I’ll be the first to admit: I am not out here making my own sushi rolls. Life is too short and our weeknights are too busy for that kind of precision. But I do love Asian-inspired flavors. These Crispy Salmon Rice Bowls give a nod to a deconstructed sushi roll, but they’re better because they actually happen in under 20 minutes with an unexpected secret ingredient: mango.
It’s fresh, it’s fast, and between the mango, bell pepper, cucumber, and lime juice, it’s exactly the kind of bright, flavor-forward meal I want for weekend lunch or a Tuesday night dinner.
Make the sauce by whisking together the sauce ingredients in a bowl. Set aside.
Prepare all the topping ingredients and cook the rice/cauliflower rice. For the bean sprouts, boil them in the water with the salt added for 5 minutes, strain and soak in cold water for another 5 minutes. Drain, pat dry, and toss with the sesame oil. Set aside. Toss the diced mango with the lime juice and salt, and set aside.
Preheat oven or air fryer to 425 °F. Place the cooking tray being used in the air fryer/oven as it heats.
Trim and discard the skin from the salmon portions, and cut into large dice pieces. Spray lightly with avocado oil, and add the seasonings listed. Gently toss to coat evenly.
Once the air fryer/oven has reached full temperature, remove the cooking tray and close the door to prevent heat loss. Add the salmon directly to the tray in a single layer and quickly place back in the oven. Cook for 10-12 minutes, until browning appears. If using an oven, you may need to use a broiler for the final 5 minutes of cooking. Remove from the oven when done.
Assemble the bowls with the rice/cauliflower rice in the bottom, topped with the salmon in the center and all of the other toppings arranged around the salmon. Serve with the sauce on the side, drizzling as much on as desired.
