Sticky Air Fryer Salmon Rice Bowl

by BBC Good Food

Air fry salmon pieces in a sauce made with soy, honey, ginger and sriracha, then serve over brown rice and top with fresh pickled vegetables for a quick and easy midweek meal.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat your air fryer to 175C. Remove any skin from the salmon and cut into 2cm cubes. Slice the radishes and cucumber. Combine 2 tbsp of the soy sauce, the ginger, honey, sesame oil, sriracha and half the sesame seeds in a bowl. Stir in the salmon cubes and toss well. Set aside to marinate for 10 mins. Arrange in an even layer in the air fryer basket, drizzling over any remaining sauce and cook at 175C for 5-7 mins until cooked through and sticky.

Step 2

Meanwhile, cook the edamame following pack instructions, then drain well and set aside to cool slightly. Stir together the remaining sesame seeds with the vinegar, sugar and a large pinch of salt. Mix in the cucumber and cooled edamame, and set aside.  Mix the radishes with the remaining soy sauce.

Step 3

Spoon the salmon on top of the cooked brown rice to serve, drizzling over any sauce leftover from the air fryer. Add the edamame and cucumber, radishes and a little pickled ginger on the side. Crumble over the nori to serve.

  • Ingredients
  • Based on 4 servings
  • 15g Ginger, grated 1x Sainsbury's Ginger 100g
  • 3 tbsp Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml
  • 0.5 Cucumber, halved and thinly sliced 1x Sainsbury's Whole Cucumber
  • 200g Radishes, finely sliced 1x Sainsbury's Radish 240g
  • 2tbsp Sesame Seeds 1x Sainsbury's Sesame Seeds 50g
  • 4large Nori Sheets, crumbled 1x Yutaka Sushi Nori Roasted Seaweed Sheets x5 11g
  • 1tsp Caster Sugar 1x Sainsbury's White Caster Sugar 1kg
  • 2 tbsp Honey 1x Sainsbury's Runny Honey 340g
  • 1 tbsp Sesame Oil 1x KTC Pressed Toasted Pure Sesame Oil 250ml
  • 2 packs Cooked Brown Rice, to serve 2x Ben's Original Classic Wholegrain Microwave Rice 220g
  • 15g Pink Pickled Ginger 1x Yutaka Sushi Ginger 120g
  • 150g Edamame Beans, frozen 1x Sainsbury's Edamame Beans 500g
  • 1tbsp Apple Cider Vinegar 1x Aspall Classic Apple Cyder Vinegar 350ml
  • 500g Salmon Fillet, piece 1x Sainsbury's Skin on ASC Scottish Salmon Fillets x4 480g
  • 2tbsp Sriracha 1x Sainsbury's Sriracha Hot Sauce 300g
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