Directions

• Remove skin & cube salmon filet. Place cubes into gallon plastic bag.
• Prepare marinade. In a medium mixing bowl, combine coconut aminos, honey, sesame oil, sriracha & rice vinegar. Whisk until fully combined. Save/set aside 1/4 cup marinade for topping at the end. Pour over salmon cubes in plastic bag, and refrigerate for at least an hour. The longer you marinade, the more flavorful the salmon will be!
• Cook sushi rice according to package instructions. I like to use our rice cooker so I can keep it warm while prepping the rest of the recipe, before putting it in the airfryer to make it crispy!
• Preheat oven to 415 degrees. After salmon is done marinating, disperse marinated salmon cubes onto parchment-lined baking sheet. Season with garlic powder, ground ginger, salt & pepper. Bake for 12-15 minutes, or until crispy & golden. Flip halfway through for an even crisp!
• While salmon is baking, prepare crispy rice! Place cooked sushi rice into your airfryer & spread out evenly. Drizzle with olive oil. Airfry at 350 for 8-10 minutes, or until desired level of crispiness is reached.
• To prepare spicy mayo: combine all ingredients and mix until combined!
• Time to put together the bowls! Start with the crispy rice, and then layer salmon, edamame, avocado, cucumber and shredded carrots. Drizzle with spicy mayo or marinade for your sauce, and garnish with sesame seeds. Enjoy!