Air Fryer Salmon Bowl

How to prepare air fryer salmon bowl

1. Cut the salmon into bite-sized cubes (about 2 cm). Massage with 1 tablespoon of soy sauce and 1 teaspoon of olive oil.
2. Preheat the Air Fryer to 200C for 3 minutes.
3. Remove the basket and spread the salmon cubes in the Air Fryer in a single layer. Cook at 200C for 4-5 minutes as follows: leave for 2 minutes, remove the basket and shake it to redistribute the salmon. Cook for another 1 minute, shake again, cook for another 1 minute. After this time, check a cube and if it's not done, leave for 1 more minute. After this time, the salmon is evenly colored, just slightly golden. If you let it brown more, since it's cut into small pieces, it will become dry.
4. Remove the salmon to a bowl and let it cool down.
   * if you don't have an Air Fryer, you can roast the salmon in a preheated oven at 200C for 10 minutes; or you can saute the cubes for a few minutes in a non-stick pan with very little oil.
5. Grate the carrot on the large side of the grater. Finely chop as much pickled ginger as you want.
7. Prepare the egg "noodles" following the instructions from this recipe, just a simpler version: you'll use only 2 eggs beaten with 1 teaspoon soy sauce and a little salt. Basically, make 2-3 thin omelets like crepes (half a ladle of egg each, in a pan about 20 cm).
   Roll up the omelets and cut them into strips that you then separate.
8. Cut the avocado into cubes and sprinkle with a little salt. If you'll serve the bowl several hours after preparation, you can drizzle the avocado cubes with a little lemon juice to prevent oxidation.
9. Assemble the bowl: put the rice at the bottom. Arrange on top in mounds: half the carrot, half the avocado, half the egg noodles, and 2 tablespoons of edamame beans. In the center, place the pickled ginger. On top of the ginger, place half the salmon. Sprinkle the salmon with a teaspoon of sesame seeds. If you want it slightly spicy, also sprinkle shichimi togarashi or chili flakes on top. Finally, drizzle a tablespoon of soy sauce over each bowl.

Print