Ginger Wasabi Salmon bowl- This dish is inspired by my favorite sushi roll and is full of flavor. The creamy coconut rice creates the perfect base to layer on all the flavor including a spicy sriracha mayo and cooling avocado. This is one of my favorite recipes I have created and is made in under 30 minutes for a quick and delicious weeknight dinner!
Ginger Wasabi Salmon Bowl
Ingredients
- 1 cup jasmine rice
- 1 can coconut milk
- 2 pieces salmon
- 2 1/2 Tbsp soy sauce
- 1 Tbsp minced ginger
- 1 Tbsp wasabi paste
- 1 zucchini sliced
- 1 avocado sliced
- 1 Tbsp sriracha
- 1 Tbsp mayonnaise
Instructions
- Add the can of coconut milk to a medium size pan with 1 cup of water and 1/2 tsp salt. Over medium high heat melt the coconut cream and then stir in the jasmine rice. Bring to a boil, lower heat to bring to a simmer. Cover the pan and cook for 20 minutes.
- Make the glaze for the salmon by stirring together the soy sauce, ginger paste and wasabi paste in a small bowl. Place the salmon on a piece of aluminum foil in the basket of your air fryer. Brush the glaze over the top and sides of the salmon. Air fry the salmon at 350F for 13 minutes. Halfway through brush more of the glaze on the salmon.
- Cut the zucchini into small slices. Drizzle with olive oil and season with salt and pepper. Add to the air fryer and cook for 8 minutes total until soft but starting to crisp.
- Mix the mayo and sriracha together. Place a large scoop of rice in a bowl. Remove the skin from the salmon then place in the bowl and drizzle sriracha mayo over top. Add zucchini and sliced avocado to the bowl. Enjoy!!!
Tips:
– My sister told me that they love air frying salmon and I completely agree now! It gets a little crispy but stays nice and juicy inside. Plus it’s super fast
– The sriracha mayo definitely has a little kick to it so feel free to adapt if you don’t like spice.
– Feel free to mix up the veggies. I’ve also done yellow squash and sautéed spinach.
