Ingredients
- 2lbs salmon, skin off
- 2 cups uncooked rice
- 3 baby cucumbers
- 1 large head broccoli, chopped into small florets
- sesame seeds
Cucumbers:
- 2 tsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp chili crunch/sprinkle red pepper flake
- Juice of 1 lime
Sticky Sauce:
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 tsp sesame oil
- 2 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tsp chili crunch/red pepper flake
- 1 tsp arrowroot powder (sub cornstarch)
- 2 tbsp water
Spicy Mayo
- 1/2 cup mayo
- 1 tbsp sriracha
- 2-3 tbsp water
Instructions
- Prepare rice according to package. Set aside.
- Steam broccoli until fork tender.
- Slice cucumbers. In a bowl, whisk together sesame oil, soy sauce, honey, chili crunch, and lime juice. Add cucumbers and mix until well coated. Set aside.
- Chop salmon into bite size chunks. Toss with oil and sprinkle with salt and pepper. Lay flat in the air fryer and fry 7 minutes at 400F. Alternatively bake 10 minutes at 425.
- In a sauce pan, make the sauce. Over medium-high heat, add soy sauce, rice vinegar, honey, sesame oil, grated ginger, garlic, and chili crunch. In a separate little dish, whisk together arrowroot and water. Once sauce starts to bubble, add arrowroot slurry.
- Let sauce bubble and cook for 2-3 minutes or until thickening. It will also thicken more as it cools.
- Make spicy mayo by mixing all ingredients together.
- Add rice to shallow bowl or plate, then add cooked broccoli, marinated cucumbers, and cooked salmon. Pour sticky sauce over top of salmon, coating well. Top with spicy mayo and sesame seeds.
Category: dinner, meal prep, salmon
Method: air fry
Cuisine: Asian
Diet: Gluten Free
