Air Fryer Sweet Soy Salmon Bowls

🥘 Ingredients

• black pepper
  1 tsp
• broccoli
  1 oz
• cooking oil
  2 tsp
• cooking spray
  4 unit
• garlic powder
  4 tsp
• honey
  1 tsp
• jasmine rice
  1.5 c
• korean
• korean chili flakes
  2 tsp
• mayonnaise
  4 tbsp
• pepper
• salmon
  20 oz
• salt
  2 tsp
• scallions
  4 unit
• sesame seeds
  2 tbsp
• sriracha
  2 tsp
• sweet
• sweet soy glaze
  1/2 c
• water
  1¼ cup

🍳 Cookware

• small pot
• medium bowl
• small bowl

1. 

   1

   In a small pot , combine jasmine rice , 1¼ cups water , and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 20 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1¼ cup, salt: 1 tsp
2. 

   2

   While rice cooks in step 1, wash and dry all produce. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions . In a medium bowl, toss broccoli with a large drizzle of cooking oil , garlic powder , salt , and black pepper . Set aside.

   broccoli: 1 oz, scallions: 4 unit, cooking oil: 2 tsp, garlic powder: 4 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Pat salmon dry with paper towels. Using a sharp knife, slowly cut between flesh and skin ½ inch at a time, being careful not to cut into flesh, until skin is fully removed; discard skin. Cut salmon into ½-inch chunks. In a second medium bowl , toss salmon with ½ of sweet soy glaze until evenly coated.

   salmon: 20 oz, sweet soy glaze: 1/2 c
4. 

   4

   Coat an air fryer basket with cooking spray ; arrange salmon and broccoli in basket in separate sections. (Work in batches if necessary.) Air-fry at 390°F until salmon starts to turn opaque, ⏱️ 5 minutes . Remove basket; brush salmon with remaining sweet soy glaze. Return to basket and cook until glaze is tacky and salmon is cooked through, ⏱️ 1 minutes more. Transfer salmon to a bowl; continue air-frying broccoli until tender, ⏱️ 2 minutes .

   cooking spray: 4 unit, sweet
5. 

   5

   In a small bowl , combine mayonnaise with sriracha , 1 tsp honey (to taste), and as much korean chili flakes as you like. Add water 1 tsp at a time until it reaches a drizzling consistency. Season with salt and pepper .

   mayonnaise: 4 tbsp, sriracha: 2 tsp, honey: 1 tsp, korean chili flakes: 2 tsp, salt, pepper
6. 

   6

   Fluff the rice with a fork. Divide the rice among shallow bowls, then top with the salmon and all of the broccoli. Drizzle with the spicy mayo; sprinkle with sesame seeds , the scallion, and as many remaining korean chili flakes as you like. Serve.

   sesame seeds: 2 tbsp, korean