise, sriracha, and lime juice in a small bowl. Taste it and adjust the heat or brightness to your preference—this sauce is forgiving and flexible.
- Assemble the base:
- Divide your cooked rice between two serving bowls, creating a little bed for everything to nestle into. Arrange your cucumber, avocado, pickled ginger, carrot, and nori strips on top in whatever way looks appetizing to you—there's no wrong way to do this.
- Finish the bowl:
- Place the hot salmon bites directly onto the cool vegetables and rice—the contrast in temperatures is actually part of the appeal. Drizzle the spicy mayo generously over everything, then top with sesame seeds and fresh scallions. Serve immediately while the salmon is still warm.
Save There's something satisfying about building a bowl yourself, layer by layer, knowing that every component has a reason to be there. It's not just food on rice; it's a balance of temperatures, textures, and flavors that somehow all make sense together.
Why This Bowl Became My New Favorite
When I started making this regularly, I realized it solved a problem I didn't know I had: I wanted something that felt special enough for dinner dates but practical enough for meal prep. The salmon doesn't get sad when it sits for a day, the vegetables stay crisp, and the sauce somehow tastes better the next morning. I've made it at least a dozen times now, and I've never gotten bored because you can swap in different vegetables or adjust the spice level without changing the soul of the dish.
Building Your Own Version
This recipe is more template than prescription, which is why it's so fun to play with. I've made it with cauliflower rice on nights when I wanted something lighter, added crispy edamame for extra protein, and even switched the mayo for a miso-based sauce when I was feeling adventurous. The core magic is the salmon and the sauce working together; everything else is just adding your own flavor preferences to the conversation.
Pairing and Serving Ideas
Serve this bowl with a crisp white wine like Sauvignon Blanc if you're making it for someone special, or just pair it with cold water and call it a healthy dinner. I like to set out small bowls of soy sauce and extra sriracha so people can adjust the flavors to their taste—it feels more like sharing a meal than serving one.
- Substitute rice with cauliflower rice if you're keeping carbs lower, and the bowl still feels just as satisfying.
- Add edamame or thinly sliced radishes for extra crunch if you want more texture variation in every bite.
- Keep everything prepped separately if you're meal prepping; just don't assemble the bowl more than a few hours before eating so the avocado stays fresh.
Save This salmon bowl strikes that rare balance where it's impressive enough to cook for other people but easy enough that you'll actually make it for yourself. Every time I pull one together, I'm reminded that the best meals are the ones that don't feel like work.