Tender air-fried salmon bites coated in teriyaki sauce served over fluffy jasmine rice with fresh vegetables and a creamy sweet-spicy drizzle.

1 lb salmon fillet, skin removed and cut into bite-size cubes

1 tbsp olive oil

Salt to taste

Black pepper to taste

1/4 cup teriyaki sauce

2 cups cooked jasmine rice

1/2 cup shredded carrots

1/2 cup cucumber, sliced

1/2 avocado, sliced

2 tbsp green onions, sliced

1 tbsp sesame seeds

1 tbsp mayonnaise

1 tsp sweet chili sauce

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Preheat the air fryer to 400°F (200°C).
Pat the salmon cubes dry, place in a bowl, drizzle with olive oil, and season with salt and black pepper. Toss gently to coat.
Arrange salmon in a single layer in the air fryer basket and cook for 6–8 minutes until cooked through and lightly crisp.
Transfer cooked salmon to a bowl and toss with teriyaki sauce until well coated.
Divide cooked jasmine rice between bowls and top with teriyaki salmon, shredded carrots, cucumber, and avocado.
Mix mayonnaise and sweet chili sauce, then drizzle over the bowls.
Finish with green onions and sesame seeds and serve.

Swap jasmine rice with brown rice, sushi rice, or quinoa if desired.

Add extra toppings like edamame, red cabbage, or radishes for more crunch.

Mix sriracha into the mayo for added heat.

Store components separately in the refrigerator for up to 3 days.

Reheat salmon in the air fryer for best texture; microwave for convenience.