Back-to-school weeknights call for dinners that are quick, nourishing and flexible enough to keep everyone at the table happy, and these Easy Hoisin Salmon Bowls check every box. They’re colorful, packed with protein and veggies, and full of flavor without requiring a long ingredient list or hours in the kitchen.
Tender bites of air-fried salmon get coated in sweet and savory hoisin sauce, then piled over fluffy jasmine rice with crunchy cucumbers and carrots, edamame and creamy avocado. Finish everything with crispy shallots, green onions and a drizzle of spicy sriracha mayo, and you’ve got a bowl that tastes way more exciting than the effort it takes to make.
The best part? Bowls are perfect for families because everyone can build their own. Keep things simple for picky eaters with salmon, rice and their favorite veggie, while loading yours up with all the toppings. It’s an easy way to get more protein, colorful produce and healthy fats onto the table- without making separate meals for everyone.
Whether you need a fast dinner between school and evening activities or just want something fresh to add to your weeknight rotation, these Hoisin Salmon Bowls are about to become a back-to-school favorite.
Hoisin Salmon Bowls Serves 4
1 lb salmon filets (skin removed and cubed) 2 tbsp hoisin sauce (more as desired) 1 cup jasmine rice 2 persian cucumber (sliced thin) 1 cup shredded carrot 1 cup edamame (defrosted if frozen) 1 avocado, sliced 1/4 cup crispy shallots 2 green onions (sliced)
For sriracha mayo: 1/2 cup mayonnaise 1 juice of lime 1 tbsp sriracha
To prepare:
Preheat air fryer to 375 or grill to medium heat. While pre-heating, cook rice according to package directions.
Remove salmon from all packaging and pat dry. Cut into 1″ cubes and place in a large bowl.
Add 2-3 tbsp hoisin sauce (just enough to coat). Using hands or a spoon, lightly mix to cover fully.
Spray air fryer or use a grill mat and place salmon in one even layer. Cook for 4 minutes, gently toss and cook another 4-6 minutes until just flaky and crispy on the outside (do not over cook!).
While salmon is cooking, whisk mayonnaise, lime juice and sriracha and prepare vegetables.
Serve salmon over rice with edamame, cucumber, carrots, avocado and green onion. Top with a drizzle of sriracha mayo and crispy shallots.
1 lb salmon filets (skin removed and cubed) 2 tbsp hoisin sauce (more as desired) 1 cup jasmine rice 2 persian cucumber (sliced thin) 1 cup shredded carrot 1 cup edamame (defrosted if frozen) 1 avocado, sliced 1/4 cup crispy shallots 2 green onions (sliced)
For sriracha mayo: 1/2 cup mayonnaise 1 juice of lime 1 tbsp sriracha
Instructions
Preheat air fryer to 375 or grill to medium heat. While pre-heating, cook rice according to package directions.
Remove salmon from all packaging and pat dry. Cut into 1″ cubes and place in a large bowl.
Add 2-3 tbsp hoisin sauce (just enough to coat). Using hands or a spoon, lightly mix to cover fully.
Spray air fryer or use a grill mat and place salmon in one even layer. Cook for 4 minutes, gently toss and cook another 4-6 minutes until just flaky and crispy on the outside (do not over cook!).
While salmon is cooking, whisk mayonnaise, lime juice and sriracha and prepare vegetables.
Serve salmon over rice with edamame, cucumber, carrots, avocado and green onion. Top with a drizzle of sriracha mayo and crispy shallots.
