In just 30 minutes, you can make the most incredible air fryer salmon bites flavored with a delicious honey chili crunch marinade. We turned ours into bowls with a simple edamame salad and rice.
If you’ve never made salmon bites before, your life is about to change! The use of salmon in the air fryer not only speeds up the cooking process but also gives each bite a slightly crispy edge — it’s so delish. Pair that with the nutty, textured edamame salad and creamy avocado cubes, and you’ve got a bowl that’s not just a meal, but an experience. Yum!
Ingredients
Salmon
- 3 tablespoons chili crunch, we’ve tried the Momofuku brand and Trader Joe’s
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sea salt
- 1.5 lbs. raw salmon, deboned and skin removed
- 1.5 tablespoons avocado oil
Edamame
- 4 cups shelled, raw edamame
- 8-10 green onions, sliced diagonally
- 3 teaspoons sesame oil
- 1.5 tablespoons rice vinegar
- 1 teaspoon sea salt
- 3 teaspoons black or white sesame seeds
- Squeeze of fresh lime juice
Other Ingredients
- 2 large avocados, cubed or quartered
- 1/4 cup chopped fresh cilantro
- 4 cups cooked rice
- Kewpie Mayo, for topping
Instructions
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Preheat the air fryer to 400ºF.
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Add the chili crunch, honey, rice vinegar, sesame oil, and salt to a large bowl and whisk the ingredients together.
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Next, slice the salmon into 1-1.5 inch cubes and transfer them to the bowl. Toss the salmon with the sauce until coated.
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Oil the bottom of the air fryer and transfer the salmon into the air fryer. Do not layer the salmon. If the air fryer is not large enough to fit all of the salmon, cook the salmon in batches. Drizzle 1.5 tablespoons of avocado oil over the salmon.
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Cook the salmon for 6-8 minutes or until the outside of the salmon starts to brown and the internal temperature reaches 145ºF
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While the salmon is cooking, add the edamame, green onions, sesame oil, rice vinegar, salt, sesame seeds, and lime juice to a bowl and mix. Set aside.
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Remove the salmon from the air fryer and set aside.
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Assemble the bowls. Serve the salmon and edamame over white rice and top with avocado, fresh cilantro, and extra chili crunch if you’re feeling sassy.
