# Components:
→ Salmon
01 - 10.5 oz skinless salmon fillet, cut into ¾-inch cubes
02 - 1 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tsp sriracha (optional)
05 - 1 tsp honey or maple syrup
06 - ½ tsp garlic powder
07 - ½ tsp black pepper
→ Rice
08 - 7 oz cooked jasmine or sushi rice
→ Vegetables & Toppings
09 - ½ cucumber, thinly sliced
10 - 1 small avocado, sliced
11 - 2 tbsp pickled ginger
12 - 1 small carrot, julienned
13 - 1 sheet nori, cut into strips
14 - 1 tbsp sesame seeds
15 - 2 tbsp scallions, sliced
→ Spicy Mayo
16 - 2 tbsp mayonnaise
17 - 1 tbsp sriracha
18 - 1 tsp lime juice
# Directions:
01 - Combine salmon cubes with soy sauce, sesame oil, sriracha, honey, garlic powder, and black pepper in a bowl. Let marinate for 10 minutes.
02 - Preheat an air fryer or oven to 400°F. Arrange salmon pieces in a single layer and cook for 7–10 minutes until golden and fully cooked, turning halfway through.
03 - Mix together mayonnaise, sriracha, and lime juice in a small bowl until smooth.
04 - Divide cooked rice evenly between two serving bowls. Top with cucumber, avocado, pickled ginger, carrot, and nori strips.
05 - Place hot salmon bites atop the bowls and drizzle generously with spicy mayo. Finish with sesame seeds and sliced scallions.
