There are meals that feel balanced in every way — comforting but not heavy, flavorful but not overwhelming, simple but still thoughtful. That’s exactly how I feel about these Air Fryer Salmon Rice Bowls. They’ve become one of my favorite ways to turn a piece of salmon into a full, satisfying meal that feels colorful, nourishing, and easy to put together.
I love bowl-style meals because everything comes together in one place. Warm rice, tender salmon, crisp vegetables, and a drizzle of something savory tie it all together. Cooking the salmon in the air fryer keeps it moist and flaky with lightly crisp edges, and it means I can focus on assembling the rest without juggling too many pans.
This is the kind of meal I make when I want dinner to feel wholesome and put together, but still relaxed enough for an ordinary day.
Why This Recipe Works
Salmon cooks beautifully in the air fryer. The circulating heat helps it stay juicy while creating just a bit of caramelization on the outside. Pairing it with rice and fresh toppings adds texture and balance — warm, cool, tender, and crisp all in one bowl.
The flavors are simple and adaptable, which means you can adjust the toppings based on what you have on hand without losing what makes the dish so satisfying.
Ingredients
For the Salmon
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 tablespoon soy sauce or tamari
- 1 teaspoon honey or maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon sesame oil
- Black pepper, to taste
For the Bowls
- 2 cups cooked white or brown rice
- ½ cup cucumber, diced
- ½ cup shredded carrots
- 1 avocado, sliced
- 1 green onion, sliced
- Sesame seeds, for garnish
Optional sauce
- 2 tablespoons mayonnaise or yogurt
- 1 teaspoon sriracha
- 1 teaspoon lime juice
Step-by-Step Instructions
- Pat the salmon fillets dry with paper towels.
- In a small bowl, mix olive oil, soy sauce, honey, garlic powder, sesame oil, and black pepper.
- Brush the mixture evenly over the salmon.
- Preheat the air fryer to 400°F (204°C).
- Place the salmon in the air fryer basket, skin-side down if using skin.
- Air fry for 8–10 minutes, until the salmon flakes easily with a fork.
- While the salmon cooks, warm the rice and prepare the toppings.
- In a small bowl, stir together the sauce ingredients if using.
- Divide the rice between bowls.
- Flake the cooked salmon into large pieces and place over the rice.
- Arrange cucumber, carrots, and avocado around the salmon.
- Drizzle with sauce and sprinkle with green onions and sesame seeds before serving.
Notes From My Kitchen
I like to slightly undercook the salmon by about a minute because it continues to cook a bit after coming out of the air fryer. This keeps it extra tender.
Cold, crisp vegetables balance the warm rice and salmon nicely. Sometimes I add shredded cabbage or edamame for extra texture.
For more seafood cooking tips, don’t miss my Ultimate Air Fryer Seafood Recipes Guide.
Flavor Variations
Swap soy sauce for teriyaki sauce for a sweeter glaze.
Add pickled vegetables for tangy contrast.
Top with a soft-boiled egg for extra richness.
These bowls are easy to customize while keeping the core flavors intact.
Serving Ideas
These salmon rice bowls are a full meal on their own, but they pair nicely with a light soup or a simple seaweed salad if you want something extra on the side.
They’re also perfect for meal prep. You can store each component separately and assemble just before eating.
Storage and Reheating
Store salmon, rice, and toppings separately in the refrigerator for up to 3 days. Reheat the salmon and rice gently in the air fryer or microwave, then add fresh toppings and sauce.
Final Thoughts
Air Fryer Salmon Rice Bowls are one of those meals that feel both practical and satisfying. They’re colorful, nourishing, and full of texture, with flavors that feel fresh and comforting at the same time. For me, this is the kind of recipe that makes everyday dinners feel a little more special without adding extra stress in the kitchen.
