Ingredients
Scale
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.