Add Sesame Salmon Rice Bowls to your rotation for a delicious option that’s both high fiber and gluten-free! You start with the rice base, then top with sauteed broccoli and bok choy, air fryer salmon, a lightly spicy sriracha mayo and sesame seeds for a mouth-watering mix of flavors. The entire thing comes together in just over half an hour – a perfect dinner for busy weeknights!
Instructions
- Cook the rice: Cook the rice according to package directions. Keep warm.
- Air fry the salmon: Lightly spray salmon and the bottom of the air fryer tray with olive oil spray. Add a pinch of salt and pepper to salmon.
- Air fry 8-9 minutes, until fully cooked.
- Cook the vegetables: Heat a small pan over medium with olive oil. Add broccoli florets and sauté for 2-3 minutes until bright green and just tender. Add bok choy stems and cook for 1-2 minutes. Stir in bok choy leaves and cook for another minute, until just wilted. Remove from heat.
- Make the sauce: Stir everything together until smooth.
- Assemble the bowl: Rice on the bottom, topped with bok choy and salmon. Drizzle with sauce and sprinkle sesame seeds on top.
