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Easy Asian Salmon Rice bowl

Here’s a high-protein Salmon Rice Bowl built exactly around your ingredients, scaled for a family of 6 with estimated nutrition. Air Fryer Honey-Soy Salmon Rice Bowls (Serves 6) Ingredients For the salmon 3 lbs Salmon, skin removed, cut into 1-inch cubes 6 tbsp Soy sauce 3 tbsp Honey 2 tbsp Dijon mustard 2 tbsp Sriracha 6 cloves Garlic, minced (or 2 tbsp garlic paste) Bowl base 9 cups cooked Brown rice (about 3 cups dry) 3 cups Edamame, peeled/cooked 3 cups Cucumber, diced Asian slaw 6 cups mixed slaw (red cabbage, carrots, red peppers) 3 tbsp Rice vinegar 1 tbsp soy sauce 1 tsp Sesame oil (optional but adds flavor) pinch salt Light sriracha mayo ¾ cup light mayo (or Greek yogurt + light mayo mix) 2 tbsp sriracha 2 tbsp rice vinegar 1–2 tbsp water (to thin) Garnish 3 tbsp Sesame seeds optional green onions Instructions 1. Marinate the salmon In a large bowl whisk: soy sauce honey mustard sriracha garlic Add cubed salmon and toss. Marinate 15–30 minutes. 2. Air fry salmon Preheat air fryer to 400°F. Arrange salmon in a single layer (work in batches). Cook 7–9 minutes, shaking halfway, until edges caramelize and salmon reaches 145°F. 3. Make the slaw Toss: slaw mix rice vinegar soy sauce sesame oil Let sit 10 minutes. 4. Make light sriracha mayo Whisk: light mayo sriracha rice vinegar water until drizzle consistency 5. Assemble bowls Per bowl: 1½ cups brown rice ~8 oz salmon ½ cup edamame ½ cup cucumber 1 cup slaw drizzle sriracha mayo sesame seeds Estimated Nutrition (per serving, 1 of 6) Approximate: Nutrient Amount Calories ~740 kcal Protein ~53 g Carbs ~63 g Fat ~28 g Fiber ~9 g To make it even lower calorie (~620 kcal) reduce rice to 1 cup per bowl use all nonfat Greek yogurt instead of mayo in sauce use 2.5 lbs salmon instead of 3 lbs