Description
Crispy, air-fried salmon with sweet chili glaze, topped with sticky rice, cauliflower rice, vibrant cabbage, avocado, and hibachi sauce for a Korean-inspired, restaurant-quality meal at home.
Ingredients
1½ pounds skinless salmon fillet (cut into bite-size pieces)
1 teaspoon (heaping) paprika
1 teaspoon (heaping) garlic powder
1 teaspoon (heaping) kosher salt
½ teaspoon black pepper
Avocado oil spray
½ cup light mayonnaise
2–3 tablespoons sweet chili sauce
1 tablespoon sriracha (optional)
1½ cups sticky rice
1½ cups riced cauliflower
1 cup shredded purple cabbage
1 medium avocado (sliced)
1 teaspoon sesame seeds
Instructions
Preheat air fryer to 400°F.
Season salmon with paprika, garlic powder, salt, and black pepper.
Lightly spray with avocado oil and air-fry for 8-10 minutes, until flaky and golden.
While salmon cooks, prepare sauce: mix mayonnaise, sweet chili sauce, and sriracha in a bowl.
Cook sticky rice according to package instructions.
Sauté riced cauliflower in 1 tsp oil for 5 minutes, until tender.
Divide cooked sticky rice and riced cauliflower between two bowls.
Top with crispy salmon, shredded cabbage, avocado slices, and drizzle with sauce.
Sprinkle with sesame seeds before serving.
Notes
Substitute salmon with tofu for a vegan option.
Add cucumber matchsticks or pickled radish for extra crunch.
Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg