Crispy Sesame Salmon Bites by @shonda1020

23 min

4 servings

🐟

450 g

Salmon fillet

🧄

1.5 g

Garlic powder

🫚

0.5 g

Ground ginger

🧂

1.5 g

Kosher salt

⚫

0.3 g

Black pepper

🥥

60 ml

Coconut aminos

🍯

45 ml

Honey

🫗

5 ml

Toasted sesame oil

🌶️

7.5 ml

Sriracha

🍚

5 ml

Rice wine vinegar

🍚

480 g

Jasmine rice

🥑

200 g

Avocado

🫘

160 g

Edamame

🥒

300 g

Cucumber

🥕

120 g

Carrots

🧅

30 g

Green onions

🌱

9 g

Sesame seeds

  1. Cut
    • salmon fillet

    Remove the skin from 1 lb salmon fillet and cut the salmon into bite-size cubes.

  2. Season
    • salmon fillet
    • garlic powder
    • ground ginger

    Season the salmon cubes with 1/2 tsp garlic powder and 1/4 tsp ground ginger.

  3. Toss
    • salmon fillet
    • kosher salt

    Add kosher salt and black pepper to taste, then toss the salmon until evenly coated.

  4. Whisk
    • coconut aminos
    • honey

    Whisk 1/4 cup coconut aminos with 3 tbsp honey in a separate mixing bowl.

  5. Whisk
    • toasted sesame oil
    • Sriracha

    Whisk in 1 tsp toasted sesame oil and 1 to 2 tsp Sriracha.

  6. Whisk
    • rice wine vinegar

    Whisk in 1 tsp rice wine vinegar until the sauce is smooth.

  7. Pour
    • salmon fillet
    • coconut aminos
    • honey

    Pour the sauce over the seasoned salmon and toss to coat every cube.

  8. Marinate
    • salmon fillet

    Marinate the coated salmon at room temperature for 20 minutes.

  9. Preheat
    • Salmon fillet

    Preheat the air fryer to 390°F (200°C) while the salmon marinates.

  10. Arrange
    • salmon fillet

    Arrange the marinated salmon cubes in a single layer in the air fryer basket.

  11. Air-fry
    • salmon fillet

    Air fry the salmon at 390°F (200°C) for 6 to 8 minutes, shaking or flipping halfway through.

  12. Heat
    • shelled edamame
    • avocado
    • cucumber

    Heat the shelled edamame until warm, then slice the avocado and cucumber.

  13. Divide
    • cooked jasmine rice
    • salmon fillet

    Divide 3 cups cooked jasmine rice among 4 serving bowls and add the crispy salmon bites.

  14. Arrange
    • avocado
    • shelled edamame
    • cucumber

    Arrange avocado, edamame, cucumber, and carrots around the salmon in each bowl.

  15. Garnish
    • green onions
    • sesame seeds

    Garnish each bowl with green onions and sesame seeds before serving.

Crispy Sesame Salmon Bites by @shonda1020

23 min

4 servings

🐟

450 g

Salmon fillet

🧄

1.5 g

Garlic powder

🫚

0.5 g

Ground ginger

🧂

1.5 g

Kosher salt

⚫

0.3 g

Black pepper

🥥

60 ml

Coconut aminos

🍯

45 ml

Honey

🫗

5 ml

Toasted sesame oil

🌶️

7.5 ml

Sriracha

🍚

5 ml

Rice wine vinegar

🍚

480 g

Jasmine rice

🥑

200 g

Avocado

🫘

160 g

Edamame

🥒

300 g

Cucumber

🥕

120 g

Carrots

🧅

30 g

Green onions

🌱

9 g

Sesame seeds

Preparation Steps

  1. Step 1/15

    Remove the skin from 1 lb salmon fillet and cut the salmon into bite-size cubes.

    🐟salmon fillet
    🔪chef's knife
    🪵cutting board

  2. Step 2/15

    Season the salmon cubes with 1/2 tsp garlic powder and 1/4 tsp ground ginger.

    🐟salmon fillet
    🧄garlic powder
    🫚ground ginger
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/15

    Add kosher salt and black pepper to taste, then toss the salmon until evenly coated.

    🐟salmon fillet
    🧂kosher salt
    ⚫black pepper
    🥣mixing bowl
    🥄spatula

  4. Step 4/15

    Whisk 1/4 cup coconut aminos with 3 tbsp honey in a separate mixing bowl.

    🥥coconut aminos
    🍯honey
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  5. Step 5/15

    Whisk in 1 tsp toasted sesame oil and 1 to 2 tsp Sriracha.

