Seafood

Made with pieces of salmon, mayo and japanese bbq sauce. 35 min, makes 4, 15 ingredients.

Recipe by caileeeats.com

Prep

25 min

Cook

10 min

Total

35 min

Makes

4

Ingredients

• 4, 6 oz pieces of salmon, (cubed)
• 2 tbsp mayo
• 3 tbsp Japanese BBQ sauce, (coconut aminos)
• 2 cloves garlic, (minced or sprinkle of garlic powder)
• 1-2 tbsp sriracha
• 3 small Persian cucumbers, (diced)
• 3 jalapenos, (seeds removed & diced)
• 3 avocados, (diced)
• 3 green onions, (diced)
• 1/2 red onions, (diced)
• Juice of 1 lime
• Sprinkle of salt to taste
• 1 cup cooked rice
• Sesame seeds
• Sriracha mayo

Instructions

Method by caileeeats.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Place the cubed salmon in a large bowl.
2. In a small bowl, mix the mayo, Japanese BBQ sauce, minced garlic, and sriracha.
3. Pour the mixture over the salmon and stir until it is well coated. Let this marinate for about 10 minutes before you start cooking.
4. To make the salsa, dice up all the salsa ingredients and add to a large bowl. Squeeze the lime juice on top and add some salt. Mix well and taste. Add more salt & lime juice if needed. Place in the fridge until the salmon is ready!
5. Once the salmon has sat in the marinade for around 10 minutes, add to the air fryer basket and air fry at 380 for around 10-11 minutes, flipping halfway through, until fully cooked and nice and crispy! The cooking time will greatly depend on how thick the salmon is, so keep an eye on it!
6. Once the salmon is done it's time to assemble. To a bowl add some rice, the salmon, and the avocado cucumber salsa. Top with some sriracha mayo (equal parts mayo and sriracha) and some sesame seeds. Enjoy!