Easy Air Fryer Cooked Salmon Poke Bowls
This Cooked Salmon Poke Bowls recipe is the perfect weeknight dinner when you want something fresh, satisfying, and quick. What I love about this 30 Minute Dinner is that it feels like a restaurant-quality bowl but comes together so quickly at home.
I’ve been making these for years when I want something lighter but still filling, and they make great leftovers for lunch the next day. They’re also really easy to switch up depending on what veggies or protein you have in the fridge.
If you like this dish, you should try my Hawaiian Chicken Sheet Pan Dinner, Creamy Shrimp Sun-dried Tomato Pasta, Ground Chicken Pizza Crust, or my Keto Shrimp Poke Bowl.
Why You Will Love This Dinner
Easy cooking
This dinner comes together quickly with simple prep and minimal cooking.
Healthy ingredients
Packed with protein-rich salmon, fresh veggies, and nourishing fats.
Versatile meal
Use brown rice, white rice, or cauliflower rice and customize toppings to your taste.
Ingredients
Rice – White rice works as the base of the bowl.
Salmon – Previously frozen (and thawed) salmon is a great option.
Cucumber – Adds refreshing crunch and balances the spicy sauce.
Sriracha – The key ingredient for the spicy kick.
Mayonnaise – Creates the creamy base for the spicy sauce.
Rice vinegar – Used to quickly pickle the veggies and add brightness.
Sesame oil – Adds a nutty flavor that brings the whole bowl together.
Substitutions and Variations
Make it low carb: Use cauliflower rice as your base.
Switch the protein: Try ahi tuna, cooked shrimp, or tofu.
Add more toppings: Avocado, edamame, shredded cabbage, or green onions are all great additions.
Turn down the heat: Reduce the sriracha or add more yogurt to mellow the spice.
How to make a Cooked Salmon Poke Bowl:
Cook your rice: Prepare rice according to package instructions.
Quick pickle veggies: Toss sliced cucumbers with rice vinegar marinade and set aside for 5–10 minutes.
Make the spicy sauce: In a small bowl, whisk together the sauce ingredients.
Prepare the salmon: Dice salmon into small bite-sized cubes and air fry.
Assemble bowls: Divide rice between bowls and top with salmon, cucumber, and any additional toppings you like.
Finish: Drizzle with spicy sauce and an extra splash of sesame oil if desired.
Serving Suggestions
- Add avocado slices for extra creaminess.
- Sprinkle with sesame seeds or green onions.
- Serve with seaweed snacks on the side.
- Add edamame for extra protein.
Storage and Reheating Instructions
Storage:
Store rice, salmon, and toppings separately in airtight containers in the refrigerator for up to 2 days.
Reheating:
Reheat rice if desired, but the bowl is typically served cold or room temperature.
Tips:
Add sauce and fresh toppings just before serving for the best texture.
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
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Easy Air Fryer Cooked Salmon Poke Bowls
Equipment
- 1 Air Fryer
Ingredients
Salmon:
- 1 lb salmon skin removed, cut into 1-inch cubes
- ½ teaspoon salt
- ¼ teaspoon Pepper
- 1½ teaspoon sesame oil
Cucumber Marinade:
- 1 medium Persian cucumber thinly sliced
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- ⅓ cup rice vinegar
- 1 teaspoon honey
Sriracha Aioli:
- ¼ cup mayonnaise
- 1½ tablespoon sriracha
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
For Serving:
- 1 cup cooked sushi rice
- ½ cup edamame
- ½ cup pineapple chunks
- Sesame seeds
Instructions
- Prep the salmon. Remove the skin and cut 1 lb salmon into 1-inch cubes, then place in a bowl. Season with ½ teaspoon salt, pepper, and 1½ teaspoon sesame oil.
- Cook in the air fryer. Preheat the air fryer to 400°F and spray with cooking spray. Air fry the salmon in a single layer for 7 minutes, checking halfway through.
- Marinate the cucumber. Thinly slice the cucumber and toss with soy sauce, sesame oil, rice vinegar, and honey. Let sit while you prepare the rest.
- Make the aioli. In a bowl, whisk together mayo, sriracha, rice vinegar, sesame oil, garlic powder, and salt until smooth.
- Cook the rice. Cook sushi rice according to package instructions and let cool slightly.
- Toss the salmon. Gently toss the cooked salmon cubes with the sriracha aioli.
- Build the bowls. Add ½ cup sushi rice to each bowl, then top with salmon, marinated cucumber, edamame, and pineapple.
- Finish and serve. Sprinkle with sesame seeds and drizzle with extra aioli.
So easy and delicious!!