    🫗toasted sesame oil
    🌶️Sriracha
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  6. Step 6/15

    Whisk in 1 tsp rice wine vinegar until the sauce is smooth.

    🍚rice wine vinegar
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  7. Step 7/15

    Pour the sauce over the seasoned salmon and toss to coat every cube.

    🐟salmon fillet
    🥥coconut aminos
    🍯honey
    🫗toasted sesame oil
    🌶️Sriracha
    🍚rice wine vinegar
    🥣mixing bowl
    🥄spatula

  8. Step 8/15

    Marinate the coated salmon at room temperature for 20 minutes.

    🐟salmon fillet
    🥣mixing bowl

  9. Step 9/15

    Preheat the air fryer to 390°F (200°C) while the salmon marinates.

  10. Step 10/15

    Arrange the marinated salmon cubes in a single layer in the air fryer basket.

    🐟salmon fillet
    🥢tongs

  11. Step 11/15

    Air fry the salmon at 390°F (200°C) for 6 to 8 minutes, shaking or flipping halfway through.

    🐟salmon fillet
    🥢tongs

  12. Step 12/15

    Heat the shelled edamame until warm, then slice the avocado and cucumber.

    🫘shelled edamame
    🥑avocado
    🥒cucumber
    🥣mixing bowl
    🔪chef's knife
    🪵cutting board

  13. Step 13/15

    Divide 3 cups cooked jasmine rice among 4 serving bowls and add the crispy salmon bites.

    🍚cooked jasmine rice
    🐟salmon fillet
    🥣serving bowls
    🥄spatula

  14. Step 14/15

    Arrange avocado, edamame, cucumber, and carrots around the salmon in each bowl.

    🥑avocado
    🫘shelled edamame
    🥒cucumber
    🥕carrots
    🥣serving bowls

  15. Step 15/15

    Garnish each bowl with green onions and sesame seeds before serving.

    🧅green onions
    🌱sesame seeds
    🥣serving bowls

Composition

Ingredients

Types

Fish, Spices, Seasonings, Sweeteners, Oils, Condiments, Vinegars, Fruits, Vegetables, Herbs, Seeds

Ingredients

Salmon fillet, Garlic powder, Ground ginger, Kosher salt, Black pepper, Coconut aminos, Honey, Toasted sesame oil, Sriracha, Rice wine vinegar, Jasmine rice, Avocado, Edamame, Cucumber, Carrots, Green onions, Sesame seeds

Notes

Salmon fillet (skin removed, cut into cubes), Kosher salt (to taste, coarse sea salt), Black pepper (to taste), Coconut aminos (can sub with gluten-free tamari or low-sodium soy sauce), Honey (or maple syrup or preferred sticky liquid sweetener), Toasted sesame oil (can omit or sub with tahini or almond butter), Sriracha (1-2 tsp, or preferred hot sauce, to taste or omit), Rice wine vinegar (or 1/2 tsp apple cider vinegar), Jasmine rice (or cauliflower rice, hearts of palm rice, or preferred rice, for serving), Avocado (sliced, for serving), Edamame (shelled and heated, for serving), Cucumber (sliced, for serving), Carrots (shredded or grated, for serving), Green onions (for garnish), Sesame seeds (for garnish)

Allergens

Fish, Coconut, Sesame

Dietetics

Dietary regimen

Pescatarian, Dairy-Free

Calories

575 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 66g, Fat: 20g, Fiber: 7g, Sugar: 20g

Nutritional Information

Minerals

Potassium: 1050mg, Calcium: 95mg, Iron: 3.2mg, Sodium: 720mg, Magnesium: 95mg, Selenium: 48mcg

Vitamins

Vitamin D: 14mcg, Vitamin B12: 4.2mcg, Vitamin A: 510mcg RAE, Vitamin C: 12mg, Vitamin K: 27mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

8 minutes

Overall

23 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, whisk, measuring cups, measuring spoons, tongs, spatula, serving bowls

Appliances

Air fryer

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@shonda1020

Origin

Cuisine

Asian, American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Tender, Juicy, Fluffy, Creamy, Crunchy

Flavors

Sweet, Savory, Umami, Nutty, Tangy, Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave cooked salmon at room temperature for longer than 2 hours,Reduce to 1 hour if the temperature is above 90°F (32°C)), fridge : 3 days (Store cooled salmon and bowl components in airtight containers,Keep sauce and fresh avocado separate when possible,Reheat salmon in an air fryer at 350°F (175°C) until hot), freezer : 2 months (Freeze cooked salmon bites in an airtight freezer-safe container,Do not freeze assembled bowls with avocado or cucumber,Thaw overnight in the refrigerator before reheating)